CA Food Handler Exam Questions And
Answers
/. Foodborne Illness - Answer-Illness carried or transmitted to people by food.
/.Foodborne Illness Outbreak - Answer-An incident in which two or more people
experience the same illness after eating the same food.
/.Warranty of Sale - Answer-Rules stating how food must be handled in an
establishment.
/.Reasonable Care Defense - Answer-Defense against a food-related lawsuit stating
that an establishment did everything that could be reasonably expected to ensure that
food served as safe.
/.Immune System - Answer-The body's defense against illness.
/.Contamination - Answer-Presence of harmful substances in food.
/.Biological Hazards - Answer-Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
/.Chemical Hazards - Answer-Examples include cleaners, sanitizers, polishes, machine
lubricants, and toxic metals.
/.Physical Hazards - Answer-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 - Answer-The three major categories or
types of hazards to food safety.
/.Time-Temperature Abuse - Answer-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 - Answer-Occurs when microorganisms are transferred from one
food or surface to another.
/.Personal Hygiene - Answer-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 when two or more people
get the same illness after eating the same food. - Answer-True.
/.True or False. People on chemo have a higher risk of contracting a foodborne illness. -
Answer-True.
/.Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - Answer-False.
/.True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - Answer-True.
/.True or False. A foodborne-illness can occur if food is not cooled properly. - Answer-
True.
/.What are the potential costs associated with foodborne illness outbreaks? - Answer-
Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of
reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
/.What are the most common risk factors that cause foodborne illness? - Answer-
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at
incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
/.What are the keys to food safety? - Answer-Controlling time & temp, Practicing good
hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
/.Why are elderly people at a higher risk for fodborne illness? - Answer-Their immune
systems are weekened with age.
/.What are the three categories of food safety hazards? - Answer-Biological, Chemical
and Physical Hazards.
/.For a foodborne illness to be considered an "outbreak", a minimum of how many
people must experience the same illness after eating the same food? - Answer-Two
/.Acording to the CDC, the most common risk factors that cause foodborne illnesses
are: - Answer-1) failing to cook food adequately, 2) holding food at incorrect
temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene
and 5)purchasing food from unsafe sources.
/.Microorganisims - Answer-small, living organisms that can be seen only through a
microscope.
/.Pathogens - Answer-microorganisms that cause illness
Answers
/. Foodborne Illness - Answer-Illness carried or transmitted to people by food.
/.Foodborne Illness Outbreak - Answer-An incident in which two or more people
experience the same illness after eating the same food.
/.Warranty of Sale - Answer-Rules stating how food must be handled in an
establishment.
/.Reasonable Care Defense - Answer-Defense against a food-related lawsuit stating
that an establishment did everything that could be reasonably expected to ensure that
food served as safe.
/.Immune System - Answer-The body's defense against illness.
/.Contamination - Answer-Presence of harmful substances in food.
/.Biological Hazards - Answer-Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
/.Chemical Hazards - Answer-Examples include cleaners, sanitizers, polishes, machine
lubricants, and toxic metals.
/.Physical Hazards - Answer-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 - Answer-The three major categories or
types of hazards to food safety.
/.Time-Temperature Abuse - Answer-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 - Answer-Occurs when microorganisms are transferred from one
food or surface to another.
/.Personal Hygiene - Answer-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 when two or more people
get the same illness after eating the same food. - Answer-True.
/.True or False. People on chemo have a higher risk of contracting a foodborne illness. -
Answer-True.
/.Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - Answer-False.
/.True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - Answer-True.
/.True or False. A foodborne-illness can occur if food is not cooled properly. - Answer-
True.
/.What are the potential costs associated with foodborne illness outbreaks? - Answer-
Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of
reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
/.What are the most common risk factors that cause foodborne illness? - Answer-
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at
incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
/.What are the keys to food safety? - Answer-Controlling time & temp, Practicing good
hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
/.Why are elderly people at a higher risk for fodborne illness? - Answer-Their immune
systems are weekened with age.
/.What are the three categories of food safety hazards? - Answer-Biological, Chemical
and Physical Hazards.
/.For a foodborne illness to be considered an "outbreak", a minimum of how many
people must experience the same illness after eating the same food? - Answer-Two
/.Acording to the CDC, the most common risk factors that cause foodborne illnesses
are: - Answer-1) failing to cook food adequately, 2) holding food at incorrect
temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene
and 5)purchasing food from unsafe sources.
/.Microorganisims - Answer-small, living organisms that can be seen only through a
microscope.
/.Pathogens - Answer-microorganisms that cause illness
