Free Kentucky Food Handler Practice Test Online

Correct answer: A. 902 KAR 45:005 (the Kentucky Food Code)

Correct. 902 KAR 45:005, administered by the Cabinet for Health and Family Services' Food Safety Branch, adopts the Kentucky Food Code, based on the FDA Food Code, governing retail food establishment operations statewide.

• B: 201 KAR 20:310 relates to Kentucky nurse aide training, not food safety.
• C: 401 KAR 39:080 relates to hazardous waste handler standards, not food establishments.
• D: 302 KAR 27:050 relates to pesticide applicator core standards, not food safety.

Correct answer: B. Local city/county health department ordinance, since a statewide individual food handler card mandate is not universal

Correct. Kentucky does not impose one uniform statewide individual food handler card mandate; whether a card is required depends on the local health department's ordinance, so requirements vary by city/county jurisdiction.

• A: There is no single statewide law requiring a food handler card for every worker in every Kentucky county; the requirement is locally determined.
• C: Age is not the determining factor for whether a food handler card is required in a given jurisdiction.
• D: The FDA Food Code is a model code adopted at the state/local level (as 902 KAR 45:005 in Kentucky); it is not directly and independently enforced federal law dictating individual card requirements.

Correct answer: C. At least one certified food protection manager on duty/associated with the establishment

Correct. Since July 1, 2019, Kentucky food facilities have been required to have at least one certified food protection manager, obtained through an accredited certification program or an approved local health department course.

• A: The requirement is for at least one certified manager per establishment, not certification of every individual employee.
• B: The certified food protection manager requirement remains in effect; it was not repealed.
• D: The requirement is for ongoing operational compliance, not merely a credential produced only when an inspector happens to visit.

Correct answer: D. 41 degrees F (5 degrees C) or below

Correct. The Food Code standard adopted in Kentucky requires TCS (time/temperature control for safety) foods to be cold-held at 41 degrees F or below to keep them out of the temperature danger zone.

• A: 50 degrees F is within the temperature danger zone where pathogens multiply rapidly; it is not an acceptable cold-holding temperature.
• B: 70 degrees F is well within the danger zone and would allow rapid bacterial growth; it is not a safe holding temperature.
• C: 32 degrees F is the freezing point of water, not the cold-holding standard; the required maximum is 41 degrees F, and food need not be at the freezing point to be safely held.

Correct answer: A. 165 degrees F for at least 15 seconds

Correct. Poultry must reach a minimum internal temperature of 165 degrees F for at least 15 seconds to ensure destruction of pathogens like Salmonella and Campylobacter.

• B: 120 degrees F is far below the safe minimum for poultry and would leave harmful pathogens alive.
• C: 140 degrees F for 5 minutes describes a different (lower-risk) food category's requirement, not the standard for poultry, which requires the higher 165 degree F threshold.
• D: Poultry has one of the highest minimum cooking temperature requirements among TCS foods due to its higher contamination risk; there is a defined minimum, not an exemption.