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Unofficial practice questions, not affiliated with the New Mexico Environment Department or any food handler training program. Bank checked October 12, 2026.
A cook is hired without a food handler card. How long does New Mexico's rule give the cook to get one?Answer: 30 calendar days from the beginning of employment. Source: 7.6.2.8(D)(1)(b) NMAC
A cook trained under one company's approved program takes a job at a different restaurant. Does the exemption follow the cook?Answer: No, it is valid only while employed by the entity that gave the training. Source: 7.6.2.8(D)(1)(d) NMAC
A food employee scoops popcorn and never prepares or handles time/temperature control for safety food. What does New Mexico's rule ask for in place of a card?Answer: That the permit holder assures the employee gets the in-house training. Source: 7.6.2.8(D)(1)(g)(iii) NMAC
A food employee without a card is trained in house. What must the record of the training include?Answer: The instructor's name, the training date and the food employees' names. Source: 7.6.2.8(D)(1)(e) NMAC
A new hire has no card yet and starts tomorrow. What must happen before the new hire handles food?Answer: Training in pertinent safe food handling practices. Source: 7.6.2.8(D)(1)(e) NMAC
Show all 108 questions (103 more)
The food handler card, continued
A restaurant host only occasionally functions as a food employee. Does New Mexico's rule require a card?Answer: No, if the permit holder assures the host gets the in-house training. Source: 7.6.2.8(D)(1)(g)(iv) NMAC
At a temporary food establishment, who must hold a valid card or meet the certified food protection manager paragraph?Answer: The person in charge during hours of operation. Source: 7.6.2.8(D)(1)(g)(v) NMAC
By when must the person in charge of a temporary food establishment have a food handler card or manager certification?Answer: Before the temporary food establishment permit is issued. Source: 7.6.2.8(D)(1)(g)(v) NMAC
For how long is a New Mexico food handler card valid?Answer: Three years from the date of issuance. Source: 7.6.2.8(D)(1)(f) NMAC
For whose inspection must a food handler card be made available?Answer: The regulatory authority. Source: 7.6.2.8(D)(1)(c) NMAC
How does a food employee in New Mexico show knowledge of safe food handling?Answer: By passing a training program's test and holding a valid card. Source: 7.6.2.8(D)(1)(a) NMAC
How long must an establishment keep the record of a food employee's in-house training?Answer: For the duration of the food employee's employment. Source: 7.6.2.8(D)(1)(e) NMAC
In 7.6.2 NMAC, who is the regulatory authority?Answer: The New Mexico Environment Department. Source: 7.6.2.7(B)(9) NMAC
Under an approved employer training program, how often must a food employee complete the training?Answer: At least every three years. Source: 7.6.2.8(D)(1)(d) NMAC
Volunteers serve meals for a charitable organization serving the needy. What does New Mexico's rule ask for at a minimum?Answer: The person in charge during hours of operation meets the manager paragraph. Source: 7.6.2.8(D)(1)(g)(vi) NMAC
What does New Mexico's rule mean by a food handler training program?Answer: An ANSI/ASTM E2659-09 accredited food handler training certificate program. Source: 7.6.2.7(C)(8) NMAC
Where does the Environment Department say its Food Safety Program has no jurisdiction?Answer: Bernalillo County and Albuquerque. Source: New Mexico Environment Department, Food Handler & Food Manager Training
Where must a food employee's card be while the employee is working?Answer: On the employee, or a copy on file with the current employer. Source: 7.6.2.8(D)(1)(c) NMAC
Which edition of the FDA model Food Code does 7.6.2 NMAC adopt?Answer: The 2017 edition, with its supplement. Source: 7.6.2.8(A) NMAC
Which food employee does the food handler card paragraph not apply to?Answer: One who is a certified food protection manager. Source: 7.6.2.8(D)(1)(g)(i) NMAC
