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 OR-FH questions are organized by exam domain, so you can see how each part of the Oregon Food Handler Card Exam blueprint is tested. Reveal the answer and explanation under each question.
A pot of chili spent several hours at unsafe temperatures. A cook argues that bringing it back to a boil will make it safe because the food still smells normal. Which food-safety principle most directly disproves that claim?
Correct answer: C - Some bacterial toxins can remain after reheating kills bacteria
On Tuesday morning, a customer reports nausea and cramping after eating at the restaurant Sunday evening. A supervisor dismisses the report because the symptoms were not immediate. Which statement is accurate?
Correct answer: D - Foodborne-illness symptoms may begin a few minutes to several days after exposure
A line cook removes hamburgers from the grill when the centers look brown, then places them in a steam table set to 135°F. Which action is still necessary before the burgers may be served?
Correct answer: B - Measure the centers and verify 155°F for 15 seconds with a food thermometer
During the lunch rush, raw chicken juice gets on a worker's bare hand while gloves are removed. Without washing, the worker uses that hand to pick up a sandwich bun. Which pair of major food-handler failures is present?
Correct answer: B - Inadequate handwashing and cross contamination
A manager finds an unlabeled spray bottle of degreaser stored directly over single-service cups. What action best fulfills management's responsibility for safe practice?
Correct answer: C - Move it to designated chemical storage, label it correctly, and retrain the staff
After using the restroom, a server washes there, walks into the kitchen, and reaches for clean flatware. What must occur before the server handles the flatware?
Correct answer: B - Wash again upon entering the work area
A baker begins chewing tobacco in a dry-storage room used only for clean utensils and sealed ingredients. No food is being prepared there. Which conclusion follows Oregon food-handler rules?
Correct answer: A - It is prohibited in food and utensil storage areas
During a handwashing observation, a worker uses warm water and soap, scrubs all hand surfaces for 11 seconds, rinses, and dries with an air dryer. Which finding requires correction?
Correct answer: D - Scrubbing for only 11 seconds
A cook's last episode of diarrhea ended 26 hours before the next shift. The cook has no other symptoms or diagnosed illness and has informed the person in charge. How should the 24-hour rule be applied?
Correct answer: A - The 24-hour minimum is met; return is subject to manager direction
During a pre-shift check, a food handler has yellowing of the eyes and dark tea-colored urine but says there is no nausea or diarrhea. How should this worker be handled?
Correct answer: A - Notify the manager and keep the worker out of food service
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