California Food Handler Card Practice Test 2026: Quiz di prova 5

1. Domanda 1 di 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
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   Risposta: 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. Domanda 2 di 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
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   Risposta: 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. Domanda 3 di 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
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   Risposta: 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. Domanda 4 di 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
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   Risposta: 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. Domanda 5 di 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
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   Risposta: B. Within 4 hours

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

6. Domanda 6 di 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
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   Risposta: 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. Domanda 7 di 25

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

   • A165°F
   • B135°F
   • C100°F
   • D155°F
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   Risposta: B. 135°F

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

8. Domanda 8 di 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
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   Risposta: 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. Domanda 9 di 25

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

   • A145°F
   • B165°F
   • C155°F
   • D135°F
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   Risposta: B. 165°F

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

10. Domanda 10 di 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
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    Risposta: 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. Domanda 11 di 25

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

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
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    Risposta: B. 2 hours

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

12. Domanda 12 di 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
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    Risposta: 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. Domanda 13 di 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
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    Risposta: 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. Domanda 14 di 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
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    Risposta: B. 41°F or colder

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

15. Domanda 15 di 25

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

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
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    Risposta: C. Marker 2

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

16. Domanda 16 di 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
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    Risposta: 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. Domanda 17 di 25

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

    • A7 days
    • B90 days
    • C30 days
    • D1 year
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    Risposta: B. 90 days

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

18. Domanda 18 di 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
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    Risposta: C. Keep a written employee illness policy

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

19. Domanda 19 di 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
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    Risposta: 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. Domanda 20 di 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
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    Risposta: 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. Domanda 21 di 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
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    Risposta: 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. Domanda 22 di 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
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    Risposta: B. Sunday

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

23. Domanda 23 di 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
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    Risposta: 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. Domanda 24 di 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
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    Risposta: B. 145°F for 15 seconds

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

25. Domanda 25 di 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
    Mostra la risposta

    Risposta: 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.

Tastiera: 1–4 per rispondere, Invio per la domanda successiva.

Il test reale: At least 70%