Who may approve an employer's own training program to be used in place of food handler cards?Answer: The regulatory authority. Source: 7.6.2.8(D)(1)(d) NMAC
New Mexico's own kitchen rules 14
A dishwasher pours mop water into a toilet. What does New Mexico's rule say?Answer: Toilets and urinals may not be used as a service sink. Source: 7.6.2.8(B)(10)(b) NMAC
A guest wants to feed a pet dog from one of the restaurant's plates. What does New Mexico's rule say?Answer: Consumers shall not feed pet dogs on the establishment's tableware. Source: 7.6.2.8(B)(11)(b)(vi) NMAC
A restaurant allows pet dogs on its patio. How must the dogs be kept?Answer: On a leash and under reasonable control at all times. Source: 7.6.2.8(B)(11)(b)(vi) NMAC
For how long may a temporary food establishment operate?Answer: No longer than its single event, and never more than 30 days. Source: 7.6.2.7(B)(10) NMAC
How does a certified food protection manager show proficiency under New Mexico's rule?Answer: By passing a test that is part of an accredited program. Source: 7.6.2.8(B)(1)(a) NMAC
How many certified food protection managers must a New Mexico food establishment have?Answer: At least one employee with supervisory and management responsibility. Source: 7.6.2.8(B)(1)(a) NMAC
May one certified food protection manager be responsible for more than one food establishment?Answer: Yes, if the regulatory authority approves a variance. Source: 7.6.2.8(B)(1)(d) NMAC
On a restaurant patio that allows pet dogs, where is a dog not allowed?Answer: On chairs, laps, tables or other furnishings. Source: 7.6.2.8(B)(11)(b)(vi) NMAC
Smoking food needs a variance when it is done for which purpose?Answer: As a method of food preservation. Source: 7.6.2.8(B)(5)(a) NMAC
What must be posted where pet dogs are allowed in an outdoor dining area?Answer: An approved sign at each entrance to that area. Source: 7.6.2.8(B)(11)(b)(vi) NMAC
What must new and replacement food equipment have under New Mexico's rule?Answer: Sanitation certification by an ANSI-accredited program. Source: 7.6.2.8(B)(6)(a) NMAC
Which of these is not a food establishment under New Mexico's definition?Answer: A pot-luck dinner with no fee, where participants bring the food. Source: 7.6.2.7(B)(5)(b)(x) NMAC
Which of these needs a variance from the regulatory authority before a food establishment does it?Answer: Curing food. Source: 7.6.2.8(B)(5) NMAC
Yesterday's green chile stew has to be reheated. May the cook reheat it in the steam table?Answer: No, hot holding devices may not be used to reheat food. Source: 7.6.2.8(B)(7)(b) NMAC
Permits, inspections and emblems 14
After an inspection, what does the regulatory authority request from the permit holder or person in charge?Answer: A signed acknowledgment of receipt of the report. Source: 7.6.2.8(B)(23) NMAC
An employee hangs a poster over the compliance emblem. What does New Mexico's rule say this results in?Answer: Immediate permit suspension or revocation. Source: 7.6.2.8(D)(4)(d) NMAC
An immediate suspension notice is served on a restaurant. What happens to its food operations?Answer: All food operations shall immediately cease. Source: 7.6.2.8(B)(33)(a) NMAC
An inspector shows official credentials and gives notice of an inspection during business hours. What must the person in charge do?Answer: Allow access, the inspection and the records the authority is entitled to. Source: 7.6.2.8(B)(21)(a) NMAC
At a minimum, how often does the regulatory authority inspect a food establishment?Answer: At least annually. Source: 7.6.2.8(B)(19)(a) NMAC
How long does a person have to request a hearing after a permit denial, an inspection or a compliance action?Answer: 10 calendar days. Source: 7.6.2.8(B)(35)(c) NMAC
What does a person need before operating a food establishment in New Mexico?Answer: A valid permit to operate issued by the regulatory authority. Source: 7.6.2.8(B)(14)(a) NMAC
What is refusing the regulatory authority access grounds for?Answer: Immediate permit suspension or revocation. Source: 7.6.2.8(B)(22)(a)(iv) NMAC
