CALIFORNIA FOOD HANDLER EXAM NEWEST 2015 ACTUAL EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS
what is the most important thing to do that people can prevent foodborne illness? - (answer) washing
their hands
what is the leading cause of foodborne illness? - (answer) improperly cooked food and temperature
abused food
always store ready to eat foods (RTE) away or above from? - (answer) raw food
shell eggs are what type of food? - (answer) raw food
what are the four steps to clean and sanitizing? - (answer) 1.wash, 2. rinse, 3. sanitize, 4. dry
when handling RTE, you use? - (answer) utensils or gloves to handle RTE
7 things that hands must be always washed? - (answer) 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.
what are the best devices for taking internal temperature of foods? - (answer) digital thermocouples or
probe thermometer
never rely on what device to determine the status/temperature of food? - (answer) surface probes or
air temperature thermometer, bi-metallic stem thermometer (non digital)
bi metallic stem thermometer (non-digital) are not recommended as they require? - (answer) regular
calibration throughout the day
bacteria has what 3 important phases of growth - (answer) 1. lag phase, 2. log phase, 3. death phase
lag phase - (answer) the time it takes for bacteria begin to replicate
, CALIFORNIA FOOD HANDLER EXAM NEWEST 2015 ACTUAL EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS
log phase - (answer) the replication and growth of bacteria (logarithmic growth)
death phase - (answer) reduction in population numbers due to limited or declining resources
the 4 hour rule is when? - (answer) 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
what phase makes bacteria that was associated with foodborne illness have been shown within 4 hours
in length? - (answer) lag phase
what are the 3 types of food hazards? - (answer) biological, physical, and chemical
what are biological hazards - (answer) parasite, viruses, and bacteria
what are chemical hazards - (answer) allergens, cleaning compounds, and machinery luricants
what are physical hazards - (answer) foreign materials, metal, dust, and unwanted food ingredients
temperature abused food can cause bacterial pathogens to cause? - (answer) illness through
intoxication, infections, and toxin-mediated infection
intoxication and toxin-mediated infections cause illness by the? - (answer) waste products that the
bacteria release as part of their growth cycles
infection cause illness by? - (answer) actively invading bodily tissues and functions
toxin mediate infection first invade? - (answer) the body, then release toxins
CORRECT DETAILED ANSWERS
what is the most important thing to do that people can prevent foodborne illness? - (answer) washing
their hands
what is the leading cause of foodborne illness? - (answer) improperly cooked food and temperature
abused food
always store ready to eat foods (RTE) away or above from? - (answer) raw food
shell eggs are what type of food? - (answer) raw food
what are the four steps to clean and sanitizing? - (answer) 1.wash, 2. rinse, 3. sanitize, 4. dry
when handling RTE, you use? - (answer) utensils or gloves to handle RTE
7 things that hands must be always washed? - (answer) 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.
what are the best devices for taking internal temperature of foods? - (answer) digital thermocouples or
probe thermometer
never rely on what device to determine the status/temperature of food? - (answer) surface probes or
air temperature thermometer, bi-metallic stem thermometer (non digital)
bi metallic stem thermometer (non-digital) are not recommended as they require? - (answer) regular
calibration throughout the day
bacteria has what 3 important phases of growth - (answer) 1. lag phase, 2. log phase, 3. death phase
lag phase - (answer) the time it takes for bacteria begin to replicate
, CALIFORNIA FOOD HANDLER EXAM NEWEST 2015 ACTUAL EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS
log phase - (answer) the replication and growth of bacteria (logarithmic growth)
death phase - (answer) reduction in population numbers due to limited or declining resources
the 4 hour rule is when? - (answer) 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
what phase makes bacteria that was associated with foodborne illness have been shown within 4 hours
in length? - (answer) lag phase
what are the 3 types of food hazards? - (answer) biological, physical, and chemical
what are biological hazards - (answer) parasite, viruses, and bacteria
what are chemical hazards - (answer) allergens, cleaning compounds, and machinery luricants
what are physical hazards - (answer) foreign materials, metal, dust, and unwanted food ingredients
temperature abused food can cause bacterial pathogens to cause? - (answer) illness through
intoxication, infections, and toxin-mediated infection
intoxication and toxin-mediated infections cause illness by the? - (answer) waste products that the
bacteria release as part of their growth cycles
infection cause illness by? - (answer) actively invading bodily tissues and functions
toxin mediate infection first invade? - (answer) the body, then release toxins
