CALIFORNIA EFOODHANDLERS TEST QUESTIONS AND ANSWERS 2025
How long can foods safely remain in the Danger Zone during preparation? - (ANSWER)4 hours
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding.
Which is the correct way to reheat potentially hazardous food? - (ANSWER)Reheat to 165F or hotter
within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use -
(ANSWER)False
Who is the 'Person in Charge' or PIC - (ANSWER)The manager or supervisor on-duty who is responsible
for making sure food rules are allowed
What should a food worker do if they are sick? - (ANSWER)Tell your manager and stay home from work
What describes the proper order of steps? - (ANSWER)Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - (ANSWER)Raw meats and eggs must be
stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - (ANSWER)All of these
What is the best way to check the temperature of the food - (ANSWER)Use a probe thermometer
What are the possible causes of Cross contamination - (ANSWER)All of these
What is a good practice while working in a food service? - (ANSWER)Keeping fingernails short and clean
underneath
, CALIFORNIA EFOODHANDLERS TEST QUESTIONS AND ANSWERS 2025
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce. What
does the food worker need to do to prevent cross-contamination? - (ANSWER)Wash, rinse, and sanitize
the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F
in ___ and from 70F to 41F in ___ - (ANSWER)2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs? - (ANSWER)Wash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - (ANSWER)Cleaning uses soap to remove
debris while sanitizing uses chemicals or heat to kill germs and bacteria
How many people annually die from food borne illness? - (ANSWER)3,000
How should sanitizer chemicals be used? - (ANSWER)According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - (ANSWER)Leaving out at room temperature
Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown
in the chili. What should a foodworker do with the chili? - (ANSWER)Throw the chili away-it may not be
safe to eat.
What is the cause of foodborne illness? - (ANSWER)All of these
What is foodborne illness? - (ANSWER)It is when a person gets sick from a germ or toxin on food.
What does a clean kitchen show an inspector about a restaurant? - (ANSWER)A clean kitchen is a good
indicator that food safety rules are being followed.
How long can foods safely remain in the Danger Zone during preparation? - (ANSWER)4 hours
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding.
Which is the correct way to reheat potentially hazardous food? - (ANSWER)Reheat to 165F or hotter
within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use -
(ANSWER)False
Who is the 'Person in Charge' or PIC - (ANSWER)The manager or supervisor on-duty who is responsible
for making sure food rules are allowed
What should a food worker do if they are sick? - (ANSWER)Tell your manager and stay home from work
What describes the proper order of steps? - (ANSWER)Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - (ANSWER)Raw meats and eggs must be
stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - (ANSWER)All of these
What is the best way to check the temperature of the food - (ANSWER)Use a probe thermometer
What are the possible causes of Cross contamination - (ANSWER)All of these
What is a good practice while working in a food service? - (ANSWER)Keeping fingernails short and clean
underneath
, CALIFORNIA EFOODHANDLERS TEST QUESTIONS AND ANSWERS 2025
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce. What
does the food worker need to do to prevent cross-contamination? - (ANSWER)Wash, rinse, and sanitize
the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F
in ___ and from 70F to 41F in ___ - (ANSWER)2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs? - (ANSWER)Wash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - (ANSWER)Cleaning uses soap to remove
debris while sanitizing uses chemicals or heat to kill germs and bacteria
How many people annually die from food borne illness? - (ANSWER)3,000
How should sanitizer chemicals be used? - (ANSWER)According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - (ANSWER)Leaving out at room temperature
Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown
in the chili. What should a foodworker do with the chili? - (ANSWER)Throw the chili away-it may not be
safe to eat.
What is the cause of foodborne illness? - (ANSWER)All of these
What is foodborne illness? - (ANSWER)It is when a person gets sick from a germ or toxin on food.
What does a clean kitchen show an inspector about a restaurant? - (ANSWER)A clean kitchen is a good
indicator that food safety rules are being followed.
