Food handler practice testPass your food safety exam.

1. 1Time and temperature6

   3-4 Destruction of Organisms of Public Health Concern; 3-5 Limitation of Growth of Organisms of Public Health Concern

   1. Why 41°F and 135°F matter
   2. Cooking temperatures by food
   3. Cooling food in two stages
   4. Reheating for hot holding
   5. Date marking ready-to-eat food
   6. Using a food thermometer
2. 2Hygiene and sick workers4

   2-2 Employee Health; 2-3 Personal Cleanliness; 2-4 Hygienic Practices; 3-301 Preventing Contamination by Employees

   1. Washing hands the right way
   2. No bare hands on ready-to-eat food
   3. When sick workers stay home
   4. Gloves, jewelry and hair restraints
3. 3Contamination and allergens4

   3-3 Protection from Contamination After Receiving; Chapter 7 Poisonous or Toxic Materials; major food allergens (¶ 2-102.11(C)(9))

   1. Storing raw meat below ready-to-eat
   2. The major food allergens
   3. Preventing allergen cross-contact
   4. Chemicals stored away from food
4. 4Receiving and labeling3

   3-2 Sources, Specifications, and Original Containers and Records; 3-6 Food Identity, Presentation, and On-Premises Labeling

   1. Approved sources and receiving checks
   2. Shellfish tags and records
   3. Labels and consumer advisories
5. 5Cleaning, sanitizing and the building5

   Chapter 4 Equipment, Utensils, and Linens; Chapter 5 Water, Plumbing, and Waste; Chapter 6 Physical Facilities

   1. Cleaning versus sanitizing
   2. The three-compartment sink
   3. Testing sanitizer strength
   4. Handwashing sinks and backflow
   5. Keeping pests out
6. 6Running a safe kitchen6

   2-1 Supervision (person in charge, certified food protection manager); Annex 4 Management of Food Safety Practices (HACCP); Chapter 8 Compliance and Enforcement

   1. The person in charge's duties
   2. Active managerial control
   3. HACCP's seven principles
   4. Inspections and imminent health hazards
   5. Food handler card or manager certificate
   6. Test day

Built on FDA Food Code: person-in-charge knowledge areas (¶ 2-102.11(C)) and the Code's chapters, the basis of ANSI-accredited food handler and food protection manager exams · 2026