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California Food Handler Card Practice Test 2026：第2套练习测试

California Food Handler Card Practice Test 练习测试第2套（共6套）：再练25道题，附答案和解释。

  • 食品安全
  • 加利福尼亚州
  • 132道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    Which is a safe way to thaw a frozen turkey?
    显示答案

    答案: 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. 第2题，共25题

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

    答案: 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. 第3题，共25题

    Which group of people is most likely to get very sick from a foodborne illness?
    显示答案

    答案: 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. 第4题，共25题

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    显示答案

    答案: 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. 第5题，共25题

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

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

  6. 第6题，共25题

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    显示答案

    答案: 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. 第7题，共25题

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
    显示答案

    答案: 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. 第8题，共25题

    What are the three main types of hazards that can make food unsafe?
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    答案: 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. 第9题，共25题

    Which delivery should you refuse?
    显示答案

    答案: 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. 第10题，共25题

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
    显示答案

    答案: A. 24 hours

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

  11. 第11题，共25题

    In this handwashing diagram, what is step 6?
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    显示答案

    答案: 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. 第12题，共25题

    What should you do to a probe thermometer before and after each use?
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    答案: A. Clean and sanitize it

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

  13. 第13题，共25题

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

    答案: 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. 第14题，共25题

    Which illness is one that a food worker must report if a doctor diagnoses it?
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    答案: B. Hepatitis A

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

  15. 第15题，共25题

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    显示答案

    答案: 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. 第16题，共25题

    When thawing food under running water, what must the water be like?
    显示答案

    答案: 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. 第17题，共25题

    Which is the right way to dry your hands after washing?
    显示答案

    答案: 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. 第18题，共25题

    A worker vomits in the dining room. What should be used to clean it up?
    显示答案

    答案: 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. 第19题，共25题

    What is cross-contact?
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    答案: 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. 第20题，共25题

    Raw shell eggs may be received at an air temperature of no more than what?
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    答案: 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. 第21题，共25题

    What is the correct order for cleaning and sanitizing a food-contact surface?
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    答案: 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. 第22题，共25题

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    显示答案

    答案: 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. 第23题，共25题

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    显示答案

    答案: 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. 第24题，共25题

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    显示答案

    答案: B. 165°F

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

  25. 第25题，共25题

    Who should apply pesticides in a food establishment?
    显示答案

    答案: 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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