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Unofficial practice questions, not affiliated with the West Virginia Bureau for Public Health or any county health department. Bank checked October 13, 2026.
A deli opens a package of sliced turkey from a food processing plant and keeps it at 41°F. For how many days at most may it be kept, counting the day it was opened as Day 1?Answer: 7 days. Source: FDA Food Code 2013, 3-501.17(A) and (B) (adopted by 64 CSR 17)
A steam table in a West Virginia cafeteria holds cooked TCS food. What is the lowest temperature allowed?Answer: 135°F. Source: FDA Food Code 2013, 3-501.16(A)(1) (adopted by 64 CSR 17)
A trout fillet is pan-fried for one customer. What minimum temperature and time does the 2013 Food Code set?Answer: 145°F for 15 seconds. Source: FDA Food Code 2013, 3-401.11(A)(1) (adopted by 64 CSR 17)
Cooked TCS food is cooling. How long does it have to fall from 135°F to 70°F?Answer: 2 hours. Source: FDA Food Code 2013, 3-501.14(A)(1) (adopted by 64 CSR 17)
Cooked vegetables are going to a hot-holding line. What temperature must they be cooked to?Answer: 135°F. Source: FDA Food Code 2013, 3-401.13 (adopted by 64 CSR 17)
Show all 70 questions (65 more)
Cooking, cooling and holding, continued
Food is held on a buffet using time alone as the control, for up to four hours. What must the food be marked with?Answer: The time that is 4 hours past the point it was removed from temperature control. Source: FDA Food Code 2013, 3-501.19(B)(2) (adopted by 64 CSR 17)
From 135°F, how long in total may cooked food take to reach 41°F?Answer: 6 hours. Source: FDA Food Code 2013, 3-501.14(A)(2) (adopted by 64 CSR 17)
Frozen shrimp is thawed under running water. How warm may the water be?Answer: 70°F or below. Source: FDA Food Code 2013, 3-501.13(B) (adopted by 64 CSR 17)
Raw animal food is cooked in a microwave. How long does it stand covered afterward?Answer: 2 minutes. Source: FDA Food Code 2013, 3-401.12 (adopted by 64 CSR 17)
Soup cooked two days ago is reheated for hot holding. What must it reach?Answer: 165°F for 15 seconds. Source: FDA Food Code 2013, 3-403.11(A) (adopted by 64 CSR 17)
To what temperature, and for how long, is ground beef cooked under the 2013 Food Code?Answer: 155°F for 15 seconds. Source: FDA Food Code 2013, 3-401.11(A)(2) (adopted by 64 CSR 17)
To what temperature, and for how long, is poultry cooked under the 2013 Food Code West Virginia adopts?Answer: 165°F for 15 seconds. Source: FDA Food Code 2013, 3-401.11(A)(3) (adopted by 64 CSR 17)
Handwashing and hygiene 9
A cook steps out to eat lunch and comes back to the line. What comes first?Answer: Washing hands. Source: FDA Food Code 2013, 2-301.14(D) (adopted by 64 CSR 17)
After which of these must a food employee wash hands?Answer: After handling soiled equipment or utensils. Source: FDA Food Code 2013, 2-301.14(E) (adopted by 64 CSR 17)
At least how warm must the water at a handwashing sink be?Answer: 100°F. Source: FDA Food Code 2013, 5-202.12(A) (adopted by 64 CSR 17)
During handwashing, where does the code ask for particular attention?Answer: Removing soil from underneath the fingernails. Source: FDA Food Code 2013, 2-301.12(B)(3) (adopted by 64 CSR 17)
How may an employee drink while working near exposed food?Answer: From a closed beverage container handled to prevent contamination. Source: FDA Food Code 2013, 2-401.11(B) (adopted by 64 CSR 17)
Under the 2013 Food Code that 64 CSR 17 adopts, how long at least does the whole handwash take?Answer: At least 20 seconds. Source: FDA Food Code 2013, 2-301.12(A) (adopted by 64 CSR 17)
What is the purpose of the hair restraints the code requires?Answer: To keep hair from contacting exposed food and clean equipment. Source: FDA Food Code 2013, 2-402.11(A) (adopted by 64 CSR 17)
When may a food employee with artificial fingernails work with exposed food?Answer: When wearing intact gloves in good repair. Source: FDA Food Code 2013, 2-302.11(B) (adopted by 64 CSR 17)
Which item may be worn on the hand while preparing food?Answer: A plain ring such as a wedding band. Source: FDA Food Code 2013, 2-303.11 (adopted by 64 CSR 17)
