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California Food Handler Card Practice Test 2026: Oefenexamen 3

Oefenexamen 3 van 6 voor California Food Handler Card Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Californië
  • 132 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 25

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

    Antwoord: 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. Vraag 2 van 25

    How many major food allergens are recognized in the United States?
    Toon antwoord

    Antwoord: D. 9

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

  3. Vraag 3 van 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: C. Marker 1

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

  4. Vraag 4 van 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Toon antwoord

    Antwoord: 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. Vraag 5 van 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    Toon antwoord

    Antwoord: 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. Vraag 6 van 25

    Which is a sign that pests may be in the kitchen?
    Toon antwoord

    Antwoord: D. Droppings and gnaw marks

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

  7. Vraag 7 van 25

    What should you do before putting on single-use gloves?
    Toon antwoord

    Antwoord: C. Wash your hands

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

  8. Vraag 8 van 25

    Who should a food worker tell when they are sick?
    Toon antwoord

    Antwoord: 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. Vraag 9 van 25

    How high above the floor must food be stored?
    Toon antwoord

    Antwoord: 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. Vraag 10 van 25

    Who publishes the Food Code that most states base their food safety rules on?
    Toon antwoord

    Antwoord: 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. Vraag 11 van 25

    Where should wet wiping cloths be kept between uses?
    Toon antwoord

    Antwoord: B. In a container of sanitizer solution

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

  12. Vraag 12 van 25

    At what temperature must hot TCS food be held?
    Toon antwoord

    Antwoord: C. 135°F or hotter

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

  13. Vraag 13 van 25

    When must a food worker wash their hands?
    Toon antwoord

    Antwoord: 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. Vraag 14 van 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    Toon antwoord

    Antwoord: 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. Vraag 15 van 25

    Which equipment should you use to reheat food for hot holding?
    Toon antwoord

    Antwoord: 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. Vraag 16 van 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Toon antwoord

    Antwoord: 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. Vraag 17 van 25

    Where may food workers eat, drink or smoke?
    Toon antwoord

    Antwoord: 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. Vraag 18 van 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    Toon antwoord

    Antwoord: 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. Vraag 19 van 25

    What is "active managerial control"?
    Toon antwoord

    Antwoord: 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. Vraag 20 van 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Toon antwoord

    Antwoord: D. Within 2°F

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

  21. Vraag 21 van 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
    Toon antwoord

    Antwoord: 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. Vraag 22 van 25

    Why is norovirus a big concern in restaurants?
    Toon antwoord

    Antwoord: 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. Vraag 23 van 25

    Which of these is a physical hazard?
    Toon antwoord

    Antwoord: 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. Vraag 24 van 25

    What is the minimum internal cooking temperature for a fish fillet?
    Toon antwoord

    Antwoord: 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. Vraag 25 van 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Toon antwoord

    Antwoord: 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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