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Unofficial practice questions, not affiliated with the Missouri Department of Health and Senior Services or any local agency. Bank checked October 13, 2026.
A raw egg is broken and cooked for one customer's order, to be served at once. What is the minimum cooking temperature and time?Answer: 145°F for 15 seconds. Source: Missouri Food Code, 3-401.11(A)(1)
At or above what temperature is potentially hazardous food held hot?Answer: 135°F. Source: Missouri Food Code, 3-501.16(A)(1)
Chili was cooked yesterday, cooled, and is reheated today for the steam table. What temperature must all parts of it reach?Answer: 165°F for 15 seconds. Source: Missouri Food Code, 3-403.11(A)
Cooked rice is cooling from 135°F. Within how long must it reach 70°F?Answer: 2 hours. Source: Missouri Food Code, 3-501.14(A)(1)
Frozen fish is thawed completely submerged under running water. What is the warmest the water may be?Answer: 70°F. Source: Missouri Food Code, 3-501.13(B)(1)
The Missouri Food Code once let older refrigerators hold food at 45°F. Since which date must all refrigerated, potentially hazardous food be kept at 41°F or less?Answer: December 31, 2013. Source: Missouri Food Code, 3-501.16(A)(2)
Pizza slices are held on the counter using time alone as the control, with a four-hour limit. What happens to slices left at four hours?Answer: They are discarded. Source: Missouri Food Code, 3-501.19(B)(3)
Show all 76 questions (69 more)
Cooking, cooling and holding, continued
Raw chicken is cooked in a microwave oven. What must happen after cooking?Answer: It stands covered for 2 minutes. Source: Missouri Food Code, 3-401.12
To what temperature are vegetables cooked when they will be held hot?Answer: 135°F. Source: Missouri Food Code, 3-401.13
To what temperature, and for how long, must ground beef be cooked under the Missouri Food Code?Answer: 155°F for 15 seconds. Source: Missouri Food Code, 3-401.11(A)(2)
To what temperature, and for how long, must poultry be cooked under the Missouri Food Code?Answer: 165°F for 15 seconds. Source: Missouri Food Code, 3-401.11(A)(3)
Tuna salad made in the kitchen is kept at 41°F. For how many days at most may it be held before it is eaten, sold or discarded?Answer: 7 days. Source: Missouri Food Code, 3-501.17(A)
What is the total time allowed to cool cooked food from 135°F all the way to 41°F?Answer: 6 hours. Source: Missouri Food Code, 3-501.14(A)(2)
Which of these does the Missouri Food Code list as a potentially hazardous food?Answer: Cut melons. Source: Missouri Food Code, 1-201.10(B)
Within how long must food being reheated for hot holding pass from 41°F to its reheating temperature?Answer: 2 hours. Source: Missouri Food Code, 3-403.11(D)
Handwashing and hygiene 10
A cook is about to put on single-use gloves to make sandwiches. What comes first under 2-301.14?Answer: Washing hands. Source: Missouri Food Code, 2-301.14(H)
A line cook in a Missouri kitchen wants water within reach. How may the cook drink in the preparation area?Answer: From a closed beverage container handled to prevent contamination. Source: Missouri Food Code, 2-401.11(B)
For how long in all must food employees clean their hands and exposed arms under 2-301.12(A)?Answer: At least 20 seconds. Source: Missouri Food Code, 2-301.12(A)
Under 2-301.15 of the Missouri Food Code, where may hands NOT be washed?Answer: In a sink used for food preparation or warewashing. Source: Missouri Food Code, 2-301.15
What does 6-301.14 of the Missouri Food Code require at each handwashing sink employees use?Answer: A sign or poster that tells food employees to wash their hands. Source: Missouri Food Code, 6-301.14
What is the lowest water temperature a handwashing sink must be equipped to provide?Answer: 100°F. Source: Missouri Food Code, 5-202.12(A)
When may a food employee who works with exposed food wear artificial nails?Answer: Only when wearing intact gloves in good repair. Source: Missouri Food Code, 2-302.11(B)
Which employees does the hair restraint rule of 2-402.11 leave out when they present a minimal risk of contaminating food?Answer: Counter staff who only serve beverages and wrapped or packaged foods. Source: Missouri Food Code, 2-402.11(B)
