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Food handler card practice test

156 free practice questions for this exam, each with the reason for the answer and where to look it up.

Food safety manager and handler: practice test

10 questions, graded as you go, with the reason for every answer. No sign-up.

Practice tests that prepare you for this exam

Food safety manager and handler

Foodborne illness, time and temperature control, cross-contamination, personal hygiene, cleaning and sanitising, HACCP and pest control from the FDA Food Code.

156 questions for this exam

About the exam

ExamFood handler card
Who runs itState and county agencies
WhereUnited States (varies by state)

Question count, time limit and pass mark differ by where you take it. Check the official candidate bulletin from the organisation that runs your exam.

Sample questions

What is the correct order of steps for cleaning and sanitizing a prep table?

  1. Scrape, wash, rinse, sanitize, air-dry
  2. Scrape, sanitize, wash, rinse, towel-dry
  3. Wash, sanitize, rinse, scrape, air-dry
  4. Rinse, wash, scrape, sanitize, towel-dry
Show the answer

A. Scrape, wash, rinse, sanitize, air-dry

Food bits are removed first, then the surface is washed with detergent, rinsed, sanitized and left to air-dry. Sanitizing before washing fails because soil and detergent residue block the sanitizer.

Reference: FDA Food Code 2022, 4-603.12 through 4-603.16 and 4-901.11

Gnaw marks on food packages, shredded paper in a corner and dark pellet-shaped droppings point to which pest?

  1. Cockroaches
  2. Rodents
  3. House flies
  4. Fruit flies
Show the answer

B. Rodents

Rats and mice gnaw to wear down their teeth, build nests from soft shredded material and leave pellet droppings. Cockroach droppings are much smaller, like pepper grains, and roaches do not gnaw or nest.

Reference: FDA Food Code 2022, 6-501.111

Which of the following is one of the six highly infectious pathogens (the 'Big 6') that the FDA Food Code singles out for employee health reporting?

  1. Listeria monocytogenes
  2. Clostridium botulinum
  3. Bacillus cereus
  4. Norovirus
Show the answer

D. Norovirus

The Big 6 are Norovirus, hepatitis A virus, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi and nontyphoidal Salmonella. Listeria is a serious pathogen, but it is controlled mainly through date marking and cold holding rather than through the employee illness rules.

Reference: FDA Food Code 2022, 2-201.11

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