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California Food Handler Card Practice Test 2026: Test d’entraînement 3

Test d’entraînement 3 sur 6 pour l’examen « California Food Handler Card Practice Test » : 25 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • Californie
  • 132 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 25

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

    Réponse: 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. Question 2 sur 25

    How many major food allergens are recognized in the United States?
    Voir la réponse

    Réponse: D. 9

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

  3. Question 3 sur 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Voir la réponse

    Réponse: C. Marker 1

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

  4. Question 4 sur 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Voir la réponse

    Réponse: 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. Question 5 sur 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    Voir la réponse

    Réponse: 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. Question 6 sur 25

    Which is a sign that pests may be in the kitchen?
    Voir la réponse

    Réponse: D. Droppings and gnaw marks

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

  7. Question 7 sur 25

    What should you do before putting on single-use gloves?
    Voir la réponse

    Réponse: C. Wash your hands

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

  8. Question 8 sur 25

    Who should a food worker tell when they are sick?
    Voir la réponse

    Réponse: 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. Question 9 sur 25

    How high above the floor must food be stored?
    Voir la réponse

    Réponse: 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. Question 10 sur 25

    Who publishes the Food Code that most states base their food safety rules on?
    Voir la réponse

    Réponse: 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. Question 11 sur 25

    Where should wet wiping cloths be kept between uses?
    Voir la réponse

    Réponse: B. In a container of sanitizer solution

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

  12. Question 12 sur 25

    At what temperature must hot TCS food be held?
    Voir la réponse

    Réponse: C. 135°F or hotter

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

  13. Question 13 sur 25

    When must a food worker wash their hands?
    Voir la réponse

    Réponse: 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. Question 14 sur 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    Voir la réponse

    Réponse: 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. Question 15 sur 25

    Which equipment should you use to reheat food for hot holding?
    Voir la réponse

    Réponse: 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. Question 16 sur 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Voir la réponse

    Réponse: 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. Question 17 sur 25

    Where may food workers eat, drink or smoke?
    Voir la réponse

    Réponse: 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. Question 18 sur 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    Voir la réponse

    Réponse: 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. Question 19 sur 25

    What is "active managerial control"?
    Voir la réponse

    Réponse: 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. Question 20 sur 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Voir la réponse

    Réponse: D. Within 2°F

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

  21. Question 21 sur 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
    Voir la réponse

    Réponse: 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. Question 22 sur 25

    Why is norovirus a big concern in restaurants?
    Voir la réponse

    Réponse: 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. Question 23 sur 25

    Which of these is a physical hazard?
    Voir la réponse

    Réponse: 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. Question 24 sur 25

    What is the minimum internal cooking temperature for a fish fillet?
    Voir la réponse

    Réponse: 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. Question 25 sur 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Voir la réponse

    Réponse: 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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