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.

Seguridad alimentaria
Estados Unidos
120 preguntas
Revisado el 10 de octubre de 2026

Respuesta rápida

Para aprobar: Set by each program (for example, at least 70% in California and 75% in Utah). Lo organiza: State and local health departments (rules based on the FDA Food Code); tests given by approved or ANSI-accredited training providers. Practica aquí gratis con 120 preguntas, cada una con la respuesta y una explicación. Contrastado con fuentes oficiales el 10 de octubre de 2026.

Lee antes de practicarEmpieza por Food Handler Study Guide (US): notas en lenguaje sencillo, diagramas y las cifras que hay que recordar.

Qué debes saber antes del examen

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.

Preguntas frecuentes

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.

Food Handler Practice Test (US) 2026

Respuesta rápida

Qué debes saber antes del examen

Preguntas frecuentes

Fuentes

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