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California Food Handler Card Practice Test 2026: Practice test 2

Practice test 2 of 6 for the California Food Handler Card Practice Test: 25 more questions with answers and explanations.

  • Food safety
  • California
  • 132 questions
  • Checked October 10, 2026

  1. Question 1 of 25

    Which is a safe way to thaw a frozen turkey?
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    Answer: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

  2. Question 2 of 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
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    Answer: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  3. Question 3 of 25

    Which group of people is most likely to get very sick from a foodborne illness?
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    Answer: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. Question 4 of 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
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    Answer: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  5. Question 5 of 25

    Who is responsible for food safety during a shift under the Food Code?
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    Answer: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  6. Question 6 of 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    Answer: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  7. Question 7 of 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
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    Answer: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

  8. Question 8 of 25

    What are the three main types of hazards that can make food unsafe?
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    Answer: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  9. Question 9 of 25

    Which delivery should you refuse?
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    Answer: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

  10. Question 10 of 25

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
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    Answer: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

  11. Question 11 of 25

    In this handwashing diagram, what is step 6?
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    Show answer

    Answer: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

  12. Question 12 of 25

    What should you do to a probe thermometer before and after each use?
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    Answer: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

  13. Question 13 of 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
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    Answer: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

  14. Question 14 of 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
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    Answer: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  15. Question 15 of 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    Answer: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  16. Question 16 of 25

    When thawing food under running water, what must the water be like?
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    Answer: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  17. Question 17 of 25

    Which is the right way to dry your hands after washing?
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    Answer: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

  18. Question 18 of 25

    A worker vomits in the dining room. What should be used to clean it up?
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    Answer: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  19. Question 19 of 25

    What is cross-contact?
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    Answer: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  20. Question 20 of 25

    Raw shell eggs may be received at an air temperature of no more than what?
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    Answer: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

  21. Question 21 of 25

    What is the correct order for cleaning and sanitizing a food-contact surface?
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    Answer: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  22. Question 22 of 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
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    Answer: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

  23. Question 23 of 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
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    Answer: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

  24. Question 24 of 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
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    Answer: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  25. Question 25 of 25

    Who should apply pesticides in a food establishment?
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    Answer: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

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