California Food Handlers Card Test Answers 2024 [FREE ACCESS]

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Free California Food Handlers Card Test Answers – EXAM Edition

Please find the right questions and answers for the California Food Handlers Card test which we divided into sample papers to make it easier for you.

Also, note that every practice exam bundle discussed below has around 300 questions and answers.

 

California Food Handlers Card Test – Sample Paper 1

You can find sample paper 1 answer keys for the California Food Handlers card test below:

Q. How long can foods safely remain in the Danger Zone during preparation?
Ans: 4 hours

Q. Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food?
Ans: Reheat to 165F or hotter within 2 hours

Q. A handwashing sink can be used for food preparation as along as the sink is cleaned after each use
Ans: False

Q. Who is the ‘Person in Charge’ or PIC
Ans: The manager or supervisor on-duty who is responsible for making sure food rules are allowed

Q. What should a food worker do if they are sick?
Ans: Tell your manager and stay home from work

Q. What describes the proper order of steps?
Ans: Wash, rinse, sanitize, and air dry

Q. How should food be stored to avoid cross contamination?
Ans: Raw meats and eggs must be stored under ready to eat foods

Q. The wash, rinse, sanitize, and air dry applies to
Ans: All of these

Q. What is the best way to check the temperature of the food?
Ans: Use a probe thermometer

Q. What are the possible causes of Cross contamination?
Ans:
– using the same knife or chopping board to cut both raw and ready-to-eat foods.
– using the handwash basin for defrosting food or placing dirty utensils and equipment.
– storing food uncovered or on the floor of the fridge or freezer.
– storing raw food above ready-to-eat food

Q. What is a good practice while working in a food service?
Ans: Keeping fingernails short and clean underneath

Q. A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce. What does the food worker need to do to prevent cross-contamination?
Ans: Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.

Q. To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in _ and from 70F to 41F in _
Ans: 2 hours; 4 hours totaling 6 hours

Q. Germs can be spread even by healthy food workers. Which of these is the best thing you can do to prevent spreading germs?
Ans: Wash hands regularly and do not touch foods with bare hands

Q. What is the major difference between cleaning and sanitizing?
Ans: Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria

Q. How many people annually die from food borne illness?
Ans: 3,000

Q. How should sanitizer chemicals be used?
Ans: According to the sanitizer label instructions

Q. What is NOT a proper way to thaw foods?
Ans: Leaving out at room temperature

Q. Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown in the chili. What should a foodworker do with the chili?
Ans: Throw the chili away-it may not be safe to eat.

Q. What is the cause of foodborne illness?
Ans:
– Contaminants
– Improper food handling practices
– Food allergies

Q. What is foodborne illness?
Ans: It is when a person gets sick from a germ or toxin on food.

Q. What does a clean kitchen show an inspector about a restaurant?
Ans: A clean kitchen is a good indicator that food safety rules are being followed.

Q. If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to come to work?
Ans: It is never okay to work when you have these symptoms

Q. What is the minimum temperature that we should hold hot foods at?
Ans: 135

Q. What is the maximum temperature we should hold cold foods at?
Ans: 41

 

California Food Handlers Card Test – Sample Paper 2

You can find sample paper 2 answer keys for the California Food Handlers card test below:

Q. What should food workers do it they discover food is being held at wrong temperatures?
Ans: Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it’s safe to serve

Q. Which is not a proper dishwashing step:
Ans: Dry dishes with a clean towel

Q. How do you avoid cross-contamination?
Ans:
– Proper food safety training
– Strict food hygiene
– Regular cleaning schedule
– Regularly monitor your operations

Q. What are the proper hot and cold holding temperatures?
Ans: Hot foods at 135 or hotter, cold foods at 41 or colder

Q. Where must you store chemicals such as cleaners and sanitizers?
Ans: Away from any food or clean equipment and utensils

Q. When do food workers need to wash their hands?
Ans: Before, during, and after preparing any food

Q. When washing dishes in a three-compartment sink, what should the first compartment contain?
Ans: Clean, hot water and soap (detergent)

Q. What are the symptoms that require a food worker to remain home from work?
Ans:
– vomiting
– diarrhea
– fever & sore throat
– jaundice
– infected cuts

Q. What is the correct handwashing procedure?
Ans: Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry

Q. When you have a fever and runny nose?
Ans: Call your PIC (manager) and discuss your symptoms

Q. What is the way to avoid spreading germs in the restaurant?
Ans: Washing your hands thoroughly and never touching food with your bare hands

