Food Handler Practice Test (US) 2026: Practice test 3

1. Question 1 of 25

   Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

   • AWednesday
   • BSunday
   • CThe next Monday
   • DSaturday
   Show answer

   Answer: B. Sunday

   Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

2. Question 2 of 25

   What does FIFO mean when storing food?

   • AFill it full, then order
   • BFreeze it fast, then open it
   • CFish in front, other foods behind
   • DFirst in, first out: use older food before newer food
   Show answer

   Answer: D. First in, first out: use older food before newer food

   Put new deliveries behind older stock so the older food is used first.

3. Question 3 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.

4. Question 4 of 25

   Where should raw poultry be stored in a refrigerator with ready-to-eat food?

   • AOn the bottom shelf
   • BAbove the salad
   • CNext to the cooked food
   • DOn the top shelf
   Show answer

   Answer: A. On the bottom shelf

   Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

5. Question 5 of 25

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
   Show answer

   Answer: C. Marker 1

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

6. Question 6 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.

7. Question 7 of 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
   Show answer

   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.

8. Question 8 of 25

   Can an empty sanitizer bottle be washed and used to store salad dressing?

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
   Show answer

   Answer: B. No, chemical containers must never be reused for food

   Never reuse chemical containers for food, and never put chemicals in food containers.

9. Question 9 of 25

   A delivery of cold TCS food arrives. What temperature should it be?

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny temperature, if it is put away quickly
   Show answer

   Answer: A. 41°F or colder

   Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

10. Question 10 of 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed 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.

11. Question 11 of 25

    Raw shell eggs may be received at an air temperature of no more than what?

    • A55°F
    • B45°F
    • C65°F
    • D70°F
    Show answer

    Answer: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

12. Question 12 of 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Show answer

    Answer: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

13. Question 13 of 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom 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.

14. Question 14 of 25

    What is cross-contamination?

    • ACooking two foods in the same oven
    • BThe spread of germs from one food or surface to another
    • CStoring food in a freezer
    • DMixing two sauces together
    Show answer

    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.

15. Question 15 of 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw 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.

16. Question 16 of 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

    • ATurn the board over
    • BWash, rinse and sanitize the board
    • CWipe it with a dry towel
    • DRinse it with cold water only
    Show answer

    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.

17. Question 17 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.

18. Question 18 of 25

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
    Show answer

    Answer: B. Sesame

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

19. Question 19 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.

20. Question 20 of 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen 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.

21. Question 21 of 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    Show answer

    Answer: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

22. Question 22 of 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?

    • AUse the knife you just used on nuts
    • BWash hands, change gloves and use clean, sanitized equipment
    • CUse the same fryer oil as the breaded shrimp
    • DWipe the board with your apron
    Show answer

    Answer: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

23. Question 23 of 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
    Show answer

    Answer: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

24. Question 24 of 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 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.

25. Question 25 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.

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)