Employee illness 6
A cook has an open, draining infected wound on the hand that is not properly covered. What does the code require?Answer: Restrict the food employee. Source: FDA Food Code 2013, 2-201.12(I) (adopted by 64 CSR 17)
A food employee is vomiting, and not from a noninfectious condition. What does the Food Code West Virginia adopts require?Answer: Exclude the employee from the food establishment. Source: FDA Food Code 2013, 2-201.12(A) (adopted by 64 CSR 17)
A worker keeps sneezing and has a runny nose. What may the worker NOT do?Answer: Work with exposed food or clean utensils. Source: FDA Food Code 2013, 2-401.12 (adopted by 64 CSR 17)
An employee was diagnosed with Norovirus but has no symptoms and works in a nursing home kitchen. What does 2-201.12(D) require?Answer: Exclude the employee. Source: FDA Food Code 2013, 2-201.12(D) (adopted by 64 CSR 17)
What must a food establishment have ready for the day someone vomits in the dining room?Answer: Procedures for employees to follow in cleaning up. Source: FDA Food Code 2013, 2-501.11 (adopted by 64 CSR 17)
Within how many calendar days of the onset of jaundice is a food employee excluded, absent a medical note?Answer: The last 7 days. Source: FDA Food Code 2013, 2-201.12(B)(1) (adopted by 64 CSR 17)
Protecting food 9
A deli worker in West Virginia builds a sandwich that gets no more cooking. How are the ready-to-eat fillings picked up?Answer: With suitable utensils such as deli tissue, spatulas, tongs or single-use gloves. Source: FDA Food Code 2013, 3-301.11(B) (adopted by 64 CSR 17)
At what temperature is refrigerated TCS food received?Answer: 41°F or below. Source: FDA Food Code 2013, 3-202.11(A) (adopted by 64 CSR 17)
How high off the floor is food stored?Answer: At least 6 inches. Source: FDA Food Code 2013, 3-305.11(A)(3) (adopted by 64 CSR 17)
How many times may one spoon be used to taste food that will be served?Answer: Once. Source: FDA Food Code 2013, 3-301.12 (adopted by 64 CSR 17)
May a restaurant serve food that was prepared in a private home?Answer: No. Source: FDA Food Code 2013, 3-201.11(B) (adopted by 64 CSR 17)
Raw beef and ready-to-eat salad are stored in one cooler. What does 3-302.11 require?Answer: Separating the raw animal food from the ready-to-eat food. Source: FDA Food Code 2013, 3-302.11(A)(1) (adopted by 64 CSR 17)
What does the code require for the storage of toxic materials such as cleaners?Answer: Separation by spacing or partitioning, and never above food. Source: FDA Food Code 2013, 7-201.11 (adopted by 64 CSR 17)
What may single-use gloves be used for?Answer: Only one task, such as working with ready-to-eat food. Source: FDA Food Code 2013, 3-304.15(A) (adopted by 64 CSR 17)
Where are wet cloths for wiping counters held between uses?Answer: In a chemical sanitizer solution. Source: FDA Food Code 2013, 3-304.14(B)(1) (adopted by 64 CSR 17)
Cleaning and sanitizing 8
A dish machine sanitizes with hot water. What must the surface of a utensil reach under 4-703.11?Answer: 160°F. Source: FDA Food Code 2013, 4-703.11(B) (adopted by 64 CSR 17)
A West Virginia kitchen sanitizes by hand in hot water. How long does each utensil stay under?Answer: At least 30 seconds. Source: FDA Food Code 2013, 4-703.11(A) (adopted by 64 CSR 17)
Apart from West Virginia's dog rule, which animals does Food Code 6-501.115 allow in a dining area?Answer: Service animals controlled by the disabled employee or person. Source: FDA Food Code 2013, 6-501.115(B)(3) (adopted by 64 CSR 17)
How are utensils dried after cleaning and sanitizing?Answer: They are air-dried. Source: FDA Food Code 2013, 4-901.11 (adopted by 64 CSR 17)
How often at least are utensils used with TCS food cleaned through the day?Answer: Every 4 hours. Source: FDA Food Code 2013, 4-602.11(C) (adopted by 64 CSR 17)
Under 4-601.11 of the adopted Food Code, in what condition must utensils and food-contact surfaces be?Answer: Clean to sight and touch. Source: FDA Food Code 2013, 4-601.11(A) (adopted by 64 CSR 17)
What is the lowest temperature for an iodine sanitizing solution?Answer: 68°F. Source: FDA Food Code 2013, 4-501.114(B) (adopted by 64 CSR 17)
