CALIFORNIA EFOODHANDLERS TEST REVIEW
FILE 2026 TESTED QUESTIONS
◉ Which of these is NOT one of the 8 most common Food Allergens?
Answer: Mustard
◉ Prevent cross-contamination by using one ________________ for fresh
produce and a separate one for raw meat, poultry and seafood.
Answer: cutting board
◉ Which of these will NOT prevent barehand contact with ready-to-
eat foods? Answer: Freshly washed hands
◉ If you have a mechanical dishwasher, you need to know that the
dishes are reaching correct temperatures for sanitization, so
temperature gauges and sanitizer levels must be ____________. Answer:
Monitored
◉ Highly susceptible populations include: Answer: Younger than 5,
older than 65, and immune compromised
◉ ______________________is the spread of contaminants from one food or
surface to another. Answer: Cross contamination
, ◉ Washing uses soap and water to remove dirt and food from
surfaces, while sanitizing uses _______________________to kill germs.
Answer: Chemicals or heat
◉ Which of these is NOT a chemical contaminant? Answer: Servers
working when sick
◉ In order to be properly cooked for safe eating, raw eggs cooked for
immediate service and fish (fresh or frozen) must be heated to ___°F
for ___ seconds/minutes. Answer: 145°F for 15 seconds
◉ What is the one acceptable piece of jewelry that a food worker can
wear under a glove when preparing food? Answer: Plain band-style
rings
◉ The Danger Zone is a temperature range in which bacteria can
grow rapidly. What is that temperature range? Answer: Between 41°
F and 135 ° F
◉ Which of these is NOT one of the three recommended safe cooling
methods? Answer: add ice, and cold water
◉ The only way to be sure that you've cooked something to the right
temperature is with a ____________. Answer: Probe thermometer
FILE 2026 TESTED QUESTIONS
◉ Which of these is NOT one of the 8 most common Food Allergens?
Answer: Mustard
◉ Prevent cross-contamination by using one ________________ for fresh
produce and a separate one for raw meat, poultry and seafood.
Answer: cutting board
◉ Which of these will NOT prevent barehand contact with ready-to-
eat foods? Answer: Freshly washed hands
◉ If you have a mechanical dishwasher, you need to know that the
dishes are reaching correct temperatures for sanitization, so
temperature gauges and sanitizer levels must be ____________. Answer:
Monitored
◉ Highly susceptible populations include: Answer: Younger than 5,
older than 65, and immune compromised
◉ ______________________is the spread of contaminants from one food or
surface to another. Answer: Cross contamination
, ◉ Washing uses soap and water to remove dirt and food from
surfaces, while sanitizing uses _______________________to kill germs.
Answer: Chemicals or heat
◉ Which of these is NOT a chemical contaminant? Answer: Servers
working when sick
◉ In order to be properly cooked for safe eating, raw eggs cooked for
immediate service and fish (fresh or frozen) must be heated to ___°F
for ___ seconds/minutes. Answer: 145°F for 15 seconds
◉ What is the one acceptable piece of jewelry that a food worker can
wear under a glove when preparing food? Answer: Plain band-style
rings
◉ The Danger Zone is a temperature range in which bacteria can
grow rapidly. What is that temperature range? Answer: Between 41°
F and 135 ° F
◉ Which of these is NOT one of the three recommended safe cooling
methods? Answer: add ice, and cold water
◉ The only way to be sure that you've cooked something to the right
temperature is with a ____________. Answer: Probe thermometer
