California Food Handlers Card Practice
Test 2026 | 25 Questions & 100% Verified
Answers | Latest Update 2026
Question 1
A food handler finishes slicing raw chicken and immediately begins preparing lettuce without
washing hands. What is the primary risk?
A time temperature abuse.
B chemical contamination.
C crosscontamination.
D physical contamination.
Answer C.
Handling ready to eat food after raw poultry without handwashing can transfer harmful
pathogens like salmonella causing crosscontamination.
Question 2
What is the safest way to thaw frozen raw beef in a food establishment?
A on the counter at room temperature.
B in hot water.
C under refrigeration.
D near cooking equipment.
Answer C.
Thawing under refrigeration keeps food at safe temperatures, preventing bacterial growth during
the thawing process.
Question 3
A food handler has a bandaged cut on their finger. What must be done before handling food?
A. Nothing if the cut is small.
B. Cover with a bandage only.
C. Wear gloves over the bandage.
D. Avoid washing hands.
Answer C.
A bandage plus a glove creates a barrier that prevents blood or pathogens from contaminating
food.
Question 4
Which symptom requires a food handler to be excluded from working with food in California?
A runny nose.
, B headache.
C. Vomiting.
D mild cough.
Answer C.
Vomiting indicates possible foodborne illness and requires exclusion to protect customers from
contamination.
Question 5
What is the correct minimum internal temperature for cooking poultry?
A. 145° F 63° C.
B 155° F 68° C.
C 160° F 71° C.
D. 165° F, 74° C.
Answer D.
Poultry must reach 165° F to destroy harmful bacteria commonly found in raw chicken and
turkey.
Question 6
When should a food thermometer be calibrated?
A. Once a year.
B. Only if dropped.
C. Regularly and when accuracy is in doubt.
D. Never.
Answer C.
Regular calibration ensures accurate temperature readings which are critical for food safety.
Question 7
Which practice best prevents allergen cross contact?
A. Cooking food longer?
B. Using separate utensils and surfaces.
C. Wearing hair restraints.
D. Labeling menus only.
Answer B.
Dedicated equipment and surfaces prevent allergen residues from transferring to allergen-free
foods.
Question 8
What is the danger zone temperature range for food?
A 32 to 41° F.
Test 2026 | 25 Questions & 100% Verified
Answers | Latest Update 2026
Question 1
A food handler finishes slicing raw chicken and immediately begins preparing lettuce without
washing hands. What is the primary risk?
A time temperature abuse.
B chemical contamination.
C crosscontamination.
D physical contamination.
Answer C.
Handling ready to eat food after raw poultry without handwashing can transfer harmful
pathogens like salmonella causing crosscontamination.
Question 2
What is the safest way to thaw frozen raw beef in a food establishment?
A on the counter at room temperature.
B in hot water.
C under refrigeration.
D near cooking equipment.
Answer C.
Thawing under refrigeration keeps food at safe temperatures, preventing bacterial growth during
the thawing process.
Question 3
A food handler has a bandaged cut on their finger. What must be done before handling food?
A. Nothing if the cut is small.
B. Cover with a bandage only.
C. Wear gloves over the bandage.
D. Avoid washing hands.
Answer C.
A bandage plus a glove creates a barrier that prevents blood or pathogens from contaminating
food.
Question 4
Which symptom requires a food handler to be excluded from working with food in California?
A runny nose.
, B headache.
C. Vomiting.
D mild cough.
Answer C.
Vomiting indicates possible foodborne illness and requires exclusion to protect customers from
contamination.
Question 5
What is the correct minimum internal temperature for cooking poultry?
A. 145° F 63° C.
B 155° F 68° C.
C 160° F 71° C.
D. 165° F, 74° C.
Answer D.
Poultry must reach 165° F to destroy harmful bacteria commonly found in raw chicken and
turkey.
Question 6
When should a food thermometer be calibrated?
A. Once a year.
B. Only if dropped.
C. Regularly and when accuracy is in doubt.
D. Never.
Answer C.
Regular calibration ensures accurate temperature readings which are critical for food safety.
Question 7
Which practice best prevents allergen cross contact?
A. Cooking food longer?
B. Using separate utensils and surfaces.
C. Wearing hair restraints.
D. Labeling menus only.
Answer B.
Dedicated equipment and surfaces prevent allergen residues from transferring to allergen-free
foods.
Question 8
What is the danger zone temperature range for food?
A 32 to 41° F.
