california food handler UPDATED ACTUAL Exam Questions
and CORRECT Answers
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Foodborne illness results in ---- hospilizations and ----- deaths - (ANSWERS)128,000/3,000
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Contaminated food ---,---,---, the same as other food. - (ANSWERS)Taste, smell, looks
Three hazards that cause foodbourne illness are - (ANSWERS)Biological, chemical, and
physical
Highly Susceptible Populations include - (ANSWERS)Younger than 5, older than 65, immune
comprimised
The 8 most common Food Allergens are - (ANSWERS)Milk, soy, eggs, wheat, peanuts, nuts,fish,
and shellfish
PIC stands for: - (ANSWERS)Person in charge
List 5 Biological Contaminants: - (ANSWERS)Bacteria, Viruses, live parasites, fungi, molds
List 5 possible sources of Chemical Contaminants - (ANSWERS)Cleaning and sanitizing
chemicals, pesticides, personal care products, paints, certain types of metal when used
incorrectly.
List 5 types of Physical Contaminants: - (ANSWERS)Bones, fruit pits, dead bugs, nails,
bandages.
Food Handlers must not work with food when they are sick with the following symptoms: -
(ANSWERS)Diarrhea, vomiting, jaundice, fever, sore throat
Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These
include: - (ANSWERS)Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin
Producing E. Coli; Hepatitis A; Norovirus
Good personal hygiene practices save lives! The most important hygiene practice is: -
(ANSWERS)Handwashing
Proper Hand washing is a 6 Step Process. What are the 6 steps? - (ANSWERS)Get hands wet;
apply soap; scrub hands 10-15 sec; back of hands and between fingers; rinse hand; disposable
towel or air dryer
5. What are six important hygiene practices that all employees must follow? - (ANSWERS)Arrive
to work with clean appearance and in clean clothes; hair must be effectively restrained; long
beards must be restrained; fingernails must be trimmed; gloves must be worn; over nail polish
or artificial nails; no watches, rings, bracelets or other jewelry
and CORRECT Answers
!@#$%%%%%
Foodborne illness results in ---- hospilizations and ----- deaths - (ANSWERS)128,000/3,000
%%%%%%
Contaminated food ---,---,---, the same as other food. - (ANSWERS)Taste, smell, looks
Three hazards that cause foodbourne illness are - (ANSWERS)Biological, chemical, and
physical
Highly Susceptible Populations include - (ANSWERS)Younger than 5, older than 65, immune
comprimised
The 8 most common Food Allergens are - (ANSWERS)Milk, soy, eggs, wheat, peanuts, nuts,fish,
and shellfish
PIC stands for: - (ANSWERS)Person in charge
List 5 Biological Contaminants: - (ANSWERS)Bacteria, Viruses, live parasites, fungi, molds
List 5 possible sources of Chemical Contaminants - (ANSWERS)Cleaning and sanitizing
chemicals, pesticides, personal care products, paints, certain types of metal when used
incorrectly.
List 5 types of Physical Contaminants: - (ANSWERS)Bones, fruit pits, dead bugs, nails,
bandages.
Food Handlers must not work with food when they are sick with the following symptoms: -
(ANSWERS)Diarrhea, vomiting, jaundice, fever, sore throat
Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These
include: - (ANSWERS)Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin
Producing E. Coli; Hepatitis A; Norovirus
Good personal hygiene practices save lives! The most important hygiene practice is: -
(ANSWERS)Handwashing
Proper Hand washing is a 6 Step Process. What are the 6 steps? - (ANSWERS)Get hands wet;
apply soap; scrub hands 10-15 sec; back of hands and between fingers; rinse hand; disposable
towel or air dryer
5. What are six important hygiene practices that all employees must follow? - (ANSWERS)Arrive
to work with clean appearance and in clean clothes; hair must be effectively restrained; long
beards must be restrained; fingernails must be trimmed; gloves must be worn; over nail polish
or artificial nails; no watches, rings, bracelets or other jewelry
