90 Food Handler Practice Questions & Answers
Every Food Handler practice question from the Food Handler Practice Test, with the correct answer and a short explanation.
Start practice test →1. What is the maximum cold-holding temperature for TCS (potentially hazardous) food?
- A.41°F (5°C)✓ Answer
- B.50°F (10°C)
- C.32°F (0°C)
- D.60°F (16°C)
Cold TCS food must be held at 41°F (5°C) or below to slow the growth of bacteria.
2. What is the minimum hot-holding temperature for TCS food?
- A.135°F (57°C)✓ Answer
- B.110°F (43°C)
- C.125°F (52°C)
- D.165°F (74°C)
Hot TCS food must be held at 135°F (57°C) or above.
3. The temperature danger zone, where bacteria grow fastest, is:
- A.41°F to 135°F (5°C–57°C)✓ Answer
- B.0°F to 41°F
- C.135°F to 200°F
- D.32°F to 70°F
The danger zone is 41°F–135°F. TCS food should spend as little time as possible in this range.
4. What is the minimum internal cooking temperature for poultry (chicken, turkey)?
- A.165°F (74°C)✓ Answer
- B.145°F (63°C)
- C.155°F (68°C)
- D.135°F (57°C)
Poultry must reach an internal temperature of 165°F (74°C) for at least one second.
5. What is the minimum internal cooking temperature for ground beef (hamburgers)?
- A.155°F (68°C)✓ Answer
- B.145°F (63°C)
- C.135°F (57°C)
- D.165°F (74°C)
Ground (comminuted) meat must be cooked to 155°F (68°C) for at least 17 seconds.
6. Whole cuts of beef, pork, and seafood must be cooked to a minimum of:
- A.145°F (63°C)✓ Answer
- B.135°F (57°C)
- C.155°F (68°C)
- D.165°F (74°C)
Whole muscle cuts (steaks, pork chops, fish) are cooked to 145°F (63°C) for 15 seconds.
7. How long should you scrub your hands with soap when washing them?
- A.At least 10–15 seconds✓ Answer
- B.About 3 seconds
- C.At least 1 minute
- D.Only rinsing is needed
Scrub hands and arms with soap for 10–15 seconds; the whole handwash should take about 20 seconds.
8. When cooling hot TCS food, it must go from 135°F to 70°F within:
- A.2 hours✓ Answer
- B.6 hours
- C.4 hours
- D.30 minutes
Food must cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours (6 hours total).
9. Previously cooked TCS food being reheated for hot holding must reach:
- A.165°F (74°C) within 2 hours✓ Answer
- B.135°F (57°C)
- C.145°F (63°C)
- D.155°F (68°C)
Reheat TCS food to 165°F (74°C) for 15 seconds within 2 hours before hot holding.
10. Which is an acceptable way to thaw frozen food?
- A.In a cooler at 41°F or below✓ Answer
- B.On the counter at room temperature
- C.In a warm oven
- D.In standing warm water
Thaw food in the cooler (41°F/5°C or below), under running water ≤70°F, in a microwave if cooked at once, or as part of cooking — never at room temperature.
11. A food handler with which symptom must be excluded from working with food?
- A.Vomiting or diarrhea✓ Answer
- B.A mild headache
- C.Feeling tired
- D.A small paper cut on the arm
Handlers who are vomiting or have diarrhea must be excluded; jaundice or a diagnosed 'Big 6' illness also require exclusion.
12. The best way to prevent cross-contamination between raw meat and ready-to-eat food is to:
- A.Use separate cutting boards and utensils✓ Answer
- B.Rinse both with cold water
- C.Store raw meat above produce
- D.Use the same board but wipe it
Use separate, often color-coded, cutting boards and utensils for raw and ready-to-eat foods, and store raw meat below ready-to-eat food.
13. In a cooler, raw chicken should be stored:
- A.Below ready-to-eat food, on the bottom shelf✓ Answer
- B.On the top shelf
- C.Next to fresh salad
- D.Anywhere there is space
Store raw poultry on the bottom shelf so its juices cannot drip onto ready-to-eat food. Order shelves by cooking temperature, highest-cook items lowest.
