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CALIFORNIA FOOD HANDLER EXAM WITH CORRECT
ACTUAL QUESTIONS AND CORRECTLY WELL DEFINED
ANSWERS LATEST ALREADY GRADED A+ 2025 – 2026
Ready-to-eat foods are foods served without additional washing or cooking to
remove germs. Which of these is NOT an example of ready-to-eat food? -
...(ANSWERS)....Soup
Which of these is NOT an important hygiene practice that all employees must
follow? - ...(ANSWERS)....Clothes must be dry cleaned and pressed
4. 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. - ...(ANSWERS)....145°F for 15 seconds
6. The three safe thawing methods are: - ...(ANSWERS)....1) In cold water 2) In the
refrigerator 3) As part of the cooking process
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
, 2
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
CALIFORNIA FOOD HANDLER EXAM WITH CORRECT
ACTUAL QUESTIONS AND CORRECTLY WELL DEFINED
ANSWERS LATEST ALREADY GRADED A+ 2025 – 2026
Ready-to-eat foods are foods served without additional washing or cooking to
remove germs. Which of these is NOT an example of ready-to-eat food? -
...(ANSWERS)....Soup
Which of these is NOT an important hygiene practice that all employees must
follow? - ...(ANSWERS)....Clothes must be dry cleaned and pressed
4. 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. - ...(ANSWERS)....145°F for 15 seconds
6. The three safe thawing methods are: - ...(ANSWERS)....1) In cold water 2) In the
refrigerator 3) As part of the cooking process
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
, 2
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
