CALIFORNIA EFOODHANDLERS EXAM 2023 -2024
ACTUAL EXAM 150 QUESTIONS AND CORRECT
DETAILED ANSWERS WITH RATIONALES (VERIFIED
ANSWERS) |ALREADY GRADED A+
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
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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.
If you have the following symptoms: vomiting, diarrhea, fever with sore
throat or jaundice, when is it okay to come to work? - ANSWER- It is never okay to work when you have these symptoms
What is the minimum temperature that we should hold hot foods at? -
ANSWER- 135
What is the maximum temperature we should hold cold foods at? -
ANSWER- 41
What should food workers do it they discover food is being held at wrong temperatures? - ANSWER- Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it's safe to serve
Which is not a proper dishwashing step: - ANSWER- Dry dishes with a
clean towel
How do you avoid cross contamination? - ANSWER- All of these 2 / 3
What are the proper hot and cold holding temperatures? - ANSWER- Hot foods at 135 or hotter, cold foods at 41 or colder
Where must you store chemicals such as cleaners and sanitizers? - ANSWER- Away from any food or clean equipment and utensils
When do food workers need to wash their hands? - ANSWER- All of these
When washing dishes in a three-compartment sink, what should the first compartment contain? - ANSWER- Clean, hot water and soap (detergent)
What are the symptoms that require a food worker to remain home from work? - ANSWER- All of these
What is the correct handwashing procedure? - ANSWER- Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry
When you have a fever and runny nose? - ANSWER- Call your PIC (manager) and discuss your symptoms
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