14. TCS food left in the temperature danger zone with no temperature control must be discarded after:
- A.4 hours✓ Answer
- B.8 hours
- C.12 hours
- D.24 hours
If time (not temperature) is used as the control, TCS food held in the danger zone must be discarded after 4 hours.
15. Chemicals and cleaning supplies should be stored:
- A.Away from and below food and food-contact surfaces✓ Answer
- B.Above the prep table
- C.With the dry food storage
- D.Inside the walk-in cooler with food
Store chemicals in their own area, below and away from food, utensils, and food-contact surfaces, in clearly labeled containers.
16. What is the minimum chlorine concentration and contact time for sanitizing food-contact surfaces with a chlorine solution?
- A.500 ppm for 10 minutes
- B.10 ppm for 30 seconds
- C.200 ppm for 1 second
- D.50-99 ppm for at least 7 seconds✓ Answer
A chlorine sanitizer at 50-99 ppm requires at least 7 seconds of contact time to properly sanitize food-contact surfaces.
17. What is the recommended concentration range for a quaternary ammonium (quat) sanitizer?
- A.50 ppm maximum
- B.800-1000 ppm
- C.150-400 ppm per the manufacturer's directions✓ Answer
- D.5-10 ppm
Quaternary ammonium sanitizers are typically used at 150-400 ppm and must always be used according to the manufacturer's label directions.
18. When calibrating a thermometer using the ice-point method, what temperature should it read in a slush of ice and water?
- A.41F (5C)
- B.212F (100C)
- C.0F (-18C)
- D.32F (0C)✓ Answer
In the ice-point method, a properly calibrated thermometer placed in an ice-water slush should read 32F (0C).
19. At what maximum temperature should refrigerated (cold) TCS food be received?
- A.41F (5C) or below✓ Answer
- B.50F (10C) or below
- C.32F (0C) exactly
- D.70F (21C) or below
Cold TCS food should be received at 41F (5C) or below to keep it out of the temperature danger zone.
20. How should live shellfish (such as oysters and clams) be received?
- A.Pre-shucked in unlabeled buckets
- B.Frozen solid at 0F
- C.At room temperature with no documentation
- D.Alive, with a shellstock identification tag kept 90 days✓ Answer
Live shellfish must be received alive and their shellstock identification tags must be kept on file for 90 days from the date the container is emptied.
21. A ready-to-eat TCS food is prepared and held refrigerated. Within how many days must it be sold, served, or discarded?
- A.Within 30 days
- B.Within 3 days
- C.Within 14 days
- D.Within 7 days, counting the day of preparation as day 1✓ Answer
Ready-to-eat TCS food held at 41F (5C) or below may be kept a maximum of 7 days, with the preparation day counted as day 1.
22. Which of the following is a TCS (Time/Temperature Control for Safety) food?
- A.Unopened canned soda
- B.Whole uncut apples
- C.Cut cantaloupe✓ Answer
- D.Dry white rice (uncooked)
Cut melons such as cut cantaloupe are TCS foods because cutting exposes moist, low-acid interior tissue that supports pathogen growth.
23. Which group is NOT one of the major food allergens identified in the U.S.?
- A.Peanuts
- B.Corn✓ Answer
- C.Sesame
- D.Milk
Corn is not a major allergen; the U.S. major allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
24. What is the correct order of steps when manually cleaning and sanitizing a food-contact surface?
- A.Sanitize, then clean, then rinse
- B.Sanitize and towel-dry immediately
- C.Clean, then rinse, then sanitize, then air-dry✓ Answer
- D.Rinse, then sanitize, then wash
A surface must first be cleaned to remove soil, then rinsed, then sanitized, then allowed to air-dry, because sanitizer cannot work on a dirty surface.
25. In a high-temperature (hot-water) dishmachine, what is the minimum temperature of the final sanitizing rinse as measured at the utensil surface?
- A.75F (24C)
- B.212F (100C)
- C.110F (43C)
- D.160F (71C) at the utensil surface✓ Answer
In a high-temp dishmachine the final rinse water may be about 180F (82C), but the water contacting the utensil surface must reach at least 160F (71C).
