Food Handler Certification (MA)

First published: September 2, 2026Last verified: September 2, 2026Reviewed by the CertQuestUSA team

TL;DR

Food Handler Certification (MA): a 35-question practice bank for the real Food Safety standard, 3 full papers of 35 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 (100%) 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

35

questions per paper

35

questions in the bank

What this exam covers

Allergen Awareness11%
Cleaning Sanitizing9%
Cooling Procedures6%
Cross Contamination Prevention11%
Food Receipt Storage6%
Food Storage6%
Handwashing6%
Personal Hygiene14%
Pest Control9%
Safe Temperatures14%
Time Temperature Control9%

5 real sample questions

What is the minimum internal temperature that ground poultry must reach to be considered safely cooked?

A. 155 degrees Fahrenheit

B. 165 degrees Fahrenheit

C. 145 degrees Fahrenheit

D. 175 degrees Fahrenheit

Source: FDA Food Code 3-401.11

An employee who has been vomiting should be restricted from food contact for how long after symptoms resolve?

A. At least 24 hours after vomiting stops

B. At least 4 hours after vomiting stops

C. They may return immediately after vomiting stops

D. At least 8 hours after vomiting stops

Source: FDA Food Code 2-301.14

Which of the following is the best practice for preventing cross-contamination when storing food?

A. Alternate storage of raw and ready-to-eat foods on the same shelf

B. Store raw meats on lower shelves below ready-to-eat foods

C. Store raw meats in the same area as produce if kept in sealed containers

D. Store raw meats on top shelves for easy access

Source: FDA Food Code 3-301.11

What is the minimum duration for proper handwashing?

A. At least 20 seconds with warm soap and running water

B. At least 10 seconds with warm soap and running water

C. At least 30 seconds with warm soap and running water

D. At least 5 seconds with any available soap

Source: FDA Food Code 5-501.115

An employee is preparing a salad when a customer informs you that they have a tree nut allergy. What should the employee do?

A. Continue preparing the salad and just avoid adding tree nuts

B. Ask another employee to prepare it without changing the work surface

C. Tell the customer that tree nuts are not added to salads

D. Stop food preparation, change gloves, wash hands, and prepare the salad on a clean surface

Source: FDA Food Code 3-201.17

Same exam, other states

AL AR AZ CA CO CT DC FL GA HI IA ID IL IN KS KY LA 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

Real-world data for this exam

Food Preparation Workers: real median wage (MA)May 2025$38,900/yr

Frequently asked questions

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

35 questions total, split into 3 full papers of 35 each with no repeats across papers.

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

11 domains, with the heaviest weight on Personal Hygiene (14%), Safe Temperatures (14%), and Allergen Awareness (11%).

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

Primarily FDA Food Code (100%) 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 (MA)?

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