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CALIFORNIA EFOODHANDLERS EXAM
ACTUAL EXAM QUESTIONS AND
CORRECT ANSWERS|ALREADY PASSED|
(VERIFIED ANSWERS) 2025
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. 165 degrees Which of these is NOT one of the 8 most common Food Allergens? Mustard Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat, poultry and seafood. cutting board Which of these will NOT prevent barehand contact with ready-to-eat foods? Freshly washed hands
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 ____________. Monitored Highly susceptible populations include: Younger than 5, older than 65, and immune compromised ______________________is the spread of contaminants from one food or surface to another. Cross contamination Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses _______________________to kill germs. Chemicals Which of these is NOT a chemical contaminant? Servers working when sick 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.
Which of these is NOT an important hygiene practice that all employees must follow? Clothes must be dry cleaned and pressed Unsafe thawing can let __________ grow in the outer layers of the food, while the inside stays frozen. Bacteria What must food handlers wear if they are wearing nail polish or artificial nails? Gloves 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? Discard them Pesticides are harmful substances that must only be handled by _____________________, and only when food is carefully protected. Licensed applicators Which of these is NOT a physical contaminant? Pesticide
Contaminated food often looks, tastes, smells, the same as __________. Same as any other food Bacteria can grow rapidly when the temperature is between 41 and 135 degrees. This is known as: Danger Zone. Which of the following is considered a ready-to-eat food? Washed lettuce A Person in Charge is required at food establishments: During all hours of operation What are the two methods to properly sanitize dirty dishware? Using hot water or chemicals Which of the following must be cooked to 145° F? All of these must be cooked to 145° F Which of these describes the proper handwashing technique? After applying soap you must scrub your hands, fingers, and forearms for a minimum of ________ seconds:
Person-in-charge or PIC Potentially hazardous food left out at room temperature for more than 2 hours, must be: Thrown out To prevent cross-contamination, ready-to-eat foods should be stored on the: Top Shelf Pests in a food establishment can cause foodborne illness because: Pests can spread germs and contaminate food Cross Contamination is best defined as: Bacteria from one food transferring onto another type of food What is not considered a Potentially Hazardous Food? Packaged foods (e.g. muffins, cookies, or candies) Hand sanitizer can be used instead of washing hands: Hand Sanitizer is never a substitute for hand washing Cooked food that is being held for later service must be held at a temperature of: 135°F or above
It is okay to use the same gloves to: Cut raw onion and then cut raw meat According to the Storage Ladder Protocol, which of the following statements is true: Fish and Seafood should be stored above Ground Beef How should food be stored to avoid cross-contamination: Never store raw meat and ready-to-eat food in the same storage area Cooling food requires proper temperature control. What is the best way to measure if the food is staying cold enough? Use a thermometer to check the temperature of the food Potentially hazardous foods on their way for delivery to your establishment must be kept at what maximum temperature? 135°F To prevent cross-contamination when preparing raw meat: Use a separate cutting board for raw meat and ready-to-eat foods
Botanical When working with food, personal items such as a cell phone should be: Stored in a dry storage area When previously cooked, refrigerated food is being re-heated for serving, what temperature must be reached to insure safety? 165°F or hotter Which activity is NOT allowed in a 3-compartment sink? hand washing The best way to DESTROY harmful germs that may be present in meat is to: Always cook meat to its minimum internal temperature Which one of these foods must be cooked to at least 165°F? Chicken
