Florida Food Handler Practice Test 2026: Practice test 3

Practice test 3 of 6 for the Florida Food Handler Practice Test: 25 more questions with answers and explanations.

Food safety
Florida
130 questions
Checked October 10, 2026

Question 1 of 25
Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
- 24 hours
- 7 days
- 4 hours
- 2 hours
Show answer
Answer: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
Question 2 of 25
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
Show answer
Answer: D. Raw chicken, its juices and its knife must never touch the salad
Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.
Question 3 of 25
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
Show answer
Answer: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
Question 4 of 25
Which delivery should you refuse?
- A case of cans that are dented and swollen
- Cold milk at 38°F
- Frozen food that is frozen solid
- Sealed boxes with no damage
Show answer
Answer: A. A case of cans that are dented and swollen
Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.
Question 5 of 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
Show answer
Answer: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
Question 6 of 25
In this cooling diagram, what does marker 2 show?
- Holding food at 135°F
- Cooling from 70°F to 41°F within the next 4 hours
- Reheating food to 165°F
- Cooling from 135°F to 70°F within 2 hours
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Answer: B. Cooling from 70°F to 41°F within the next 4 hours
Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.
Question 7 of 25
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
Show answer
Answer: C. Raw or undercooked eggs
Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.
Question 8 of 25
Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
- 145°F for 15 seconds
- 155°F for 17 seconds
- 135°F for 15 seconds
- 125°F for 1 minute
Show answer
Answer: B. 155°F for 17 seconds
Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.
Question 9 of 25
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
Show answer
Answer: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
Question 10 of 25
How should dishes dry after sanitizing?
- Dry with a cloth towel
- Air-dry
- Dry with your apron
- Rinse again and wipe
Show answer
Answer: B. Air-dry
Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.
Question 11 of 25
Which is the right way to dry your hands after washing?
- A shared cloth towel
- Your apron
- A single-use paper towel or an air dryer
- The side of your pants
Show answer
Answer: C. A single-use paper towel or an air dryer
Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.
Question 12 of 25
What is the correct order for cleaning and sanitizing a food-contact surface?
- Sanitize, wash, rinse, towel-dry
- Wash, rinse, sanitize, air-dry
- Rinse, sanitize, wash, air-dry
- Wash, sanitize, rinse, towel-dry
Show answer
Answer: B. Wash, rinse, sanitize, air-dry
Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.
Question 13 of 25
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
Show answer
Answer: A. When they are torn, dirty or you change tasks
Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.
Question 14 of 25
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
Show answer
Answer: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
Question 15 of 25
Where should food workers wash their hands?
- In the food prep sink
- In the three-compartment dish sink
- Only at a sink set aside for handwashing
- In the mop sink
Show answer
Answer: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
Question 16 of 25
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
Show answer
Answer: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
Question 17 of 25
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
Show answer
Answer: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.
Question 18 of 25
Can single-use gloves be washed and used again?
- No, throw them away after one use
- Yes, if they are washed with soap
- Yes, if they are rinsed in sanitizer
- Yes, but only on the same day
Show answer
Answer: A. No, throw them away after one use
Single-use gloves are used once and then thrown away.
Question 19 of 25
Where may a restaurant get its food?
- From an approved, licensed source
- From a worker's home kitchen
- From a customer who brings it in
- From any roadside stand
Show answer
Answer: A. From an approved, licensed source
Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.
Question 20 of 25
In a three-compartment sink, what is in the third compartment?
- Soapy wash water
- Clear rinse water
- Sanitizer
- Ice
Show answer
Answer: C. Sanitizer
The three compartments are used to wash, rinse and sanitize, in that order.
Question 21 of 25
What is cross-contact?
- When an allergen gets into a food that should not contain it
- When two hot dishes touch on a plate
- When a server touches a customer's hand
- When food is cooked twice
Show answer
Answer: A. When an allergen gets into a food that should not contain it
Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.
Question 22 of 25
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
Show answer
Answer: A. 7 days
The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.
Question 23 of 25
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
Show answer
Answer: A. 10 to 15 seconds
Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.
Question 24 of 25
Which group of people is most likely to get very sick from a foodborne illness?
- Teenagers who play sports
- Healthy adults between 20 and 40 years old
- People who work in restaurants
- Young children, older adults, pregnant women and people with weak immune systems
Show answer
Answer: D. Young children, older adults, pregnant women and people with weak immune systems
These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.
Question 25 of 25
Which of these is a chemical hazard?
- Cleaning liquid that drips onto food
- A hair in the soup
- A metal twist tie in a bag of bread
- Bacteria on raw ground beef
Show answer
Answer: A. Cleaning liquid that drips onto food
Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

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