Which piece of jewelry may a food employee wear on the hands or arms while preparing food?Answer: A plain ring such as a wedding band. Source: Missouri Food Code, 2-303.11
Within the handwashing procedure, how long are the hands rubbed together vigorously?Answer: At least 10 to 15 seconds. Source: Missouri Food Code, 2-301.12(B)(3)
Employee illness 9
A cook has diarrhea that is not from a noninfectious condition. What does 2-201.12 require the person in charge to do?Answer: Exclude the cook from the establishment. Source: Missouri Food Code, 2-201.12(A)(1)
A food employee has a persistent runny nose and keeps sneezing. What may the employee NOT do?Answer: Work with exposed food or clean equipment. Source: Missouri Food Code, 2-401.12
A food employee is diagnosed with a Norovirus infection. Which condition lets the person in charge reinstate them, with the regulatory authority's approval?Answer: The employee has been asymptomatic for more than 48 hours. Source: Missouri Food Code, 2-201.12(B)(2)
A food employee lives with someone diagnosed with Norovirus but has no symptoms. What does 2-201.13 require?Answer: The person in charge restricts the employee. Source: Missouri Food Code, 2-201.13(A)(1)
A worker excluded for vomiting has no medical note. How long must the worker be free of symptoms before the person in charge may reinstate them?Answer: At least 24 hours. Source: Missouri Food Code, 2-201.12(A)(1)(b)
The person in charge must notify the regulatory authority when a food employee is jaundiced or diagnosed with an illness due to which of these?Answer: Norovirus. Source: Missouri Food Code, 2-201.11(C)
Section 2-201.10 of the Missouri Food Code lets the department adjust the rules for excluding, restricting and reinstating food employees. For what purpose?Answer: To address public health concerns in an outbreak or an individual's illness. Source: Missouri Food Code, 2-201.10
To whom does a food employee report a symptom, a diagnosed illness or an exposure listed in the code?Answer: The person in charge. Source: Missouri Food Code, 2-201.11(B)
What does the Missouri Food Code require when a food employee has an acute onset of sore throat with fever?Answer: The person in charge excludes the employee. Source: Missouri Food Code, 2-201.12(A)(3)
Protecting food 12
A Missouri cook wears single-use gloves to bread raw chicken. For how many tasks may that pair be used?Answer: Only one task. Source: Missouri Food Code, 3-304.15(A)
A restaurant serves burgers cooked to order, including rare. How must it inform consumers of the risk?Answer: With a written disclosure and reminder, such as a menu advisory. Source: Missouri Food Code, 3-603.11(A)
At what temperature must refrigerated, potentially hazardous food be when it is received?Answer: 41°F or below. Source: Missouri Food Code, 3-202.11(A)
How high above the floor must food be stored under 3-305.11?Answer: At least 6 inches. Source: Missouri Food Code, 3-305.11(A)(3)
How many times may a food employee use the same utensil to taste food that will be sold or served?Answer: Once. Source: Missouri Food Code, 3-301.12
How may a food employee handle exposed, ready-to-eat food under 3-301.11?Answer: With suitable utensils such as deli tissue, tongs or single-use gloves. Source: Missouri Food Code, 3-301.11(B)
In which of these places may food NOT be stored?Answer: A locker room. Source: Missouri Food Code, 3-305.12
May food prepared in a private home be offered for sale in a food establishment?Answer: No. Source: Missouri Food Code, 3-201.11(B)
Raw chicken and a tray of washed lettuce share a walk-in cooler. What does 3-302.11 require?Answer: Separating the raw animal food from the ready-to-eat food. Source: Missouri Food Code, 3-302.11(A)(1)
Where are cloths used for wiping counters kept between uses?Answer: In a chemical sanitizer solution. Source: Missouri Food Code, 3-304.14(B)
Where may cleaning chemicals NOT be stored?Answer: Above food, equipment, utensils or single-use articles. Source: Missouri Food Code, 7-201.11
Which live animals may be allowed in a dining area if no health or safety hazard results?Answer: Service animals controlled by the disabled employee or person. Source: Missouri Food Code, 6-501.115(B)(3)
Cleaning and sanitizing 9
