Food Handler Certification (HI)

First published: September 5, 2026Last verified: September 5, 2026Reviewed by the CertQuestUSA team

TL;DR

Food Handler Certification (HI): a 106-question practice bank for the real Food Safety standard, 3 full papers of 106 questions each with no repeats, every question citing the real regulation it comes from.

Where these questions come from

Every question in this bank cites a real source -- primarily FDA Food Code (66%) and HAR (9%) of this exam's citations.

Not sure where you stand? Take the free diagnostic — 10 real questions across the exam's domains, no sign-up required, with a domain-by-domain breakdown at the end.

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3

full papers, no repeats

106

questions per paper

106

questions in the bank

What this exam covers

Allergens5%
Cleaning & Sanitizing5%
Cold Holding5%
Cooking Temperatures5%
Cooling Food5%
Cross-Contamination5%
Date Marking5%
Employee Illness Reporting5%
Establishment Oversight5%
Food Safety Certificate Posting5%
Food Safety Manager Certificate9%
Foodborne Illness Pathogens5%
Handwashing5%
Hot Holding5%
Personal Hygiene5%
Pest Control5%
Receiving5%
Regulatory Structure5%
Sanitizer Concentration5%
Temperature Danger Zone5%
Thawing Food5%

5 real sample questions

Which of the following is one of the 'Big 9' major food allergens recognized under U.S. federal labeling law (FASTER Act) that food handlers must be trained to recognize?

A. Sesame

B. Basil

C. Cornstarch

D. Vinegar

Source: FDA Food Code 2022 Ch. 2-402

A customer tells the server they have a peanut allergy. What is the correct first step for kitchen staff?

A. Ignore it since the dish doesn't list peanuts as an ingredient

B. Alert the person in charge and check all ingredients and potential cross-contact sources before serving

C. Substitute peanuts with a different nut without telling the customer

D. Tell the customer to order something else without checking anything

Source: FDA Food Code 2022 Ch. 2-402

What is 'cross-contact' in the context of food allergens?

A. The transfer of an allergen from one food to another that does not normally contain it

B. The transfer of raw meat juices onto ready-to-eat food

C. A food handler touching their face while cooking

D. Storing frozen food above refrigerated food

Source: FDA Food Code 2022 Ch. 2-402

Which practice best reduces allergen cross-contact risk in a shared kitchen?

A. Using the same fryer oil for shrimp and french fries

B. Using dedicated equipment and cleaned surfaces when preparing allergen-free orders

C. Wiping a cutting board with a dry towel between uses

D. Preparing allergen orders last during a rush without extra precautions

Source: FDA Food Code 2022 Ch. 2-402

Under the FDA Food Code, who is primarily responsible for ensuring allergen information communicated to guests is accurate?

A. The guest's dining companion

B. The person in charge and trained food employees

C. The delivery driver

D. The equipment manufacturer

Source: FDA Food Code 2022 Ch. 2-402

Same exam, other states

AL AR AZ CA CO CT DC FL GA IA ID IL IN KS KY LA MA MD ME MI MN MO MS NC NE NH NJ NM NV NY OH OK OR PA SC TN TX UT VA WA WI WV

Frequently asked questions

How many questions are on the CertQuestUSA Food Handler Certification (HI) practice test?

106 questions total, split into 3 full papers of 106 each with no repeats across papers.

What topics does the Food Handler Certification (HI) test cover?

21 domains, with the heaviest weight on Food Safety Manager Certificate (9%), Allergens (5%), and Cleaning & Sanitizing (5%).

Where do CertQuestUSA's Food Handler Certification (HI) questions come from?

Primarily FDA Food Code (66%) and HAR (9%) of this bank's citations -- computed directly from this exam's own question sources, not a generic description.

Is there a free diagnostic for Food Handler Certification (HI)?

Yes -- 10 real questions across the exam's domains, no sign-up required, with a domain-by-domain breakdown at the end.