A block of frozen flounder thaws in a sink under a running tap, fully submerged. How warm may that water be?Answer: 70°F or below. Source: 12VAC5-421-790 A 2 a, Virginia Food Regulations
A burger's center reads 158°F. How long must it stay there to count as cooked?Answer: Less than one second. Source: 12VAC5-421-700 A 2 (table), Virginia Food Regulations
A case of refrigerated raw chicken is delivered. What is the warmest it may be when received?Answer: 41°F. Source: 12VAC5-421-340 A, Virginia Food Regulations
A cook makes potato salad on Monday and keeps it at 41°F. Counting Monday as day one, how many days may it be kept?Answer: 7 days. Source: 12VAC5-421-830 A, Virginia Food Regulations
A deep pot of soup must cool. Which method does section 810 list?Answer: Stirring it in a container placed in an ice water bath. Source: 12VAC5-421-810 A, Virginia Food Regulations
A deli mixes chicken salad from canned chicken taken off the storeroom shelf. How soon must the salad be down to 41°F?Answer: Within 4 hours. Source: 12VAC5-421-800 B, Virginia Food Regulations
Show all 113 questions (107 more)
Cooking, cooling and holding, continued
A food truck keeps egg biscuits out with time alone as the control, marked to end four hours after they left the warmer. What becomes of biscuits still there at the mark?Answer: They are discarded. Source: 12VAC5-421-850 B 4, Virginia Food Regulations
A ground beef patty is on the grill in a Virginia restaurant. What must every part of it reach?Answer: 155°F for 17 seconds. Source: 12VAC5-421-700 A 2, Virginia Food Regulations
A kitchen's probe thermometer reads only in Fahrenheit. Within what margin must it be accurate?Answer: Plus or minus 2°F. Source: 12VAC5-421-1180 B, Virginia Food Regulations
A reach-in cooler holds sliced deli turkey. What is the warmest the turkey may be?Answer: 41°F. Source: 12VAC5-421-820 A 2, Virginia Food Regulations
A rockfish fillet goes on the grill for one order. What must the fish reach?Answer: 145°F for 15 seconds. Source: 12VAC5-421-700 A 1 b, Virginia Food Regulations
A sealed bag of fully cooked soup from an inspected food processing plant is heated for hot holding. What is the minimum?Answer: 135°F. Source: 12VAC5-421-760 C, Virginia Food Regulations
Chili leaves the stove at 135°F. Start to finish, how many hours does section 800 give it to be down at 41°F?Answer: 6 hours. Source: 12VAC5-421-800 A 2, Virginia Food Regulations
Cooked rice comes off the stove at 135°F. Where must it be within the first two hours of cooling?Answer: 70°F. Source: 12VAC5-421-800 A 1, Virginia Food Regulations
The egg supplier's truck pulls up with cases of raw shell eggs. How cold must the air in its refrigerated box be?Answer: 45°F or less. Source: 12VAC5-421-340 C, Virginia Food Regulations
Hot fried chicken is delivered from a commissary kitchen. What must it be when received?Answer: 135°F or above. Source: 12VAC5-421-340 D, Virginia Food Regulations
House-made egg salad goes into the cooler. After how long there must it carry a date mark?Answer: More than 24 hours. Source: 12VAC5-421-830 A, Virginia Food Regulations
Raw chicken is cooked in a microwave oven. After it reaches 165°F in all parts, what does the rule add?Answer: It stands covered for two minutes. Source: 12VAC5-421-710, Virginia Food Regulations
Scrambled eggs are cooked in a batch for the breakfast steam table, not to one guest's order. What must they reach?Answer: 155°F for 17 seconds. Source: 12VAC5-421-700 A 2, Virginia Food Regulations
Steamed green beans will sit on the hot line. To what temperature are plant foods cooked for hot holding?Answer: 135°F. Source: 12VAC5-421-720, Virginia Food Regulations
Turkey gravy made and chilled the day before goes back on the heat to be held hot. How hot must every part get?Answer: 165°F for 15 seconds. Source: 12VAC5-421-760 A, Virginia Food Regulations
What is the lowest temperature allowed for soup held in a steam well?Answer: 135°F. Source: 12VAC5-421-820 A 1, Virginia Food Regulations