When may an "unsatisfactory" emblem be posted?Answer: When any priority items are out of compliance during an inspection. Source: 7.6.2.8(D)(4)(c) NMAC
When may the regulatory authority immediately suspend a permit?Answer: When it determines that an imminent health hazard exists. Source: 7.6.2.8(B)(31) NMAC
Where is a food establishment's compliance emblem posted?Answer: In a conspicuous place at each entrance, where consumers can easily see it. Source: 7.6.2.8(D)(4)(a) NMAC
Which emblem is posted at a food establishment that is operated in compliance with the Food Code?Answer: "Approved". Source: 7.6.2.8(D)(4)(b) NMAC
Which operations are exempt from posting compliance emblems?Answer: Food processing plants and temporary food establishments. Source: 7.6.2.8(D)(4)(e) NMAC
Who may post or remove a compliance emblem?Answer: Only the regulatory authority. Source: 7.6.2.8(D)(4)(a) NMAC
Food trucks, pushcarts and temporary events 20
A caterer displays and restocks unpackaged food at an event. What must the caterer supply there?Answer: A handwashing sink with liquid soap and single use paper towels. Source: 7.6.2.16(B)(4) NMAC
A festival booth has raw chicken and ready-to-eat salsa to keep cold in ice chests. What does New Mexico's rule say?Answer: They may not go in the same ice chest. Source: 7.6.2.10(D)(10) NMAC
A food truck stops to operate in one place for more than two hours. How close must toilet facilities be?Answer: Within 200 feet. Source: 7.6.2.9(F) NMAC
A self-contained food truck will operate outside the area of the office that permitted it. How much notice does that area's office get?Answer: At least 24 hours in advance. Source: 7.6.2.9(I)(5) NMAC
A Type 3 temporary food establishment does complex preparation: cook, cool, reheat and hot hold. What training does Table 10-1 call for?Answer: A certified food protection manager. Source: 7.6.2.10 NMAC, Table 10-1
At a temporary event, canned sodas sit in iced water. How much available chlorine must that water hold?Answer: At least 10 parts per million. Source: 7.6.2.10(D)(9) NMAC
At a temporary event, what is the least that counts as a handwashing sink?Answer: A container of warm water with a faucet-type spigot, and a catch bucket. Source: 7.6.2.10(D)(4) NMAC
At a temporary event, which packaged item may sit in undrained ice or iced water?Answer: Pressurized containers of non-TCS beverages. Source: 7.6.2.10(D)(9) NMAC
Hot dogs held on a pushcart are left over at closing. May they be cooled and reheated tomorrow?Answer: No, TCS food served on a pushcart is not cooled and reheated afterward. Source: 7.6.2.9(K)(6) NMAC
How much potable water must a pushcart's handwashing sink have, at a minimum?Answer: Five gallons. Source: 7.6.2.9(K)(5)(b) NMAC
How often must a pushcart report to its servicing area for support services?Answer: At least daily. Source: 7.6.2.9(J)(3) NMAC
How warm must the handwashing water at a temporary food establishment be kept?Answer: At least 100°F. Source: 7.6.2.10(D)(4) NMAC
May a slow cooker be used to heat, cook or reheat food at a temporary food establishment?Answer: No. Source: 7.6.2.10 NMAC, Table 10-1
What is the basic rule for cooked food left over at the end of a day at a temporary food establishment?Answer: It is not carried over to the next day. Source: 7.6.2.10(D)(12) NMAC
What may a mobile food establishment give consumers to eat and drink with?Answer: Only single-service articles. Source: 7.6.2.9(H) NMAC
What must stay stocked at a temporary event's handwashing sink at all times?Answer: Liquid soap and single use paper towels. Source: 7.6.2.10(D)(5) NMAC
When may chafing dishes be allowed at a temporary food establishment?Answer: For events of four hours or less. Source: 7.6.2.10 NMAC, Table 10-1
Where must onions be washed and sliced for use on a pushcart?Answer: At the servicing area. Source: 7.6.2.9(K)(2) NMAC
Which ground surface does New Mexico's rule give as an example of what a temporary food establishment operates on?Answer: Concrete or machine laid asphalt. Source: 7.6.2.10(D)(13) NMAC