26. Why is an air gap or backflow-prevention device required on plumbing at a food establishment?
- A.To increase water pressure at the sinks
- B.To reduce the water bill
- C.To make dishwashing water hotter
- D.To prevent contaminated water from being siphoned back into the potable water supply✓ Answer
A cross-connection can allow contaminated water to flow back into clean water; an air gap or backflow-prevention device stops this backflow.
27. How should a food handler most reliably prevent bare-hand contact with ready-to-eat food?
- A.Wear gloves for the whole shift without changing them
- B.Use single-use gloves, tongs, deli tissue, or other utensils✓ Answer
- C.Wash hands and then touch the food directly
- D.Use hand sanitizer instead of gloves
Ready-to-eat food must be handled with a barrier such as single-use gloves, tongs, or deli tissue, never with bare hands.
28. When should single-use gloves be changed?
- A.Only at the end of the day
- B.When torn, soiled, after a task, or after handling raw meat✓ Answer
- C.Never, as long as hands were washed first
- D.Only when they visibly tear
Gloves must be changed when torn or soiled, when switching tasks, and after handling raw animal foods to prevent cross-contamination.
29. Which of the following is a required duty of the Person-in-Charge (PIC)?
- A.Handle all customer payments
- B.Set the restaurant's menu prices
- C.Personally cook every menu item
- D.Ensure employees follow food safety practices and are properly trained✓ Answer
The Person-in-Charge is responsible for ensuring employees are trained in and follow proper food safety practices while the establishment operates.
30. Which method is an approved way to quickly cool a large pot of hot soup?
- A.Set the pot near an open window
- B.Place the pot in an ice-water bath and stir with an ice paddle✓ Answer
- C.Put the tightly sealed full pot directly into the cooler
- D.Leave the covered pot on the counter overnight
An ice-water bath with stirring (or an ice paddle) rapidly removes heat; shallow pans and adding ice as an ingredient are other approved methods.
31. Which situation is an imminent health hazard that may require a food establishment to close immediately?
- A.An extended loss of electricity or a sewage backup✓ Answer
- B.A minor typo on the printed menu
- C.A single dirty fork found in the dining room
- D.One employee arriving five minutes late
Events such as a prolonged power outage, sewage backup, fire, flood, or water supply loss are imminent health hazards that can require closure.
32. In a cooler, which food should be stored on the TOP shelf, above the others?
- A.Raw chicken
- B.Ready-to-eat food✓ Answer
- C.Raw whole pork roast
- D.Raw ground beef
Foods are stored top-to-bottom by increasing final cook temperature, so ready-to-eat food goes on top and raw poultry (highest cook temp) goes on the bottom.
33. Between raw ground beef and raw chicken in the same cooler, which is stored higher?
- A.Raw ground beef, because its cook temperature is lower than chicken's✓ Answer
- B.Raw chicken, because it cooks at a lower temperature
- C.Raw chicken, because it is more expensive
- D.They must be on the exact same shelf
Ground beef cooks to 155F (68C) and chicken to 165F (74C), so ground beef is stored above chicken since lower-cook-temp foods go higher.
34. How often should the sanitizer concentration in a sanitizing solution be checked?
- A.Once a year during inspection
- B.Only when the solution changes color
- C.Regularly, using a test kit appropriate for that sanitizer✓ Answer
- D.Never, since fresh solution is always correct
Sanitizer concentration must be tested regularly with an appropriate test kit because it weakens with use, soil, and time.
35. At what temperature should frozen food be received?
- A.Partially thawed is acceptable
- B.At 32F (0C) and slushy
- C.At 41F (5C)
- D.Frozen solid, with no signs of thawing and refreezing✓ Answer
Frozen food should be received frozen solid; signs like ice crystals or water stains indicate thawing and refreezing and the food should be rejected.
36. What information is required on the date-marking label of prepared, refrigerated ready-to-eat TCS food?
- A.The date by which it must be sold, consumed, or discarded✓ Answer
- B.The supplier's phone number
- C.The name of the customer who ordered it
- D.The retail price
Date marking identifies the last date the food may be sold, served, or consumed, based on a maximum 7 days at 41F (5C) or below.
