California Food Handler Card Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   A worker is sneezing and has a runny nose. What should they do?

   • AUse hand sanitizer and keep working with food
   • BKeep working but sneeze into the sink
   • CNot work with exposed food, utensils or food-contact surfaces
   • DKeep working at the salad station
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   A cook has had diarrhea since last night. What should happen?

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
   Voir la réponse

   Réponse: 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.

4. Question 4 sur 25

   A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

   • A15 seconds
   • B30 minutes
   • C4 minutes
   • D1 second
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

   • AWithin 8 hours
   • BWithin 4 hours
   • CWithin 24 hours
   • DWithin 12 hours
   Voir la réponse

   Réponse: B. Within 4 hours

   TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

6. Question 6 sur 25

   How do you check that a chemical sanitizer is the right strength?

   • ATaste a drop
   • BUse a test strip or test kit
   • CSmell it
   • DLook at its color
   Voir la réponse

   Réponse: B. Use a test strip or test kit

   Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

7. Question 7 sur 25

   Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

   • A165°F
   • B135°F
   • C100°F
   • D155°F
   Voir la réponse

   Réponse: B. 135°F

   Plant foods cooked for hot holding must reach at least 135°F.

8. Question 8 sur 25

   Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

   • AFully cooked hard-boiled eggs
   • BToast
   • CRaw or undercooked eggs
   • DCanned peaches
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

   • A145°F
   • B165°F
   • C155°F
   • D135°F
   Voir la réponse

   Réponse: B. 165°F

   Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

10. Question 10 sur 25

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Voir la réponse

    Réponse: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

11. Question 11 sur 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Voir la réponse

    Réponse: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

12. Question 12 sur 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    What is a foodborne illness?

    • AA sickness caused by eating or drinking contaminated food or drinks
    • BA stomach ache caused by eating too quickly
    • CA skin rash caused by touching cleaning chemicals
    • DAn allergy to the smell of cooking food
    Voir la réponse

    Réponse: 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.

14. Question 14 sur 25

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
    Voir la réponse

    Réponse: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

15. Question 15 sur 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
    Voir la réponse

    Réponse: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

16. Question 16 sur 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
    Voir la réponse

    Réponse: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

17. Question 17 sur 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Voir la réponse

    Réponse: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

18. Question 18 sur 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
    Voir la réponse

    Réponse: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

19. Question 19 sur 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    A pan of chili on the steam table reads 128°F. What is the problem?

    • ANothing, any temperature above 100°F is safe
    • BIt is below 135°F, so it is in the danger zone
    • CIt must be frozen right away
    • DIt is too hot and will burn customers
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?

    • AUse the knife you just used on nuts
    • BWash hands, change gloves and use clean, sanitized equipment
    • CUse the same fryer oil as the breaded shrimp
    • DWipe the board with your apron
    Voir la réponse

    Réponse: 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.

22. Question 22 sur 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    Voir la réponse

    Réponse: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

23. Question 23 sur 25

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

    • AFish is heavier than poultry
    • BFish needs a lower cooking temperature than poultry
    • CFish should always be eaten first
    • DPoultry needs to be colder than fish
    Voir la réponse

    Réponse: 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.

24. Question 24 sur 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Voir la réponse

    Réponse: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

25. Question 25 sur 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    Voir la réponse

    Réponse: 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.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : At least 70%