Which of these may a pushcart assemble and serve?Answer: Pre-cooked sausage with commercially prepared toppings. Source: 7.6.2.9(K)(1) NMAC
Handwashing, hygiene and illness 16
A cook comes to the prep table wearing a watch and a plain wedding band. Which must come off?Answer: The watch. Source: FDA Food Code 2017, 2-303.11, adopted by 7.6.2.8(A) NMAC
A cook cracks raw eggs for huevos rancheros and will plate a salad next. What comes between the two tasks?Answer: A hand wash. Source: FDA Food Code 2017, 2-301.14(G), adopted by 7.6.2.8(A) NMAC
A cook has a bandage on one finger. What goes over it when the cook works with exposed food?Answer: A single-use glove. Source: FDA Food Code 2017, 2-401.13, adopted by 7.6.2.8(A) NMAC
A cook has an open, draining boil on the wrist. What lets the cook keep working with food?Answer: An impermeable cover over the boil with a single-use glove worn over it. Source: FDA Food Code 2017, 2-201.11(A)(1)(e) and 2-201.12(I), adopted by 7.6.2.8(A) NMAC
A cook in single-use gloves shapes raw burger patties, then is called over to slice buns. What about the gloves?Answer: They are discarded, because single-use gloves serve one task. Source: FDA Food Code 2017, 3-304.15(A), adopted by 7.6.2.8(A) NMAC
A dishwasher scrapes dirty plates and then turns to put away clean ones. What must the dishwasher do first?Answer: Wash hands. Source: FDA Food Code 2017, 2-301.14(E), adopted by 7.6.2.8(A) NMAC
A food employee has diarrhea, and no noninfectious condition explains it. What must the person in charge do?Answer: Exclude the employee from the food establishment. Source: FDA Food Code 2017, 2-201.12(A)(1), adopted by 7.6.2.8(A) NMAC
A food employee was excluded for diarrhea and never diagnosed with a listed illness. When may the person in charge reinstate the employee?Answer: After at least 24 hours without symptoms. Source: FDA Food Code 2017, 2-201.13(A)(1), adopted by 7.6.2.8(A) NMAC
A grill cook wants a drink of water at the station. How does the Food Code allow it?Answer: From a closed beverage container, handled so nothing is contaminated. Source: FDA Food Code 2017, 2-401.11(B), adopted by 7.6.2.8(A) NMAC
A line cook rinses soapy hands in the vegetable prep sink because the hand sink is across the kitchen. What does the Food Code say?Answer: Hands may not be cleaned in a sink used for food preparation. Source: FDA Food Code 2017, 2-301.15, adopted by 7.6.2.8(A) NMAC
A prep cook wakes up vomiting on a work day. What does the Food Code require of the cook?Answer: Report the symptom to the person in charge. Source: FDA Food Code 2017, 2-201.11, adopted by 7.6.2.8(A) NMAC
A server at a diner that does not serve a highly susceptible population has a sore throat with fever. What must the person in charge do?Answer: Restrict the server. Source: FDA Food Code 2017, 2-201.12(H), adopted by 7.6.2.8(A) NMAC
A server with artificial fingernails is asked to help make salads. What makes that allowed?Answer: Wearing intact gloves in good repair. Source: FDA Food Code 2017, 2-302.11(B), adopted by 7.6.2.8(A) NMAC
How long does the whole hand-cleaning procedure take, at a minimum?Answer: 20 seconds. Source: FDA Food Code 2017, 2-301.12(A), adopted by 7.6.2.8(A) NMAC
Under the Food Code edition New Mexico adopts, how warm must the water at a handwashing sink be able to run?Answer: At least 100°F. Source: FDA Food Code 2017, 5-202.12(A), adopted by 7.6.2.8(A) NMAC
Which diagnosis must a food employee report to the person in charge?Answer: Hepatitis A virus. Source: FDA Food Code 2017, 2-201.11(A)(2), adopted by 7.6.2.8(A) NMAC
Cooking, holding and cooling 13
A frozen pork shoulder is thawed completely submerged under running water. What is the warmest the water may be?Answer: 70°F. Source: FDA Food Code 2017, 3-501.13(B)(1), adopted by 7.6.2.8(A) NMAC
A pan of carne adovada sits on the hot line through lunch. What is the lowest temperature it may be held at?Answer: 135°F. Source: FDA Food Code 2017, 3-501.16(A)(1), adopted by 7.6.2.8(A) NMAC
