california food handler UPDATED ACTUAL
Exam Questions and CORRECT Answers
Ready-to-eat foods are foods served without additional washing or cooking to remove germs.
Which of these is NOT an example of ready-to-eat food? - CORRECT ANSWER - Soup
Which of these is NOT an important hygiene practice that all employees must follow? -
CORRECT ANSWER - Clothes must be dry cleaned and pressed
4. In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish
(fresh or frozen) must be heated to ___°F for ___ seconds/minutes. - CORRECT ANSWER -
145°F for 15 seconds
6. The three safe thawing methods are: - CORRECT ANSWER - 1) In cold water 2) In the
refrigerator 3) As part of the cooking process
Which of these is NOT a biological contaminant? - CORRECT ANSWER - Chemical
Compounds
8. Unsafe thawing can let __________ grow in the outer layers of the food, while the inside stays
frozen. - CORRECT ANSWER - Bacteria
Foods obtained from unsafe sources are ________ appropriate to serve to customers. -
CORRECT ANSWER - Never
10. To minimize contamination from accidental drips or other contact, store meat with a higher
cooking temperature (like chicken) ________ meats with a lower cooking temperature (like
fish). - CORRECT ANSWER - Below
11. Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - CORRECT ANSWER - Returned or
thrown away
Exam Questions and CORRECT Answers
Ready-to-eat foods are foods served without additional washing or cooking to remove germs.
Which of these is NOT an example of ready-to-eat food? - CORRECT ANSWER - Soup
Which of these is NOT an important hygiene practice that all employees must follow? -
CORRECT ANSWER - Clothes must be dry cleaned and pressed
4. In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish
(fresh or frozen) must be heated to ___°F for ___ seconds/minutes. - CORRECT ANSWER -
145°F for 15 seconds
6. The three safe thawing methods are: - CORRECT ANSWER - 1) In cold water 2) In the
refrigerator 3) As part of the cooking process
Which of these is NOT a biological contaminant? - CORRECT ANSWER - Chemical
Compounds
8. Unsafe thawing can let __________ grow in the outer layers of the food, while the inside stays
frozen. - CORRECT ANSWER - Bacteria
Foods obtained from unsafe sources are ________ appropriate to serve to customers. -
CORRECT ANSWER - Never
10. To minimize contamination from accidental drips or other contact, store meat with a higher
cooking temperature (like chicken) ________ meats with a lower cooking temperature (like
fish). - CORRECT ANSWER - Below
11. Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - CORRECT ANSWER - Returned or
thrown away
