CALIFORNIA EFOODHANDLERS TEST 2
PRACTICE SET 2026 FULL SOLUTION
◉ is hand-sanitizer a substitute for handwashing? Answer: no. hand-
sanitizer kills bacteria, but not viruses. proper handwashing
addresses both.
◉ Name the 5 types of barriers that you can use to handle ready-to-
eat foods. Answer: gloves, tongs, spatulas, dispensing equipment,
and deli tissue
◉ what 3 activities are not allowed in the food prep area? Answer:
eating, drinking, or smoking
◉ why is temperature control important in food safety? Answer:
food kept or held at the wrong temperatures or under-cooked can
allow bacteria to grow.
◉ what is the 'Danger Zone'? Answer: it is the temperature at which
bacteria can grow on potentially hazardous food, between 41 and
135 degrees F.
◉ what is the best way to measure if food is cooked to the proper
temperature? Answer: using a metal-stem probe thermometer
, ◉ what must be done with potential hazardous food left in the
Danger Zone for more than 2 hours? Answer: it must be discarded.
◉ Name the 3 safe ways to thaw frozen food? Answer: 1. thaw in
cold water
2. use a refrigerator
3. use a microwave
◉ what is the maximum safe temperature for a refrigerator?
Answer: 40 degrees
◉ what is cross contamination? Answer: When germs from one food
item are passed to another food item, usually raw food to ready-to-
eat food.
◉ list ways to prevent cross contamination Answer: A. wash your
hands after handling raw meat or food not cooked before serving
B. store raw eat, fish, and poultry on the lowest racks of the
refrigerator.
C. keep raw or unwashed food away from ready-to-eat food.
D. prevent spillage from raw meats onto foods that are not cooked.
E. Do not share cutting boards between meat products and
uncooked food.
PRACTICE SET 2026 FULL SOLUTION
◉ is hand-sanitizer a substitute for handwashing? Answer: no. hand-
sanitizer kills bacteria, but not viruses. proper handwashing
addresses both.
◉ Name the 5 types of barriers that you can use to handle ready-to-
eat foods. Answer: gloves, tongs, spatulas, dispensing equipment,
and deli tissue
◉ what 3 activities are not allowed in the food prep area? Answer:
eating, drinking, or smoking
◉ why is temperature control important in food safety? Answer:
food kept or held at the wrong temperatures or under-cooked can
allow bacteria to grow.
◉ what is the 'Danger Zone'? Answer: it is the temperature at which
bacteria can grow on potentially hazardous food, between 41 and
135 degrees F.
◉ what is the best way to measure if food is cooked to the proper
temperature? Answer: using a metal-stem probe thermometer
, ◉ what must be done with potential hazardous food left in the
Danger Zone for more than 2 hours? Answer: it must be discarded.
◉ Name the 3 safe ways to thaw frozen food? Answer: 1. thaw in
cold water
2. use a refrigerator
3. use a microwave
◉ what is the maximum safe temperature for a refrigerator?
Answer: 40 degrees
◉ what is cross contamination? Answer: When germs from one food
item are passed to another food item, usually raw food to ready-to-
eat food.
◉ list ways to prevent cross contamination Answer: A. wash your
hands after handling raw meat or food not cooked before serving
B. store raw eat, fish, and poultry on the lowest racks of the
refrigerator.
C. keep raw or unwashed food away from ready-to-eat food.
D. prevent spillage from raw meats onto foods that are not cooked.
E. Do not share cutting boards between meat products and
uncooked food.
