CA Food Handler Exam *Q&A* |Verified Study Set| 2025/2024 100% Correct Answers
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Course
Food Handler
Institution
Food Handler
CA Food Handler Exam *Q&A* |Verified
Study Set| 2025/2024 100% Correct
Answers
What is the safe minimum internal temperature for cooking poultry? 165°F
Which of the following foods requires time and temperature control for safety (TCS)?
Cooked rice
When is it necessary for a food handler ...
CA Food Handler Exam *Q&A* |Verified
Study Set| 2025/2024 100% Correct
Answers
What is the safe minimum internal temperature for cooking poultry? 165°F
Which of the following foods requires time and temperature control for safety (TCS)?
Cooked rice
When is it necessary for a food handler to wash their hands? After touching raw meat
What is the main purpose of using a food thermometer? To verify that food has reached a
safe cooking temperature
What is the recommended method for safely thawing food? In the refrigerator
What is the maximum amount of time that perishable foods can remain at room temperature?
2 hours
What should a food handler do if they are experiencing a sore throat and a fever? Remain at
home and inform their supervisor
1
,What is the best practice to prevent cross-contamination in the kitchen? Using separate
cutting boards for raw meats and vegetables
Which of the following demonstrates good personal hygiene for food workers? Frequently
washing hands and wearing clean clothing
What kind of contamination happens when food comes into contact with a chemical substance?
Chemical contamination
How often should surfaces that come in contact with food be cleaned and sanitized? After
each use
What is the correct way to store raw meat in a refrigerator? On the lowest shelf, beneath
ready-to-eat foods
Which bacteria is typically linked to undercooked ground beef? Escherichia coli (E. coli)
What is the initial step in the food flow process? Purchasing
Under what circumstances should food handlers put on gloves? When handling food that is
ready to eat
2
, What is the ideal storage temperature for refrigerated food? 41°F or lower
What is the purpose of the first-in, first-out (FIFO) method in food storage? To ensure older
food is used before newer items
What is the appropriate way to handle food if you have cuts on your hands? Cover the cuts
with a waterproof bandage and wear gloves
How should leftovers be stored to ensure safety? In shallow containers, covered, and cooled
quickly
What temperature range is considered the danger zone for food? 41°F to 135°F
What should a food handler do if they see a coworker not following hygiene practices?
Report the issue to a supervisor immediately
What is the correct procedure for cleaning a spill in the kitchen? First, clean the spill with a
suitable cleaner, then sanitize the area
What is the main reason for training food handlers on safe food practices? To prevent
foodborne illnesses
3
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