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CA FOOD HANDLER EXAM
BRAND NEW ACTUAL EXAM
WITH ANSWERS.
1. True or False. If a food handler had a sore throat with a fever,
he or she is restricted from working with food for 12 hours. -
correct answer -False. The food handler can work with or
around food when he or she has a written release from a
medical practitioner.
2. True or False. Food handlers who have had jaundice for less
than seven days must be excluded from the operation. - correct
answer -True. They must have a written release from a medical
practioner and approval from the regulatory authority before
returning to work.
3. What are some basic work-attire requirements for employees?
- correct answer -1) Wear a clean hat or hair restraint, 2) Wear
clean clothing daily. 4) Remove aprons when leaving food prep
areas. 5) Remove jewelry from hands and arms prior to
preparing food and working in food prep areas.
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4. What personal behaviors can contaminate food? - correct
answer -1) Wiping or touching the nose. 2) Rubbing an ear 3)
Scratching the scalp 4) Touching a pimple or an infected
wound 4) Running fingers through the hair.
5. What is the proper procedure for handling employee wounds
on hands or arms? - correct answer -Bandages must be worn
over wounds on hands and arms. The bandages must keep the
wound from leaking. A single-use glove or finger cot must be
worn over bandages on hands or fingers.
6. What procedures must foodhandlers follow when using gloves?
- correct answer -1) Use single use gloves, never washed or
reused. 2) Make sure fit properly 3) Never use gloves in place
of handwashing. 4) Wash hands before donning gloves and
when changing. 5) Change gloves when soiled, before
changing tasks, every 4 hours and after handling raw meat
before handling RTE food.
7. What employee health problems pose a possible threat to food
safety? - correct answer -1) Sore throat w/ fever; 2) Vomiting,
diarrhea or jaundice; 3) Foodborne illness by one of these
pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-
producing E. coli, Hep A, or Norovirus
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8. If an employee has a health problem that poses a possible
threat to food safety, what are the appropriate actions to be
taken? - correct answer -Sore throat w/ fever, restrict from
working around or with foodand require medical release to
return.
9. For vomiting, diarrhea, jaundice or one of the following:
Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli,
Hep A, or Norovirus - Exclude from operation and require
medical release to return.
10. What must foodhandlers do after touching their hair, face or
body? - correct answer -Wash their hands.
11. What should foodhandlers do after prepping food and before
usingthe restroom? - correct answer -Take off their aprons.
12. Which piece of jewelry can be worn by a foodhandler? -
correct answer -Plain band ring.
CA FOOD HANDLER EXAM
BRAND NEW ACTUAL EXAM
WITH ANSWERS.
1. True or False. If a food handler had a sore throat with a fever,
he or she is restricted from working with food for 12 hours. -
correct answer -False. The food handler can work with or
around food when he or she has a written release from a
medical practitioner.
2. True or False. Food handlers who have had jaundice for less
than seven days must be excluded from the operation. - correct
answer -True. They must have a written release from a medical
practioner and approval from the regulatory authority before
returning to work.
3. What are some basic work-attire requirements for employees?
- correct answer -1) Wear a clean hat or hair restraint, 2) Wear
clean clothing daily. 4) Remove aprons when leaving food prep
areas. 5) Remove jewelry from hands and arms prior to
preparing food and working in food prep areas.
, Page | 2
4. What personal behaviors can contaminate food? - correct
answer -1) Wiping or touching the nose. 2) Rubbing an ear 3)
Scratching the scalp 4) Touching a pimple or an infected
wound 4) Running fingers through the hair.
5. What is the proper procedure for handling employee wounds
on hands or arms? - correct answer -Bandages must be worn
over wounds on hands and arms. The bandages must keep the
wound from leaking. A single-use glove or finger cot must be
worn over bandages on hands or fingers.
6. What procedures must foodhandlers follow when using gloves?
- correct answer -1) Use single use gloves, never washed or
reused. 2) Make sure fit properly 3) Never use gloves in place
of handwashing. 4) Wash hands before donning gloves and
when changing. 5) Change gloves when soiled, before
changing tasks, every 4 hours and after handling raw meat
before handling RTE food.
7. What employee health problems pose a possible threat to food
safety? - correct answer -1) Sore throat w/ fever; 2) Vomiting,
diarrhea or jaundice; 3) Foodborne illness by one of these
pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-
producing E. coli, Hep A, or Norovirus
, Page | 3
8. If an employee has a health problem that poses a possible
threat to food safety, what are the appropriate actions to be
taken? - correct answer -Sore throat w/ fever, restrict from
working around or with foodand require medical release to
return.
9. For vomiting, diarrhea, jaundice or one of the following:
Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli,
Hep A, or Norovirus - Exclude from operation and require
medical release to return.
10. What must foodhandlers do after touching their hair, face or
body? - correct answer -Wash their hands.
11. What should foodhandlers do after prepping food and before
usingthe restroom? - correct answer -Take off their aprons.
12. Which piece of jewelry can be worn by a foodhandler? -
correct answer -Plain band ring.