A probe thermometer has just checked a raw burger patty. When does the Missouri Food Code require it to be cleaned?Answer: Before using or storing it. Source: Missouri Food Code, 4-602.11(A)(4)
A slicer is used all day for deli ham. How often at least must its food-contact surfaces be cleaned?Answer: Every 4 hours. Source: Missouri Food Code, 4-602.11(C)
How clean must utensils and food-contact surfaces be under 4-601.11 of the Missouri Food Code?Answer: Clean to sight and touch. Source: Missouri Food Code, 4-601.11(A)
In a three-compartment sink, what comes between washing and sanitizing?Answer: A distinct, separate water rinse. Source: Missouri Food Code, 4-603.16(A)
The Missouri Food Code lets a kitchen sanitize by hand in hot water. For how long are utensils immersed?Answer: At least 30 seconds. Source: Missouri Food Code, 4-703.11(A)
Under 4-901.11 of the Missouri Food Code, how do utensils dry after sanitizing?Answer: Air-dried. Source: Missouri Food Code, 4-901.11
What is the lowest temperature for a quaternary ammonium sanitizing solution?Answer: 75°F. Source: Missouri Food Code, 4-501.114(C)(1)
What utensil surface temperature must a hot-water dish machine achieve to sanitize?Answer: 160°F. Source: Missouri Food Code, 4-703.11(B)
Which of these is a pest control measure the code requires?Answer: Routinely inspecting incoming shipments of food and supplies. Source: Missouri Food Code, 6-501.111
Missouri's rule and approval to open 21
A sewage backup floods the kitchen. What does 8-404.11 require of the operator?Answer: Stop operating at once and notify the regulatory authority. Source: Missouri Food Code, 8-404.11(A)
According to the department's Retail Food Safety page, who carries out routine food safety inspections in Missouri?Answer: Local public health agencies. Source: Missouri Department of Health and Senior Services, Retail Food Safety page
After operations stop for an imminent health hazard, what does the operator need before resuming?Answer: Written approval from the department. Source: Missouri Food Code, 8-404.12
An establishment does not correct health menace violations in the time stated on its inspection report. What comes next under 8-404.14?Answer: A work order. Source: Missouri Food Code, 8-404.14
An owner-occupied bed-and-breakfast is left out of the definition of food establishment if breakfast is the only meal and its guest bedrooms number no more than:Answer: Four. Source: Missouri Food Code, 1-201.10(B)
Does the Department of Health and Senior Services issue a state permit to a new restaurant?Answer: No. The department issues no permits. Source: Missouri Department of Health and Senior Services, Retail Food Safety page
For how long may a temporary food establishment operate under the Missouri Food Code?Answer: No more than 14 consecutive days. Source: Missouri Food Code, 1-201.10(B)
How does the Missouri Food Code define the person in charge?Answer: The individual present and responsible at the time of inspection. Source: Missouri Food Code, 1-201.10(B)
How does the Missouri Food Code define the regulatory authority?Answer: The local, state or federal enforcement body with jurisdiction. Source: Missouri Food Code, 1-201.10(B)
How far ahead of the planned opening date must an applicant submit an application for approval to open?Answer: At least 30 calendar days. Source: Missouri Food Code, 8-302.11
In the Missouri Food Code, who is "the department"?Answer: The Missouri Department of Health and Senior Services. Source: Missouri Food Code, 1-201.10(B)
What does the Missouri Food Code call a situation that is less urgent than an imminent health hazard but could have serious health consequences if not corrected?Answer: A health menace. Source: Missouri Food Code, 1-201.10(B)
What may happen to a food establishment found operating without the required approval to open?Answer: The department may issue it a closing order. Source: Missouri Food Code, 8-303.30
What must a person obtain before beginning operation of a new food establishment in Missouri?Answer: A written approval to open from the regulatory authority. Source: Missouri Food Code, 8-301.11(A)
Which edition of the Missouri Food Code manual does 19 CSR 20-1.025 incorporate?Answer: The manual as published June 3, 2013. Source: 19 CSR 20-1.025(1)
