California Food Handler Card Practice Test 2026: Practice test 3

Practice test 3 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

Question 1 of 25
When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
- A written consumer advisory
- The cook's name
- A price discount
- A picture of the food
Show answer
Answer: 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.
Question 2 of 25
How many major food allergens are recognized in the United States?
- 14
- 6
- 12
- 9
Show answer
Answer: D. 9
The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
Question 3 of 25
In this fridge diagram, which marker shows the shelf for ready-to-eat food?
- Marker 4
- Marker 6
- Marker 1
- Marker 5
Show answer
Answer: C. Marker 1
Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.
Question 4 of 25
The 2026 FDA Food Code added training on food defense. What is food defense?
- Protecting food from being contaminated on purpose
- Keeping prices low
- Keeping food warm during delivery
- Defending a restaurant in court
Show answer
Answer: 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.
Question 5 of 25
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
Show answer
Answer: 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.
Question 6 of 25
Which is a sign that pests may be in the kitchen?
- A full soap dispenser
- A clean floor
- Cold food at 38°F
- Droppings and gnaw marks
Show answer
Answer: D. Droppings and gnaw marks
Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.
Question 7 of 25
What should you do before putting on single-use gloves?
- Blow into the gloves
- Put on hand lotion
- Wash your hands
- Nothing, gloves keep germs off
Show answer
Answer: C. Wash your hands
Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.
Question 8 of 25
Who should a food worker tell when they are sick?
- The delivery driver
- A regular customer
- No one, if they feel well enough
- The person in charge
Show answer
Answer: 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.
Question 9 of 25
How high above the floor must food be stored?
- At least 6 inches
- At least 1 inch
- At least 2 feet
- It can be stored on the floor
Show answer
Answer: 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.
Question 10 of 25
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
Show answer
Answer: 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.
Question 11 of 25
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
Show answer
Answer: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
Question 12 of 25
At what temperature must hot TCS food be held?
- 120°F or hotter
- 100°F or hotter
- 135°F or hotter
- 110°F or hotter
Show answer
Answer: C. 135°F or hotter
Hot holding means keeping TCS food at 135°F or hotter.
Question 13 of 25
When must a food worker wash their hands?
- After touching their hair or face
- Only when hands look dirty
- Only at the start of the shift
- Only after eating lunch
Show answer
Answer: 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.
Question 14 of 25
Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
- No, they must use utensils, deli tissue or single-use gloves
- Yes, if they wear a hat
- Yes, if their hands look clean
- Yes, if the food will be served cold
Show answer
Answer: 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.
Question 15 of 25
Which equipment should you use to reheat food for hot holding?
- A steam table
- A slow cooker on low
- A food warmer
- A stove, oven or microwave
Show answer
Answer: 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.
Question 16 of 25
Which jewelry may a food worker wear on the hands and arms while preparing food?
- A plain ring, such as a wedding band
- A bracelet
- A watch
- A ring with stones
Show answer
Answer: 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.
Question 17 of 25
Where may food workers eat, drink or smoke?
- At the prep table
- Only in a designated area away from food and equipment
- In the walk-in cooler
- Next to the dish machine
Show answer
Answer: 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.
Question 18 of 25
Leftover cooked food that will be held hot must be reheated to what temperature?
- 165°F for 15 seconds
- 145°F for 15 seconds
- 120°F for 1 minute
- 135°F for 15 seconds
Show answer
Answer: 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.
Question 19 of 25
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
Show answer
Answer: 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.
Question 20 of 25
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
Show answer
Answer: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
Question 21 of 25
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
Show answer
Answer: 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.
Question 22 of 25
Why is norovirus a big concern in restaurants?
- It can only be spread by raw chicken
- It only grows in canned food
- Cooking food makes it more dangerous
- It spreads very easily from the hands of sick workers to food
Show answer
Answer: 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.
Question 23 of 25
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
Show answer
Answer: 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.
Question 24 of 25
What is the minimum internal cooking temperature for a fish fillet?
- 145°F for 15 seconds
- 125°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 1 minute
Show answer
Answer: 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.
Question 25 of 25
Can an empty sanitizer bottle be washed and used to store salad dressing?
- Yes, if it is labeled with the date
- No, chemical containers must never be reused for food
- Yes, if it is washed with soap
- Yes, if it is used within one day
Show answer
Answer: 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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