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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.

  • Kaligtasan sa pagkain
  • Estados Unidos
  • 120 tanong
  • Sinuri noong Oktubre 10, 2026

Mabilis na sagot

Passing mark: Set by each program (for example, at least 70% in California and 75% in Utah). Pinapatakbo ito ng State and local health departments (rules based on the FDA Food Code); tests given by approved or ANSI-accredited training providers. Magsanay dito nang libre gamit ang 120 tanong, bawat isa ay may sagot at paliwanag. Sinuri laban sa mga opisyal na sanggunian noong Oktubre 10, 2026.

Basahin bago magsanayMagsimula sa Food Handler Study Guide (US): mga tala sa simpleng wika, mga diagram at mga numerong dapat tandaan.

  1. Tanong 1 ng 25

    What is a foodborne illness?
    Ipakita ang sagot

    Sagot: 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. Tanong 2 ng 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Ipakita ang sagot

    Sagot: 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. Tanong 3 ng 25

    What are the three main types of hazards that can make food unsafe?
    Ipakita ang sagot

    Sagot: 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. Tanong 4 ng 25

    Which of these is a physical hazard?
    Ipakita ang sagot

    Sagot: 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. Tanong 5 ng 25

    Which of these is a chemical hazard?
    Ipakita ang sagot

    Sagot: A. Cleaning liquid that drips onto food

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

  6. Tanong 6 ng 25

    Why is norovirus a big concern in restaurants?
    Ipakita ang sagot

    Sagot: 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. Tanong 7 ng 25

    What does TCS food mean?
    Ipakita ang sagot

    Sagot: 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. Tanong 8 ng 25

    Which of these foods is a TCS food?
    Ipakita ang sagot

    Sagot: A. Cooked rice

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

  9. Tanong 9 ng 25

    Which of these is a TCS food that must be kept cold once prepared?
    Ipakita ang sagot

    Sagot: 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. Tanong 10 ng 25

    Which conditions help bacteria grow fastest?
    Ipakita ang sagot

    Sagot: B. Warm temperatures, moisture and time

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

  11. Tanong 11 ng 25

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Ipakita ang sagot

    Sagot: 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. Tanong 12 ng 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Ipakita ang sagot

    Sagot: C. Marker 2

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

  13. Tanong 13 ng 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Ipakita ang sagot

    Sagot: 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. Tanong 14 ng 25

    At what temperature must cold TCS food be held?
    Ipakita ang sagot

    Sagot: B. 41°F or colder

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

  15. Tanong 15 ng 25

    At what temperature must hot TCS food be held?
    Ipakita ang sagot

    Sagot: C. 135°F or hotter

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

  16. Tanong 16 ng 25

    A pan of chili on the steam table reads 128°F. What is the problem?
    Ipakita ang sagot

    Sagot: 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. Tanong 17 ng 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?
    Ipakita ang sagot

    Sagot: 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. Tanong 18 ng 25

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

    Sagot: 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. Tanong 19 ng 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Ipakita ang sagot

    Sagot: B. 165°F

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

  20. Tanong 20 ng 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Ipakita ang sagot

    Sagot: 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. Tanong 21 ng 25

    What is the minimum internal cooking temperature for a fish fillet?
    Ipakita ang sagot

    Sagot: 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. Tanong 22 ng 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Ipakita ang sagot

    Sagot: B. 165°F

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

  23. Tanong 23 ng 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    Ipakita ang sagot

    Sagot: B. 145°F for 15 seconds

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

  24. Tanong 24 ng 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Ipakita ang sagot

    Sagot: 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. Tanong 25 ng 25

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

    Sagot: 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.

Ang dapat malaman bago ang pagsusulit

  • 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.

Mga madalas itanong

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.

Mga sanggunian

Mga kaugnay na pagsusulit