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Food Handler Card (US)

Food handler card rules: practice questions

Our Food Handler Card bank has 23 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

May a Texas local health department charge a fee or require its own card from a worker who completed an accredited course?

  1. Yes, but only in large cities
  2. Yes, always
  3. No
  4. Yes, if the course was online
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C. No — A local health jurisdiction may not charge a fee or require a local card for a certificate from an accredited course.

Question 2

Where is a Texas food handler certificate from a DSHS-accredited program recognized?

  1. Only in the city where it was issued
  2. Statewide by regulatory authorities
  3. Only by the employer who paid for it
  4. Only in Austin
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B. Statewide by regulatory authorities — Certificates from DSHS-accredited programs must be recognized statewide as proof of completion.

Question 3

California law requires at least one food handler course and exam to cost no more than what?

  1. $100
  2. $5
  3. $15
  4. $50
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C. $15 — At least one course and exam must cost no more than $15 including the card; otherwise the card requirement does not apply.

Question 4

Does Texas require every accredited food handler course to end with an exam?

  1. Yes, 100 questions at 80%
  2. Yes, an in-person exam taken at a state DSHS office
  3. Yes, 40 questions at 70%
  4. No; it's up to each program
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D. No; it's up to each program — Under the Texas rule, a program may require a passing score on an exam to complete the course.

Question 5

Which topic must a Texas accredited food handler course cover?

  1. Restaurant marketing
  2. Menu pricing
  3. How to run a cash register and handle tips correctly
  4. Bare-hand contact with ready-to-eat food
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D. Bare-hand contact with ready-to-eat food — Texas course curricula must include training on preventing bare-hand contact with ready-to-eat food, along with hygiene, cross-contamination, time/temperature and allergens.

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