Q. If a food handler wears disposable gloves, then:
Ans: Hands still need to be washed before putting on new gloves

Q. What should you ALWAYS do after handling raw meat?
Ans: Clean and sanitize the prep surface, wash your hands and change gloves

Q. What is the best example of biological contamination?
Ans: A sick food worker coughs onto a prepared sandwich

Q. When handling ready to eat foods, food employees should always use:
Ans: Single use gloves or utensils

Q. Cooked rice as left out on the counter all night, the safe way to handle it is to:
Ans: Throw the rice into the garbage

Q. The food safety rules require food workers to focus on which of the following?
Ans: Preventing contamination of food

Q. Which statement is true about potentially hazardous food?
Ans: They require constant time and temperature control

Q. You wake up not feeling well, but you are scheduled to work. What symptom would REQUIRE you to stay home from work according to the food rules?
Ans: Vomiting

Q. It is safe to eat baked goods that have been handled using:
Ans: Deli paper

Q. Potentially hazardous foods are foods that must be kept hot or cold for safety. Which of the following are potentially hazardous foods?
Ans: Hamburger, cooked beans, cut melons

Q. It is okay to eat food in:
Ans: The area that has been assigned to employees for eating

Q. Working on the cook line can be busy. It is best to
Ans: Wash your hands and use utensils to keep from touching raw foods

Q. When ice is used to keep foods cold, the food container must be in ice up to the level to the food. What is the best way to know if the food is staying cold enough?
Ans: Use a thermometer and check the temperature of the food

Q. Which one of the following can make people sick
Ans: Cooking ground beef below recommended temperatures

 

California Food Handlers Card Test – Sample Paper 3

You can find sample paper 3 answer keys for the California Food Handlers card test below:

Q. What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food?
Ans: Use a wiping cloth that has been soaked in a solution of water and an approved sanitizer with the proper ph level

Q. Food workers need to understand that food makes people sick, will often…
Ans: Taste the same as normal

Q. Food temperatures in hot holding units must be kept at _ or hotter:
Ans: 135F

Q. After using a meat slicer, you should:
Ans: Wash it with soapy water, rinse, and sanitize

Q. Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe?
Ans: When you are sick, wear gloves to make sure you do not contaminate the food

Q. What is the right way to wash your hands?
Ans: Scrub hands with soap and warm water for at least 10-15 seconds and drying with a paper towel

Q. A food worker should use a cooling method that cools food from 135 to 70F within the first _ hours and reaches 41F in a total of six hours
Ans: two (2)

Q. A handwashing sink can be used for food preparation as long as the sink is cleaned after each use.
Ans: False

Q. When do food rules state you are required to call your manager about your health? When you:
Ans: Have dark tea colored urine and yellowing skin

Q. Which of the following statements about germs is FALSE?
Ans: Bacteria will grow slowly at temperatures between 41F and above 135F degrees

Q. What is the primary reason for washing, rinsing and sanitizing cutting boards?
Ans: To prevent germs or allergens from spreading from one food type to another

Q. What is cross-contamination?
Ans: The spread of germs from one place to another

Q. As a food worker, you must perform your duties that you are following safe food handling practices. These duties include:
Ans: Storing food in a manner that prevents contamination

Q. Which disease is most commonly spread from undercooked or raw eggs?
Ans: Salmonellosis

Q. The proper way to thaw frozen chicken is
Ans: Put it in the refrigerator

Q. Where should you store raw fish in a refrigerator?
Ans: Below ready to eat foods

Q. A foodworker needs to cool a pan of refried beans using the shallow pan method. What should the foodworker do?
Ans: Put hot beans in a shallow pan no more than two inches deep. Stir occasionally then refrigerate.

Q. Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe?
Ans: When you are sick, wear gloves to make sure you do not contaminate food

Q. The food sanitation rules require someone at your restaurant to
Ans: Know the food safety rules and be in charge of the operation

Q. Which of the following must be cooked to at least 155F
Ans: Ground meats

Q. Which of the following must be cooked to 145F
Ans: Non ground meats and seafood

Q. Which of the following is a way to prevent cross contamination?
Ans: Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator

Q. What precautions must you take with the beverage container so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?
Ans: A cup with a tight lid and straw

Q. Food that should not be touched with bare hands is called
Ans: Ready to eat

Q. What is the right sequence to wash dishes, utensils, and equipment?
Ans: Pre-scrape, wash, rinse, and sanitize, then air dry.