What must a chicken thigh reach when cooked under Virginia's Food Regulations?Answer: 165°F for less than one second. Source: 12VAC5-421-700 A 3, Virginia Food Regulations
Handwashing and hygiene 18
A bartender adds a lemon wedge to a glass of iced tea. What does section 450 call for?Answer: Tongs, deli tissue or a single-use glove. Source: 12VAC5-421-450 B, Virginia Food Regulations
A chef checks a sauce's seasoning with a spoon and then wants another taste. Is that spoon allowed back in the pot?Answer: No. A utensil is used only once to taste food. Source: 12VAC5-421-460, Virginia Food Regulations
A cook has a bandage on one finger and will slice tomatoes. What goes over the bandage?Answer: A single-use glove. Source: 12VAC5-421-235, Virginia Food Regulations
A cook in single-use gloves stops slicing ham to take out the trash. What happens to the gloves?Answer: They are discarded. Source: 12VAC5-421-580 A, Virginia Food Regulations
A cook scratches his scalp while plating. What must he do before touching food again?Answer: Wash his hands. Source: 12VAC5-421-160 (1), Virginia Food Regulations
A coworker fills a bucket at the handwashing sink. What does the rule say?Answer: A handwashing sink is used for handwashing only. Source: 12VAC5-421-2310, Virginia Food Regulations
A deli clerk has a runny nose and keeps sneezing. Which tasks does section 230 take away?Answer: Work with exposed food, clean equipment, utensils and linens. Source: 12VAC5-421-230, Virginia Food Regulations
A grill cook wants water at her station. What does the rule allow?Answer: A closed beverage container, handled with care. Source: 12VAC5-421-220 B, Virginia Food Regulations
A line cook asks what she may keep on while she preps. Which item passes section 200?Answer: A plain ring such as a wedding band. Source: 12VAC5-421-200, Virginia Food Regulations
A line cook's hands need washing in the middle of service. Where does section 170 let her do it?Answer: In a handwashing sink. Source: 12VAC5-421-170, Virginia Food Regulations
A prep cook switches from trimming raw chicken to building salads. What does section 160 require in between?Answer: A handwash. Source: 12VAC5-421-160 (7), Virginia Food Regulations
A prep cook's nails are artificial. When does section 190 let her handle exposed food?Answer: When she wears intact gloves in good repair. Source: 12VAC5-421-190 B, Virginia Food Regulations
After washing, how may hands be dried?Answer: With an individual disposable towel. Source: 12VAC5-421-3030, Virginia Food Regulations
Lunch rush: a sandwich maker reaches for a fresh pair of gloves. What does section 160 put before the gloves?Answer: Washing hands. Source: 12VAC5-421-160 (8), Virginia Food Regulations
Soap is on a cook's hands. For how long does section 140 have her rub them together?Answer: At least 10 to 15 seconds. Source: 12VAC5-421-140 B 3, Virginia Food Regulations
What is the shortest time section 140 allows for cleaning the hands and exposed arms?Answer: 20 seconds. Source: 12VAC5-421-140 A, Virginia Food Regulations
When may hand antiseptic be used in a Virginia kitchen?Answer: Only on hands that have already been washed. Source: 12VAC5-421-180 A 3, Virginia Food Regulations
Which employee does the hair restraint rule leave out, where the risk to exposed food is minimal?Answer: A server who waits tables. Source: 12VAC5-421-240 B, Virginia Food Regulations
Employee illness 11
A cook was excluded for vomiting, with no diagnosis. When may the person in charge reinstate the cook?Answer: After at least 24 hours without symptoms. Source: 12VAC5-421-100 (1) a, Virginia Food Regulations
A doctor gives a dishwasher a diagnosis. Which one does section 80 require her to report at work?Answer: Norovirus. Source: 12VAC5-421-80 A 2, Virginia Food Regulations
A fry cook's wrist has a boil that is open, draining and uncovered. What does section 90 have the person in charge do?Answer: Restrict the cook. Source: 12VAC5-421-90 (9), Virginia Food Regulations
A guest is sick on the dining room floor. What does section 255 require the establishment to have had in place already?Answer: Written procedures for employees to follow. Source: 12VAC5-421-255, Virginia Food Regulations
