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California Food Handler Card Practice Test 2026: Övningsprov 4

Övningsprov 4 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

    How long should you scrub your hands with soap during handwashing?
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    Svar: 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. Fråga 2 av 25

    Can single-use gloves be washed and used again?
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    Svar: A. No, throw them away after one use

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

  3. Fråga 3 av 25

    In a three-compartment sink, what is in the third compartment?
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    Svar: C. Sanitizer

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

  4. Fråga 4 av 25

    Which is a safe way to cool a large pot of soup?
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    Svar: 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. Fråga 5 av 25

    What is cross-contamination?
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    Svar: 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. Fråga 6 av 25

    A food worker has a small cut on a finger. What should they do?
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    Svar: 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. Fråga 7 av 25

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
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    Svar: 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. Fråga 8 av 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
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    Svar: 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. Fråga 9 av 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
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    Svar: D. 135°F

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

  10. Fråga 10 av 25

    Which conditions help bacteria grow fastest?
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    Svar: B. Warm temperatures, moisture and time

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

  11. Fråga 11 av 25

    What does FIFO mean when storing food?
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    Svar: 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. Fråga 12 av 25

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

    Svar: 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. Fråga 13 av 25

    Which of these is one of the major food allergens?
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    Svar: B. Sesame

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

  14. Fråga 14 av 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
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    Svar: 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. Fråga 15 av 25

    Which tool should be used to scoop ice for drinks?
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    Svar: 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. Fråga 16 av 25

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

    Svar: D. In the center of the thickest part

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

  17. Fråga 17 av 25

    Which symptom must a food worker report to the person in charge?
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    Svar: D. Vomiting

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

  18. Fråga 18 av 25

    Which of these is a TCS food that must be kept cold once prepared?
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    Svar: 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. Fråga 19 av 25

    Where should cleaning chemicals be stored?
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    Svar: 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. Fråga 20 av 25

    When should you change single-use gloves?
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    Svar: 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. Fråga 21 av 25

    What must you do after thawing raw meat in a microwave?
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    Svar: B. Cook it right away

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

  22. Fråga 22 av 25

    Which item is approved as a sanitizer in many food establishments?
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    Svar: 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. Fråga 23 av 25

    A delivery of cold TCS food arrives. What temperature should it be?
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    Svar: 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. Fråga 24 av 25

    Which of these foods is a TCS food?
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    Svar: A. Cooked rice

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

  25. Fråga 25 av 25

    How should dishes dry after sanitizing?
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    Svar: B. Air-dry

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

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