Florida Food Handler Practice Test 2026: Practice test 5

1. Question 1 of 25

   Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

   • A165°F
   • B155°F
   • C100°F
   • D135°F
   Show answer

   Answer: D. 135°F

   Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

2. Question 2 of 25

   A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

   • A15 seconds
   • B30 minutes
   • C4 minutes
   • D1 second
   Show answer

   Answer: C. 4 minutes

   The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

3. Question 3 of 25

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
   Show answer

   Answer: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

4. Question 4 of 25

   Which is a sign that pests may be in the kitchen?

   • AA full soap dispenser
   • BA clean floor
   • CCold food at 38°F
   • DDroppings and gnaw marks
   Show answer

   Answer: D. Droppings and gnaw marks

   Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

5. Question 5 of 25

   A worker is sneezing and has a runny nose. What should they do?

   • AUse hand sanitizer and keep working with food
   • BKeep working but sneeze into the sink
   • CNot work with exposed food, utensils or food-contact surfaces
   • DKeep working at the salad station
   Show answer

   Answer: C. Not work with exposed food, utensils or food-contact surfaces

   Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

6. Question 6 of 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
   Show answer

   Answer: B. The person in charge

   A person in charge must be present during operating hours to make sure food safety rules are followed.

7. Question 7 of 25

   What is the total time allowed to cool cooked food from 135°F to 41°F?

   • A6 hours
   • B8 hours
   • C4 hours
   • D2 hours
   Show answer

   Answer: A. 6 hours

   Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

8. Question 8 of 25

   When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

   • AA written consumer advisory
   • BThe cook's name
   • CA price discount
   • DA picture of the food
   Show answer

   Answer: A. A written consumer advisory

   A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

9. Question 9 of 25

   Which of these foods is a TCS food?

   • ACooked rice
   • BDry beans in a sealed bag
   • CSaltine crackers
   • DUncooked dry pasta
   Show answer

   Answer: A. Cooked rice

   Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

10. Question 10 of 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Show answer

    Answer: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

11. Question 11 of 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    Show answer

    Answer: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

12. Question 12 of 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    Show answer

    Answer: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

13. Question 13 of 25

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

    • AFish is heavier than poultry
    • BFish needs a lower cooking temperature than poultry
    • CFish should always be eaten first
    • DPoultry needs to be colder than fish
    Show answer

    Answer: B. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

14. Question 14 of 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Show answer

    Answer: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

15. Question 15 of 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Show answer

    Answer: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

16. Question 16 of 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
    Show answer

    Answer: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

17. Question 17 of 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    Show answer

    Answer: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

18. Question 18 of 25

    When must a food worker wash their hands?

    • AAfter touching their hair or face
    • BOnly when hands look dirty
    • COnly at the start of the shift
    • DOnly after eating lunch
    Show answer

    Answer: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

19. Question 19 of 25

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt can be stored on the floor
    Show answer

    Answer: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

20. Question 20 of 25

    Which equipment should you use to reheat food for hot holding?

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
    Show answer

    Answer: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

21. Question 21 of 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Show answer

    Answer: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

22. Question 22 of 25

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
    Show answer

    Answer: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

23. Question 23 of 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Show answer

    Answer: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

24. Question 24 of 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Show answer

    Answer: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

25. Question 25 of 25

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
    Show answer

    Answer: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

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