A server feels unwell before a shift. Which of these does section 80 make her tell the person in charge?Answer: Sore throat with fever. Source: 12VAC5-421-80 A 1, Virginia Food Regulations
A worker sneezes onto a tray of uncovered cookies. What happens to the cookies?Answer: They are discarded. Source: 12VAC5-421-940 D, Virginia Food Regulations
An employee tells the person in charge she threw up an hour before clocking in. What does section 90 call for?Answer: Exclude her from the establishment. Source: 12VAC5-421-90 (1), Virginia Food Regulations
In an assisted living kitchen, a cook reports a fever and a sore throat. What does section 90 require?Answer: Exclude the cook. Source: 12VAC5-421-90 (8), Virginia Food Regulations
The morning cook's eyes and skin have turned yellow. Whom does section 80 have the person in charge notify?Answer: The department. Source: 12VAC5-421-80 B, Virginia Food Regulations
Section 90 often says to restrict an employee. What does a restriction stop the employee from doing?Answer: Working with exposed food, clean equipment, utensils or linens. Source: 12VAC5-421-10, "Restrict", Virginia Food Regulations
Who must tell the person in charge about a listed symptom or diagnosis?Answer: Food employees and conditional employees. Source: 12VAC5-421-80 E, Virginia Food Regulations
Protecting food 19
A catering tub of ice kept canned sodas cold all afternoon. May that ice go into the punch bowl?Answer: No. It is not used as food. Source: 12VAC5-421-520, Virginia Food Regulations
A closing cook fills a small squirt bottle with glass cleaner from a gallon jug. What goes on the bottle?Answer: The common name of the material. Source: 12VAC5-421-3330, Virginia Food Regulations
A cook pours sugar and salt into two matching unmarked tubs. What does section 480 require?Answer: Each tub is identified with the food's common name. Source: 12VAC5-421-480, Virginia Food Regulations
A crate of peaches arrives for the dessert station. At what point are they washed?Answer: Before they are cut, mixed, cooked or served. Source: 12VAC5-421-510 A, Virginia Food Regulations
A delivery puts raw drumsticks and bagged washed spinach in the same walk-in. What does section 470 ask of the person stocking it?Answer: Keeping the raw chicken separated from the spinach. Source: 12VAC5-421-470 A 1, Virginia Food Regulations
A guest goes back to the salad bar for seconds. What does the rule ask?Answer: A clean plate. Source: 12VAC5-421-590 B, Virginia Food Regulations
A new jug of degreaser arrives with the dry goods. Which storage spot fits section 3340?Answer: Apart from food, and never above it. Source: 12VAC5-421-3340, Virginia Food Regulations
A pallet of bagged rice is broken down onto storeroom shelving. How far above the floor must the rice be kept?Answer: At least 6 inches. Source: 12VAC5-421-610 A 3, Virginia Food Regulations
A server wipes down the counter between customers. Where does that cloth wait until the next wipe?Answer: In a chemical sanitizer solution. Source: 12VAC5-421-570 B, Virginia Food Regulations
A steakhouse will grill a burger rare if a guest asks. What must its guests be given under section 930?Answer: A written disclosure and reminder. Source: 12VAC5-421-930 A, Virginia Food Regulations
A table sends back a bowl of tortilla chips it never touched. May the chips be served to the next table?Answer: No. Food returned by a consumer is not offered again. Source: 12VAC5-421-680 A, Virginia Food Regulations
Between servings, where may an ice cream dipper be kept?Answer: In running water that flushes particles to the drain. Source: 12VAC5-421-550 (4), Virginia Food Regulations
Extra cases of food need a home. Which spot does section 620 rule out?Answer: The employee locker room. Source: 12VAC5-421-620, Virginia Food Regulations
How is food on a self-service display protected?Answer: By packaging, food guards or display cases. Source: 12VAC5-421-650, Virginia Food Regulations
