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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.

  • Sicurezza alimentare
  • Stati Uniti
  • 120 domande
  • Verificato: 10 ottobre 2026

In breve

Per superarlo: Set by each program (for example, at least 70% in California and 75% in Utah). Lo gestisce: State and local health departments (rules based on the FDA Food Code); tests given by approved or ANSI-accredited training providers. Esercitati qui gratis con 120 domande, ciascuna con la risposta e una spiegazione. Verificato sulle fonti ufficiali in data 10 ottobre 2026.

Leggi prima di esercitartiInizia dalla lettura di «Food Handler Study Guide (US)»: appunti in linguaggio semplice, schemi e i numeri da ricordare.

  1. Domanda 1 di 25

    What is a foodborne illness?
    Mostra la risposta

    Risposta: 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. Domanda 2 di 25

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

    Risposta: 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. Domanda 3 di 25

    What are the three main types of hazards that can make food unsafe?
    Mostra la risposta

    Risposta: 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. Domanda 4 di 25

    Which of these is a physical hazard?
    Mostra la risposta

    Risposta: 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. Domanda 5 di 25

    Which of these is a chemical hazard?
    Mostra la risposta

    Risposta: A. Cleaning liquid that drips onto food

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

  6. Domanda 6 di 25

    Why is norovirus a big concern in restaurants?
    Mostra la risposta

    Risposta: 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. Domanda 7 di 25

    What does TCS food mean?
    Mostra la risposta

    Risposta: 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. Domanda 8 di 25

    Which of these foods is a TCS food?
    Mostra la risposta

    Risposta: A. Cooked rice

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

  9. Domanda 9 di 25

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

    Risposta: 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. Domanda 10 di 25

    Which conditions help bacteria grow fastest?
    Mostra la risposta

    Risposta: B. Warm temperatures, moisture and time

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

  11. Domanda 11 di 25

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

    Risposta: 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. Domanda 12 di 25

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

    Risposta: C. Marker 2

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

  13. Domanda 13 di 25

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

    Risposta: 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. Domanda 14 di 25

    At what temperature must cold TCS food be held?
    Mostra la risposta

    Risposta: B. 41°F or colder

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

  15. Domanda 15 di 25

    At what temperature must hot TCS food be held?
    Mostra la risposta

    Risposta: C. 135°F or hotter

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

  16. Domanda 16 di 25

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

    Risposta: 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. Domanda 17 di 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?
    Mostra la risposta

    Risposta: 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. Domanda 18 di 25

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

    Risposta: 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. Domanda 19 di 25

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

    Risposta: B. 165°F

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

  20. Domanda 20 di 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Mostra la risposta

    Risposta: 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. Domanda 21 di 25

    What is the minimum internal cooking temperature for a fish fillet?
    Mostra la risposta

    Risposta: 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. Domanda 22 di 25

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

    Risposta: B. 165°F

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

  23. Domanda 23 di 25

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

    Risposta: B. 145°F for 15 seconds

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

  24. Domanda 24 di 25

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

    Risposta: 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. Domanda 25 di 25

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

    Risposta: 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.

Cosa sapere prima del 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.

Domande frequenti

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.

Fonti

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