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California Food Handler Card Practice Test 2026: Test próbny 3

Test próbny 3 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

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
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    Odpowiedź: 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. Pytanie 2 z 25

    How many major food allergens are recognized in the United States?
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    Odpowiedź: D. 9

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

  3. Pytanie 3 z 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
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    Odpowiedź: C. Marker 1

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

  4. Pytanie 4 z 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
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    Odpowiedź: 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. Pytanie 5 z 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
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    Odpowiedź: 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. Pytanie 6 z 25

    Which is a sign that pests may be in the kitchen?
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    Odpowiedź: D. Droppings and gnaw marks

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

  7. Pytanie 7 z 25

    What should you do before putting on single-use gloves?
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    Odpowiedź: C. Wash your hands

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

  8. Pytanie 8 z 25

    Who should a food worker tell when they are sick?
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    Odpowiedź: 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. Pytanie 9 z 25

    How high above the floor must food be stored?
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    Odpowiedź: 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. Pytanie 10 z 25

    Who publishes the Food Code that most states base their food safety rules on?
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    Odpowiedź: 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. Pytanie 11 z 25

    Where should wet wiping cloths be kept between uses?
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    Odpowiedź: B. In a container of sanitizer solution

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

  12. Pytanie 12 z 25

    At what temperature must hot TCS food be held?
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    Odpowiedź: C. 135°F or hotter

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

  13. Pytanie 13 z 25

    When must a food worker wash their hands?
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    Odpowiedź: 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. Pytanie 14 z 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Odpowiedź: 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. Pytanie 15 z 25

    Which equipment should you use to reheat food for hot holding?
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    Odpowiedź: 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. Pytanie 16 z 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
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    Odpowiedź: 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. Pytanie 17 z 25

    Where may food workers eat, drink or smoke?
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    Odpowiedź: 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. Pytanie 18 z 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
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    Odpowiedź: 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. Pytanie 19 z 25

    What is "active managerial control"?
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    Odpowiedź: 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. Pytanie 20 z 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
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    Odpowiedź: D. Within 2°F

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

  21. Pytanie 21 z 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
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    Odpowiedź: 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. Pytanie 22 z 25

    Why is norovirus a big concern in restaurants?
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    Odpowiedź: 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. Pytanie 23 z 25

    Which of these is a physical hazard?
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    Odpowiedź: 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. Pytanie 24 z 25

    What is the minimum internal cooking temperature for a fish fillet?
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    Odpowiedź: 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. Pytanie 25 z 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
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    Odpowiedź: 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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