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Unofficial practice questions, not affiliated with the Oklahoma State Department of Health or any county health department. Bank checked October 13, 2026.
A buffet in Oklahoma holds cooked TCS food hot. What does 310:257-5-59 require?Answer: 135°F or above. Source: OAC 310:257-5-59(a)(1)
A salmon fillet is cooked to order. What is the minimum temperature and time?Answer: 145°F for 15 seconds. Source: OAC 310:257-5-46(a)(1)
At what ambient air temperature must untreated shell eggs be stored in Oklahoma?Answer: 41°F or less. Source: OAC 310:257-5-59(b)
Cooked beans are cooling. Within how long must they drop from 135°F to 70°F?Answer: 2 hours. Source: OAC 310:257-5-57(a)
For how long must ground beef be held at 155°F under Oklahoma's rule?Answer: 17 seconds. Source: OAC 310:257-5-46(a)(2)
Fried chicken is held without temperature control under a four-hour time limit. What happens to containers with no time marked on them?Answer: They are discarded. Source: OAC 310:257-5-62(b)
Green beans are cooked to go on a steam table. What temperature must they reach?Answer: 135°F. Source: OAC 310:257-5-48
Ground beef may instead be cooked at 145°F if it is held there for how long?Answer: 3 minutes. Source: OAC 310:257-5-46(a)(2)
Leftover stew from the cooler is reheated for hot holding. What must all parts of it reach?Answer: 165°F for 15 seconds. Source: OAC 310:257-5-52(a)
Show all 76 questions (67 more)
Cooking, cooling and holding, continued
Potato salad is made on Monday and kept at 41°F. Which day counts as day one of its seven days?Answer: The day of preparation. Source: OAC 310:257-5-60(a)
Raw eggs arrive on a delivery truck. What is the warmest ambient air temperature allowed in the truck's refrigerated equipment?Answer: 45°F. Source: OAC 310:257-5-9(c)
Raw pork chops are cooked in a microwave oven. What temperature must all parts reach?Answer: 165°F. Source: OAC 310:257-5-47
To what temperature must chicken be cooked under Oklahoma's rule?Answer: 165°F for less than 1 second. Source: OAC 310:257-5-46(a)(3)
Tuna salad is made from canned tuna at room temperature. Within how long must it be cooled to 41°F?Answer: 4 hours. Source: OAC 310:257-5-57(b)
Which is an approved way to thaw frozen TCS food?Answer: Under refrigeration that keeps the food at 41°F or less. Source: OAC 310:257-5-56
Handwashing and hygiene 11
A cook with nail polish wants to slice tomatoes. What does 310:257-3-15 require?Answer: Intact gloves in good repair. Source: OAC 310:257-3-15(b)
Besides tobacco, which products does Oklahoma's rule confine to designated areas away from exposed food?Answer: Medical marijuana and vape products. Source: OAC 310:257-3-18(a)
For how long in all do food employees clean their hands under 310:257-3-10(a)?Answer: At least 20 seconds. Source: OAC 310:257-3-10(a)
How may a food employee avoid recontaminating clean hands when turning off a manual faucet?Answer: By using a disposable paper towel as a barrier. Source: OAC 310:257-3-10(c)
Under 310:257-3-16, what may stay on a food employee's hand during food preparation?Answer: A plain ring such as a wedding band. Source: OAC 310:257-3-16
What is the first step of Oklahoma's handwashing procedure?Answer: Rinse under clean, running warm water. Source: OAC 310:257-3-10(b)
What is the hottest that tempered water at a handwashing faucet may be?Answer: 120°F. Source: OAC 310:257-9-14(e)
When may hand antiseptic be applied under 310:257-3-14?Answer: Only to hands that have been cleaned as the rule specifies. Source: OAC 310:257-3-14(a)(3)
Which of these is a time when 310:257-3-12 requires handwashing?Answer: When switching between raw food and ready-to-eat food. Source: OAC 310:257-3-12
Which sink may NOT be used for washing hands?Answer: A warewashing sink. Source: OAC 310:257-3-13
Who is left out of the hair restraint rule when they pose a minimal risk of contaminating food?Answer: Hostesses and wait staff. Source: OAC 310:257-3-20(b)
Employee illness 9
A cook at a diner that does not serve a highly susceptible population has a sore throat with fever. What does 310:257-3-5 require?Answer: Restrict the cook. Source: OAC 310:257-3-5(8)
A cut on a cook's finger is covered with a bandage. What else is needed before the cook works with exposed food?Answer: A single-use glove over the bandage. Source: OAC 310:257-3-19.1
A food employee was diagnosed with a hepatitis A infection but never developed symptoms. What does 310:257-3-5 require?Answer: Exclude the employee. Source: OAC 310:257-3-5(2)
A prep cook is vomiting, and not from a noninfectious condition. What does the person in charge do?Answer: Exclude the cook from the food establishment. Source: OAC 310:257-3-5(1)
