CALIFORNIA EFOODHANDLERS TEST
EXAM 2025 QUESTIONS AND ANSWERS
How long can foods safely remain in the Danger Zone during preparation? - ANS 4 hours
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot
holding. Which is the correct way to reheat potentially hazardous food? - ANS Reheat to
165F or hotter within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each
use - ANS False
Who is the 'Person in Charge' or PIC - ANS The manager or supervisor on-duty who is
responsible for making sure food rules are allowed
What should a food worker do if they are sick? - ANS Tell your manager and stay home from
work
What describes the proper order of steps? - ANS Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - ANS Raw meats and eggs must
be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - ANS All of these
1 @COPYRIGHT THEBRIGHT 2025/2026
, What is the best way to check the temperature of the food - ANS Use a probe thermometer
What are the possible causes of Cross contamination - ANS All of these
What is a good practice while working in a food service? - ANS Keeping fingernails short and
clean underneath
A foodworker has completed prepping chicken breasts on a prep table and is going to cut
lettuce. What does the food worker need to do to prevent cross-contamination? -
ANS Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from
135F to 70F in ___ and from 70F to 41F in ___ - ANS 2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do
to prevent spreading germs? - ANS Wash hands regularly and do not touch foods with bare
hands
What is the major difference between cleaning and sanitizing? - ANS 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? - ANS 3,000
How should sanitizer chemicals be used? - ANS According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - ANS Leaving out at room temperature
2 @COPYRIGHT THEBRIGHT 2025/2026
EXAM 2025 QUESTIONS AND ANSWERS
How long can foods safely remain in the Danger Zone during preparation? - ANS 4 hours
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot
holding. Which is the correct way to reheat potentially hazardous food? - ANS Reheat to
165F or hotter within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each
use - ANS False
Who is the 'Person in Charge' or PIC - ANS The manager or supervisor on-duty who is
responsible for making sure food rules are allowed
What should a food worker do if they are sick? - ANS Tell your manager and stay home from
work
What describes the proper order of steps? - ANS Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - ANS Raw meats and eggs must
be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - ANS All of these
1 @COPYRIGHT THEBRIGHT 2025/2026
, What is the best way to check the temperature of the food - ANS Use a probe thermometer
What are the possible causes of Cross contamination - ANS All of these
What is a good practice while working in a food service? - ANS Keeping fingernails short and
clean underneath
A foodworker has completed prepping chicken breasts on a prep table and is going to cut
lettuce. What does the food worker need to do to prevent cross-contamination? -
ANS Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from
135F to 70F in ___ and from 70F to 41F in ___ - ANS 2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do
to prevent spreading germs? - ANS Wash hands regularly and do not touch foods with bare
hands
What is the major difference between cleaning and sanitizing? - ANS 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? - ANS 3,000
How should sanitizer chemicals be used? - ANS According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - ANS Leaving out at room temperature
2 @COPYRIGHT THEBRIGHT 2025/2026