Which is a required way of controlling pests?Answer: Routinely inspecting the premises for evidence of pests. Source: FDA Food Code 2013, 6-501.111 (adopted by 64 CSR 17)
West Virginia's card law and rule 26
A bed and breakfast inn may use a domestic-type kitchen with residential-style equipment if it has how many guest rooms?Answer: Six or fewer. Source: 64 CSR 17, section 5.1.c
A church bake sale sells cookies baked in private home kitchens. What must the buyer see at the sales location?Answer: A clearly visible placard that the food is prepared in a kitchen not subject to regulation and inspection. Source: 64 CSR 17, section 4.3.d
A West Virginia food truck holds a statewide mobile food establishment permit. How much notice must it give a local health department before operating in its area?Answer: At least 72 hours. Source: W. Va. Code §16-2-18
According to the state Food Safety page, who permits and inspects food service establishments in West Virginia?Answer: The local health departments. Source: West Virginia Office of Environmental Health Services, Food Safety page
An in-state vendor selling non-potentially hazardous food at festivals pays for one temporary food service permit in the home county. For how long is that permit and fee good?Answer: For the entire calendar year. Source: W. Va. Code §16-2-17
At what ambient air temperature must untreated shell eggs be stored under West Virginia's rule?Answer: 41°F or less. Source: 64 CSR 17, section 3.1.e
The commissioner may summarily suspend a permit when an inspection finds how many immediately uncorrectable priority items in violation?Answer: Three or more. Source: 64 CSR 17, section 3.1.m
The Food Code's certified food protection manager requirement does not apply in West Virginia to which of these?Answer: Temporary food establishments. Source: 64 CSR 17, section 3.1.c
For how long is a West Virginia food handler card valid?Answer: At least one year but not longer than three years. Source: W. Va. Code §16-2-16
How does West Virginia's rule classify a violation of its provisions?Answer: A misdemeanor. Source: 64 CSR 17, section 10
How far ahead of construction or remodeling must required plans be submitted in West Virginia?Answer: At least 45 days. Source: 64 CSR 17, section 3.1.j
In place of the state guidelines, which training may a local health department use for food handler cards?Answer: Courses developed by the American National Standards Institute or other nationally recognized entities. Source: W. Va. Code §16-2-16
Under 64 CSR 17, a dog may be allowed at a dog-friendly brew pub that meets the rule's conditions. Where may the dog never go?Answer: Any area where food is being prepared. Source: 64 CSR 17, section 3.1.h
Under West Virginia law, whose procedures govern the issuing of a food handler permit or card?Answer: A local county health department's. Source: W. Va. Code §16-2-16
West Virginia writes its own reminder for menus that offer raw or undercooked animal foods. Which groups does it name?Answer: Children, elderly, immunocompromised individuals, and persons with certain medical conditions. Source: 64 CSR 17, section 3.1.g
What is the longest time allowed for correcting a priority foundation item violation?Answer: 10 calendar days. Source: 64 CSR 17, section 3.1.k
What is the longest time West Virginia's rule allows for correcting a priority item violation after an inspection?Answer: 72 hours. Source: 64 CSR 17, section 3.1.k
What kind of sink must a family child care facility with a domestic-type kitchen provide?Answer: A kitchen sink with at least two compartments. Source: 64 CSR 17, section 5.2
What makes a county-issued food handler card valid in every county of West Virginia?Answer: Paying an additional fee of no more than $10. Source: W. Va. Code §16-2-16
Where a food handler card is required, how soon after being hired must a restaurant worker get one?Answer: Within 30 days. Source: W. Va. Code §16-2-16
Which edition of the FDA Food Code does 64 CSR 17 incorporate by reference?Answer: The 2013 edition. Source: 64 CSR 17, section 3.1
