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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.

  • Higiena żywności
  • Stany Zjednoczone
  • Pytania: 120
  • Sprawdzono 10 października 2026

W skrócie

Aby zdać: Set by each program (for example, at least 70% in California and 75% in Utah). Egzamin przeprowadza: State and local health departments (rules based on the FDA Food Code); tests given by approved or ANSI-accredited training providers. Ćwicz tu za darmo na 120 pytaniach, każde z odpowiedzią i wyjaśnieniem. Sprawdzono z oficjalnymi źródłami 10 października 2026.

Przeczytaj, zanim zaczniesz ćwiczyćZacznij od przewodnika Food Handler Study Guide (US): przystępne notatki, rysunki i liczby do zapamiętania.

  1. Pytanie 1 z 25

    What is a foodborne illness?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 2 z 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 3 z 25

    What are the three main types of hazards that can make food unsafe?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 4 z 25

    Which of these is a physical hazard?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 5 z 25

    Which of these is a chemical hazard?
    Pokaż odpowiedź

    Odpowiedź: A. Cleaning liquid that drips onto food

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

  6. Pytanie 6 z 25

    Why is norovirus a big concern in restaurants?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 7 z 25

    What does TCS food mean?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 8 z 25

    Which of these foods is a TCS food?
    Pokaż odpowiedź

    Odpowiedź: A. Cooked rice

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

  9. Pytanie 9 z 25

    Which of these is a TCS food that must be kept cold once prepared?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 10 z 25

    Which conditions help bacteria grow fastest?
    Pokaż odpowiedź

    Odpowiedź: B. Warm temperatures, moisture and time

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

  11. Pytanie 11 z 25

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 12 z 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Pokaż odpowiedź

    Odpowiedź: C. Marker 2

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

  13. Pytanie 13 z 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 14 z 25

    At what temperature must cold TCS food be held?
    Pokaż odpowiedź

    Odpowiedź: B. 41°F or colder

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

  15. Pytanie 15 z 25

    At what temperature must hot TCS food be held?
    Pokaż odpowiedź

    Odpowiedź: C. 135°F or hotter

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

  16. Pytanie 16 z 25

    A pan of chili on the steam table reads 128°F. What is the problem?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 17 z 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?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 18 z 25

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

    Odpowiedź: 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. Pytanie 19 z 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Pokaż odpowiedź

    Odpowiedź: B. 165°F

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

  20. Pytanie 20 z 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 21 z 25

    What is the minimum internal cooking temperature for a fish fillet?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 22 z 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Pokaż odpowiedź

    Odpowiedź: B. 165°F

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

  23. Pytanie 23 z 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    Pokaż odpowiedź

    Odpowiedź: B. 145°F for 15 seconds

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

  24. Pytanie 24 z 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 25 z 25

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

    Odpowiedź: 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.

Co warto wiedzieć przed egzaminem

  • 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.

Najczęściej zadawane pytania

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.

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