CALIFORNIA EFOODHANDLERS TEST SCRIPT
2026 COMPLETE ANSWERS VERIFIED
◉ What is the major difference between cleaning and sanitizing?
Answer: Cleaning uses soap to remove debris while sanitizing uses
chemicals or heat to kill germs and bacteria
◉ How many people annually die from food borne illness? Answer:
3,000
◉ How should sanitizer chemicals be used? Answer: According to
the sanitizer label instructions
◉ What is NOT a proper way to thaw foods? Answer: Leaving out at
room temperature
◉ Cooked chili was left the Danger Zone overnight. Bacteria that can
make people sick might have grown in the chili. What should a
foodworker do with the chili? Answer: Throw the chili away-it may
not be safe to eat.
◉ 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
2026 COMPLETE ANSWERS VERIFIED
◉ What is the major difference between cleaning and sanitizing?
Answer: Cleaning uses soap to remove debris while sanitizing uses
chemicals or heat to kill germs and bacteria
◉ How many people annually die from food borne illness? Answer:
3,000
◉ How should sanitizer chemicals be used? Answer: According to
the sanitizer label instructions
◉ What is NOT a proper way to thaw foods? Answer: Leaving out at
room temperature
◉ Cooked chili was left the Danger Zone overnight. Bacteria that can
make people sick might have grown in the chili. What should a
foodworker do with the chili? Answer: Throw the chili away-it may
not be safe to eat.
◉ 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