 

California Food Handlers Card Test – Sample Paper 4

You can find sample paper 4 answer keys for the California Food Handlers card test below:

Q. Why must raw pork sausage be stored separately and below a crab salad within the walk in cooler?
Ans: Raw pork can contaminate the crab salad

Q. Which of the following is most likely to cause foodborne illness
Ans: Bussing dirty dishes and then immediately preparing salad

Q. At which temperature must you keep potentially hazardous foods hot?
Ans: 135 or above

Q. Food Borne Illness each year In the U.S
Ans: 76 million

Q. 3 Major Hazards
Ans: Physical, Biological, Chemical

Q.What are Physical Food Hazards
Ans: objects in food that cause injury like glass, jewelry, bandages staples, hair and fingernails

Q. Biological Food Hazards
Ans: germs that cannot be seen like parasites, bacteria and viruses.

Q. Chemical Food Hazards
Ans: poisonous substances like cleaning agents and pesticides

Q. Time Temperature Control for Safety Foods
Ans: Foods that require time/temperature control for safety to limit the rapid growth of bacteria (meat, fish, poultry, eggs, diary products, sliced melons, cut lettuce, bean sprouts, garlic and oil, rice, beans, soups, grave’s, sauces and potatoes)

Q. Four Causes of Food Borne illness
Ans: Bacteria, viruses, parasites and chemicals

Q. Most Common Cause of Food Borne Illness
Ans: Bacteria

Q. The Conditions That Bacteria Need to Grow
Ans: Food, Moisture, Temperature, Time

Q. A Common Bacteria Found In Foods
Ans: Salmonella

Q. Why Is It Important To Wash Hands Properly
Ans: because germs are spread when you don’t wash your hands

Q. Can Bacteria And Viruses Be Killed By Freezing Them
Ans: No, only parasites!

Q. The Eight Serious Food Allergies Are Caused By
Ans: Milk, Eggs, Fish, Shellfish, Tree Nuts, Wheat, Peanuts, Soy Beans

Q. Most Important Part Of Personal Hygiene
Ans: Washing hands for at least 20 seconds

Q. When Should You Wash Your Hands
Ans: When you arrive at work, after break, before you touch food, after you touch your face or hair, after sneezing , after touching raw food, after touching dirty dishes or garbage, and then after using the bathroom.

Q. Is Touching Ready To Eat Foods With Bare Hands Aloud
Ans: No!

Q. What Is a Ready To Eat Food
Ans: foods that will not receive further washing or cooking

Q. Big Five Illnesses
Ans: Hepatitus A, Salmonella, Shigella, E. Coli, or Norovirus

Q. Temperature Danger Zone
Ans: zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

Q. bacteria do not grow well at cold temperatures, True of false?
Ans: True

Q. potentially hazardous food should be stored in a cold holding area below 41 degrees, true or false
Ans: True

Q. Hot Holding Temperature for Foods
Ans: 135°F or higher

Q. Should Food Be Thawed At Room Temperature Or In Water
Ans: No!

 

California Food Handlers Card Test – Sample Paper 5

You can find sample paper 5 answer keys for the California Food Handlers card test below:

Q. What Is The Best Way To Destroy Harmful Bacteria That May Be Present
Ans: cooking

Q. 3 Acceptable Steps For Thawing Food
Ans: in the refrigerator, under cold running water, or in the microwave if the food is cooked immediately

Q. Minimum Cooking Temperature For Poultry
Ans: 165 degrees

Q. Minimum Cooking Temperature For Meats
Ans: 155 degrees

Q. Minimum Cooking Temperature For Eggs Not Consumed Right Away
Ans: 155 degrees

Q. Minimum Cooking Temperature For non ground meats
Ans: 165 degrees

Q. Minimum Cooking Temperature For seafood
Ans: 145 degrees

Q. Minimum Cooking Temperature For eggs consumed right away
Ans: 165 degrees

Q. Minimum Cooking Temperature For food cooked in the microwave
Ans: 165 degrees

Q. Once The Temperature Falls Below 135 Degrees It Should Be Placed On Ice Or In The Refrigerator, True or False
Ans: True

Q. Food Must Be Cooled Down From 135 Degrees To 70 Degrees With In 2 Hours And From 70 Degrees To 41 Degrees With In Another 4 Hours True Or False
Ans: True

Q. How May Times Can Food Be Reheated
Ans: once

Q. What Should You Do With Thermometers Between Uses
Ans: clean and sanitize them

Q. The Longest Time You Want To Hold Potentially Hazardous Foods In The Temperature Danger Zone
Ans: 2 hours

Q. What Is The FIFO method
Ans: First In First Out ( the food that comes in first gets to leave first )

Q. Cross Contamination
Ans: happens when bacteria and viruses spread or transferred from one place to another such as when raw get into food that are ready to eat

