County of Riverside Food Handlers Exam
Questions and Answers 100% Pass
Approved sources - ✔✔_______________________are places to buy food from that are
regulated by the government and inspected for food safety.
Bacteria - ✔✔Germs that Are found on and on food that can make you sick.
Contamination - ✔✔When something dangerous gets into food.
Cross- contamination - ✔✔When germs are transferred from a food or surface to
another food.
Foodborne illness - ✔✔When someone eats sick from something that they ate or drank.
Pathogens - ✔✔Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million - ✔✔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 - ✔✔(PHF) Food that can grow bacteria and must be kept
under temperature control (perishables)
Ready to eat - ✔✔Food that will not be cooked. It is to be served to the customer the
way it is.
Sanitized - ✔✔When germs have been killed. Anything that comes in contact with food
must be cleaned and sanitized before being used.
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
, Temperature danger zone - ✔✔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 - ✔✔Poison produced by pathogens.
Requires everyone who works in public food service to get a food handlers card within
1 week of being hired - ✔✔Riverside County Health Department
Symptoms of foodborne illness - ✔✔Flu-like, upset stomach, vomiting, diarrhea, fever,
chills.
Physical contamination - ✔✔Happens when something you can see and feel gets into a
food item. (hair, glass, metal, fingernail, flies.
Chemical contamination - ✔✔Can occur when a chemical gets into food item.(ex.
fBleach)
Pathogenic contamination - ✔✔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 - ✔✔Pathogens
What is the most common to cause foodborne illness - ✔✔Bacteria
Most dangerous germs affecting those with weak immune systems - ✔✔Bacteria
Produce poison or toxin not affected by the heat of cooking. - ✔✔Bacteria
7 rules to remember (personal hygeine) - ✔✔Wash hands a lot
Don't wear jewelry
Keep fingernails short
Cover wounds and cuts
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
Questions and Answers 100% Pass
Approved sources - ✔✔_______________________are places to buy food from that are
regulated by the government and inspected for food safety.
Bacteria - ✔✔Germs that Are found on and on food that can make you sick.
Contamination - ✔✔When something dangerous gets into food.
Cross- contamination - ✔✔When germs are transferred from a food or surface to
another food.
Foodborne illness - ✔✔When someone eats sick from something that they ate or drank.
Pathogens - ✔✔Bacteria, viruses, and protozoa that cause disease or sickness.
Parts per million - ✔✔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 - ✔✔(PHF) Food that can grow bacteria and must be kept
under temperature control (perishables)
Ready to eat - ✔✔Food that will not be cooked. It is to be served to the customer the
way it is.
Sanitized - ✔✔When germs have been killed. Anything that comes in contact with food
must be cleaned and sanitized before being used.
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
, Temperature danger zone - ✔✔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 - ✔✔Poison produced by pathogens.
Requires everyone who works in public food service to get a food handlers card within
1 week of being hired - ✔✔Riverside County Health Department
Symptoms of foodborne illness - ✔✔Flu-like, upset stomach, vomiting, diarrhea, fever,
chills.
Physical contamination - ✔✔Happens when something you can see and feel gets into a
food item. (hair, glass, metal, fingernail, flies.
Chemical contamination - ✔✔Can occur when a chemical gets into food item.(ex.
fBleach)
Pathogenic contamination - ✔✔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 - ✔✔Pathogens
What is the most common to cause foodborne illness - ✔✔Bacteria
Most dangerous germs affecting those with weak immune systems - ✔✔Bacteria
Produce poison or toxin not affected by the heat of cooking. - ✔✔Bacteria
7 rules to remember (personal hygeine) - ✔✔Wash hands a lot
Don't wear jewelry
Keep fingernails short
Cover wounds and cuts
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