Which of these is NOT a food establishment under the Missouri Food Code?Answer: A produce stand that only offers whole, uncut fresh fruits and vegetables. Source: Missouri Food Code, 1-201.10(B)
Which of these is one way a person in charge demonstrates knowledge under 2-102.11?Answer: Having no violations of priority items during the current inspection. Source: Missouri Food Code, 2-102.11
Which of these must the written standard procedures of 8-304.11 include?Answer: An employee illness policy. Source: Missouri Food Code, 8-304.11
Which operation does NOT need an approval to open under 8-301.11?Answer: A temporary food establishment. Source: Missouri Food Code, 8-301.11(C)
Which state rule tells Missouri food establishments to follow the Missouri Food Code manual?Answer: 19 CSR 20-1.025. Source: 19 CSR 20-1.025(1)
Who may require food handler training in Missouri, according to the department's Retail Food Safety page?Answer: Counties and cities, which can adopt stricter rules. Source: Missouri Department of Health and Senior Services, Retail Food Safety page
How this list was compiled: Missouri Department of Health and Senior Services, Missouri Food Code for the Food Establishments of the State of Missouri, publication date June 3, 2013 (https://health.mo.gov/sites/health/files/media/pdf/2025/11/missourifoodcode_0.pdf), the manual that 19 CSR 20-1.025 incorporates by reference (https://www.sos.mo.gov/cmsimages/adrules/csr/current/19csr/19c20-1.pdf); and the department's Retail Food Safety page (https://health.mo.gov/business-professionals/food-safety/retail-food-safety). All three read on October 13, 2026. Each question names the section it was written from. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the section it cites. Short phrases are quoted from the Missouri Food Code and the Code of State Regulations, which are public. Nothing is taken from any training course, any health agency's test or any other practice test.
How it works
This unofficial Missouri food handlers practice test asks 76 questions from the Missouri Food Code, the manual that state rule 19 CSR 20-1.025 adopts, each answer naming its section. Not affiliated with the Missouri Department of Health and Senior Services or any local agency.
Read the full guide
Who gives the Missouri food handlers test
Missouri gives no state test, and the Department of Health and Senior Services issues no permits. Its Retail Food Safety page says counties and cities can adopt stricter rules and some may require food handler training. So a Missouri food handlers permit test is a local one: ask your local public health agency which course it accepts.
What the Missouri Food Code says in its own words
The manual was published June 3, 2013 and still says potentially hazardous food. Ground meat and poultry cook for 15 seconds, a sore throat with fever means exclusion, and a new establishment needs a written approval to open, applied for 30 calendar days ahead.
Cool cooked food from 135°F to 70°F within two hours, and to 41°F within six hours in all (3-501.14).
A worker excluded for vomiting or diarrhea returns after at least 24 hours without symptoms (2-201.12).
Since December 31, 2013 all refrigerated, potentially hazardous food is held at 41°F or less (3-501.16).
Questions and answers
Do I need a food handlers permit in Missouri?
It depends on where you work. The Missouri Food Code names no food handler permit and the state department issues no permits, but it says counties and cities can adopt stricter rules and some may require food handler training.
Is this the real Missouri food handlers test?
No. These are our own questions, written from the public Missouri Food Code. None comes from any health agency's test or any training course, and a score here earns no permit.
Which food code does Missouri use?
Its own manual, the Missouri Food Code for the Food Establishments of the State of Missouri, published June 3, 2013. State rule 19 CSR 20-1.025 incorporates that edition and says it takes in no later amendments or additions.
Does Missouri require a state permit to open a restaurant?
No state permit. The Missouri Food Code requires a written approval to open: an application at least 30 calendar days before opening and a preoperational inspection. The department says the local public health agency completes that process, and local ordinances may add permits.