37. A sanitizer solution measures 300 ppm chlorine. What should the food handler do?
- A.Add more chlorine to reach 500 ppm
- B.Dilute it, because it is too strong and can be unsafe and leave residue✓ Answer
- C.Use it as is, stronger is always better
- D.Heat it to make it work faster
A chlorine solution far above the 50-99 ppm range is too concentrated; it should be diluted because excess sanitizer can be toxic and leave residue.
38. What is the purpose of sanitizing a surface after it has been cleaned?
- A.To remove visible food debris
- B.To make the surface look shinier
- C.To dry the surface faster
- D.To reduce pathogens on the surface to safe levels✓ Answer
Cleaning removes visible soil, while sanitizing reduces the number of pathogens on a cleaned surface to safe levels.
39. How should a chlorine test strip be used to verify sanitizer strength?
- A.Smell the bucket from across the room
- B.Dip it in the solution and compare the color to the chart✓ Answer
- C.Taste the solution to judge strength
- D.Weigh the dry strip on a scale
A test strip is dipped into the sanitizer and the resulting color is matched against the manufacturer's chart to read the concentration in ppm.
40. Why must raw animal foods be stored below and separate from ready-to-eat foods?
- A.To prevent juices from dripping onto and contaminating ready-to-eat food✓ Answer
- B.To make inventory counting easier
- C.To keep raw foods colder than cooked foods
- D.Because raw foods are heavier
Raw animal foods are stored below ready-to-eat foods so their juices cannot drip down and contaminate food that will not be cooked further.
41. What is the correct order of steps for proper handwashing?
- A.Wet hands, apply soap and scrub 10-15 seconds, rinse, dry with a single-use towel✓ Answer
- B.Apply soap, rinse, wet hands, dry
- C.Rinse with water only, then dry
- D.Use hand sanitizer, then rinse
Proper handwashing is: wet hands with warm water, apply soap and scrub for 10-15 seconds, rinse, and dry with a single-use paper towel; the whole process takes about 20 seconds.
42. Where should food handlers wash their hands?
- A.In a designated handwashing sink only✓ Answer
- B.In the food-prep sink
- C.In the three-compartment warewashing sink
- D.In the mop/service sink
Hands must be washed only in a designated handwashing sink, never in prep, warewashing, or service sinks, which would contaminate them.
43. A cook finishes handling raw chicken and will next slice ready-to-eat lettuce. What must they do first?
- A.Nothing, if the same gloves look clean
- B.Rinse hands with water only
- C.Wash hands (and change gloves) before switching to the ready-to-eat task✓ Answer
- D.Wipe hands on a cloth apron
Handwashing (and a glove change) is required when switching from raw animal food to a ready-to-eat task to prevent cross-contamination.
44. Which practice is required for a food handler's fingernails?
- A.Long nails are fine if hands are washed
- B.Artificial nails are encouraged for handling food
- C.Nail polish is required for a professional look
- D.Keep nails short, clean, and unpolished (no artificial nails unless gloves are worn)✓ Answer
Fingernails must be kept short and clean and be unpolished; artificial nails and polish are not allowed unless single-use gloves are worn.
45. Which piece of jewelry is generally allowed on the hands/arms while preparing food?
- A.A watch
- B.A bracelet
- C.A medical alert bracelet may be allowed, but a plain wedding band is the only ring permitted✓ Answer
- D.Multiple rings with stones
Food handlers must remove hand and arm jewelry when prepping food; a plain wedding band is the only ring generally allowed (watches and bracelets must be removed).
46. Norovirus, Hepatitis A, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi, and nontyphoidal Salmonella are known as:
- A.The Big 6 foodborne pathogens that must be reported✓ Answer
- B.Approved food additives
- C.Common food allergens
- D.Types of chemical sanitizers
These are the Big 6 highly contagious pathogens; a food handler diagnosed with any of them must be reported to the manager and excluded from the operation.