Raw beef, raw fish and raw poultry are all prepped on one table. What does the rule ask?Answer: Preparing each type at a different time or in a separate area. Source: 12VAC5-421-470 A 2, Virginia Food Regulations
Section 3270 names four ways to keep pests down. Which of these is one of them?Answer: Routinely inspecting incoming shipments of food and supplies. Source: 12VAC5-421-3270, Virginia Food Regulations
Which food may a nursing home kitchen not serve in ready-to-eat form?Answer: Raw seed sprouts. Source: 12VAC5-421-950 (3), Virginia Food Regulations
Which returned item may be served again to another guest?Answer: An unopened packet of crackers in sound condition. Source: 12VAC5-421-680 B 2, Virginia Food Regulations
Who must watch over a buffet or salad bar?Answer: Food employees trained in safe operating procedures. Source: 12VAC5-421-670 C, Virginia Food Regulations
Cleaning and sanitizing 14
A bucket of sanitizer holds the wet cloths used on counters. How often do those cloths go to the laundry?Answer: Daily. Source: 12VAC5-421-1920 D, Virginia Food Regulations
A cook checks a roast with a probe thermometer. When does section 1780 say the probe is cleaned?Answer: Before using or storing it. Source: 12VAC5-421-1780 A 4, Virginia Food Regulations
A deli's meat slicer runs from open to close. How long may it go between cleanings?Answer: No more than four hours. Source: 12VAC5-421-1780 C, Virginia Food Regulations
A high-temperature dish machine finishes a rack. How hot must the surface of the utensils have become?Answer: 160°F. Source: 12VAC5-421-1900 (2), Virginia Food Regulations
A kitchen with no chemical sanitizer soaks washed plates in a sink of hot water instead. What do sections 1670 and 1900 set for that soak?Answer: 171°F for at least 30 seconds. Source: 12VAC5-421-1670; 12VAC5-421-1900 (1), Virginia Food Regulations
A knife has just cut raw chicken. What must happen before it slices tomatoes for a salad?Answer: It is cleaned. Source: 12VAC5-421-1780 A 2, Virginia Food Regulations
A new hand sink is installed on the cook line. What must be put up at it?Answer: A sign or poster telling employees to wash their hands. Source: 12VAC5-421-3045, Virginia Food Regulations
A prep table's cutting board comes out of the rinse sink. What step is left before it touches food?Answer: Sanitizing it. Source: 12VAC5-421-1890, Virginia Food Regulations
An iodine sanitizer is mixed for the third sink. What concentration does the rule set?Answer: Between 12.5 and 25 ppm. Source: 12VAC5-421-1700 (2), Virginia Food Regulations
How warm must the wash water be in a three-compartment sink, unless the detergent label names another temperature?Answer: At least 110°F. Source: 12VAC5-421-1650, Virginia Food Regulations
Salad bar tongs are used with food that needs no temperature control. How often are they cleaned, at the least?Answer: Every 24 hours. Source: 12VAC5-421-1780 E 2, Virginia Food Regulations
The sanitizing sink is done with a rack of ladles. How do they get dry?Answer: They are air dried. Source: 12VAC5-421-1960, Virginia Food Regulations
Tables are set before guests arrive. How is the preset tableware protected?Answer: It is wrapped, covered or inverted. Source: 12VAC5-421-2040, Virginia Food Regulations
The third sink is filled with sanitizer. What tells the dishwasher its strength is right?Answer: By a test kit or other measuring device. Source: 12VAC5-421-1530, Virginia Food Regulations
Virginia's own rule: 2026 changes, cards and inspections 28
A cook diagnosed with nontyphoidal Salmonella has no symptoms. What does section 90 tell the person in charge to do?Answer: Restrict the cook. Source: 12VAC5-421-90 (7), Virginia Food Regulations
A guest asks to see the latest inspection report. What does section 3750 say?Answer: Customers are told a copy is available on request. Source: 12VAC5-421-3750 (11), Virginia Food Regulations
A new cafe receives its health department permit. Where does section 3660 say to put it?Answer: Where the public can readily observe it. Source: 12VAC5-421-3660 D, Virginia Food Regulations