Q. What Should Be Stored On The Lowest Shelves In The Refrigerator
Ans: Raw meats and eggs

Q. Five Steps For Dish Washing
Ans: 1. pre scrape 2. wash 3. rinse 4. sanitize 5. air dry

Q. What Is A Pesticide
Ans: something that kills pests and can only be used by the licensed applicator

Q. The Best Way To Control Pests
Ans: to keep the area clean, eliminate hiding places, seal cracks

Q. Ready-to-eat foods are foods served without additional washing or cooking to remove germs. Which of these is NOT an example of ready-to-eat food?
Ans: Soup

Q. Which of these is NOT an important hygiene practice that all employees must follow?
Ans: Clothes must be dry cleaned and pressed

Q. In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish (fresh or frozen) must be heated to °F for seconds/minutes.
Ans: 145°F for 15 seconds

Q. The three safe thawing methods are:
Ans:
– In cold water
– In the refrigerator
– As part of the cooking process

Q. Which of these is NOT a biological contaminant?
Ans: Chemical Compounds

 

California Food Handlers Card Test – Sample Paper 6

You can find sample paper 6 answer keys for the California Food Handlers card test below:

Q. Unsafe thawing can let __ grow in the outer layers of the food, while the inside stays frozen.
Ans: Bacteria

Q. Foods obtained from unsafe sources are __ appropriate to serve to customers.
Ans: Never

Q. To minimize contamination from accidental drips or other contact, store meat with a higher cooking temperature (like chicken) __ meats with a lower cooking temperature (like fish).
Ans: Below

Q. Packaged and canned foods that are opened, rusty, or severely damaged are not in good condition and must be_______________________.
Ans: Returned or thrown away

Q. Food handlers must not work with food when they are sick with the following symptoms: diarrhea, vomiting, jaundice, and fever with sore throat.
Ans: TRUE

Q. Contaminated food often looks, tastes, smells, the same as __ .
Ans: Same as any other food

Q. What must you do with Time and Temperature Controlled for Safety (TCS) Foods that are left out at room temperature for more than four hours?
Ans: Discard them

Q. Prevent cross-contamination by using one ____ for fresh produce and a separate one for raw meat, poultry and seafood
Ans: Cutting board

Q. Highly susceptible populations include:
Ans: Younger than 5, older than 65, and immune compromised

Q. What is the one acceptable piece of jewelry that a food worker can wear under a glove when preparing food?
Ans: Plain band-style rings

Q. In order to be cooked for safe eating, meat (pork or beef roast, etc.) must be heated to _°F for seconds/minutes.
Ans: 145°F for 3 minutes

Q. Food handlers refer to the “Big 6” as which of these?
Ans: Six illnesses considered by the FDA to be HIGHLY contagious

Q. Which of these will NOT prevent barehand contact with ready-to-eat foods?
Ans: Freshly washed hands

Q. What must food handlers wear if they are wearing nail polish or artificial nails?
Ans: Gloves

Q. Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses _______________________to kill germs.
Ans: Chemicals or heat

Q. Which of these is NOT one of the three types of hazards that cause foodborne illness?
Ans: Environmental

Q. Good personal hygiene practices save lives! The MOST IMPORTANT hygiene practice is:
Ans: Washing your hands

Q. Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix _ with cooked foods.
Ans: Cold foods

Q. ______________________is the spread of contaminants from one food or surface to another.
Ans: Cross contamination

Q. In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground poultry must be heated to _°F for seconds/minutes.
Ans: 165°F for 15 seconds

Q. Pesticides are harmful substances that must only be handled by _________, and only when food is carefully protected.
Ans: Licensed applicators

Q. If you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperatures for sanitization, so temperature gauges and sanitizer levels must be __.
Ans: Monitored

Q. Proper Handwashing is a 6 Step Process that includes scrubbing hands for how long?
Ans: 10-15 seconds

Q. In order to be properly cooked for safe eating, ground meats and flaked meats must be heated to °F for seconds/minutes.
Ans: 155°F for 15 seconds

Q. Which of these is NOT a physical contaminant?
Ans: Pesticide

 

About California Food Handlers Card Test

If you work in the food service industry in California, you are required to have a California Food Handlers Card. The card is obtained by passing a food safety test that covers basic food handling and preparation knowledge.

The test can be taken online or in person, and there are a few different ways to study for it. Once you pass the test, you will receive your California Food Handlers Card, which must be renewed every three years.

 

FAQs

Here’s everything you need to know about the California Food Handlers Card Test, including how to study for it and where to take it.

 

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