47. A food handler is diagnosed with Hepatitis A. What action is required?
- A.Restrict them to washing dishes only
- B.No action is needed if they feel fine
- C.Allow them to work if they wear gloves
- D.Exclude them from the establishment and notify the regulatory authority✓ Answer
A handler diagnosed with Hepatitis A (or Salmonella Typhi, Shigella, Shiga toxin-producing E. coli, or Norovirus) must be excluded and the regulatory authority notified.
48. What is the difference between 'excluding' and 'restricting' a sick food handler?
- A.Excluded means sent home from the establishment; restricted means kept on but away from food and food-contact surfaces✓ Answer
- B.There is no difference between the two
- C.Restricted means fired; excluded means promoted
- D.Both mean the person keeps handling food
A restricted employee stays at work but cannot handle food or food-contact surfaces; an excluded employee is sent home entirely.
49. A food handler has a sore throat with a fever. What should the manager do?
- A.Ignore it since it is just a cold
- B.Have them cough away from the food only
- C.Send them to handle only ready-to-eat food
- D.Restrict the employee from working with or around food until they are better or cleared✓ Answer
A food handler with a sore throat plus fever must be restricted from working with or around food until they have a written medical release or symptoms resolve.
50. How should an infected cut or wound on a food handler's hand be handled?
- A.Cover it with a bare adhesive bandage only
- B.Leave it uncovered so it can heal
- C.Cover it with an impermeable bandage plus a single-use glove or finger cot✓ Answer
- D.Wrap it in a cloth towel
A wound on the hand must be covered with an impermeable bandage AND a single-use glove or finger cot to keep pathogens and the bandage out of food.
51. What is the minimum internal cooking temperature for a whole roast of beef or pork (with specified hold time)?
- A.165F (74C)
- B.155F (68C)
- C.145F (63C) with the required hold time✓ Answer
- D.135F (57C)
Roasts of beef and pork must reach 145F (63C); because of their size a hold time is required (for example, 145F held about 3 minutes or longer at lower temperatures).
52. What is the minimum internal cooking temperature for eggs that are cooked for immediate service?
- A.145F (63C)✓ Answer
- B.135F (57C)
- C.165F (74C)
- D.125F (52C)
Eggs cooked for immediate service must reach 145F (63C); eggs that will be hot-held must be cooked to 155F (68C).
53. What is the minimum internal cooking temperature for stuffing, stuffed meats, and casseroles containing TCS ingredients?
- A.135F (57C)
- B.145F (63C)
- C.155F (68C)
- D.165F (74C)✓ Answer
Stuffing, stuffed meats/poultry, and dishes that combine raw and cooked TCS foods must be cooked to 165F (74C) for 15 seconds.
54. Where should a bimetallic stemmed thermometer be inserted to get an accurate reading?
- A.Just under the surface of the food
- B.Anywhere, as long as it is in the food
- C.Against the side of the pan
- D.Into the thickest part of the food, avoiding bone, fat, and gristle✓ Answer
Insert the probe into the thickest part of the food (the center), avoiding bone, fat, and gristle, which can give a false reading.
55. How long can a food handler safely thaw food under running water, and at what water temperature?
- A.Under running water at 70F (21C) or lower✓ Answer
- B.Under running hot water at 120F (49C)
- C.In a bucket of still warm water
- D.Under running water at any temperature
Thawing under running water requires potable water at 70F (21C) or lower; the food must not rise above 41F (5C) for more than 4 hours.
56. Which is one of the four approved methods for thawing frozen food?
- A.On the counter at room temperature
- B.In a sink of standing hot water
- C.In a warm oven
- D.In a microwave, only if the food is cooked immediately afterward✓ Answer
The four safe thawing methods are: in the refrigerator, under running water at 70F or below, in the microwave (only if cooked immediately), and as part of the cooking process.
57. During the two-stage cooling process, hot food must cool from 70F to 41F within how many additional hours?
- A.1 hour
- B.2 hours
- C.4 hours✓ Answer
- D.6 hours
Cool food from 135F to 70F within 2 hours, then from 70F to 41F within 4 more hours, for a total cooling time of 6 hours.
58. During cooling, if food has not reached 70F within the first 2 hours, what should be done?
- A.Reheat it to 165F and then attempt to cool it again, or discard it✓ Answer
- B.Continue cooling and hope it catches up
- C.Move it to hot holding
- D.Serve it immediately
If food does not cool from 135F to 70F within 2 hours, it can be reheated to 165F and cooled again, or it must be thrown out.
