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California Food Handler Card Practice Test 2026: Övningsprov 2

Övningsprov 2 av 6 för California Food Handler Card Practice Test: 25 fler frågor med svar och förklaringar.

  • Livsmedelssäkerhet
  • Kalifornien
  • 132 frågor
  • Kontrollerad 10 oktober 2026

  1. Fråga 1 av 25

    Which is a safe way to thaw a frozen turkey?
    Visa svar

    Svar: 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. Fråga 2 av 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    Visa svar

    Svar: 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. Fråga 3 av 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Visa svar

    Svar: 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. Fråga 4 av 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Visa svar

    Svar: 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. Fråga 5 av 25

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

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

  6. Fråga 6 av 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    Svar: 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. Fråga 7 av 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
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    Svar: 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. Fråga 8 av 25

    What are the three main types of hazards that can make food unsafe?
    Visa svar

    Svar: 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. Fråga 9 av 25

    Which delivery should you refuse?
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    Svar: 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. Fråga 10 av 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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    Svar: A. 24 hours

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

  11. Fråga 11 av 25

    In this handwashing diagram, what is step 6?
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    Visa svar

    Svar: 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. Fråga 12 av 25

    What should you do to a probe thermometer before and after each use?
    Visa svar

    Svar: A. Clean and sanitize it

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

  13. Fråga 13 av 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
    Visa svar

    Svar: 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. Fråga 14 av 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Visa svar

    Svar: B. Hepatitis A

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

  15. Fråga 15 av 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    Visa svar

    Svar: 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. Fråga 16 av 25

    When thawing food under running water, what must the water be like?
    Visa svar

    Svar: 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. Fråga 17 av 25

    Which is the right way to dry your hands after washing?
    Visa svar

    Svar: 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. Fråga 18 av 25

    A worker vomits in the dining room. What should be used to clean it up?
    Visa svar

    Svar: 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. Fråga 19 av 25

    What is cross-contact?
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    Svar: 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. Fråga 20 av 25

    Raw shell eggs may be received at an air temperature of no more than what?
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    Svar: 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. Fråga 21 av 25

    What is the correct order for cleaning and sanitizing a food-contact surface?
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    Svar: 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. Fråga 22 av 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    Visa svar

    Svar: 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. Fråga 23 av 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Visa svar

    Svar: 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. Fråga 24 av 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Visa svar

    Svar: B. 165°F

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

  25. Fråga 25 av 25

    Who should apply pesticides in a food establishment?
    Visa svar

    Svar: 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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