Free Food Handler Practice Test 2026 — 20 Questions, No Signup Required

What is the 'temperature danger zone' for bacterial growth in food?

When must food handlers wash their hands?

What minimum internal temperature must whole poultry (chicken, turkey) reach to be considered safe to serve?

What is cross-contamination in food safety?

What is the correct top-to-bottom storage order in a walk-in refrigerator to prevent cross-contamination?

How long can TCS food remain in the temperature danger zone before it must be discarded?

What does FIFO stand for in food service inventory management?

Which foodborne illness pathogen is most commonly associated with undercooked poultry and eggs?

A food handler comes to work with a sore throat and a 101°F fever. What is the correct action?

Which of the following is an approved method for safely thawing frozen food?

What is the minimum final rinse temperature required for a high-temperature commercial dishwasher to properly sanitize dishes?

What is the difference between 'cleaning' and 'sanitizing' a food-contact surface?

A cook cuts raw chicken on a cutting board and then immediately uses the same board — without washing it — to slice tomatoes for a salad. This is an example of:

Norovirus is classified as one of the 'Big 6' pathogens by the FDA because it:

What minimum internal temperature must ground beef reach to be considered safe according to the FDA Food Code?

What is the correct procedure when receiving a food delivery?

What maximum temperature should a refrigerator maintain for safe food storage according to the FDA Food Code?

Which of the following conditions requires the IMMEDIATE discarding of canned goods?

Which storage principle applies when storing raw animal products in a walk-in cooler to prevent cross-contamination?

What is the correct chlorine sanitizer concentration for sanitizing food-contact surfaces?