CALIFORNIA ANSI FOOD HANDLER
TRAINING QUESTIONS AND ANSWERS
An example of contamination would be when food comes into contact with:
a) all of these are correct
b) unclean utensils, glassware, or dishware - CORRECT ANSWER-A
Which of the following is most likely to contaminate foods?
a) food-grade containers
b) cleaning supplies store in a separate storage room
c) raw meat next to cooked meat
d) all of these are correct - CORRECT ANSWER-C
What does TCS food stand for? - CORRECT ANSWER-Time/Temperature Control for
Safety
What is the problem with a chef cracking raw eggs and then touching cooked
pancakes? - CORRECT ANSWER-The raw egg from his hands can contaminate the
cooked pancakes.
Which of the following foods should require the MOST careful attention?
a) meat and poultry
b) whole apples
c) Dried beans
d) bottles of ketchup - CORRECT ANSWER-A
working on the cook line can be busy. you should be sure to:
a) wipe your hands on a cloth towel after touch raw foods
b) dip your hands into sanitizer bucket whenever you handle raw food products
c)wash your hands and use utensils to keep from touching raw foods.
d) use a hand sanitizer whenever you handle raw food products - CORRECT ANSWER-
C
Where should you wash your hands before preparing food?
a) At a handwashing sink that has warm water, soap and paper towels.
b) At a food preparation sink that has warm water, soap and paper towels.
c) At any sink that has warm running water, soap and paper towels.
d) At the sink nearest your workstation. - CORRECT ANSWER-A
, Drinking is permitted... - CORRECT ANSWER-In the work area, if using a non-
breakable container with a handle, lid and straw (if permitted by your employer/health
department).
Which of the following times should you wash your hands twice?
a) After using the restroom, and again before handling food.
b) After taking out the garbage.
c) After cutting raw meat.
d) Before touching ready-to-eat food. - CORRECT ANSWER-A
What should you do before putting on kitchen gloves?
a) Wipe your hands thoroughly on your apron.
b) Wash your hands.
c) Use a hand sanitizer.
d) Make sure the gloves have been rewashed and sanitized. - CORRECT ANSWER-B
Which of the following is true?
a) It is OK to use a hand sanitizer, instead of washing your hands with soap and water,
if you are putting on gloves.
b) Gloves may be used for several tasks if carefully washed with soap and water.
c) You must always wash your hands before putting on disposable gloves and after
removing them.
d) You must change gloves at least once per hour. - CORRECT ANSWER-C
What is a good practice while working in food service?
a) All of these are correct.
b) Choosing hand sanitizer instead of soap to wash hands.
c) Wearing long fingernails, if professionally manicured.
d) Wearing your fingernails short. - CORRECT ANSWER-D
Which is NOT a characteristic of acceptable fresh beef?
a) Firm to touch
b) Cherry-red color
c) Slick or slimy texture
d) Temperature of 41°F or colder - CORRECT ANSWER-C
The presence of large ice crystals on frozen foods means that it should be...
a) Moved immediately into the freezer to keep from thawing.
b) Rejected.
c) Scraped off prior to storage.
TRAINING QUESTIONS AND ANSWERS
An example of contamination would be when food comes into contact with:
a) all of these are correct
b) unclean utensils, glassware, or dishware - CORRECT ANSWER-A
Which of the following is most likely to contaminate foods?
a) food-grade containers
b) cleaning supplies store in a separate storage room
c) raw meat next to cooked meat
d) all of these are correct - CORRECT ANSWER-C
What does TCS food stand for? - CORRECT ANSWER-Time/Temperature Control for
Safety
What is the problem with a chef cracking raw eggs and then touching cooked
pancakes? - CORRECT ANSWER-The raw egg from his hands can contaminate the
cooked pancakes.
Which of the following foods should require the MOST careful attention?
a) meat and poultry
b) whole apples
c) Dried beans
d) bottles of ketchup - CORRECT ANSWER-A
working on the cook line can be busy. you should be sure to:
a) wipe your hands on a cloth towel after touch raw foods
b) dip your hands into sanitizer bucket whenever you handle raw food products
c)wash your hands and use utensils to keep from touching raw foods.
d) use a hand sanitizer whenever you handle raw food products - CORRECT ANSWER-
C
Where should you wash your hands before preparing food?
a) At a handwashing sink that has warm water, soap and paper towels.
b) At a food preparation sink that has warm water, soap and paper towels.
c) At any sink that has warm running water, soap and paper towels.
d) At the sink nearest your workstation. - CORRECT ANSWER-A
, Drinking is permitted... - CORRECT ANSWER-In the work area, if using a non-
breakable container with a handle, lid and straw (if permitted by your employer/health
department).
Which of the following times should you wash your hands twice?
a) After using the restroom, and again before handling food.
b) After taking out the garbage.
c) After cutting raw meat.
d) Before touching ready-to-eat food. - CORRECT ANSWER-A
What should you do before putting on kitchen gloves?
a) Wipe your hands thoroughly on your apron.
b) Wash your hands.
c) Use a hand sanitizer.
d) Make sure the gloves have been rewashed and sanitized. - CORRECT ANSWER-B
Which of the following is true?
a) It is OK to use a hand sanitizer, instead of washing your hands with soap and water,
if you are putting on gloves.
b) Gloves may be used for several tasks if carefully washed with soap and water.
c) You must always wash your hands before putting on disposable gloves and after
removing them.
d) You must change gloves at least once per hour. - CORRECT ANSWER-C
What is a good practice while working in food service?
a) All of these are correct.
b) Choosing hand sanitizer instead of soap to wash hands.
c) Wearing long fingernails, if professionally manicured.
d) Wearing your fingernails short. - CORRECT ANSWER-D
Which is NOT a characteristic of acceptable fresh beef?
a) Firm to touch
b) Cherry-red color
c) Slick or slimy texture
d) Temperature of 41°F or colder - CORRECT ANSWER-C
The presence of large ice crystals on frozen foods means that it should be...
a) Moved immediately into the freezer to keep from thawing.
b) Rejected.
c) Scraped off prior to storage.