59. Which factor helps TCS food cool faster and more safely?
- A.Storing it in a deep, covered container
- B.Stacking hot pans tightly together
- C.Dividing it into smaller portions in shallow pans✓ Answer
- D.Leaving it on the counter
Dividing food into smaller portions in shallow pans increases surface area and speeds cooling; deep, tightly stacked, or covered containers slow it.
60. How often should the temperature of hot-held and cold-held TCS food be checked?
- A.Once per shift
- B.At least every 4 hours (and ideally every 2 hours to allow time to correct)✓ Answer
- C.Only when it looks spoiled
- D.Once a day
Holding temperatures should be checked at least every 4 hours, but checking every 2 hours leaves time to correct a problem before food must be discarded.
61. What does FIFO stand for in stock rotation?
- A.First In, First Out✓ Answer
- B.Freeze In, Freeze Out
- C.Fast In, Fast Out
- D.Fill In, Fill Over
FIFO means First In, First Out: use older stock before newer stock by placing items with the earliest use-by dates in front.
62. When rotating stock using FIFO, where should newly received items be placed?
- A.In front of the older stock
- B.In a separate building
- C.Mixed randomly with old stock
- D.Behind or below the older stock, which is moved to the front✓ Answer
Newer items go behind or below older items so the older stock (earliest use-by date) is used first.
63. A guest tells a server they have a peanut allergy. What is the server's best response?
- A.Guess which dishes are safe
- B.Tell them all food is probably fine
- C.Describe how the dish is made, or check with the kitchen about ingredients and cross-contact✓ Answer
- D.Remove the visible peanuts and serve the dish
Staff must accurately describe ingredients and preparation or check with the kitchen; removing a visible allergen does not remove it from the food.
64. How can a kitchen prevent allergen cross-contact when preparing a meal for an allergic guest?
- A.Use the same fryer oil for everything
- B.Just scrape the old food off the pan
- C.Use clean, sanitized equipment and utensils and wash hands before preparing the allergen-free meal✓ Answer
- D.Cook it faster to burn off allergens
Prevent cross-contact by using clean and sanitized equipment/utensils, washing hands, and keeping allergen-free food separate; cooking does not destroy allergens.
65. A piece of glass from a broken light bulb falls into food. This is an example of which type of hazard?
- A.Biological hazard
- B.Chemical hazard
- C.Physical hazard✓ Answer
- D.Allergen hazard
Foreign objects like glass, metal shavings, or bandages are physical hazards; biological hazards are pathogens, and chemical hazards are things like cleaners.
66. Which is an example of a biological hazard in food?
- A.Bacteria, viruses, parasites, or fungi such as Salmonella or Norovirus✓ Answer
- B.A metal shaving from a can
- C.Cleaning solution splashed into food
- D.A staple in a lettuce box
Biological hazards are living or organic contaminants such as bacteria, viruses, parasites, and fungi and are the leading cause of foodborne illness.
67. What is the safest way to store cleaning chemicals so they do not become a chemical hazard?
- A.In unlabeled containers near the food
- B.On the shelf above the prep table
- C.In empty food containers to save space
- D.In their original labeled containers, stored below and away from food and food-contact surfaces✓ Answer
Chemicals must be kept in their original labeled containers and stored below and away from food, utensils, and food-contact surfaces.
68. Which is a sign that an operation may have a pest infestation?
- A.Clean, sealed food containers
- B.Droppings, gnaw marks, egg cases, or a musty smell✓ Answer
- C.A fresh coat of paint
- D.Full trash cans emptied daily
Signs of pests include droppings, gnaw marks, egg cases, nesting materials, and unusual odors; report these to management for pest control.
69. What is the best 'deny pests access' strategy for a food establishment?
- A.Spray pesticide over all food
- B.Store garbage inside near the prep area
- C.Leave the back door open for airflow
- D.Seal cracks, screen windows, use air curtains, and keep doors closed✓ Answer
Denying pests access means sealing entry points, screening openings, using air curtains, and keeping doors closed; a licensed pest control operator handles treatment.
