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California Food Handler Card Practice Test 2026：第3套练习测试

California Food Handler Card Practice Test 练习测试第3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

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    显示答案

    答案: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  2. 第2题，共25题

    How many major food allergens are recognized in the United States?
    显示答案

    答案: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

  3. 第3题，共25题

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    显示答案

    答案: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  4. 第4题，共25题

    The 2026 FDA Food Code added training on food defense. What is food defense?
    显示答案

    答案: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  5. 第5题，共25题

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    显示答案

    答案: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

  6. 第6题，共25题

    Which is a sign that pests may be in the kitchen?
    显示答案

    答案: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  7. 第7题，共25题

    What should you do before putting on single-use gloves?
    显示答案

    答案: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  8. 第8题，共25题

    Who should a food worker tell when they are sick?
    显示答案

    答案: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  9. 第9题，共25题

    How high above the floor must food be stored?
    显示答案

    答案: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  10. 第10题，共25题

    Who publishes the Food Code that most states base their food safety rules on?
    显示答案

    答案: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  11. 第11题，共25题

    Where should wet wiping cloths be kept between uses?
    显示答案

    答案: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  12. 第12题，共25题

    At what temperature must hot TCS food be held?
    显示答案

    答案: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  13. 第13题，共25题

    When must a food worker wash their hands?
    显示答案

    答案: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  14. 第14题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    显示答案

    答案: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  15. 第15题，共25题

    Which equipment should you use to reheat food for hot holding?
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    答案: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  16. 第16题，共25题

    Which jewelry may a food worker wear on the hands and arms while preparing food?
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    答案: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  17. 第17题，共25题

    Where may food workers eat, drink or smoke?
    显示答案

    答案: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

  18. 第18题，共25题

    Leftover cooked food that will be held hot must be reheated to what temperature?
    显示答案

    答案: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  19. 第19题，共25题

    What is "active managerial control"?
    显示答案

    答案: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  20. 第20题，共25题

    How close to the true temperature must a food thermometer in Fahrenheit read?
    显示答案

    答案: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  21. 第21题，共25题

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
    显示答案

    答案: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

  22. 第22题，共25题

    Why is norovirus a big concern in restaurants?
    显示答案

    答案: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  23. 第23题，共25题

    Which of these is a physical hazard?
    显示答案

    答案: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

  24. 第24题，共25题

    What is the minimum internal cooking temperature for a fish fillet?
    显示答案

    答案: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  25. 第25题，共25题

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    显示答案

    答案: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

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