FOOD HANDLER'S STUDY GUIDE
COMPLETE EXAM PREP WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, Food Handler an employee of a food facility who is involved in
the preparation, storage, service, or handling of food products.
Anyone who prepares food or who may come in contact with
food products, food utensils, or equipment is a food handler.
You are not a food handler unless: 1. Possesses a valid Food Handler Training Card,
2. is working in an establishment under the supervision of a certified food safety manager
and has taken and passed an exam approved by the County of San Diego,
or
3. is an owner or employee who has successfully passed
an approved and accredited food safety certification
examination.
CDC Food Safety Risks 1. Poor personal hygiene
2. Improper food holding temperatures
3. Improper cooking temperatures
4. Contaminated equipment
5. Foods from unsafe sources
Types of Germs/Pathogens These germs include
viruses, protozoa, parasites, and bacteria
Hepatitis A - Virus
- Not washing hands after using the restroom
Germs/Pathogens Germs are very small living
organisms (viruses and bacteria). If eaten, germs can make you sick. You need a
microscope to see these tiny organisms and they are almost everywhere.
COMPLETE EXAM PREP WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, Food Handler an employee of a food facility who is involved in
the preparation, storage, service, or handling of food products.
Anyone who prepares food or who may come in contact with
food products, food utensils, or equipment is a food handler.
You are not a food handler unless: 1. Possesses a valid Food Handler Training Card,
2. is working in an establishment under the supervision of a certified food safety manager
and has taken and passed an exam approved by the County of San Diego,
or
3. is an owner or employee who has successfully passed
an approved and accredited food safety certification
examination.
CDC Food Safety Risks 1. Poor personal hygiene
2. Improper food holding temperatures
3. Improper cooking temperatures
4. Contaminated equipment
5. Foods from unsafe sources
Types of Germs/Pathogens These germs include
viruses, protozoa, parasites, and bacteria
Hepatitis A - Virus
- Not washing hands after using the restroom
Germs/Pathogens Germs are very small living
organisms (viruses and bacteria). If eaten, germs can make you sick. You need a
microscope to see these tiny organisms and they are almost everywhere.
