CALIFORNIA EFOODHANDLERS TEST 2 EXAM
SCRIPT 2026 COMPLETE ANSWERS VERIFIED
◉ What is the cause of foodborne illness? Answer: All of these
◉ What is foodborne illness? Answer: It is when a person gets sick
from a germ or toxin on food.
◉ What does a clean kitchen show an inspector about a restaurant?
Answer: A clean kitchen is a good indicator that food safety rules are
being followed.
◉ If you have the following symptoms: vomiting, diarrhea, fever
with sore throat or jaundice, when is it okay to come to work?
Answer: It is never okay to work when you have these symptoms
◉ What is the minimum temperature that we should hold hot foods
at? Answer: 135
◉ What is the maximum temperature we should hold cold foods at?
Answer: 41
, ◉ What should food workers do it they discover food is being held at
wrong temperatures? Answer: Immediately notify the Person In
Charge (manager) to determine how long food has been at the
wrong temperature and if it's safe to serve
◉ Which is not a proper dishwashing step: Answer: Dry dishes with
a clean towel
◉ How do you avoid cross contamination? Answer: All of these
◉ What are the proper hot and cold holding temperatures? Answer:
Hot foods at 135 or hotter, cold foods at 41 or colder
◉ Where must you store chemicals such as cleaners and sanitizers?
Answer: Away from any food or clean equipment and utensils
◉ When do food workers need to wash their hands? Answer: All of
these
◉ When washing dishes in a three-compartment sink, what should
the first compartment contain? Answer: Clean, hot water and soap
(detergent)
SCRIPT 2026 COMPLETE ANSWERS VERIFIED
◉ What is the cause of foodborne illness? Answer: All of these
◉ What is foodborne illness? Answer: It is when a person gets sick
from a germ or toxin on food.
◉ What does a clean kitchen show an inspector about a restaurant?
Answer: A clean kitchen is a good indicator that food safety rules are
being followed.
◉ If you have the following symptoms: vomiting, diarrhea, fever
with sore throat or jaundice, when is it okay to come to work?
Answer: It is never okay to work when you have these symptoms
◉ What is the minimum temperature that we should hold hot foods
at? Answer: 135
◉ What is the maximum temperature we should hold cold foods at?
Answer: 41
, ◉ What should food workers do it they discover food is being held at
wrong temperatures? Answer: Immediately notify the Person In
Charge (manager) to determine how long food has been at the
wrong temperature and if it's safe to serve
◉ Which is not a proper dishwashing step: Answer: Dry dishes with
a clean towel
◉ How do you avoid cross contamination? Answer: All of these
◉ What are the proper hot and cold holding temperatures? Answer:
Hot foods at 135 or hotter, cold foods at 41 or colder
◉ Where must you store chemicals such as cleaners and sanitizers?
Answer: Away from any food or clean equipment and utensils
◉ When do food workers need to wash their hands? Answer: All of
these
◉ When washing dishes in a three-compartment sink, what should
the first compartment contain? Answer: Clean, hot water and soap
(detergent)
