California Food Handler Card Practice Test 2026: Test de práctica 5

Test de práctica 5 de 6 de California Food Handler Card Practice Test: 25 preguntas más con respuestas y explicaciones.

Seguridad alimentaria
California
132 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 25
A worker is sneezing and has a runny nose. What should they do?
- Use hand sanitizer and keep working with food
- Keep working but sneeze into the sink
- Not work with exposed food, utensils or food-contact surfaces
- Keep working at the salad station
Ver respuesta
Respuesta: C. Not work with exposed food, utensils or food-contact surfaces
Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.
Pregunta 2 de 25
Can hand sanitizer be used instead of washing your hands?
- Yes, but only after handling raw meat
- No, it can only be used after washing hands
- Yes, it works just as well
- Yes, if your hands look clean
Ver respuesta
Respuesta: B. No, it can only be used after washing hands
Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.
Pregunta 3 de 25
A cook has had diarrhea since last night. What should happen?
- They can work at the grill but not the salad station
- They can work if they wash their hands more
- They can work if they wear gloves
- They must not work with food until they have been symptom-free for at least 24 hours
Ver respuesta
Respuesta: D. They must not work with food until they have been symptom-free for at least 24 hours
Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.
Pregunta 4 de 25
A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?
- 15 seconds
- 30 minutes
- 4 minutes
- 1 second
Ver respuesta
Respuesta: C. 4 minutes
The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.
Pregunta 5 de 25
Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
- Within 8 hours
- Within 4 hours
- Within 24 hours
- Within 12 hours
Ver respuesta
Respuesta: B. Within 4 hours
TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.
Pregunta 6 de 25
How do you check that a chemical sanitizer is the right strength?
- Taste a drop
- Use a test strip or test kit
- Smell it
- Look at its color
Ver respuesta
Respuesta: B. Use a test strip or test kit
Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.
Pregunta 7 de 25
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
Ver respuesta
Respuesta: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
Pregunta 8 de 25
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
Ver respuesta
Respuesta: C. Raw or undercooked eggs
Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.
Pregunta 9 de 25
What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
- 145°F
- 165°F
- 155°F
- 135°F
Ver respuesta
Respuesta: B. 165°F
Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.
Pregunta 10 de 25
What must food workers wear to keep hair out of food?
- Hair spray
- A hat, hair covering, hairnet or beard restraint
- A headband only
- Nothing, if their hair is short
Ver respuesta
Respuesta: B. A hat, hair covering, hairnet or beard restraint
The Food Code requires effective hair restraints for food employees who work with exposed food.
Pregunta 11 de 25
Within how long must leftovers be reheated to 165°F for hot holding?
- 4 hours
- 2 hours
- 6 hours
- 8 hours
Ver respuesta
Respuesta: B. 2 hours
Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.
Pregunta 12 de 25
In this diagram, what does marker 4 show?
- 135°F, the hot holding temperature
- 41°F, the cold holding temperature
- 32°F, the freezing point of water
- 165°F, the cooking temperature for poultry and reheated food
Ver respuesta
Respuesta: D. 165°F, the cooking temperature for poultry and reheated food
Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.
Pregunta 13 de 25
What is a foodborne illness?
- A sickness caused by eating or drinking contaminated food or drinks
- A stomach ache caused by eating too quickly
- A skin rash caused by touching cleaning chemicals
- An allergy to the smell of cooking food
Ver respuesta
Respuesta: A. A sickness caused by eating or drinking contaminated food or drinks
A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.
Pregunta 14 de 25
At what temperature must cold TCS food be held?
- 55°F or colder
- 41°F or colder
- 45°F or colder
- 50°F or colder
Ver respuesta
Respuesta: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
Pregunta 15 de 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
Ver respuesta
Respuesta: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
Pregunta 16 de 25
Where should food workers wash their hands?
- In the food prep sink
- In the three-compartment dish sink
- Only at a sink set aside for handwashing
- In the mop sink
Ver respuesta
Respuesta: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
Pregunta 17 de 25
How long must shellfish tags for oysters, clams and mussels be kept?
- 7 days
- 90 days
- 30 days
- 1 year
Ver respuesta
Respuesta: B. 90 days
Keep shellfish identification tags for 90 days so the source can be traced if people get sick.
Pregunta 18 de 25
What does the 2026 FDA Food Code require food businesses to do about employee illness?
- Let sick workers decide for themselves
- Test every employee for illness every day
- Keep a written employee illness policy
- Report every cold to the FDA
Ver respuesta
Respuesta: C. Keep a written employee illness policy
The 2026 Food Code added a requirement for a documented employee illness policy.
Pregunta 19 de 25
What does TCS food mean?
- Food that is only served at breakfast
- Food that has been tested, cleaned and sealed
- Food that comes in a tin can
- Food that needs time and temperature control for safety
Ver respuesta
Respuesta: D. Food that needs time and temperature control for safety
TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.
Pregunta 20 de 25
A pan of chili on the steam table reads 128°F. What is the problem?
- Nothing, any temperature above 100°F is safe
- It is below 135°F, so it is in the danger zone
- It must be frozen right away
- It is too hot and will burn customers
Ver respuesta
Respuesta: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
Pregunta 21 de 25
Which step helps prevent allergen cross-contact when making an allergy-safe meal?
- Use the knife you just used on nuts
- Wash hands, change gloves and use clean, sanitized equipment
- Use the same fryer oil as the breaded shrimp
- Wipe the board with your apron
Ver respuesta
Respuesta: B. Wash hands, change gloves and use clean, sanitized equipment
Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.
Pregunta 22 de 25
Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
- Wednesday
- Sunday
- The next Monday
- Saturday
Ver respuesta
Respuesta: B. Sunday
Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.
Pregunta 23 de 25
In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
- Fish is heavier than poultry
- Fish needs a lower cooking temperature than poultry
- Fish should always be eaten first
- Poultry needs to be colder than fish
Ver respuesta
Respuesta: B. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.
Pregunta 24 de 25
What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
- 125°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 15 seconds
Ver respuesta
Respuesta: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
Pregunta 25 de 25
A customer asks if a dish contains peanuts and you are not sure. What should you do?
- Guess based on how the dish looks
- Ask the chef or manager and check the ingredients before answering
- Say no, because most dishes do not have peanuts
- Tell them to pick out any peanuts they see
Ver respuesta
Respuesta: B. Ask the chef or manager and check the ingredients before answering
Never guess about allergens. Check with the person who knows the recipe and ingredients.

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