A pot of red chile sauce comes off the stove at 135°F to be cooled. How long does it have to reach 70°F?Answer: 2 hours. Source: FDA Food Code 2017, 3-501.14(A)(1), adopted by 7.6.2.8(A) NMAC
A trout fillet is cooked to order. What minimum temperature and time does the Food Code set?Answer: 145°F for 15 seconds. Source: FDA Food Code 2017, 3-401.11(A)(1), adopted by 7.6.2.8(A) NMAC
Breakfast burritos are held with time alone as the control, under the 4-hour limit. What happens to any left at the 4-hour mark?Answer: They are discarded. Source: FDA Food Code 2017, 3-501.19(B), adopted by 7.6.2.8(A) NMAC
Cooked beans are cooling. Counting from 135°F, what is the total time they have to reach 41°F or less?Answer: 6 hours. Source: FDA Food Code 2017, 3-501.14(A)(2), adopted by 7.6.2.8(A) NMAC
Cut melon and cut tomatoes sit in a cold well. What is the warmest they may be held?Answer: 41°F. Source: FDA Food Code 2017, 3-501.16(A)(2), adopted by 7.6.2.8(A) NMAC
Ground beef for green chile cheeseburgers is cooked to 155°F. How long must it hold there under the 2017 edition?Answer: 17 seconds. Source: FDA Food Code 2017, 3-401.11(A)(2), adopted by 7.6.2.8(A) NMAC
In the 2017 edition, how long must poultry hold at 165°F?Answer: Less than 1 second (instantaneous). Source: FDA Food Code 2017, 3-401.11(A)(3), adopted by 7.6.2.8(A) NMAC
Raw animal food cooked in a microwave oven reaches 165°F in all parts. How long must it then stand covered?Answer: 2 minutes. Source: FDA Food Code 2017, 3-401.12, adopted by 7.6.2.8(A) NMAC
Raw chicken is cooked for enchiladas. What minimum internal temperature must every part of it reach?Answer: 165°F. Source: FDA Food Code 2017, 3-401.11(A)(3), adopted by 7.6.2.8(A) NMAC
Tamales are steamed on a Monday and refrigerated at 41°F as ready-to-eat food. Which day is Day 1 of their date mark?Answer: Monday, the day of preparation. Source: FDA Food Code 2017, 3-501.17(A), adopted by 7.6.2.8(A) NMAC
Yesterday's pinto beans were cooked, cooled and refrigerated. Today they are reheated for hot holding. What must they reach?Answer: 165°F for 15 seconds. Source: FDA Food Code 2017, 3-403.11(A), adopted by 7.6.2.8(A) NMAC
Storage, cleaning and sanitizing 10
A slicer is used with time/temperature control for safety food all day. At least how often must it be cleaned?Answer: Every 4 hours. Source: FDA Food Code 2017, 4-602.11(C), adopted by 7.6.2.8(A) NMAC
After utensils are cleaned and sanitized, how are they dried?Answer: They are air-dried. Source: FDA Food Code 2017, 4-901.11, adopted by 7.6.2.8(A) NMAC
Between uses, where is a wet cloth for wiping counters kept?Answer: In a chemical sanitizer solution at the required concentration. Source: FDA Food Code 2017, 3-304.14(B)(1), adopted by 7.6.2.8(A) NMAC
How does a worker know the sanitizer in the third sink is at the right strength?Answer: By measuring it with a test kit or other device. Source: FDA Food Code 2017, 4-501.116, adopted by 7.6.2.8(A) NMAC
How many compartments must a sink for manually washing, rinsing and sanitizing utensils have?Answer: At least 3. Source: FDA Food Code 2017, 4-301.12(A), adopted by 7.6.2.8(A) NMAC
On a storeroom shelf, how far above the floor must a bag of masa be stored?Answer: At least 6 inches. Source: FDA Food Code 2017, 3-305.11(A)(3), adopted by 7.6.2.8(A) NMAC
Raw chicken and washed lettuce go into the same walk-in cooler. What does the Food Code require?Answer: The raw chicken is kept separate from the ready-to-eat lettuce. Source: FDA Food Code 2017, 3-302.11(A)(1), adopted by 7.6.2.8(A) NMAC
Sanitizer is poured from a bulk jug into a spray bottle. What must the spray bottle show?Answer: The common name of the material. Source: FDA Food Code 2017, 7-102.11, adopted by 7.6.2.8(A) NMAC
What is the lowest temperature for the wash solution in manual warewashing, unless the cleaning agent's label gives another?Answer: 110°F. Source: FDA Food Code 2017, 4-501.19, adopted by 7.6.2.8(A) NMAC
Which of these is a major food allergen in the Food Code edition New Mexico adopts?Answer: Soybeans. Source: FDA Food Code 2017, 1-201.10(B), adopted by 7.6.2.8(A) NMAC