A worker has an open, draining boil on the forearm that is not properly covered. What does the rule require?Answer: Restrict the food employee. Source: OAC 310:257-3-5(9)
A worker with a persistent cough and runny nose may NOT work with which of these?Answer: Exposed food and clean utensils. Source: OAC 310:257-3-19
An employee is jaundiced. Within how many calendar days of its onset does the rule require exclusion, absent a medical note?Answer: The last 7 days. Source: OAC 310:257-3-5(2)
Under 310:257-3-4, which of these symptoms does an Oklahoma food employee report to the person in charge?Answer: Sore throat with fever. Source: OAC 310:257-3-4(a)(1)
Which diagnosis is on Oklahoma's list of illnesses a food employee must report?Answer: Salmonella (non-typhoidal). Source: OAC 310:257-3-4(a)(2)
Protecting food 11
A cook tastes the gravy with a spoon. What may the cook NOT do with that spoon?Answer: Use it to taste again. Source: OAC 310:257-5-22
A customer sends back an untouched basket of bread. May it be served to another table?Answer: No. Food returned by a consumer may not be offered again. Source: OAC 310:257-5-44(a)
At what temperature must refrigerated TCS food be when a delivery is received?Answer: 41°F or below. Source: OAC 310:257-5-9(a)
Cases of flour arrive at an Oklahoma bakery. How far off the floor are they stored, at least?Answer: At least 6 inches. Source: OAC 310:257-5-37(a)
From which of these must raw animal foods be kept separate during storage?Answer: Fruits and vegetables before they are washed. Source: OAC 310:257-5-23(a)(1)
How may a food employee touch exposed, ready-to-eat food?Answer: With suitable utensils such as tongs, deli tissue or single-use gloves. Source: OAC 310:257-5-21(b)
How often are wet wiping cloths used on counters laundered?Answer: Daily. Source: OAC 310:257-5-33(b)
When must a pair of single-use gloves be discarded?Answer: When damaged or soiled, or when the task is interrupted. Source: OAC 310:257-5-34(a)
Where may food NOT be stored?Answer: Under leaking water lines. Source: OAC 310:257-5-38
Where may sanitizer and other toxic materials NOT be stored?Answer: Above food, utensils or single-use articles. Source: OAC 310:257-13-3
Which returned item may be re-served to another customer?Answer: Crackers in an unopened original package. Source: OAC 310:257-5-44(b)
Cleaning and sanitizing 9
A cutting board is used all day for cooked turkey. How often at least is it cleaned?Answer: Every 4 hours. Source: OAC 310:257-7-83(c)
A food probe thermometer was used on raw sausage. When is it cleaned and sanitized?Answer: Before it is used or stored again. Source: OAC 310:257-7-83(a)
A knife cut raw chicken and will next slice a cooked roast. What must happen first?Answer: The knife is cleaned and sanitized. Source: OAC 310:257-7-83(a)
After sanitizing, clean plates are still wet. What does Oklahoma's rule say about stacking them?Answer: Stacking of wet items is prohibited. Source: OAC 310:257-7-101(1)
May clean utensils be dried with a cloth towel?Answer: No. They are air-dried; a clean dry cloth may only polish them afterward. Source: OAC 310:257-7-101(2)
Oklahoma's rule allows sanitizing by hand in hot water. How long is the immersion?Answer: At least 30 seconds. Source: OAC 310:257-7-95(1)
What concentration must an iodine sanitizing solution have?Answer: Between 12.5 and 25 mg/L. Source: OAC 310:257-7-75(2)
What contact time does the rule set for an ordinary chlorine sanitizing solution?Answer: At least 10 seconds. Source: OAC 310:257-7-95(3)
What does 310:257-11-27 require at every handwashing lavatory food employees use?Answer: A sign or poster telling food employees to wash their hands. Source: OAC 310:257-11-27
Oklahoma licenses and mobile units 21
A power cut hits a restaurant. After how long without electrical service does 310:257-15-32 list it as a reason to stop operating and notify the regulatory authority?Answer: More than 4 hours. Source: OAC 310:257-15-32(a)
A restaurant is sold to a new owner. What happens to its food establishment license?Answer: It cannot be transferred to the new license holder. Source: OAC 310:257-15-21
By when at the latest must a license holder correct core item violations?Answer: 90 calendar days after the inspection. Source: OAC 310:257-15-36(a)
During which hours does 310:257-3-1 require a person in charge on site?Answer: During all hours of operation. Source: OAC 310:257-3-1(a)
For how many consecutive days a year may a seasonal food establishment be open at one physical address?Answer: No more than 180. Source: OAC 310:257-1-2
For how many consecutive days at most may a temporary food establishment operate at one event?Answer: 14 days. Source: OAC 310:257-1-2
