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Florida Food Handler Practice Test 2026: Practice test 6

Practice test 6 of 6 for the Florida Food Handler Practice Test: 20 more questions with answers and explanations.

  • Food safety
  • Florida
  • 130 questions
  • Checked October 10, 2026

  1. Question 1 of 20

    What is the safest choice if you are not sure whether food is safe?
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    Answer: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  2. Question 2 of 20

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
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    Answer: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  3. Question 3 of 20

    Why is norovirus a big concern in restaurants?
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    Answer: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  4. Question 4 of 20

    Which of these is a TCS food that must be kept cold once prepared?
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    Answer: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  5. Question 5 of 20

    What is a foodborne illness?
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    Answer: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

  6. Question 6 of 20

    Leftover cooked food that will be held hot must be reheated to what temperature?
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    Answer: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  7. Question 7 of 20

    What is the minimum internal cooking temperature for ground beef in the Food Code?
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    Answer: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

  8. Question 8 of 20

    What is cross-contamination?
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    Answer: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

  9. Question 9 of 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
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    Answer: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  10. Question 10 of 20

    What is jaundice?
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    Answer: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  11. Question 11 of 20

    Which is a safe way to thaw a frozen turkey?
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    Answer: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

  12. Question 12 of 20

    Which symptom must a food worker report to the person in charge?
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    Answer: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  13. Question 13 of 20

    Which illness is one that a food worker must report if a doctor diagnoses it?
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    Answer: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  14. Question 14 of 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
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    Answer: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

  15. Question 15 of 20

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
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    Answer: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

  16. Question 16 of 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
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    Answer: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  17. Question 17 of 20

    What is the temperature danger zone in the FDA Food Code?
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    Answer: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

  18. Question 18 of 20

    Which of these is one of the major food allergens?
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    Answer: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  19. Question 19 of 20

    Where should cleaning chemicals be stored?
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    Answer: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

  20. Question 20 of 20

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
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    Answer: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

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