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California Food Handler Card Practice Test 2026: الاختبار التدريبي 3

الاختبار التدريبي 3 من 6 في «California Food Handler Card Practice Test»: 25 من الأسئلة الإضافية مع الإجابات والشروح.

  • سلامة الأغذية
  • كاليفورنيا
  • عدد الأسئلة: 132
  • تمت المراجعة في 10 أكتوبر 2026

  1. السؤال 1 من 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    أظهر الإجابة

    الإجابة: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  2. السؤال 2 من 25

    How many major food allergens are recognized in the United States?
    أظهر الإجابة

    الإجابة: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

  3. السؤال 3 من 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    أظهر الإجابة

    الإجابة: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  4. السؤال 4 من 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
    أظهر الإجابة

    الإجابة: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  5. السؤال 5 من 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    أظهر الإجابة

    الإجابة: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

  6. السؤال 6 من 25

    Which is a sign that pests may be in the kitchen?
    أظهر الإجابة

    الإجابة: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  7. السؤال 7 من 25

    What should you do before putting on single-use gloves?
    أظهر الإجابة

    الإجابة: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  8. السؤال 8 من 25

    Who should a food worker tell when they are sick?
    أظهر الإجابة

    الإجابة: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  9. السؤال 9 من 25

    How high above the floor must food be stored?
    أظهر الإجابة

    الإجابة: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  10. السؤال 10 من 25

    Who publishes the Food Code that most states base their food safety rules on?
    أظهر الإجابة

    الإجابة: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  11. السؤال 11 من 25

    Where should wet wiping cloths be kept between uses?
    أظهر الإجابة

    الإجابة: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  12. السؤال 12 من 25

    At what temperature must hot TCS food be held?
    أظهر الإجابة

    الإجابة: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  13. السؤال 13 من 25

    When must a food worker wash their hands?
    أظهر الإجابة

    الإجابة: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  14. السؤال 14 من 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    أظهر الإجابة

    الإجابة: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  15. السؤال 15 من 25

    Which equipment should you use to reheat food for hot holding?
    أظهر الإجابة

    الإجابة: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  16. السؤال 16 من 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    أظهر الإجابة

    الإجابة: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  17. السؤال 17 من 25

    Where may food workers eat, drink or smoke?
    أظهر الإجابة

    الإجابة: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

  18. السؤال 18 من 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    أظهر الإجابة

    الإجابة: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  19. السؤال 19 من 25

    What is "active managerial control"?
    أظهر الإجابة

    الإجابة: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  20. السؤال 20 من 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
    أظهر الإجابة

    الإجابة: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  21. السؤال 21 من 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
    أظهر الإجابة

    الإجابة: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

  22. السؤال 22 من 25

    Why is norovirus a big concern in restaurants?
    أظهر الإجابة

    الإجابة: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  23. السؤال 23 من 25

    Which of these is a physical hazard?
    أظهر الإجابة

    الإجابة: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

  24. السؤال 24 من 25

    What is the minimum internal cooking temperature for a fish fillet?
    أظهر الإجابة

    الإجابة: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  25. السؤال 25 من 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    أظهر الإجابة

    الإجابة: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

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