California Food Handler Card Practice Test 2026：第6套练习测试

1. 第1题，共20题

   Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

   • A4 hours
   • B8 hours
   • C24 hours
   • D12 hours
   显示答案

   答案: A. 4 hours

   When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

2. 第2题，共20题

   Where may a restaurant get its food?

   • AFrom an approved, licensed source
   • BFrom a worker's home kitchen
   • CFrom a customer who brings it in
   • DFrom any roadside stand
   显示答案

   答案: A. From an approved, licensed source

   Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

3. 第3题，共20题

   What is the minimum total time for washing your hands?

   • A10 seconds
   • B20 seconds
   • C5 seconds
   • D2 minutes
   显示答案

   答案: B. 20 seconds

   The whole handwashing process should take at least 20 seconds.

4. 第4题，共20题

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
   显示答案

   答案: B. 41°F to 135°F

   Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

5. 第5题，共20题

   Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

   • A4 hours
   • B8 hours
   • C12 hours
   • D24 hours
   显示答案

   答案: A. 4 hours

   Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

6. 第6题，共20题

   Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

   • A4 hours
   • B8 hours
   • C6 hours
   • D2 hours
   显示答案

   答案: D. 2 hours

   The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

7. 第7题，共20题

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly when it runs out
   显示答案

   答案: B. When it is dirty, cloudy or too weak

   Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

8. 第8题，共20题

   A food worker has nail polish and is preparing exposed food. What does the Food Code require?

   • AThey must wear intact single-use gloves
   • BThey must work only at the register
   • CThey must wash their hands for 2 minutes
   • DNothing, nail polish is always allowed
   显示答案

   答案: A. They must wear intact single-use gloves

   Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

9. 第9题，共20题

   What is the safest choice if you are not sure whether food is safe?

   • AThrow it out
   • BFreeze it and serve it later
   • CTaste it to check
   • DServe it quickly
   显示答案

   答案: A. Throw it out

   "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

10. 第10题，共20题

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    显示答案

    答案: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

11. 第11题，共20题

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
    显示答案

    答案: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

12. 第12题，共20题

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
    显示答案

    答案: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

13. 第13题，共20题

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
    显示答案

    答案: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

14. 第14题，共20题

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    显示答案

    答案: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

15. 第15题，共20题

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    显示答案

    答案: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

16. 第16题，共20题

    In this diagram, which marker shows where the tip of the probe should be?

    • AMarker 2
    • BMarker 3
    • CMarker 1
    • DMarker 4
    显示答案

    答案: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

17. 第17题，共20题

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    显示答案

    答案: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

18. 第18题，共20题

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
    显示答案

    答案: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

19. 第19题，共20题

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    显示答案

    答案: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

20. 第20题，共20题

    What is one of the best ways to keep pests out?

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
    显示答案

    答案: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

键盘：按1–4作答，按 Enter 进入下一题。

真实考试：At least 70%