COUNTY OF RIVERSIDE FOOD
HANDLERS COMPLETE EXAM PREP
STUDY GUIDE WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, Approved source Where food that is sold or given away to the public is made. Approved sources are
regulated by the government and inspected for food safety.
Bacteria Germs that Are found on and on food that can make you sick.
Contamination When something dangerous gets into food.
Cross- contamination When germs are transferred from a food or surface to another food.
Foodborne illness When someone eats sick from something that they ate or drank.
Pathogens Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million Term that is used when measuring the level of sanitizer. The number of parts of sanitizer
that will be added to a million parts of water.
Potentially hazardous foods (PHF) Food that can grow bacteria and must be kept under temperature control
(perishables)
Ready to eat Food that will not be cooked. It is to be served to the customer the way it is.
Sanitized When germs have been killed. Anything that comes in contact with food must be cleaned
and sanitized before being used.
Temperature danger zone Temp rang between 41 degrees F and 135 degrees F. This is where bacteria will grow the
quickest. P.H.F should not be held at temps in danger zone.
Toxin Poison produced by pathogens.
HANDLERS COMPLETE EXAM PREP
STUDY GUIDE WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, Approved source Where food that is sold or given away to the public is made. Approved sources are
regulated by the government and inspected for food safety.
Bacteria Germs that Are found on and on food that can make you sick.
Contamination When something dangerous gets into food.
Cross- contamination When germs are transferred from a food or surface to another food.
Foodborne illness When someone eats sick from something that they ate or drank.
Pathogens Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million Term that is used when measuring the level of sanitizer. The number of parts of sanitizer
that will be added to a million parts of water.
Potentially hazardous foods (PHF) Food that can grow bacteria and must be kept under temperature control
(perishables)
Ready to eat Food that will not be cooked. It is to be served to the customer the way it is.
Sanitized When germs have been killed. Anything that comes in contact with food must be cleaned
and sanitized before being used.
Temperature danger zone Temp rang between 41 degrees F and 135 degrees F. This is where bacteria will grow the
quickest. P.H.F should not be held at temps in danger zone.
Toxin Poison produced by pathogens.
