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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.

  • Hygiène alimentaire
  • États-Unis
  • 120 questions
  • Vérifié le 10 octobre 2026

En bref

Pour réussir : Set by each program (for example, at least 70% in California and 75% in Utah). Organisé par : State and local health departments (rules based on the FDA Food Code); tests given by approved or ANSI-accredited training providers. Entraînez-vous ici gratuitement avec 120 questions, chacune avec la réponse et une explication. Vérifié à partir des sources officielles le 10 octobre 2026.

À lire avant de vous entraînerCommencez par le guide « Food Handler Study Guide (US) » : des notes en langage clair, des schémas et les chiffres à retenir.

  1. Question 1 sur 25

    What is a foodborne illness?
    Voir la réponse

    Réponse: 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.

  2. Question 2 sur 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Voir la réponse

    Réponse: 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.

  3. Question 3 sur 25

    What are the three main types of hazards that can make food unsafe?
    Voir la réponse

    Réponse: 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.

  4. Question 4 sur 25

    Which of these is a physical hazard?
    Voir la réponse

    Réponse: 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.

  5. Question 5 sur 25

    Which of these is a chemical hazard?
    Voir la réponse

    Réponse: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  6. Question 6 sur 25

    Why is norovirus a big concern in restaurants?
    Voir la réponse

    Réponse: 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.

  7. Question 7 sur 25

    What does TCS food mean?
    Voir la réponse

    Réponse: 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.

  8. Question 8 sur 25

    Which of these foods is a TCS food?
    Voir la réponse

    Réponse: A. Cooked rice

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

  9. Question 9 sur 25

    Which of these is a TCS food that must be kept cold once prepared?
    Voir la réponse

    Réponse: 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.

  10. Question 10 sur 25

    Which conditions help bacteria grow fastest?
    Voir la réponse

    Réponse: B. Warm temperatures, moisture and time

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

  11. Question 11 sur 25

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Voir la réponse

    Réponse: 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.

  12. Question 12 sur 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Voir la réponse

    Réponse: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  13. Question 13 sur 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Voir la réponse

    Réponse: 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.

  14. Question 14 sur 25

    At what temperature must cold TCS food be held?
    Voir la réponse

    Réponse: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  15. Question 15 sur 25

    At what temperature must hot TCS food be held?
    Voir la réponse

    Réponse: C. 135°F or hotter

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

  16. Question 16 sur 25

    A pan of chili on the steam table reads 128°F. What is the problem?
    Voir la réponse

    Réponse: 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.

  17. Question 17 sur 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?
    Voir la réponse

    Réponse: 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.

  18. Question 18 sur 25

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Voir la réponse

    Réponse: 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.

  19. Question 19 sur 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Voir la réponse

    Réponse: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  20. Question 20 sur 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Voir la réponse

    Réponse: 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.

  21. Question 21 sur 25

    What is the minimum internal cooking temperature for a fish fillet?
    Voir la réponse

    Réponse: 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.

  22. Question 22 sur 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Voir la réponse

    Réponse: B. 165°F

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

  23. Question 23 sur 25

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

    Réponse: B. 145°F for 15 seconds

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

  24. Question 24 sur 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Voir la réponse

    Réponse: 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.

  25. Question 25 sur 25

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

    Réponse: 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.

À savoir avant l’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.

Questions fréquentes

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.

Sources

Tests associés