Food handlers card Riverside county
UPDATED ACTUAL Questions and
CORRECT Answers
Food hazards - CORRECT ANSWER - Items or substances in food that can cause food to
become dangerous
1. Physical
2. Chemical
3. Biological
Foodborne illness - CORRECT ANSWER - A disease carried to people through food
-In US causes: 48,000,000 sicknesses & 3,000 deaths
Outbreak - CORRECT ANSWER - A foodbourne illness that infects 2 or more people
Pathogen - CORRECT ANSWER - "Germs"
Ready to eat food - CORRECT ANSWER - Food that can be eaten as it is, without any
further prep
-be especially careful with contamination because any pathogen will not be killed before being
eaten
-keep separate from raw foods to avoid cross contamination
-don't ever touch ready to eat foods
Cleaning and sanitizing - CORRECT ANSWER - Different, but equally important
Flow of food - CORRECT ANSWER - The path, or various prep stages, food follows
before it reaches the customer
, How food becomes unsafe - CORRECT ANSWER - Refer to food hazards
Physical hazard - CORRECT ANSWER - Any item in food that can choke, gag, or cut, or
otherwise injure a customer
Chemical hazards - CORRECT ANSWER - Any hazardous chemical that gets into food
-some pesticides are used intentionally others are unintentionally and dangerous
-chemicals should be put away in designated place from food and clearly marked labeled
Biological hazards - CORRECT ANSWER - Pathogens: microorganism that cause
disease, viruses/"parasite"
Gastroenteritis - CORRECT ANSWER - Inflammation and painful swelling inside the
stomach
-often called "24 hour flu"
-often result of foodbourne illness
Highly contagious
Common foodbourne illnesses - CORRECT ANSWER - All naturally found in food,
especially meat and dairy products:
-Salmonella: doubles every 20 minutes
-campylobacter
-clostridium perfringens
-E.coli
-shigella: fecal waste, flies can transfer this if they land on food
Viruses - CORRECT ANSWER - Leading cause of foodbourne illness
-norovirus: #1 foodbourne illness in US
UPDATED ACTUAL Questions and
CORRECT Answers
Food hazards - CORRECT ANSWER - Items or substances in food that can cause food to
become dangerous
1. Physical
2. Chemical
3. Biological
Foodborne illness - CORRECT ANSWER - A disease carried to people through food
-In US causes: 48,000,000 sicknesses & 3,000 deaths
Outbreak - CORRECT ANSWER - A foodbourne illness that infects 2 or more people
Pathogen - CORRECT ANSWER - "Germs"
Ready to eat food - CORRECT ANSWER - Food that can be eaten as it is, without any
further prep
-be especially careful with contamination because any pathogen will not be killed before being
eaten
-keep separate from raw foods to avoid cross contamination
-don't ever touch ready to eat foods
Cleaning and sanitizing - CORRECT ANSWER - Different, but equally important
Flow of food - CORRECT ANSWER - The path, or various prep stages, food follows
before it reaches the customer
, How food becomes unsafe - CORRECT ANSWER - Refer to food hazards
Physical hazard - CORRECT ANSWER - Any item in food that can choke, gag, or cut, or
otherwise injure a customer
Chemical hazards - CORRECT ANSWER - Any hazardous chemical that gets into food
-some pesticides are used intentionally others are unintentionally and dangerous
-chemicals should be put away in designated place from food and clearly marked labeled
Biological hazards - CORRECT ANSWER - Pathogens: microorganism that cause
disease, viruses/"parasite"
Gastroenteritis - CORRECT ANSWER - Inflammation and painful swelling inside the
stomach
-often called "24 hour flu"
-often result of foodbourne illness
Highly contagious
Common foodbourne illnesses - CORRECT ANSWER - All naturally found in food,
especially meat and dairy products:
-Salmonella: doubles every 20 minutes
-campylobacter
-clostridium perfringens
-E.coli
-shigella: fecal waste, flies can transfer this if they land on food
Viruses - CORRECT ANSWER - Leading cause of foodbourne illness
-norovirus: #1 foodbourne illness in US
