CALIFORNIA EFOODHANDLERS TEST
COMPLETE EXAM PREP STUDY GUIDE
WITH PRACTICE QUESTIONS, ANSWERS
AND COMPREHENSIVE FOOD SAFETY
REVIEW| GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, What should a food worker do if they are sick? Tell your manager and stay home from work
What describes the proper order of steps? Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? Raw meats and eggs must be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to All of these
What is the best way to check the temperature of the food Use a probe thermometer
What are the possible causes of Cross contamination All of these
What is a good practice while working in a food service? Keeping fingernails short and clean underneath
A foodworker has completed prepping chicken breasts on a Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
prep table and is going to cut lettuce. What does the food
worker need to do to prevent cross-contamination?
To safely cool foods we must move them through the Danger 2 hours; 4 hours totaling 6 hours
Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F
to 41F in ___
Germs can be spread even by healthy food workers. Which of Wash hands regularly and do not touch foods with bare hands
these is the best thing you can do to prevent spreading
germs?
What is the major difference between cleaning and sanitizing? 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? 3,000
How should sanitizer chemicals be used? According to the sanitizer label instructions
What is NOT a proper way to thaw foods? Leaving out at room temperature
COMPLETE EXAM PREP STUDY GUIDE
WITH PRACTICE QUESTIONS, ANSWERS
AND COMPREHENSIVE FOOD SAFETY
REVIEW| GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, What should a food worker do if they are sick? Tell your manager and stay home from work
What describes the proper order of steps? Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? Raw meats and eggs must be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to All of these
What is the best way to check the temperature of the food Use a probe thermometer
What are the possible causes of Cross contamination All of these
What is a good practice while working in a food service? Keeping fingernails short and clean underneath
A foodworker has completed prepping chicken breasts on a Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
prep table and is going to cut lettuce. What does the food
worker need to do to prevent cross-contamination?
To safely cool foods we must move them through the Danger 2 hours; 4 hours totaling 6 hours
Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F
to 41F in ___
Germs can be spread even by healthy food workers. Which of Wash hands regularly and do not touch foods with bare hands
these is the best thing you can do to prevent spreading
germs?
What is the major difference between cleaning and sanitizing? 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? 3,000
How should sanitizer chemicals be used? According to the sanitizer label instructions
What is NOT a proper way to thaw foods? Leaving out at room temperature
