Food Handler Training Riverside,
CA Final Exam 2025/2026
Complete Questions with
Correct Detailed Solutions ||
Already Graded A+
<Latest Version>
1. A food worker finishes cleaning and sanitizing the kitchen and needs to put
the chemical supplies away. Where should this food worker store the
chemicals? - ANSWER ✔ In a utility closet
2. A food worker wears nail polish on her fingernails. She is starting her shift
and will be preparing sandwiches. What should she do to prevent herself
from contaminating the sandwiches? - ANSWER ✔ Wear gloves while she
prepares the sandwiches
3. A food worker experiences a migraine a few hours before he is scheduled to
work. What should he do is he feels better before his shift? - ANSWER ✔
Go to work as usual
4. How should food workers keep garbage cans clean and free of buildup? -
ANSWER ✔ Use plastic liners in the cans
,5. A food worker needs to cool a large batch of tuna casserole. Which method
should he use to safely cool the casserole? - ANSWER ✔ Divide the
casserole into smaller portions and place in the walk-in cooler
6. A food worker prepares a raw fish fillet for cooking. What food hazard must
be removed during preparation? - ANSWER ✔ Skin from the fish ?
7. Which symptom must you report to your manager? - ANSWER ✔ Jaundice
(yellowing of skin or eyes)
8. After it is cooked, pulled pork is placed in hot-holding equipment on a buffet
line. What is the minimum temperature required for pork in hot holding? -
ANSWER ✔ 135°F (57°C)
9. What three important things do bacteria need to multipy? - ANSWER ✔
Food, moisture, and warmth
10.What are Potentially Hazardous Food, or PHFs? - ANSWER ✔ Foods that
provide the three important things for bacteria to multiply
11.What foods should you consider as PHFs? (examples) - ANSWER ✔ Meat
products, dairy, vegetables
12.What are potentially hazardous foods rich in? - ANSWER ✔ Protein or
sugars
13.What does PHFs stand for? - ANSWER ✔ Potentially Hazardous Foods
14.What is the abbreviation for Potentially Hazardous Foods? - ANSWER ✔
PHFs
15.What is the range between hot and cold called? - ANSWER ✔ Temperature
Danger Zone
16.Do bacteria prefer cold, hot, or somewhere in between? - ANSWER ✔
Somewhere in between
, 17.PHFs cannot stay in the Temperature Danger Zone...or they must be
discarded? - ANSWER ✔ Longer than 4 hours
18.Where does the Temperature Danger Zone begin? (Farenheit) - ANSWER ✔
Above 41 degrees
19.Where does the Temperature Danger zone end? (Fahrenheit) - ANSWER ✔
Below 135 degrees
20.A food worker develops a headache during her shift at work. What is she
required to do? - ANSWER ✔ No action is required
21.Where should a food worker store sanitizing solution for the dishwashing
machine? - ANSWER ✔ In the utility closey
22.Which population is considered highly susceptible? - ANSWER ✔ Toddlers
23.A food worker has finished cleaning and sanitizing his work area and is
ready to prepare food. Where should he store the cleaning and sanitizing
chemicals? - ANSWER ✔ In the utility closet away from food
24.Foodborne Illness - ANSWER ✔ Illness caused by consuming contaminated
food, leading to symptoms like nausea and fever
25.Food Protection - ANSWER ✔ Measures taken to prevent food
contamination and ensure food safety
26.Food Hazard - ANSWER ✔ Any item or substance that can make food
dangerous to eat
27.Foodborne Pathogens - ANSWER ✔ Microorganisms like bacteria, viruses,
and fungi that cause foodborne illness
28.Foodborne Contamination - ANSWER ✔ Presence of harmful
microorganisms or chemicals in food, making it unsafe to eat
29.Food Inspection - ANSWER ✔ Evaluation of food establishments for
compliance with safety standards
CA Final Exam 2025/2026
Complete Questions with
Correct Detailed Solutions ||
Already Graded A+
<Latest Version>
1. A food worker finishes cleaning and sanitizing the kitchen and needs to put
the chemical supplies away. Where should this food worker store the
chemicals? - ANSWER ✔ In a utility closet
2. A food worker wears nail polish on her fingernails. She is starting her shift
and will be preparing sandwiches. What should she do to prevent herself
from contaminating the sandwiches? - ANSWER ✔ Wear gloves while she
prepares the sandwiches
3. A food worker experiences a migraine a few hours before he is scheduled to
work. What should he do is he feels better before his shift? - ANSWER ✔
Go to work as usual
4. How should food workers keep garbage cans clean and free of buildup? -
ANSWER ✔ Use plastic liners in the cans
,5. A food worker needs to cool a large batch of tuna casserole. Which method
should he use to safely cool the casserole? - ANSWER ✔ Divide the
casserole into smaller portions and place in the walk-in cooler
6. A food worker prepares a raw fish fillet for cooking. What food hazard must
be removed during preparation? - ANSWER ✔ Skin from the fish ?
7. Which symptom must you report to your manager? - ANSWER ✔ Jaundice
(yellowing of skin or eyes)
8. After it is cooked, pulled pork is placed in hot-holding equipment on a buffet
line. What is the minimum temperature required for pork in hot holding? -
ANSWER ✔ 135°F (57°C)
9. What three important things do bacteria need to multipy? - ANSWER ✔
Food, moisture, and warmth
10.What are Potentially Hazardous Food, or PHFs? - ANSWER ✔ Foods that
provide the three important things for bacteria to multiply
11.What foods should you consider as PHFs? (examples) - ANSWER ✔ Meat
products, dairy, vegetables
12.What are potentially hazardous foods rich in? - ANSWER ✔ Protein or
sugars
13.What does PHFs stand for? - ANSWER ✔ Potentially Hazardous Foods
14.What is the abbreviation for Potentially Hazardous Foods? - ANSWER ✔
PHFs
15.What is the range between hot and cold called? - ANSWER ✔ Temperature
Danger Zone
16.Do bacteria prefer cold, hot, or somewhere in between? - ANSWER ✔
Somewhere in between
, 17.PHFs cannot stay in the Temperature Danger Zone...or they must be
discarded? - ANSWER ✔ Longer than 4 hours
18.Where does the Temperature Danger Zone begin? (Farenheit) - ANSWER ✔
Above 41 degrees
19.Where does the Temperature Danger zone end? (Fahrenheit) - ANSWER ✔
Below 135 degrees
20.A food worker develops a headache during her shift at work. What is she
required to do? - ANSWER ✔ No action is required
21.Where should a food worker store sanitizing solution for the dishwashing
machine? - ANSWER ✔ In the utility closey
22.Which population is considered highly susceptible? - ANSWER ✔ Toddlers
23.A food worker has finished cleaning and sanitizing his work area and is
ready to prepare food. Where should he store the cleaning and sanitizing
chemicals? - ANSWER ✔ In the utility closet away from food
24.Foodborne Illness - ANSWER ✔ Illness caused by consuming contaminated
food, leading to symptoms like nausea and fever
25.Food Protection - ANSWER ✔ Measures taken to prevent food
contamination and ensure food safety
26.Food Hazard - ANSWER ✔ Any item or substance that can make food
dangerous to eat
27.Foodborne Pathogens - ANSWER ✔ Microorganisms like bacteria, viruses,
and fungi that cause foodborne illness
28.Foodborne Contamination - ANSWER ✔ Presence of harmful
microorganisms or chemicals in food, making it unsafe to eat
29.Food Inspection - ANSWER ✔ Evaluation of food establishments for
compliance with safety standards
