Food Handler Certification (NH)

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

TL;DR

Food Handler Certification (NH): a 100-question practice bank for the real Food Safety standard, 3 full papers of 100 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 2017 FDA Food Code (87%) and RSA 143-A:11-a (7%) 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

100

questions per paper

100

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 Manager Certificate5%
Foodborne Illness Pathogens5%
Handwashing5%
Hot Holding5%
Personal Hygiene5%
Pest Control5%
Receiving5%
Regulatory Structure5%
Sanitizer Concentration5%
Temperature Danger Zone5%
Thawing Food5%

5 real sample questions

Potentially hazardous food held hot for service must be maintained at or above:

A. 100°F

B. 135°F

C. 41°F

D. 165°F at all times with no exception

Source: 2017 FDA Food Code 3-501.16

Hot-holding equipment such as steam tables is used to:

A. Cook raw food to a safe temperature for the first time

B. Maintain already properly cooked, potentially hazardous food at or above 135°F during service

C. Cool food down quickly after cooking

D. Freeze food for long-term storage

Source: 2017 FDA Food Code

Under Time as a Public Health Control provisions of the Food Code, potentially hazardous food held without temperature control is generally limited to a maximum of:

A. 4 hours before it must be cooked, served, sold, or discarded (or per the specific approved variance)

B. 48 hours

C. 2 weeks

D. There is no time limit if the food is covered

Source: 2017 FDA Food Code 3-501.19

In New Hampshire, food service establishments and retail food stores are licensed and regulated under:

A. Only local police department oversight with no state involvement

B. RSA 143-A (Food Service Licensure) and the administrative rules in He-P 2300

C. Federal FDA direct licensure with no state role

D. No licensing requirement exists in New Hampshire

Source: RSA 143-A; He-P 2300

New Hampshire's food safety rules under He-P 2300 are based on:

A. A New Hampshire-only food code with no relationship to any national model

B. The U.S. FDA Food Code (2017 edition), adopted by reference as the basis for regulating and inspecting food sold at retail

C. The food code of a neighboring state chosen at random

D. No written code; inspections are based purely on inspector discretion

Source: He-P 2300

Same exam, other states

AL AR AZ CA CO CT DC FL GA HI IA ID IL IN KS KY LA MA MD ME MI MN MO MS NC NE 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 (NH) practice test?

100 questions total, split into 3 full papers of 100 each with no repeats across papers.

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

20 domains, with the heaviest weight on Allergens (5%), Cleaning & Sanitizing (5%), and Cold Holding (5%).

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

Primarily 2017 FDA Food Code (87%) and RSA 143-A:11-a (7%) 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 (NH)?

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