The temperature "danger zone" in which bacteria grow most rapidly is:

41°F to 135°F (5°C to 57°C). The FDA Food Code defines the danger zone as 41°F to 135°F (5°C to 57°C). Keep TCS food out of this range; discard food held in it for more than 4 total hours.

The six conditions bacteria need to grow are remembered by the acronym FAT TOM. They are:

Food, Acidity, Temperature, Time, Oxygen, Moisture. FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Controlling temperature and time is the food handler's main tool, because the other factors are part of the food itself.

Which of these is a TCS (Time/Temperature Control for Safety) food?

Cut cantaloupe. Cut melons such as cantaloupe are TCS foods. Other TCS foods include cooked rice, dairy, eggs, meat, poultry, seafood, cut leafy greens, cut tomatoes, sprouts, and garlic-in-oil mixtures.

A food handler should report which symptom to their manager before working with food?

Vomiting or diarrhea. Vomiting, diarrhea, jaundice, a sore throat with fever, and infected cuts must be reported. A handler with vomiting or diarrhea must be excluded from the operation until symptom-free for the required time.

The "Big 6" pathogens are highly contagious and must be reported. Which is one of them?

Norovirus. The Big 6 are Norovirus, Hepatitis A, Salmonella Typhi, nontyphoidal Salmonella, Shigella, and Shiga toxin-producing E. coli (STEC). A handler diagnosed with any of these must be excluded from the operation.

The most common cause of foodborne illness outbreaks linked to food handlers is:

Poor personal hygiene, such as not washing hands. Poor personal hygiene, especially failing to wash hands after using the restroom, spreads pathogens like Norovirus and Hepatitis A. Proper handwashing is the single most effective prevention step.

What is the minimum internal cooking temperature for poultry (chicken and turkey)?

165°F (74°C). Poultry, stuffed foods, and stuffing must reach 165°F (74°C) for one second (instantaneous). This is the highest required cook temperature in the Food Code.

What is the minimum internal cooking temperature for ground beef?

155°F (68°C). Ground meat (beef, pork) must reach 155°F (68°C) for 17 seconds. Grinding spreads surface bacteria throughout the meat, so it needs a higher temperature than whole cuts.

What is the minimum internal cooking temperature for a whole cut of fish, beef steak, or pork chop?

145°F (63°C). Seafood, steaks/chops (beef, pork, veal, lamb), and eggs cooked for immediate service must reach 145°F (63°C) for 15 seconds.

Hot-held food must be kept at what minimum temperature?

135°F (57°C) or above. Hot food must be held at 135°F (57°C) or higher to stay out of the danger zone. Cold food must be held at 41°F (5°C) or lower.

Professional Certifications· ANSI-accredited programs (FDA Food Code)

Food Handlers Card Practice Test

Practice for the food handler card exam: the temperature danger zone, FAT TOM, cross-contamination, allergens, and sanitizing

questions

25-question exam

minutes

Topics

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About the Food Handlers Card Practice Test

A food handler card (also called a food handler permit) shows that a person who works with unpackaged food, food equipment, or food-contact surfaces has been trained in basic food safety. Most U.S. states or local health departments require it within a short window after hire, and the training and exam are built on the FDA Food Code, the model the FDA publishes for states to adopt.

The exam is short, commonly around 40 multiple-choice questions with a passing score of about 75 percent, and is often open to retakes. It covers the temperature danger zone, time and temperature control, personal hygiene and handwashing, cross-contamination and allergens, and cleaning and sanitizing. This reviewer is free, self-paced practice written from the FDA Food Code so you can walk into the real test confident.

What this practice test covers

Foodborne illness basics: the danger zone, FAT TOM, TCS foods, and the Big 6 pathogens
Time and temperature control: cooking, holding, cooling, reheating, and thawing
Personal hygiene: the 20-second handwash, glove use, and no bare-hand contact with ready-to-eat food
Cross-contamination and the major food allergens
Cleaning and sanitizing: the three-compartment sink and sanitizer concentrations

Frequently asked

What score do I need to pass the food handler exam?

Most accredited food handler exams require about 75 percent to pass. The exact pass mark and number of questions are set by the training provider and your state or local health department, and many programs let you retake the test if you do not pass the first time.

What is the temperature danger zone?

The temperature danger zone is 41 degrees F to 135 degrees F (5 degrees C to 57 degrees C), the range in which bacteria grow most rapidly. TCS food should not stay in this range, and food left in it for more than 4 cumulative hours must be thrown out.

How long is a food handler card valid?

It varies by state and program, but a food handler card is commonly valid for 2 to 3 years before you need to renew. Check your state or local health department for the exact term where you work.

Is a food handler card the same as a ServSafe Manager certification?

No. A food handler card is a basic entry-level credential for employees who handle food. A manager certification, such as ServSafe Manager, is a more advanced credential for the person in charge. This reviewer covers food handler level material.

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Sample questions from the Food Handlers Card Practice Test

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