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California Food Handler Card Practice Test 2026：第4套练习测试

California Food Handler Card Practice Test 练习测试第4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

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

    答案: 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. 第2题，共25题

    Can single-use gloves be washed and used again?
    显示答案

    答案: A. No, throw them away after one use

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

  3. 第3题，共25题

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

    答案: C. Sanitizer

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

  4. 第4题，共25题

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

    答案: 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. 第5题，共25题

    What is cross-contamination?
    显示答案

    答案: 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. 第6题，共25题

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

    答案: 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. 第7题，共25题

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

    答案: 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. 第8题，共25题

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

    答案: 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. 第9题，共25题

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

    答案: D. 135°F

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

  10. 第10题，共25题

    Which conditions help bacteria grow fastest?
    显示答案

    答案: B. Warm temperatures, moisture and time

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

  11. 第11题，共25题

    What does FIFO mean when storing food?
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    答案: 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. 第12题，共25题

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

    答案: 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. 第13题，共25题

    Which of these is one of the major food allergens?
    显示答案

    答案: B. Sesame

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

  14. 第14题，共25题

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

    答案: 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. 第15题，共25题

    Which tool should be used to scoop ice for drinks?
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    答案: 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. 第16题，共25题

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    显示答案

    答案: D. In the center of the thickest part

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

  17. 第17题，共25题

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

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

  18. 第18题，共25题

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

    答案: 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. 第19题，共25题

    Where should cleaning chemicals be stored?
    显示答案

    答案: 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. 第20题，共25题

    When should you change single-use gloves?
    显示答案

    答案: 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. 第21题，共25题

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

    答案: B. Cook it right away

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

  22. 第22题，共25题

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

    答案: 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. 第23题，共25题

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

    答案: 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. 第24题，共25题

    Which of these foods is a TCS food?
    显示答案

    答案: A. Cooked rice

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

  25. 第25题，共25题

    How should dishes dry after sanitizing?
    显示答案

    答案: B. Air-dry

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

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