CALIFORNIA FOOD HANDLER EXAM
1. What is the most important thing to do that people can prevent
foodborne illness?: washing their hands
2. What is the leading cause of foodborne illness?: improperly cooked
food and temperature abused food
3. Always store ready to eat foods (rte) away or above from?: raw food
4. Shell eggs are what type of food?: raw food
5. What are the four steps to clean and sanitizing?: 1.wash, 2. Rinse, 3.
Sanitize, 4. Dry
6. When handling rte, you use?: utensils or gloves to handle rte
7. 7 things that hands must be always washed?: 1. Before work, 2.
Returning from outside, 3. Before handling rte, 4. Before donning
glove/after every glove changed, 5. After
restroom/break/eating/etc, 6. Every 4 hours, and 7. When they
become contaminated.
8. What are the best devices for taking internal temperature of foods?:
digital thermocouples or probe thermometer
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, .
9. Never rely on what device to determine the status/temperature of
food?: surface probes or air temperature thermometer, bi-metallic
stem thermometer (non digital)
10. Bi metallic stem thermometer (non-digital) are not recommended as
they require?: regular calibration throughout the day
11. Bacteria has what 3 important phases of growth: 1. Lag phase, 2. Log
phase, 3. Death phase
12. Lag phase: the time it takes for bacteria begin to replicate
13. Log phase: the replication and growth of bacteria (logarithmic
growth)
14. Death phase: reduction in population numbers due to limited or
declining resources
15. The 4 hour rule is when?: the bacteria can't be allowed to enter the
lag phase and as such food should not be considered safe if we can't
determine its disposition within a 4 hour time frame
16. What phase makes bacteria that was associated with foodborne
illness have been shown within 4 hours in length?: lag phase
17. What are the 3 types of food hazards?: biological, physical, and
chemical
18. What are biological hazards: parasite, viruses, and bacteria
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1. What is the most important thing to do that people can prevent
foodborne illness?: washing their hands
2. What is the leading cause of foodborne illness?: improperly cooked
food and temperature abused food
3. Always store ready to eat foods (rte) away or above from?: raw food
4. Shell eggs are what type of food?: raw food
5. What are the four steps to clean and sanitizing?: 1.wash, 2. Rinse, 3.
Sanitize, 4. Dry
6. When handling rte, you use?: utensils or gloves to handle rte
7. 7 things that hands must be always washed?: 1. Before work, 2.
Returning from outside, 3. Before handling rte, 4. Before donning
glove/after every glove changed, 5. After
restroom/break/eating/etc, 6. Every 4 hours, and 7. When they
become contaminated.
8. What are the best devices for taking internal temperature of foods?:
digital thermocouples or probe thermometer
1/8
, .
9. Never rely on what device to determine the status/temperature of
food?: surface probes or air temperature thermometer, bi-metallic
stem thermometer (non digital)
10. Bi metallic stem thermometer (non-digital) are not recommended as
they require?: regular calibration throughout the day
11. Bacteria has what 3 important phases of growth: 1. Lag phase, 2. Log
phase, 3. Death phase
12. Lag phase: the time it takes for bacteria begin to replicate
13. Log phase: the replication and growth of bacteria (logarithmic
growth)
14. Death phase: reduction in population numbers due to limited or
declining resources
15. The 4 hour rule is when?: the bacteria can't be allowed to enter the
lag phase and as such food should not be considered safe if we can't
determine its disposition within a 4 hour time frame
16. What phase makes bacteria that was associated with foodborne
illness have been shown within 4 hours in length?: lag phase
17. What are the 3 types of food hazards?: biological, physical, and
chemical
18. What are biological hazards: parasite, viruses, and bacteria
2/8
