10 exam-style questions with answers and explanations, straight from our 1,030-question bank. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
These 10 free AK-FWC questions are organized by exam domain, so you can see how each part of the Alaska Food Worker Card Test blueprint is tested. Reveal the answer and explanation under each question.
At an Alaska DEC-regulated restaurant, a guest brings salmon they personally caught and asks the kitchen to cook it for dinner. The fish is wholesome and has remained at 38°F. The kitchen can separate its preparation from other food by location. Which service arrangement is permitted under the sport-caught seafood exception?
Correct answer: B - Serve it only to the guest who caught it
An approved supplier delivers two sacks of live oysters at 38°F. Both appear in good condition, but only one sack has its required source-identification tag. The driver cannot provide the missing sack's identification before leaving. How should the receiver handle the two sacks?
Correct answer: D - Accept the properly tagged sack and reject the unidentified sack
Raw chicken juice leaks from a tray onto washed lettuce in an open container below it. A coworker offers to rinse the lettuce again before making salads. The lettuce should instead be:
Correct answer: A - Discarded because raw poultry juice contaminated a ready-to-eat food
At a neighborhood restaurant, a server clears a table and brings back loose dinner rolls and unopened, single-serving cracker packets. The packets are clean, dry, undamaged, and in their original commercial packaging. Under Alaska's returned-food rule, which disposition is appropriate without discarding food unnecessarily?
Correct answer: C - Reuse only the unopened, undamaged cracker packets
Four orders are nearly ready to leave the grill. For each food below, the lowest internal temperature measured in several locations stayed at the stated value for 20 seconds. Which order still needs cooking?
Correct answer: C - An unstuffed chicken breast at 162°F
A soup-cooling record begins at 135°F. A continuous temperature monitor shows that the soup was still above 80°F after 2 hours 20 minutes; it reached 39°F after 5 hours 30 minutes. A cook argues that reaching refrigerator temperature within six hours makes the process acceptable. How should the record be evaluated?
Correct answer: D - It fails because cooling to 70°F took longer than two hours
Chili made and properly cooled in the restaurant yesterday is being reheated on the stove for a lunch buffet. Reheating began at 9:20 a.m. At 10:35 a.m., the lowest measured temperature is 151°F. How much time remains to complete the required reheating, and what should the cook do?
Correct answer: A - 45 minutes; continue heating to at least 165°F for 15 seconds
Before a shift, a food worker reports vomiting eight hours earlier but says they now feel well. No medical documentation identifies a noninfectious cause. The supervisor offers work unloading clean dishes instead of preparing food. Under Alaska's symptom-based employee-health rule, which response is required?
Correct answer: A - Exclude the worker until they have been symptom-free for at least 24 hours
After scraping used plates, a dishwasher is asked to unload a rack of sanitized plates. The worker's hands look clean, and a box of unused gloves is beside the rack. Before handling the clean plates, the worker needs to:
Correct answer: D - Wash and dry both hands before handling the clean plates
A worker washes and rinses utensils, then fully immerses them in iodine sanitizer for 12 seconds before air-drying them. Tests show 20 ppm iodine, a solution temperature of 82°F, and pH 4.5. Which part of the process fails Alaska's iodine-sanitizing requirements?
Correct answer: B - The immersion time, because it must be at least 30 seconds
The full bank has 1,020 more AK-FWC questions with explanations.
Continue in the free practice test →
View plans