- | P a g e
CALIFORNIA FOOD HAN DLER EXAM NEWEST 2024
ACTUAL EXAM COMPLETE 400 Q UESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADE D A+
what does it mean to have a person in charge (pic) in your facility? - ANSWER- it means there is always someone available to help who is well-versed in food safety.
when someone gets sick from eating food contaminated with germs or toxins it is called - ANSWER- foodborne illness
what 2 things do food inspectors look for at food service establishments? - ANSWER- 1. cleanliness
- person in charge (pic)
name the 5 causes of foodbores illness - ANSWER- 1.inadequate hand washing
- employees working while they are ill
- cross contamination
- inadequate cooking temperatures
- inadequate temperature control 1 / 4
- | P a g e
what five things can food workers do to help prevent foodbornes illness? - ANSWER- 1. wash your hands
- never work when ill
- prevent contamination
- cook food to required temperatures
- maintain safe temperatures
what is biological contamination? - ANSWER- biological contamination occurs when germs or toxins are introduced into foods, making it potentially hazardous to the public.
what symptoms require food workers to stay home? - ANSWER- diarrhea, vomiting, jaundice, fever, and sore throat with fever
how long must you wash your hands? - ANSWER- 20 seconds with warm running water.
name 5 steps to proper handwashing. - ANSWER- 1. use running war water and soap
- scrub hands-including between fingers-ad rinse thoroughly
(20 seconds) 2 / 4
- | P a g e
- scrub exposed forearms.
- thoroughly rinse
- dry hands with sing-use towel, or air dryer
when must you wash your hands? - ANSWER- 1. BEFORE you touch anything used to prepare food.
- BEFORE you touch food that will not be cooked.
- BEFORE you put on latex-free gloves.
- AFTER using the toilet.
- AFTER you work with raw meat.
- AFTER you handled trash and take out garbage.
- AFTER you handle dirty dishes.
- After cleaning or using chemicals.
what is double handwash and when must you do it? - ANSWER- lather your hands with soap and warm water for approximately 20 seconds, rinse, ad repeat a second time. dry your hands with a paper towel or air dryer.
- AFTER you use the restroom and again when you return to
- AFTER you eat or drink an open beverage. 3 / 4
the kitchen.
- | P a g e
- AFTER you blow your nose, cough or sneeze, or if your hand
- AFTER smoking or using tobacco products.
touches nose or mouth.
is hand-sanitizer a substitute for handwashing? - ANSWER- no.hand- sanitizer kills bacteria, but not viruses. proper handwashing addresses both.
Name the 5 types of barriers that you can use to handle ready-to- eat foods. - ANSWER- gloves, tongs, spatulas, dispensing equipment, and deli tissue
what 3 activities are not allowed in the food prep area? - ANSWER- eating, drinking, or smoking
why is temperature control important in food safety? - ANSWER- food kept or held at the wrong temperatures or under-cooked can allow bacteria to grow.
what is the 'Danger Zone'? - ANSWER- it is the temperature at which bacteria can grow on potentially hazardous food, between 41 and 135 degrees F.
- / 4