CALIFORNIA FOOD HANDLER EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+ 2025 – 2026
Proper Handwashing is a 6 Step Process that includes scrubbing hands for
how long? - ANSWERS-10-15 seconds
. In order to be properly cooked for safe eating, ground meats and flaked
meats must be heated to ___°F for ___ seconds/minutes. - ANSWERS-155°F
for 15 seconds
Which of these is NOT a physical contaminant? - ANSWERS-Pesticide
Which of these is NOT a biological contaminant? - ANSWERS-Chemical
Compounds
8. Unsafe thawing can let __________ grow in the outer layers of the food,
while the inside stays frozen. - ANSWERS-Bacteria
, Foods obtained from unsafe sources are ________ appropriate to serve to
customers. - ANSWERS-Never
10. To minimize contamination from accidental drips or other contact, store
meat with a higher cooking temperature (like chicken) ________ meats with a
lower cooking temperature (like fish). - ANSWERS-Below
11. Packaged and canned foods that are opened, rusty, or severely damaged
are not in good condition and must be_______________________. -
ANSWERS-Returned or thrown away
12. Food handlers must not work with food when they are sick with the
following symptoms: diarrhea, vomiting, jaundice, and fever with sore throat.
- ANSWERS-TRUE
13. Contaminated food often looks, tastes, smells, the same as
______________ . - ANSWERS-Same as any other food
15. What must you do with Time and Temperature Controlled for Safety (TCS)
Foods that are left out at room temperature for more than four hours? -
ANSWERS-Discard them
16. Prevent cross-contamination by using one ________________ for fresh
produce and a separate one for raw meat, poultry and seafood - ANSWERS-
Cutting board
17. Highly susceptible populations include: - ANSWERS-Younger than 5, older
than 65, and immune compromised
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+ 2025 – 2026
Proper Handwashing is a 6 Step Process that includes scrubbing hands for
how long? - ANSWERS-10-15 seconds
. In order to be properly cooked for safe eating, ground meats and flaked
meats must be heated to ___°F for ___ seconds/minutes. - ANSWERS-155°F
for 15 seconds
Which of these is NOT a physical contaminant? - ANSWERS-Pesticide
Which of these is NOT a biological contaminant? - ANSWERS-Chemical
Compounds
8. Unsafe thawing can let __________ grow in the outer layers of the food,
while the inside stays frozen. - ANSWERS-Bacteria
, Foods obtained from unsafe sources are ________ appropriate to serve to
customers. - ANSWERS-Never
10. To minimize contamination from accidental drips or other contact, store
meat with a higher cooking temperature (like chicken) ________ meats with a
lower cooking temperature (like fish). - ANSWERS-Below
11. Packaged and canned foods that are opened, rusty, or severely damaged
are not in good condition and must be_______________________. -
ANSWERS-Returned or thrown away
12. Food handlers must not work with food when they are sick with the
following symptoms: diarrhea, vomiting, jaundice, and fever with sore throat.
- ANSWERS-TRUE
13. Contaminated food often looks, tastes, smells, the same as
______________ . - ANSWERS-Same as any other food
15. What must you do with Time and Temperature Controlled for Safety (TCS)
Foods that are left out at room temperature for more than four hours? -
ANSWERS-Discard them
16. Prevent cross-contamination by using one ________________ for fresh
produce and a separate one for raw meat, poultry and seafood - ANSWERS-
Cutting board
17. Highly susceptible populations include: - ANSWERS-Younger than 5, older
than 65, and immune compromised
