Food Handler Practice Test (US) 2026
Food handler courses in the United States teach the food safety rules in the FDA Food Code. Your state, county or an approved training provider gives the real test. This practice covers foodborne illness, allergens, hygiene, the danger zone, cooking, cooling, reheating, cleaning, pests and illness reporting.
Quick answer
Pass mark: Set by each program (for example, at least 70% in California and 75% in Utah). It is run by State and local health departments (rules based on the FDA Food Code); tests given by approved or ANSI-accredited training providers. Practise here for free with 120 questions, each with the answer and an explanation. Checked against official sources on October 10, 2026.
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Question 1 of 25
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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.
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Question 2 of 25
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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.
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Question 3 of 25
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Answer: B. Biological, chemical and physical
Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.
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Question 4 of 25
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Answer: D. A piece of broken glass in a salad
A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.
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Question 5 of 25
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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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Question 6 of 25
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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.
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Question 7 of 25
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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.
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Question 8 of 25
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Answer: A. Cooked rice
Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.
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Question 9 of 25
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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.
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Question 10 of 25
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Answer: B. Warm temperatures, moisture and time
Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.
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Question 11 of 25
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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.
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Question 12 of 25
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Answer: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
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Question 13 of 25
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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.
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Question 14 of 25
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Answer: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
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Question 15 of 25
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Answer: C. 135°F or hotter
Hot holding means keeping TCS food at 135°F or hotter.
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Question 16 of 25
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Answer: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
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Question 17 of 25
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Answer: A. 4 hours
When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.
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Question 18 of 25
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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.
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Question 19 of 25
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Answer: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
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Question 20 of 25
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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.
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Question 21 of 25
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Answer: A. 145°F for 15 seconds
Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.
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Question 22 of 25
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Answer: B. 165°F
Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.
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Question 23 of 25
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Answer: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
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Question 24 of 25
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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.
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Question 25 of 25
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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.
Keyboard: 1–4 to answer, Enter for the next question.
The real test: Set by each program (for example, at least 70% in California and 75% in Utah)
What to know before the test
- The FDA Food Code is a model. States, counties and cities adopt it, sometimes with changes, as their own food safety rules.
- The 2026 Food Code added a written employee illness policy and food defense training, but the main holding and cooking temperatures did not change.
- Cold TCS food must be held at 41°F or colder and hot TCS food at 135°F or hotter.
- Cooked food must cool from 135°F to 70°F within 2 hours and to 41°F within 6 hours in total.
- Poultry and stuffing must reach 165°F; ground meat 155°F for 17 seconds; fish and steaks 145°F for 15 seconds.
- There are nine major food allergens in the US, including sesame.
- There is no national food handler card. Each state or county decides who needs one and for how long.
Frequently asked questions
Is there a national food handler card in the United States?
No. Each state, and sometimes each county, sets its own rules. Many accept courses accredited by ANSI.
How many questions are on a food handler test?
It depends on the program. California and Utah, for example, require at least 40 questions. Our mock exam uses 40.
What score do I need to pass?
Each program sets its own pass mark. California requires at least 70% and Utah requires at least 75%.
What is the temperature danger zone?
41°F to 135°F. Keep cold TCS food at 41°F or colder and hot TCS food at 135°F or hotter.
What should I study?
Hygiene and handwashing, illness reporting, the danger zone, cooking, cooling and reheating temperatures, cross-contamination, allergens, cleaning and pests.