70. What is 'food defense' primarily concerned with?
- A.Protecting food from intentional/deliberate contamination or tampering✓ Answer
- B.Accidental undercooking of meat
- C.Keeping food warm on the line
- D.Rotating stock by date
Food defense protects food from intentional contamination or tampering by people meaning to cause harm, unlike food safety which addresses accidental hazards.
71. The FDA's tool for helping operations protect food from intentional contamination is known by the acronym:
- A.FIFO
- B.A.L.E.R.T.✓ Answer
- C.TCS
- D.HACCP
The FDA's A.L.E.R.T. tool (Assure, Look, Employees, Reports, Threat) helps operations reduce the risk of deliberate food contamination.
72. What should a food handler do with a carton of eggs delivered at 55F (13C)?
- A.Accept it and store it right away
- B.Freeze the eggs to fix the temperature
- C.Cook the eggs immediately to save them
- D.Reject the delivery because it is above the safe receiving temperature✓ Answer
Shell eggs must be received at an air temperature of 45F (7C) or below; at 55F they are in the danger zone and the delivery should be rejected.
73. What should a food handler check when receiving a delivery of canned goods?
- A.Only the brand name
- B.Accept all cans regardless of condition
- C.Reject cans that are severely dented, bulging, leaking, or rusted✓ Answer
- D.Only the price sticker
Reject cans that are bulging (a sign of possible botulism), leaking, badly dented on a seam, or heavily rusted.
74. Cooked TCS food that is being held for service without temperature control (using time as a control) must be marked with:
- A.The chef's name
- B.The time it was removed from temperature control and the discard time✓ Answer
- C.The oven temperature used
- D.The customer's table number
When using time as a public health control, label the food with the time it was removed from temperature control; it must be sold, served, or discarded within 4 hours.
75. What is the maximum time TCS food can be displayed on a cold self-service bar using time (not temperature) as the control?
- A.6 hours if it starts at 41F (5C) or below and never exceeds 70F (21C)✓ Answer
- B.12 hours
- C.24 hours
- D.Indefinitely
Cold TCS food using time as a control may be held up to 6 hours if it starts at 41F (5C) or below and does not exceed 70F (21C); then it must be discarded.
76. In a three-compartment sink, what is the correct setup of the three compartments?
- A.Sanitize, wash, rinse
- B.Wash, sanitize, dry
- C.Rinse, sanitize, wash
- D.Wash, rinse, sanitize✓ Answer
The three compartments are set up in order: wash (detergent and warm water), rinse (clean water), and sanitize; items are then air-dried.
77. After washing, rinsing, and sanitizing dishes in a three-compartment sink, how should they be dried?
- A.Wiped dry with a cloth towel
- B.Air-dried completely before storing or stacking✓ Answer
- C.Stacked wet to save time
- D.Dried with a paper towel
Sanitized items must be allowed to air-dry completely; towel-drying can recontaminate them.
78. Water temperature affects sanitizer effectiveness. Chlorine sanitizer works best when the water is:
- A.Boiling at 212F (100C)
- B.Within the range on the label, generally around 55-120F (13-49C)✓ Answer
- C.Ice cold near 32F (0C)
- D.As hot as possible
Chlorine sanitizer must be used within the temperature range on the label (often about 55-120F); water that is too hot or too cold reduces effectiveness.
79. A wiping cloth used to clean up spills on food-contact surfaces should be stored:
- A.Balled up on the prep counter
- B.Submerged in a sanitizer solution at the correct concentration between uses✓ Answer
- C.In a food handler's apron pocket
- D.Draped over the faucet to dry
Wet wiping cloths must be kept submerged in sanitizer at the proper concentration between uses to keep bacteria from growing on them.
80. How should a food handler taste food to check seasoning during preparation?
- A.Dip a finger into the pot
- B.Use the cooking spoon repeatedly without washing it
- C.Use a clean, single-use spoon each time and never double-dip✓ Answer
- D.Taste directly from the serving ladle
Taste food with a clean utensil used only once, or take a small amount to a separate dish; never taste with a utensil that goes back into the food.