A packaged frozen entree bears the maker's cooking instructions and is not labeled ready to eat. What must the kitchen do before serving it?Answer: Cook it according to those instructions. Source: 12VAC5-421-726 A, Virginia Food Regulations
A restaurant allows dogs on its open patio under section 3310. How must a dog be kept?Answer: On a leash or in a pet carrier. Source: 12VAC5-421-3310 B 6, Virginia Food Regulations
A server brings water to a dog on the patio. What may it be served in?Answer: A single-use article. Source: 12VAC5-421-3310 B 6 e, Virginia Food Regulations
A vendor sells barbecue at a county fair as a temporary food establishment. How many days in a row may it run at that event?Answer: No more than 14 consecutive days. Source: 12VAC5-421-10, "Temporary food establishment", Virginia Food Regulations
A Virginia diner's pancakes are made with milk and egg and served unpackaged. In what form must guests be told of the allergens?Answer: By written notification. Source: 12VAC5-421-910 C, Virginia Food Regulations
Does Virginia's statewide Food Regulations chapter require every food employee to hold a food handler's card?Answer: No. Card rules are local ordinances in certain cities and counties. Source: Virginia Department of Health, Food Guidance Documents, Local Ordinance tables (read October 14, 2026)
During which hours must a Virginia restaurant have a person in charge on the premises?Answer: During all hours of operation. Source: 12VAC5-421-50 A, Virginia Food Regulations
How does a certified food protection manager show the required knowledge?Answer: By passing a test that is part of an accredited program. Source: 12VAC5-421-55 A, Virginia Food Regulations
How long is a card from the Norfolk Department of Public Health's food handler class valid?Answer: Two years. Source: Norfolk Department of Public Health, Food Handler Class (read October 14, 2026)
How often does the department inspect a food establishment, unless section 3800 allows a longer interval?Answer: At least once every six months. Source: 12VAC5-421-3800 (1), Virginia Food Regulations
May a Virginia city or county adopt food ordinances of its own?Answer: Yes, if they are at least as strict as state law. Source: 12VAC5-421-4030, Virginia Food Regulations
May a Virginia restaurant donate food?Answer: Yes, if it was stored, prepared, packaged, displayed and labeled as the rules require. Source: 12VAC5-421-445, Virginia Food Regulations
Sewage backs up into a restaurant kitchen during service. What must the permit holder do?Answer: Stop operations at once and notify the department. Source: 12VAC5-421-3910 A, Virginia Food Regulations
Under 12VAC5-421-55, who must be a certified food protection manager?Answer: At least one employee with supervisory and management responsibility. Source: 12VAC5-421-55 A, Virginia Food Regulations
Virginia's Food Regulations were updated in 2026. Which edition of the FDA Food Code was the chapter conformed to?Answer: The 2022 edition. Source: Virginia Register of Regulations, 12VAC5-421 action effective September 10, 2026 (read October 14, 2026)
What minimum water temperature does Virginia set for a handwashing sink from September 10, 2026?Answer: 85°F. Source: 12VAC5-421-2190 A, Virginia Food Regulations
What training must the person in charge make sure employees have?Answer: Food safety, including food allergy awareness. Source: 12VAC5-421-70 (15), Virginia Food Regulations
When did Virginia's 2026 update of the Food Regulations take effect?Answer: September 10, 2026. Source: Virginia Register of Regulations, 12VAC5-421 action effective September 10, 2026 (read October 14, 2026)
Where may a Virginia food employee use a vape or a nicotine pouch during a shift?Answer: Only in a designated area. Source: 12VAC5-421-220 A, Virginia Food Regulations
Which agency does Code of Virginia section 3.2-5100 give authority to inspect establishments that manufacture or sell food products?Answer: The Virginia Department of Agriculture and Consumer Services. Source: Virginia Department of Health, VDH and VDACS Partnership (read October 14, 2026)
