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California Food Handler Card Practice Test 2026: Test próbny 2

Test próbny 2 z 6 – California Food Handler Card Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Kalifornia
  • Pytania: 132
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

    Which is a safe way to thaw a frozen turkey?
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    Odpowiedź: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

  2. Pytanie 2 z 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
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    Odpowiedź: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  3. Pytanie 3 z 25

    Which group of people is most likely to get very sick from a foodborne illness?
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    Odpowiedź: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. Pytanie 4 z 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
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    Odpowiedź: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  5. Pytanie 5 z 25

    Who is responsible for food safety during a shift under the Food Code?
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    Odpowiedź: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  6. Pytanie 6 z 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    Odpowiedź: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  7. Pytanie 7 z 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
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    Odpowiedź: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

  8. Pytanie 8 z 25

    What are the three main types of hazards that can make food unsafe?
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    Odpowiedź: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  9. Pytanie 9 z 25

    Which delivery should you refuse?
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    Odpowiedź: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

  10. Pytanie 10 z 25

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
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    Odpowiedź: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

  11. Pytanie 11 z 25

    In this handwashing diagram, what is step 6?
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    Odpowiedź: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

  12. Pytanie 12 z 25

    What should you do to a probe thermometer before and after each use?
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    Odpowiedź: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

  13. Pytanie 13 z 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
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    Odpowiedź: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

  14. Pytanie 14 z 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
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    Odpowiedź: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  15. Pytanie 15 z 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    Odpowiedź: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  16. Pytanie 16 z 25

    When thawing food under running water, what must the water be like?
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    Odpowiedź: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  17. Pytanie 17 z 25

    Which is the right way to dry your hands after washing?
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    Odpowiedź: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

  18. Pytanie 18 z 25

    A worker vomits in the dining room. What should be used to clean it up?
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    Odpowiedź: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  19. Pytanie 19 z 25

    What is cross-contact?
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    Odpowiedź: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  20. Pytanie 20 z 25

    Raw shell eggs may be received at an air temperature of no more than what?
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    Odpowiedź: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

  21. Pytanie 21 z 25

    What is the correct order for cleaning and sanitizing a food-contact surface?
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    Odpowiedź: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  22. Pytanie 22 z 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
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    Odpowiedź: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

  23. Pytanie 23 z 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
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    Odpowiedź: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

  24. Pytanie 24 z 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
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    Odpowiedź: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  25. Pytanie 25 z 25

    Who should apply pesticides in a food establishment?
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    Odpowiedź: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

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