81. How should ice used to keep food or drinks cold be treated?
- A.Ice used to chill containers may also be used as an ingredient
- B.Any ice from the storeroom is fine to eat
- C.Ice used to cool food or containers must never be used as an ingredient in food or drinks✓ Answer
- D.Ice can be scooped with a bare hand
Ice used to keep food or containers cold must never be used as an edible ingredient, and ice must be scooped with a clean scoop, never bare hands or a glass.
82. Which drinking practice is allowed for a food handler in a food-prep area?
- A.Drinking from an open cup over the prep table
- B.Drinking from a covered container with a lid and a straw, in an approved area✓ Answer
- C.Eating a sandwich at the prep station
- D.Chewing gum while plating food
Drinking is allowed only from a covered container with a lid and straw in a designated area; eating, smoking, and gum chewing are not allowed in prep areas.
83. What is the proper way to store clean, sanitized utensils and glassware?
- A.Store utensils and glassware inverted or covered, with handles up, off the floor✓ Answer
- B.Store glasses upright with the rims up
- C.Pile them wet in an open bin
- D.Store them next to raw chicken
Store clean glassware and cups inverted, and utensils with handles up, at least 6 inches off the floor and protected from contamination.
84. A delivery of fresh fish arrives at 50F (10C). What should the food handler do?
- A.Accept it and put it in the cooler
- B.Rinse it in cold water and accept it
- C.Cook it right away to make it safe
- D.Reject it because cold TCS food must be received at 41F (5C) or below✓ Answer
Cold TCS food such as fresh fish must be received at 41F (5C) or below; at 50F it is in the danger zone and the delivery must be rejected.
85. How should a food handler correctly use a food thermometer between checking different foods?
- A.Wipe it on an apron
- B.Clean and sanitize the probe before and after each use✓ Answer
- C.Only rinse it once a day
- D.Never clean it to avoid wear
The thermometer probe must be cleaned and sanitized before and after each use to avoid cross-contaminating foods.
86. Why is it important to cook poultry to 165F (74C) rather than a lower temperature?
- A.To improve the color only
- B.To destroy pathogens such as Salmonella that are commonly found in poultry✓ Answer
- C.To make it cook faster
- D.There is no safety reason
Poultry is cooked to 165F (74C) for 15 seconds to destroy Salmonella and other pathogens commonly associated with poultry.
87. What is the minimum internal cooking temperature for fish and seafood (whole cut)?
- A.135F (57C)
- B.145F (63C)✓ Answer
- C.155F (68C)
- D.165F (74C)
Whole seafood and fish must be cooked to a minimum internal temperature of 145F (63C) for 15 seconds.
88. What must a food handler do before putting on a fresh pair of single-use gloves?
- A.Rinse hands with water only
- B.Wash and dry hands first✓ Answer
- C.Apply lotion for comfort
- D.Nothing, gloves keep hands clean
Hands must be washed and dried before putting on gloves; gloves are not a substitute for handwashing and can transfer contamination if hands are dirty.
89. A cook wants to cool a large batch of chili quickly. Which combination of methods is best?
- A.Cover it tightly and leave it deep in one pot
- B.Divide it into shallow pans and use an ice-water bath or ice paddle, leaving it uncovered until cooled✓ Answer
- C.Set it on the counter overnight
- D.Put the full hot pot straight into the walk-in
Combining methods (shallow pans plus an ice-water bath or ice paddle, left uncovered until cooled) removes heat fastest and helps meet the 6-hour cooling rule.
90. A manager notices the cold-holding unit is reading 48F (9C). What is the correct action for the TCS food inside?
- A.Leave it, since it is close to 41F
- B.Serve it immediately before it warms more
- C.Move it to hot holding
- D.Check how long it was above 41F; if within limits, cool it back to 41F, otherwise discard it✓ Answer
At 48F the food is in the danger zone; determine how long it was above 41F. If within the allowed time it can be cooled back to 41F, otherwise it must be discarded.
Practice questions based on the FDA Food Code. Not affiliated with ServSafe®. Check your local health department's requirements before your exam. FDA Food Code →