CA FOOD HANDLER EXAM QUESTIONS & ANSWERS
Foodborne Illness - Answer -Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - Answer -An incident in which two or more people
experience the same illness after eating the same food.
Warranty of Sale - Answer -Rules stating how food must be handled in an
establishment.
Reasonable Care Defense - Answer -Defense against a food-related lawsuit stating
that an establishment did everything that could be reasonably expected to ensure that
food served as safe.
Immune System - Answer -The body's defense against illness.
Contamination - Answer -Presence of harmful substances in food.
Biological Hazards - Answer -Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
Chemical Hazards - Answer -Examples include cleaners, sanitizers, polishes, machine
lubricants, and toxic metals.
Physical Hazards - Answer -Foreign objects that accidentally get into food. Examples
are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects,
such as bones.
Biological, Chemical and Physical Hazards - Answer -The three major categories or
types of hazards to food safety.
Time-Temperature Abuse - Answer -Food has been time-temperature abused any time
it has been allowed to remain too long at a temperature favorable to the growth of
foodborne microorganisms.
Cross-Contamination - Answer -Occurs when microorganisms are transferred from one
food or surface to another.
Personal Hygiene - Answer -Habits that include keeping the hands, hair, and body
clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and
reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get
the same illness after eating the same food. - Answer -True.
, True or False. People on chemo have a higher risk of contracting a foodborne illness. -
Answer -True.
Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - Answer -False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - Answer -True.
True or False. A foodborne-illness can occur if food is not cooled properly. - Answer -
True.
What are the potential costs associated with foodborne illness outbreaks? - Answer -
Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of
reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness? - Answer -
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at
incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - Answer -Controlling time & temp, Practicing good
hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - Answer -Their immune
systems are weekened with age.
What are the three categories of food safety hazards? - Answer -Biological, Chemical
and Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people
must experience the same illness after eating the same food? - Answer -Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are:
- Answer -1) failing to cook food adequately, 2) holding food at incorrect temperatures,
3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing
food from unsafe sources.
Microorganisims - Answer -small, living organisms that can be seen only through a
microscope.
Pathogens - Answer -microorganisms that cause illness
Toxins - Answer -poisons produced by pathogens, plants or animals.
FAT TOM - Answer -Food, Acidity, Temperature - Time, Oxygen, Moisture
Foodborne Illness - Answer -Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - Answer -An incident in which two or more people
experience the same illness after eating the same food.
Warranty of Sale - Answer -Rules stating how food must be handled in an
establishment.
Reasonable Care Defense - Answer -Defense against a food-related lawsuit stating
that an establishment did everything that could be reasonably expected to ensure that
food served as safe.
Immune System - Answer -The body's defense against illness.
Contamination - Answer -Presence of harmful substances in food.
Biological Hazards - Answer -Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
Chemical Hazards - Answer -Examples include cleaners, sanitizers, polishes, machine
lubricants, and toxic metals.
Physical Hazards - Answer -Foreign objects that accidentally get into food. Examples
are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects,
such as bones.
Biological, Chemical and Physical Hazards - Answer -The three major categories or
types of hazards to food safety.
Time-Temperature Abuse - Answer -Food has been time-temperature abused any time
it has been allowed to remain too long at a temperature favorable to the growth of
foodborne microorganisms.
Cross-Contamination - Answer -Occurs when microorganisms are transferred from one
food or surface to another.
Personal Hygiene - Answer -Habits that include keeping the hands, hair, and body
clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and
reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get
the same illness after eating the same food. - Answer -True.
, True or False. People on chemo have a higher risk of contracting a foodborne illness. -
Answer -True.
Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - Answer -False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - Answer -True.
True or False. A foodborne-illness can occur if food is not cooled properly. - Answer -
True.
What are the potential costs associated with foodborne illness outbreaks? - Answer -
Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of
reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness? - Answer -
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at
incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - Answer -Controlling time & temp, Practicing good
hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - Answer -Their immune
systems are weekened with age.
What are the three categories of food safety hazards? - Answer -Biological, Chemical
and Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people
must experience the same illness after eating the same food? - Answer -Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are:
- Answer -1) failing to cook food adequately, 2) holding food at incorrect temperatures,
3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing
food from unsafe sources.
Microorganisims - Answer -small, living organisms that can be seen only through a
microscope.
Pathogens - Answer -microorganisms that cause illness
Toxins - Answer -poisons produced by pathogens, plants or animals.
FAT TOM - Answer -Food, Acidity, Temperature - Time, Oxygen, Moisture
