semplr.

Exams · Certifications · Licensing

Food Handler Card (US)

Time and temperature: practice questions

Our Food Handler Card bank has 34 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

Start the free mock exam

Question 1

How should you check the temperature of a pot of chili on the steam table?

  1. Touch the side of the pot
  2. Check the steam table's dial setting and the water level
  3. Look for steam
  4. Use a clean, calibrated food thermometer
Show the answer

D. Use a clean, calibrated food thermometer — Food temperatures are checked with an accurate food temperature measuring device.

Question 2

Ready-to-eat TCS food made in-house and kept more than 24 hours must be labeled with what?

  1. The price
  2. The recipe
  3. A use-by or discard date
  4. The name and initials of the cook who prepared it
Show the answer

C. A use-by or discard date — Ready-to-eat TCS food held more than 24 hours must be date marked with the day it must be eaten, sold or discarded.

Question 3

A food thermometer that reads only in °F must be accurate to within how much?

  1. ±0.1°F
  2. ±5°F
  3. ±10°F
  4. ±2°F
Show the answer

D. ±2°F — Fahrenheit-only food thermometers must be accurate to ±2°F in their range of use.

Question 4

Under the 6-hour time method for cold food, what limit applies to the food's temperature?

  1. There is no temperature limit
  2. It must not go above 135°F (57°C)
  3. It must not go above 70°F (21°C)
  4. It must not go above 90°F (32°C)
Show the answer

C. It must not go above 70°F (21°C) — With the 6-hour method, food starts at 41°F or less and may not rise above 70°F within the 6 hours.

Question 5

Which of these is a TCS food?

  1. Uncut whole apples
  2. Sealed crackers
  3. Cut melon
  4. Dry uncooked rice
Show the answer

C. Cut melon — Cut melons, cut leafy greens, cut tomatoes, raw sprouts and cooked plant foods are TCS foods.

More Food Handler Card topics