County of Riverside Food Handlers
UPDATED ACTUAL Questions and
CORRECT Answers
Approved sources - CORRECT ANSWER - _______________________are places to buy
food from that are regulated by the government and inspected for food safety.
Bacteria - CORRECT ANSWER - Germs that Are found on and on food that can make
you sick.
Contamination - CORRECT ANSWER - When something dangerous gets into food.
Cross- contamination - CORRECT ANSWER - When germs are transferred from a food
or surface to another food.
Foodborne illness - CORRECT ANSWER - When someone eats sick from something that
they ate or drank.
Pathogens - CORRECT ANSWER - Bacteria, viruses, and protozoa that cause disease or
sickness.
Parts per million - CORRECT ANSWER - Term that is used when measuring the level of
sanitizer. The number of parts of sanitizer that will be added to a million parts of water.
Potentially hazardous foods - CORRECT ANSWER - (PHF) Food that can grow bacteria
and must be kept under temperature control (perishables)
Ready to eat - CORRECT ANSWER - Food that will not be cooked. It is to be served to
the customer the way it is.
, Sanitized - CORRECT ANSWER - When germs have been killed. Anything that comes in
contact with food must be cleaned and sanitized before being used.
Temperature danger zone - CORRECT ANSWER - Temp range between 41 degrees F and
135 degrees F. This is where bacteria will grow the quickest. P.H.F should not be held at temps
in danger zone.
Toxin - CORRECT ANSWER - Poison produced by pathogens.
Requires everyone who works in public food service to get a food handlers card within 1 week of
being hired - CORRECT ANSWER - Riverside County Health Department
Symptoms of foodborne illness - CORRECT ANSWER - Flu-like, upset stomach,
vomiting, diarrhea, fever, chills.
Physical contamination - CORRECT ANSWER - Happens when something you can see
and feel gets into a food item. (hair, glass, metal, fingernail, flies.
Chemical contamination - CORRECT ANSWER - Can occur when a chemical gets into
food item.(ex. fBleach)
Pathogenic contamination - CORRECT ANSWER - Most dangerous and impossible to
see. Can end up to be be thousands of germs. Some most dangerous.
It is hard to tell whether food is contaminated with this - CORRECT ANSWER -
Pathogens
What is the most common to cause foodborne illness - CORRECT ANSWER - Bacteria
Most dangerous germs affecting those with weak immune systems - CORRECT
ANSWER - Bacteria
UPDATED ACTUAL Questions and
CORRECT Answers
Approved sources - CORRECT ANSWER - _______________________are places to buy
food from that are regulated by the government and inspected for food safety.
Bacteria - CORRECT ANSWER - Germs that Are found on and on food that can make
you sick.
Contamination - CORRECT ANSWER - When something dangerous gets into food.
Cross- contamination - CORRECT ANSWER - When germs are transferred from a food
or surface to another food.
Foodborne illness - CORRECT ANSWER - When someone eats sick from something that
they ate or drank.
Pathogens - CORRECT ANSWER - Bacteria, viruses, and protozoa that cause disease or
sickness.
Parts per million - CORRECT ANSWER - Term that is used when measuring the level of
sanitizer. The number of parts of sanitizer that will be added to a million parts of water.
Potentially hazardous foods - CORRECT ANSWER - (PHF) Food that can grow bacteria
and must be kept under temperature control (perishables)
Ready to eat - CORRECT ANSWER - Food that will not be cooked. It is to be served to
the customer the way it is.
, Sanitized - CORRECT ANSWER - When germs have been killed. Anything that comes in
contact with food must be cleaned and sanitized before being used.
Temperature danger zone - CORRECT ANSWER - Temp range between 41 degrees F and
135 degrees F. This is where bacteria will grow the quickest. P.H.F should not be held at temps
in danger zone.
Toxin - CORRECT ANSWER - Poison produced by pathogens.
Requires everyone who works in public food service to get a food handlers card within 1 week of
being hired - CORRECT ANSWER - Riverside County Health Department
Symptoms of foodborne illness - CORRECT ANSWER - Flu-like, upset stomach,
vomiting, diarrhea, fever, chills.
Physical contamination - CORRECT ANSWER - Happens when something you can see
and feel gets into a food item. (hair, glass, metal, fingernail, flies.
Chemical contamination - CORRECT ANSWER - Can occur when a chemical gets into
food item.(ex. fBleach)
Pathogenic contamination - CORRECT ANSWER - Most dangerous and impossible to
see. Can end up to be be thousands of germs. Some most dangerous.
It is hard to tell whether food is contaminated with this - CORRECT ANSWER -
Pathogens
What is the most common to cause foodborne illness - CORRECT ANSWER - Bacteria
Most dangerous germs affecting those with weak immune systems - CORRECT
ANSWER - Bacteria
