California Food Handler Card Practice Test 2026: Teste prático 4

1. Pergunta 1 de 25

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

   • A10 to 15 seconds
   • B1 to 2 seconds
   • CNo scrubbing is needed
   • D45 to 60 seconds
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   Resposta: 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. Pergunta 2 de 25

   Can single-use gloves be washed and used again?

   • ANo, throw them away after one use
   • BYes, if they are washed with soap
   • CYes, if they are rinsed in sanitizer
   • DYes, but only on the same day
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   Resposta: A. No, throw them away after one use

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

3. Pergunta 3 de 25

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

   • ASoapy wash water
   • BClear rinse water
   • CSanitizer
   • DIce
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   Resposta: C. Sanitizer

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

4. Pergunta 4 de 25

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

   • ALeave it on the counter overnight
   • BDivide it into shallow pans and stir it in an ice bath
   • CPut the whole pot in the cooler with a tight lid
   • DWrap the pot in towels to keep heat in
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   Resposta: 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. Pergunta 5 de 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
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   Resposta: 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. Pergunta 6 de 25

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

   • ALeave it open so it heals faster
   • BKeep working without telling anyone
   • CCover it with a bandage and wear a single-use glove over it
   • DCover it with tape only
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   Resposta: 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. Pergunta 7 de 25

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

   • AIt starts at 41°F or colder and never goes above 70°F
   • BIt is served only to adults
   • CIt is covered with plastic wrap
   • DIt starts at room temperature and is stirred often
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   Resposta: 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. Pergunta 8 de 25

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

   • A7 days
   • B3 days
   • C10 days
   • D14 days
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   Resposta: 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. Pergunta 9 de 25

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

   • A165°F
   • B155°F
   • C100°F
   • D135°F
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   Resposta: D. 135°F

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

10. Pergunta 10 de 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
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    Resposta: B. Warm temperatures, moisture and time

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

11. Pergunta 11 de 25

    What does FIFO mean when storing food?

    • AFill it full, then order
    • BFreeze it fast, then open it
    • CFish in front, other foods behind
    • DFirst in, first out: use older food before newer food
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    Resposta: 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. Pergunta 12 de 25

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

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
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    Resposta: 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. Pergunta 13 de 25

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
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    Resposta: B. Sesame

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

14. Pergunta 14 de 25

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

    • A100°F
    • B110°F
    • C171°F
    • D135°F
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    Resposta: 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. Pergunta 15 de 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
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    Resposta: 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. Pergunta 16 de 25

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

    • ATouching the bottom of the pan
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
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    Resposta: D. In the center of the thickest part

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

17. Pergunta 17 de 25

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

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
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    Resposta: D. Vomiting

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

18. Pergunta 18 de 25

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

    • AA whole uncut apple
    • BA bag of sugar
    • CCut melon
    • DA loaf of bread
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    Resposta: 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. Pergunta 19 de 25

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
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    Resposta: 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. Pergunta 20 de 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
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    Resposta: 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. Pergunta 21 de 25

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

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave it on the counter until dinner service
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    Resposta: B. Cook it right away

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

22. Pergunta 22 de 25

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

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
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    Resposta: 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. Pergunta 23 de 25

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

    • A41°F or colder
    • B50°F or colder
    • C60°F or colder
    • DAny temperature, if it is put away quickly
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    Resposta: 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. Pergunta 24 de 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
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    Resposta: A. Cooked rice

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

25. Pergunta 25 de 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    Mostrar resposta

    Resposta: B. Air-dry

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

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