California Food Handler Card Practice Test 2026: Oefenexamen 6

1. Vraag 1 van 20

   Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

   • A4 hours
   • B8 hours
   • C24 hours
   • D12 hours
   Toon antwoord

   Antwoord: A. 4 hours

   When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

2. Vraag 2 van 20

   Where may a restaurant get its food?

   • AFrom an approved, licensed source
   • BFrom a worker's home kitchen
   • CFrom a customer who brings it in
   • DFrom any roadside stand
   Toon antwoord

   Antwoord: A. From an approved, licensed source

   Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

3. Vraag 3 van 20

   What is the minimum total time for washing your hands?

   • A10 seconds
   • B20 seconds
   • C5 seconds
   • D2 minutes
   Toon antwoord

   Antwoord: B. 20 seconds

   The whole handwashing process should take at least 20 seconds.

4. Vraag 4 van 20

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
   Toon antwoord

   Antwoord: B. 41°F to 135°F

   Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

5. Vraag 5 van 20

   Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

   • A4 hours
   • B8 hours
   • C12 hours
   • D24 hours
   Toon antwoord

   Antwoord: A. 4 hours

   Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

6. Vraag 6 van 20

   Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

   • A4 hours
   • B8 hours
   • C6 hours
   • D2 hours
   Toon antwoord

   Antwoord: D. 2 hours

   The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

7. Vraag 7 van 20

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly when it runs out
   Toon antwoord

   Antwoord: B. When it is dirty, cloudy or too weak

   Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

8. Vraag 8 van 20

   A food worker has nail polish and is preparing exposed food. What does the Food Code require?

   • AThey must wear intact single-use gloves
   • BThey must work only at the register
   • CThey must wash their hands for 2 minutes
   • DNothing, nail polish is always allowed
   Toon antwoord

   Antwoord: A. They must wear intact single-use gloves

   Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

9. Vraag 9 van 20

   What is the safest choice if you are not sure whether food is safe?

   • AThrow it out
   • BFreeze it and serve it later
   • CTaste it to check
   • DServe it quickly
   Toon antwoord

   Antwoord: A. Throw it out

   "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

10. Vraag 10 van 20

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Toon antwoord

    Antwoord: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

11. Vraag 11 van 20

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
    Toon antwoord

    Antwoord: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

12. Vraag 12 van 20

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
    Toon antwoord

    Antwoord: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

13. Vraag 13 van 20

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
    Toon antwoord

    Antwoord: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

14. Vraag 14 van 20

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    Toon antwoord

    Antwoord: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

15. Vraag 15 van 20

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    Toon antwoord

    Antwoord: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

16. Vraag 16 van 20

    In this diagram, which marker shows where the tip of the probe should be?

    • AMarker 2
    • BMarker 3
    • CMarker 1
    • DMarker 4
    Toon antwoord

    Antwoord: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

17. Vraag 17 van 20

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    Toon antwoord

    Antwoord: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

18. Vraag 18 van 20

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
    Toon antwoord

    Antwoord: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

19. Vraag 19 van 20

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    Toon antwoord

    Antwoord: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

20. Vraag 20 van 20

    What is one of the best ways to keep pests out?

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
    Toon antwoord

    Antwoord: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

Toetsenbord: 1–4 om te antwoorden, Enter voor de volgende vraag.

Het echte examen: At least 70%