How this list was compiled: New Mexico Administrative Code, Title 7, Chapter 6, Part 2, Food Service and Food Processing (7.6.2 NMAC), issued by the New Mexico Environmental Improvement Board, read on October 12, 2026 in two copies: the State Records Center and Archives' compilation at https://www.srca.nm.gov/parts/title07/07.006.0002.html and the copy the New Mexico Environment Department links from its Food Regulation page, https://www.env.nm.gov/foodprogram/food-regulation/ (a PDF made July 28, 2026 whose history notes show amendments of October 1, 2026 to 7.6.2.8 and 7.6.2.11 and the repeal of 7.6.2.15). Every paragraph asked here reads the same in both copies; no question rests on a paragraph that differs between them (the fees, the variance and plan review paragraphs, the re-inspection paragraph and home-based food processing). The Food Code questions are written from the FDA Food Code 2017, which 7.6.2.8(A) NMAC adopts with its supplement: https://www.fda.gov/food/fda-food-code/food-code-2017 (full text https://www.fda.gov/media/110822/download; Supplement to the 2017 Food Code, https://www.fda.gov/media/133749/download), read the same day. One question rests on the department's page https://www.env.nm.gov/foodprogram/food-handler-and-food-manager-training/. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the text of the section it cites. Short quoted phrases are from the New Mexico Administrative Code and the FDA Food Code, which are public. Nothing is taken from any training program's course or test, or from any other practice test.
How it works
This unofficial NM food handler practice test asks 108 questions from New Mexico's food rule, 7.6.2 NMAC, and the 2017 FDA Food Code it adopts. Not affiliated with the New Mexico Environment Department or any training program.
Read the full guide
What the New Mexico food handler test is
New Mexico gives no state exam. Under 7.6.2.8(D)(1)(a) NMAC a food employee shows knowledge of safe food handling practices by passing an accredited training program's test. Three topics here practise that from the Food Code: handwashing and illness, cooking and cooling, cleaning and storage. The other four ask New Mexico's own rule, which a program's test may leave out.
What New Mexico adds to the Food Code
The state adopts the 2017 Food Code with its supplement, then writes its own rules: steam tables and slow cookers may not reheat food, pet dogs on a patio stay leashed and off the chairs, and a pushcart carries five gallons of handwashing water.
No card yet: in-house training comes before the first food handling duty, and its record is kept as long as the employee works there (7.6.2.8(D)(1)(e)).
The 2017 edition holds ground meat at 155°F for 17 seconds and poultry at 165°F with no hold time.
A handwashing sink runs at least 100°F in the 2017 edition New Mexico adopts.
Questions and answers
Is this the real New Mexico food handler test?
No. These are our own questions from the public rule and the Food Code; none comes from any program's test, and a score here earns no card.
How long is a New Mexico food handler card good for?
Three years from the date of issuance, under 7.6.2.8(D)(1)(f) NMAC. Keep it on you at work, or have your current employer keep a copy on file for an inspector.
Do I need a food handler card in New Mexico?
A food employee does, within 30 calendar days of starting work. The rule exempts certified food protection managers and, where the employer gives and records in-house training, workers who handle no food that needs temperature control, occasional helpers and temporary event staff.
How many questions are on the NM food handler test?
The state rule gives no number and no pass mark, so ask the training program you enroll in.
Does the state food handler rule cover Albuquerque?
The Environment Department says its Food Safety Program has no jurisdiction in Bernalillo County and Albuquerque, which run their own food safety programs. This page is written from the state rule only.