CA Food Handler Exam Questions and
Answers
Foodborne Illness - ANS-Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - ANS-An incident in which two or more people experience
the same illness after eating the same food.
Warranty of Sale - ANS-Rules stating how food must be handled in an establishment.
Reasonable Care Defense - ANS-Defense against a food-related lawsuit stating that an
establishment did everything that could be reasonably expected to ensure that food
served as safe.
Immune System - ANS-The body's defense against illness.
Contamination - ANS-Presence of harmful substances in food.
Biological Hazards - ANS-Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
Chemical Hazards - ANS-Examples include cleaners, sanitizers, polishes, machine
lubricants, and toxic metals.
Physical Hazards - ANS-Foreign objects that accidentally get into food. Examples are
hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such
as bones.
Biological, Chemical and Physical Hazards - ANS-The three major categories or types
of hazards to food safety.
Time-Temperature Abuse - ANS-Food has been time-temperature abused any time it
has been allowed to remain too long at a temperature favorable to the growth of
foodborne microorganisms.
Cross-Contamination - ANS-Occurs when microorganisms are transferred from one
food or surface to another.
Personal Hygiene - ANS-Habits that include keeping the hands, hair, and body clean
and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting
illness/injury.
, True or False. A Foodborne-illness outbreak has occured when two or more people get
the same illness after eating the same food. - ANS-True.
True or False. People on chemo have a higher risk of contracting a foodborne illness. -
ANS-True.
Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - ANS-False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - ANS-True.
True or False. A foodborne-illness can occur if food is not cooled properly. - ANS-True.
What are the potential costs associated with foodborne illness outbreaks? - ANS-Loss
of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of
reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness? - ANS-Purchasing
from unsafe sources, Failing to cook food adequately, Holding food at incorrect
temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - ANS-Controlling time & temp, Practicing good
hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - ANS-Their immune
systems are weekened with age.
What are the three categories of food safety hazards? - ANS-Biological, Chemical and
Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people
must experience the same illness after eating the same food? - ANS-Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are:
- ANS-1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3)
using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing
food from unsafe sources.
Microorganisims - ANS-small, living organisms that can be seen only through a
microscope.
Pathogens - ANS-microorganisms that cause illness
Answers
Foodborne Illness - ANS-Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - ANS-An incident in which two or more people experience
the same illness after eating the same food.
Warranty of Sale - ANS-Rules stating how food must be handled in an establishment.
Reasonable Care Defense - ANS-Defense against a food-related lawsuit stating that an
establishment did everything that could be reasonably expected to ensure that food
served as safe.
Immune System - ANS-The body's defense against illness.
Contamination - ANS-Presence of harmful substances in food.
Biological Hazards - ANS-Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
Chemical Hazards - ANS-Examples include cleaners, sanitizers, polishes, machine
lubricants, and toxic metals.
Physical Hazards - ANS-Foreign objects that accidentally get into food. Examples are
hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such
as bones.
Biological, Chemical and Physical Hazards - ANS-The three major categories or types
of hazards to food safety.
Time-Temperature Abuse - ANS-Food has been time-temperature abused any time it
has been allowed to remain too long at a temperature favorable to the growth of
foodborne microorganisms.
Cross-Contamination - ANS-Occurs when microorganisms are transferred from one
food or surface to another.
Personal Hygiene - ANS-Habits that include keeping the hands, hair, and body clean
and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting
illness/injury.
, True or False. A Foodborne-illness outbreak has occured when two or more people get
the same illness after eating the same food. - ANS-True.
True or False. People on chemo have a higher risk of contracting a foodborne illness. -
ANS-True.
Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - ANS-False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - ANS-True.
True or False. A foodborne-illness can occur if food is not cooled properly. - ANS-True.
What are the potential costs associated with foodborne illness outbreaks? - ANS-Loss
of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of
reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness? - ANS-Purchasing
from unsafe sources, Failing to cook food adequately, Holding food at incorrect
temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - ANS-Controlling time & temp, Practicing good
hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - ANS-Their immune
systems are weekened with age.
What are the three categories of food safety hazards? - ANS-Biological, Chemical and
Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people
must experience the same illness after eating the same food? - ANS-Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are:
- ANS-1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3)
using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing
food from unsafe sources.
Microorganisims - ANS-small, living organisms that can be seen only through a
microscope.
Pathogens - ANS-microorganisms that cause illness
