CALIFORNIA EFOODHANDLERS TEST ACTUAL
PAPER 2026 SOLUTIONS GRADED A+
◉ 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? Answer: 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 Answer: False
◉ Who is the 'Person in Charge' or PIC Answer: 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? Answer: Tell your
manager and stay home from work
◉ What describes the proper order of steps? Answer: Wash, rinse,
sanitize, and air dry
◉ How should food be stored to avoid cross contamination? Answer:
Raw meats and eggs must be stored under ready to eat foods
, ◉ The wash, rinse, sanitize, and air dry applies to Answer: All of
these
◉ What is the best way to check the temperature of the food
Answer: Use a probe thermometer
◉ What are the possible causes of Cross contamination Answer: All
of these
◉ What is a good practice while working in a food service? Answer:
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? Answer: 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
___ Answer: 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?
PAPER 2026 SOLUTIONS GRADED A+
◉ 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? Answer: 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 Answer: False
◉ Who is the 'Person in Charge' or PIC Answer: 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? Answer: Tell your
manager and stay home from work
◉ What describes the proper order of steps? Answer: Wash, rinse,
sanitize, and air dry
◉ How should food be stored to avoid cross contamination? Answer:
Raw meats and eggs must be stored under ready to eat foods
, ◉ The wash, rinse, sanitize, and air dry applies to Answer: All of
these
◉ What is the best way to check the temperature of the food
Answer: Use a probe thermometer
◉ What are the possible causes of Cross contamination Answer: All
of these
◉ What is a good practice while working in a food service? Answer:
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? Answer: 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
___ Answer: 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?
