Free Indiana Food Handler Practice Test Online

Correct answer: A. After every 30 minutes of work

There is no requirement to wash hands every 30 minutes of work; washing is required after specific activities.

• B: Hands must be washed before preparing food to prevent contamination.
• C: Hands must be washed after using the restroom as per 410 IAC 7-24-129.
• D: Hands must be washed after touching hair or face to prevent contamination of food.

Correct answer: C. The back of the hand only

The back of the hand is only one area; comprehensive washing is needed.

• A: The palm alone does not require thorough washing; other areas also need attention.
• B: Between fingers, under fingernails, wrists, and forearms all require special attention during handwashing per 410 IAC 7-24-128.
• D: Only the fingertips is insufficient; the entire hand must be thoroughly washed.

Correct answer: D. 2 hours

2 hours is shorter than the actual maximum allowed time.

• A: 6 hours exceeds the safe maximum time.
• B: 4 hours is the maximum time potentially hazardous food can be held at room temperature per Indiana food code guidance.
• C: 1 hour is too restrictive; the code allows longer.

Correct answer: A. 135 degrees Fahrenheit

135°F is the holding temperature, not the reheating temperature.

• B: 145°F is too low for safe reheating of all potentially hazardous foods.
• C: 155°F is the requirement for some ground meats but not all reheated foods.
• D: 165 degrees Fahrenheit is the safe internal temperature for reheating potentially hazardous foods per FDA Food Code Section 3-501.

Correct answer: A. Return directly to food preparation

Hands must be washed before returning to food preparation after the restroom.

• B: Gloves are not a substitute for handwashing after using the restroom.
• C: Washing hands thoroughly with soap and warm water for at least 20 seconds is the correct procedure per 410 IAC 7-24-129.
• D: Hand sanitizer alone is not sufficient; proper handwashing is required.