How does Chapter 257 define a mobile pushcart?Answer: A non-self-propelled food unit that one average adult can move by hand. Source: OAC 310:257-1-2
How long may a mobile unit stay at one physical address, unless an exception applies?Answer: No longer than 12 hours. Source: OAC 310:257-17-3.1(a)
How often must a mobile unit return to its commissary to empty waste water and refill with potable water?Answer: Daily. Source: OAC 310:257-17-3.1(b)
In Chapter 257, who is the "regulatory authority"?Answer: A representative of the Department, such as an onsite inspector. Source: OAC 310:257-1-2
May a food truck cool a pot of cooked soup on board for tomorrow?Answer: No. All cooling must take place in the licensed commissary. Source: OAC 310:257-17-1(g)
What does 310:257-3-1.1 say about a certified food protection manager?Answer: At least one person may be one, proven by passing a test of an accredited program. Source: OAC 310:257-3-1.1(a)
What does 310:257-3-22 require a food establishment to have for vomiting and diarrheal events?Answer: Written procedures for employees to follow. Source: OAC 310:257-3-22
What is the longest time the regulatory authority may give a license holder to correct a priority item violation?Answer: 72 hours after the inspection. Source: OAC 310:257-15-34(b)(1)
What must a person hold before operating a food establishment in Oklahoma?Answer: A valid license to operate issued by the Commissioner of Health. Source: OAC 310:257-15-12
What must be clearly visible on the outside of a mobile unit during hours of operation?Answer: The business name and the Department of Health license number. Source: OAC 310:257-17-1(e)
Where does the license holder post the food establishment license?Answer: In a conspicuous location in the food establishment. Source: OAC 310:257-15-20(1)
Which of these may be prepared and served from a mobile pushcart?Answer: Precooked frankfurters. Source: OAC 310:257-17-2(b)
Which sign must a seller at a County Free Fair, exempt from this chapter, show customers?Answer: "This food is prepared in a kitchen that is not inspected by the Oklahoma Department of Health". Source: OAC 310:257-1-4(b)(2)
Whom does the department's food licensure page tell you to contact about food handler classes?Answer: Your local county health department. Source: Oklahoma State Department of Health, food licensure page
Within what distance of a toilet facility available to employees must a mobile unit operate?Answer: 500 feet. Source: OAC 310:257-17-1(f)
This unofficial Oklahoma food handlers practice test asks 76 questions from the state food establishment rule, OAC 310:257, each answer naming its section. Not affiliated with the Oklahoma State Department of Health or any county health department.
Read the full guide
Who gives the food handler permit in Oklahoma
The state rule sets no food handler test. The State Department of Health's food page sends food handler class questions to your local county health department, so the permit, its class and its test are local. This page practices the state rule that every Oklahoma food establishment answers to.
What Oklahoma's rule says in its own words
Oklahoma writes its chapter in full. Ground meat cooks at 155°F for 17 seconds, untreated eggs are stored at 41°F, wet dishes may not be stacked, and the tobacco rule also names medical marijuana and vape products. A mobile unit returns to its commissary daily and may not cool food on board.
Poultry reaches 165°F with no hold time; ground meat holds 155°F for 17 seconds (310:257-5-46).
Date marking counts the day of preparation as day one of seven (310:257-5-60).
A power cut of more than four hours is a reason to stop operating and notify the regulatory authority (310:257-15-32).
Questions and answers
Is this the Oklahoma food handlers permit online free test?
No. This page is free practice on the state rule and issues nothing. The State Department of Health says to contact your local county health department about food handler classes; ask it about the permit and its test.
Does Oklahoma require a food handler permit statewide?
The state food rule, OAC 310:257, sets none. It requires a licensed establishment with a person in charge present at all hours, and says at least one person may be a certified food protection manager. Ask your county health department about any local requirement.
Is this the real Oklahoma food handler test?
No. These are our own questions from the public text of OAC 310:257. None comes from any health department's class or test, and a score here earns no permit.
Which food code does Oklahoma use?
Its own: Chapter 257 of Title 310 of the Oklahoma Administrative Code, Food Establishments. The department's summary of the 2021 changes says they bring the chapter more closely in line with the 2017 FDA model Food Code.