CALIFORNIA EFOODHANDLERS TEST PREP PRACTICE SET 2026 FULL SOLUTION

CALIFORNIA EFOODHANDLERS TEST PREP
PRACTICE SET 2026 FULL SOLUTION

◉ 6 steps of handwashing. Answer: 1- get hands wet
2- apply soap and scrub
3- scrub hands together for minimum 20 sec
4-scrub backs of hands and between fingers
5- rinse for about 5 sec
6- dry with air dryer, paper, or continuous cloth towel


◉ how do you prevent barehand contact. Answer: -scoops
-deli papers
-tongs
-single use gloves
-utensils


◉ Which food type must be kept out of the danger zone. Answer:
meat, fish, poultry
cooked vegetables
rice, potatoes, pasta

, ◉ Match the meat type to the correct cooking temperature. Answer:
165F for <1 second= poultry and ground poultry {chicken}


155F for 17 seconds= ground or flaked meats (hamburger, ground
pork)


145F for 4 minutes= pork roasts and beef


145F for 15 seconds= fish or foods containing fish, and seafood


◉ minimum temp for hot holding. Answer: 135F


◉ maximum temp for cold holding. Answer: 41F


◉ Improper thawing can result in foodborne illness. How does this
occur?. Answer: bacteria can grow as food moves through the
danger zone


always make sure to move the food through the danger zone as
quickly as possible


◉ what are 3 acceptable methods for thawing Food?. Answer: 1- In
the refrigerator until thawed