PassEveryTest
Polski

California Food Handler Card Practice Test 2026: Test próbny 4

Test próbny 4 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

    How long should you scrub your hands with soap during handwashing?
    Pokaż odpowiedź

    Odpowiedź: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

  2. Pytanie 2 z 25

    Can single-use gloves be washed and used again?
    Pokaż odpowiedź

    Odpowiedź: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

  3. Pytanie 3 z 25

    In a three-compartment sink, what is in the third compartment?
    Pokaż odpowiedź

    Odpowiedź: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  4. Pytanie 4 z 25

    Which is a safe way to cool a large pot of soup?
    Pokaż odpowiedź

    Odpowiedź: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

  5. Pytanie 5 z 25

    What is cross-contamination?
    Pokaż odpowiedź

    Odpowiedź: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

  6. Pytanie 6 z 25

    A food worker has a small cut on a finger. What should they do?
    Pokaż odpowiedź

    Odpowiedź: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  7. Pytanie 7 z 25

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Pokaż odpowiedź

    Odpowiedź: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  8. Pytanie 8 z 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
    Pokaż odpowiedź

    Odpowiedź: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

  9. Pytanie 9 z 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
    Pokaż odpowiedź

    Odpowiedź: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

  10. Pytanie 10 z 25

    Which conditions help bacteria grow fastest?
    Pokaż odpowiedź

    Odpowiedź: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

  11. Pytanie 11 z 25

    What does FIFO mean when storing food?
    Pokaż odpowiedź

    Odpowiedź: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

  12. Pytanie 12 z 25

    How do you check that a thermometer is accurate using the ice-point method?
    Pokaż odpowiedź

    Odpowiedź: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

  13. Pytanie 13 z 25

    Which of these is one of the major food allergens?
    Pokaż odpowiedź

    Odpowiedź: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  14. Pytanie 14 z 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    Pokaż odpowiedź

    Odpowiedź: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

  15. Pytanie 15 z 25

    Which tool should be used to scoop ice for drinks?
    Pokaż odpowiedź

    Odpowiedź: A. A clean ice scoop with a handle

    Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

  16. Pytanie 16 z 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    Pokaż odpowiedź

    Odpowiedź: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

  17. Pytanie 17 z 25

    Which symptom must a food worker report to the person in charge?
    Pokaż odpowiedź

    Odpowiedź: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  18. Pytanie 18 z 25

    Which of these is a TCS food that must be kept cold once prepared?
    Pokaż odpowiedź

    Odpowiedź: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  19. Pytanie 19 z 25

    Where should cleaning chemicals be stored?
    Pokaż odpowiedź

    Odpowiedź: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

  20. Pytanie 20 z 25

    When should you change single-use gloves?
    Pokaż odpowiedź

    Odpowiedź: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  21. Pytanie 21 z 25

    What must you do after thawing raw meat in a microwave?
    Pokaż odpowiedź

    Odpowiedź: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

  22. Pytanie 22 z 25

    Which item is approved as a sanitizer in many food establishments?
    Pokaż odpowiedź

    Odpowiedź: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  23. Pytanie 23 z 25

    A delivery of cold TCS food arrives. What temperature should it be?
    Pokaż odpowiedź

    Odpowiedź: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  24. Pytanie 24 z 25

    Which of these foods is a TCS food?
    Pokaż odpowiedź

    Odpowiedź: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

  25. Pytanie 25 z 25

    How should dishes dry after sanitizing?
    Pokaż odpowiedź

    Odpowiedź: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

Powiązane testy