CA FOOD HANDLER EXAM 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
, Immune System The body's defense against illness.
Contamination Presence of harmful substances in food.
Biological Hazards Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
Chemical Hazards Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
Physical Hazards Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal
staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards The three major categories or types of hazards to food safety.
Time-Temperature Abuse Food has been time-temperature abused any time it has been allowed to remain too long
at a temperature favorable to the growth of foodborne microorganisms.
Cross-Contamination Occurs when microorganisms are transferred from one food or surface to another.
Personal Hygiene Habits that include keeping the hands, hair, and body clean and wearing clean &
appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured True.
when two or more people get the same illness after eating the
same food.
True or False. People on chemo have a higher risk of True.
contracting a foodborne illness.
Ture or False. Adults are more likely than pre-school age False.
children to become ill from contaminated food.
True or False. A foodborne-illness outbreak can raise an True.
establishment's insurance premium.
True or False. A foodborne-illness can occur if food is not True.
cooled properly.
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
, Immune System The body's defense against illness.
Contamination Presence of harmful substances in food.
Biological Hazards Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
Chemical Hazards Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
Physical Hazards Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal
staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards The three major categories or types of hazards to food safety.
Time-Temperature Abuse Food has been time-temperature abused any time it has been allowed to remain too long
at a temperature favorable to the growth of foodborne microorganisms.
Cross-Contamination Occurs when microorganisms are transferred from one food or surface to another.
Personal Hygiene Habits that include keeping the hands, hair, and body clean and wearing clean &
appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured True.
when two or more people get the same illness after eating the
same food.
True or False. People on chemo have a higher risk of True.
contracting a foodborne illness.
Ture or False. Adults are more likely than pre-school age False.
children to become ill from contaminated food.
True or False. A foodborne-illness outbreak can raise an True.
establishment's insurance premium.
True or False. A foodborne-illness can occur if food is not True.
cooled properly.
