CALIFORNIA Food Handlers Study Guide
Questions with 100% Correct Answers |
Latest Version 2024 | Verified
what does it mean to have a person in charge (pic) in your facility? - ✔✔it means there is always
someone available to help who is well-versed in food safety.
when someone gets sick from eating food contaminated with germs or toxins it is called - ✔✔foodborne
illness
what 2 things do food inspectors look for at food service establishments? - ✔✔
1. cleanliness
2. person in charge (pic)
name the 5 causes of foodbores illness - ✔✔
1. inadequate hand washing
2. employees working while they are ill
3. cross contamination
4. inadequate cooking temperatures
5. inadequate temperature control
what five things can food workers do to help prevent foodbornes illness? - ✔✔
1. wash your hands
2. never work when ill
3. prevent contamination
4. cook food to required temperatures
5. maintain safe temperatures
, what is biological contamination? - ✔✔biological contamination occurs when germs or toxins are
introduced into foods, making it potentially hazardous to the public.
what symptoms require food workers to stay home? - ✔✔diarrhea, vomiting, jaundice, fever, and sore
throat with fever
how long must you wash your hands? - ✔✔20 seconds with warm running water.
name 5 steps to proper handwashing. - ✔✔1. use running war water and soap
2. scrub hands-including between fingers-ad rinse thoroughly (20 seconds)
3. scrub exposed forearms.
4. thoroughly rinse
5. dry hands with sing-use towel, or air dryer
when must you wash your hands? - ✔✔1. BEFORE you touch anything used to prepare food.
2. BEFORE you touch food that will not be cooked.
3. BEFORE you put on latex-free gloves.
4. AFTER using the toilet.
5. AFTER you work with raw meat.
6. AFTER you handled trash and take out garbage.
7. AFTER you handle dirty dishes.
8. After cleaning or using chemicals.
what is double handwash and when must you do it? - ✔✔lather your hands with soap and warm water
for approximately 20 seconds, rinse, ad repeat a second time. dry your hands with a paper towel or air
dryer.
1. AFTER you use the restroom and again when you return to the kitchen.
2. AFTER you eat or drink an open beverage.
3. AFTER you blow your nose, cough or sneeze, or if your hand touches nose or mouth.
Questions with 100% Correct Answers |
Latest Version 2024 | Verified
what does it mean to have a person in charge (pic) in your facility? - ✔✔it means there is always
someone available to help who is well-versed in food safety.
when someone gets sick from eating food contaminated with germs or toxins it is called - ✔✔foodborne
illness
what 2 things do food inspectors look for at food service establishments? - ✔✔
1. cleanliness
2. person in charge (pic)
name the 5 causes of foodbores illness - ✔✔
1. inadequate hand washing
2. employees working while they are ill
3. cross contamination
4. inadequate cooking temperatures
5. inadequate temperature control
what five things can food workers do to help prevent foodbornes illness? - ✔✔
1. wash your hands
2. never work when ill
3. prevent contamination
4. cook food to required temperatures
5. maintain safe temperatures
, what is biological contamination? - ✔✔biological contamination occurs when germs or toxins are
introduced into foods, making it potentially hazardous to the public.
what symptoms require food workers to stay home? - ✔✔diarrhea, vomiting, jaundice, fever, and sore
throat with fever
how long must you wash your hands? - ✔✔20 seconds with warm running water.
name 5 steps to proper handwashing. - ✔✔1. use running war water and soap
2. scrub hands-including between fingers-ad rinse thoroughly (20 seconds)
3. scrub exposed forearms.
4. thoroughly rinse
5. dry hands with sing-use towel, or air dryer
when must you wash your hands? - ✔✔1. BEFORE you touch anything used to prepare food.
2. BEFORE you touch food that will not be cooked.
3. BEFORE you put on latex-free gloves.
4. AFTER using the toilet.
5. AFTER you work with raw meat.
6. AFTER you handled trash and take out garbage.
7. AFTER you handle dirty dishes.
8. After cleaning or using chemicals.
what is double handwash and when must you do it? - ✔✔lather your hands with soap and warm water
for approximately 20 seconds, rinse, ad repeat a second time. dry your hands with a paper towel or air
dryer.
1. AFTER you use the restroom and again when you return to the kitchen.
2. AFTER you eat or drink an open beverage.
3. AFTER you blow your nose, cough or sneeze, or if your hand touches nose or mouth.
