CertQuestUSA
Transportation70+AK/AL/AR +moreConstruction & Safety39+CAEnvironmental98+AL/AR/AZ +moreHealthcare & Clinical183+AL/AR/AZ +moreProfessional Licensing307+AL/AR/AZ +moreEducation & Teacher Certification17Aviation & FAA Certification9Finance & Securities Licensing19View all sectors ›

Food Handler Certification (KY)

First published: September 2, 2026Last verified: September 2, 2026Reviewed by the CertQuestUSA team
TL;DR

Food Handler Certification (KY): a 22-question practice bank for the real Food Safety standard, 3 full papers of 22 questions each with no repeats, every question citing the real regulation it comes from.

Where these questions come from

Every question in this bank cites a real source -- primarily 902 KAR 45:005 (100%) of this exam's citations.

Not sure where you stand? Take the free diagnostic — 10 real questions across the exam's domains, no sign-up required, with a domain-by-domain breakdown at the end.
Start diagnostic
3
full papers, no repeats
22
questions per paper
22
questions in the bank
What this exam covers
5 real sample questions
Kentucky's food safety requirements for retail food establishments are set out primarily in which regulation, based on the FDA Food Code?
A. 902 KAR 45:005 (the Kentucky Food Code)
B. 201 KAR 20:310
C. 401 KAR 39:080
D. 302 KAR 27:050
Source: 902 KAR 45:005
In Kentucky, whether an individual food service worker is legally required to hold a food handler card is determined primarily by what?
A. A single statewide law requiring every food worker in every county to hold a card
B. Local city/county health department ordinance, since a statewide individual food handler card mandate is not universal
C. The worker's age only, with no jurisdictional variation
D. Federal FDA law directly, with no state or local role
Source: Kentucky Cabinet for Health and Family Services - Food Safety Branch (chfs.ky.gov)
As of Kentucky's certified food protection manager requirement (effective July 1, 2019), what must most Kentucky food service establishments have?
A. Every single employee individually certified as a food protection manager
B. No certified staff at all, since the requirement was repealed
C. At least one certified food protection manager on duty/associated with the establishment
D. A certified food protection manager only during health inspections
Source: 902 KAR 45:005
Under the Kentucky Food Code's cold holding requirements, at what maximum temperature must potentially hazardous (time/temperature control for safety) food be held?
A. 50 degrees F or below
B. 70 degrees F or below
C. 32 degrees F exactly, with no tolerance
D. 41 degrees F (5 degrees C) or below
Source: 902 KAR 45:005
What is the minimum internal cooking temperature generally required for poultry (such as chicken) under the Food Code standards Kentucky follows?
A. 165 degrees F for at least 15 seconds
B. 120 degrees F with no hold time
C. 140 degrees F for 5 minutes
D. 100 degrees F, since poultry does not require a specific minimum
Source: 902 KAR 45:005
Same exam, other states
ALARAZCACOCTDCFLGAHIIAIDILINKSLAMAMDMEMIMNMOMSNCNENHNJNMNVNYOHOKORPASCTNTXUTVAWAWIWV
Real-world data for this exam
Food Preparation Workers: real median wage (KY)May 2025$26,850/yr

Frequently asked questions

How many questions are on the CertQuestUSA Food Handler Certification (KY) practice test?
22 questions total, split into 3 full papers of 22 each with no repeats across papers.
What topics does the Food Handler Certification (KY) test cover?
16 domains, with the heaviest weight on Time/Temperature Control (18%), Certification Structure (9%), and Handwashing (9%).
Where do CertQuestUSA's Food Handler Certification (KY) questions come from?
Primarily 902 KAR 45:005 (100%) of this bank's citations -- computed directly from this exam's own question sources, not a generic description.
Is there a free diagnostic for Food Handler Certification (KY)?
Yes -- 10 real questions across the exam's domains, no sign-up required, with a domain-by-domain breakdown at the end.
Composing your paper...