Which agency is responsible for inspecting Virginia restaurants?Answer: The Virginia Department of Health. Source: Virginia Department of Health, VDH and VDACS Partnership; 12VAC5-421-40 (read October 14, 2026)
Which body adopts Virginia's Food Regulations, 12VAC5-421?Answer: The State Board of Health. Source: 12VAC5-421-30; 12VAC5-421-40, Virginia Food Regulations
Which food did the 2026 update add to Virginia's major food allergens?Answer: Sesame. Source: 12VAC5-421-10, "Major food allergen", Virginia Food Regulations
Which of these cities does the Virginia Department of Health list with a food handler's card ordinance?Answer: Norfolk. Source: Virginia Department of Health, Food Guidance Documents, Local Ordinance tables (read October 14, 2026)
Which of these counties does the Department of Health list with a food handler's card ordinance?Answer: York County. Source: Virginia Department of Health, Food Guidance Documents, Local Ordinance tables (read October 14, 2026)
How this list was compiled: Virginia Administrative Code, 12VAC5-421, Food Regulations, on the Virginia Law site of the Legislative Information System (https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/); the Virginia Register of Regulations notice of the action effective September 10, 2026 (https://register.dls.virginia.gov/details.aspx?id=12365); and four Virginia Department of Health pages: Food Regulations Update 2026, Food Guidance Documents (the Local Ordinance tables), VDH and VDACS Partnership, and the Norfolk Department of Public Health's Food Handler Class (addresses on the questions that use them). All read on October 14, 2026. Each question names the section or page 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 Virginia Administrative Code and from Virginia Department of Health pages, which are public. Nothing is taken from any health department's class or test, any training course or any other practice test.
How it works
This unofficial Virginia food handlers study guide asks 113 practice questions on the state's Food Regulations, 12VAC5-421, as amended September 10, 2026. Not affiliated with the Virginia Department of Health or any local health department.
Read the full guide
Is there a Virginia food handlers test?
Not a statewide one. What the Food Regulations require is a certified food protection manager and a person in charge. Where a city or county has a card ordinance, ask its health department which class it accepts.
What changed in Virginia in 2026
On September 10, 2026 the chapter was conformed to the 2022 FDA Food Code. Sesame became a major food allergen, unpackaged food now needs written allergen notice, handwashing sink water dropped from 100°F to 85°F, and the tobacco rules reach vapes and pouches. 28 questions ask what is Virginia's own.
Cook poultry to 165°F, ground meat to 155°F for 17 seconds, and fish and intact cuts of meat to 145°F for 15 seconds (12VAC5-421-700).
Hold hot food at 135°F or above and cold food at 41°F or below; cool from 135°F to 70°F within two hours (sections 800, 820).
Wash hands for at least 20 seconds, and always before putting on gloves (sections 140, 160).
Questions and answers
Do you need a food handlers card in Virginia?
Not under the state chapter. The Department of Health lists card ordinances in twelve localities: Franklin, Hampton, Newport News, Norfolk, Poquoson, Portsmouth, Suffolk, Williamsburg, and James City, Isle of Wight, Southampton and York counties.
Is there a free food handlers card practice test for VA?
This page is one: 113 of our own questions, free, with no sign-up. They come from the public text of 12VAC5-421, not from any health department's class or test, and a score here earns no card.
How long is a food handlers card good for in Virginia?
That depends on the locality that issues it. The Norfolk Department of Public Health says the cards from its class are valid for two years.
Which food code does Virginia use?
Its own chapter, 12VAC5-421, adopted by the State Board of Health and written out section by section. The Department of Health inspects restaurants; places that manufacture or sell food products fall to the Department of Agriculture and Consumer Services.