Which health department issues an in-state vendor's statewide mobile food establishment permit?Answer: The one in the vendor's county of residence. Source: W. Va. Code §16-2-18
Which of these is a condition for a West Virginia establishment that allows dogs?Answer: Liability insurance for dog-related incidents. Source: 64 CSR 17, section 3.1.h
Which of these is NOT a food establishment under West Virginia's definition?Answer: A kitchen in a family child care home. Source: 64 CSR 17, section 4.3
Who develops the minimum guidelines for food handler training programs in West Virginia?Answer: The Bureau for Public Health. Source: W. Va. Code §16-2-16
Who enforces West Virginia's Food Establishments rule?Answer: The Commissioner of the Bureau for Public Health. Source: 64 CSR 17, section 1.7
How this list was compiled: West Virginia Code of State Rules, Title 64, Series 17, Food Establishments (64 CSR 17), effective April 1, 2023, in the Secretary of State's final file (https://apps.sos.wv.gov/adlaw/csr/rule.aspx?rule=64-17); the FDA Food Code 2013, which the rule incorporates by reference with listed exceptions (https://www.fda.gov/food/fda-food-code/food-code-2013, full text https://www.fda.gov/media/87140/download); West Virginia Code §16-2-16, Food handler examinations and cards (https://code.wvlegislature.gov/16-2-16/), §16-2-17 and §16-2-18; and the Food Safety page of the state Office of Environmental Health Services (https://oehs.wvdhhr.org/phs/food-safety/). All read on October 13, 2026. Each question names the section it was written from. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the section it cites. Short phrases are quoted from the West Virginia Code, the Code of State Rules and the FDA Food Code, which are public. Nothing is taken from any health department's test, any training course or any other practice test.
How it works
This unofficial West Virginia food handlers card practice test asks 70 questions from state rule 64 CSR 17, the 2013 FDA Food Code it adopts and W. Va. Code §16-2-16. Not affiliated with the West Virginia Bureau for Public Health or any county health department.
Read the full guide
How the West Virginia food handler card works
There is no state test. Under W. Va. Code §16-2-16 a card is issued by the procedures of a local county health department. It is valid for at least one year and at most three, is obtained within 30 days of hire where required, and is good in every county for an added fee of no more than $10.
What West Virginia changes in the Food Code
64 CSR 17 adopts the 2013 FDA Food Code with its own changes: untreated eggs are stored at 41°F, plans go in 45 days before construction, and a priority violation is corrected within 72 hours at most. Use this page as a food handlers card WV practice test before your county's class.
The 2013 edition cooks poultry at 165°F and ground meat at 155°F, each for 15 seconds.
Three or more immediately uncorrectable priority violations let the commissioner summarily suspend a permit (64 CSR 17, 3.1.m).
A statewide mobile food permit still needs 72 hours of notice to each local health department (§16-2-18).
Questions and answers
How long is a West Virginia food handlers card good for?
At least one year and not longer than three years, under W. Va. Code §16-2-16. The card is issued by the procedures of a local county health department.
Is a West Virginia food handler card valid in every county?
Yes, if the applicant pays an additional fee of no more than $10. W. Va. Code §16-2-16 says the card is then valid in all counties of the state.
Is this the real West Virginia food handler test?
No. These are our own questions from the public rule, statutes and Food Code. None comes from any county health department's test or any training course, and a score here earns no card.
Which food code does West Virginia use?
The 2013 FDA Food Code, which 64 CSR 17 incorporates by reference with listed exceptions. The rule in force took effect April 1, 2023. An amendment was in progress with the Secretary of State when this page was checked on October 13, 2026.