CALIFORNIA EFOODHANDLERS EXAM ACTUAL EXAM 150 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

CALIFORNIA EFOODHANDLERS EXAM ACTUAL EXAM 150 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

CALIFORNIA EFOODHANDLERS EXAM 2026-2027

ACTUAL EXAM 150 QUESTIONS AND CORRECT

DETAILED ANSWERS WITH RATIONALES (VERIFIED

ANSWERS) |ALREADY GRADED A+

What is the major difference between cleaning and sanitizing? -

ANSWER- Cleaning uses soap to remove debris while sanitizing uses

chemicals or heat to kill germs and bacteria

How many people annually die from food borne illness? - ANSWER3,000

How should sanitizer chemicals be used? - ANSWER- According to the

sanitizer label instructions

What is NOT a proper way to thaw foods? - ANSWER- Leaving out at

room temperature

Cooked chili was left the Danger Zone overnight. Bacteria that can make

people sick might have grown in the chili. What should a foodworker do

with the chili? - ANSWER- Throw the chili away-it may not be safe to

eat.

What is the cause of foodborne illness? - ANSWER- All of these

What is foodborne illness? - ANSWER- It is when a person gets sick

from a germ or toxin on food.

What does a clean kitchen show an inspector about a restaurant? -

ANSWER- A clean kitchen is a good indicator that food safety rules are

being followed.

If you have the following symptoms: vomiting, diarrhea, fever with sore

throat or jaundice, when is it okay to come to work? - ANSWER- It is

never okay to work when you have these symptoms

What is the minimum temperature that we should hold hot foods at? -

ANSWER- 135

What is the maximum temperature we should hold cold foods at? -

ANSWER- 41

What should food workers do it they discover food is being held at

wrong temperatures? - ANSWER- Immediately notify the Person In

Charge (manager) to determine how long food has been at the wrong

temperature and if it's safe to serve

Which is not a proper dishwashing step: - ANSWER- Dry dishes with a

clean towel

How do you avoid cross contamination? - ANSWER- All of these

What are the proper hot and cold holding temperatures? - ANSWERHot foods at 135 or hotter, cold foods at 41 or colder

Where must you store chemicals such as cleaners and sanitizers? -

ANSWER- Away from any food or clean equipment and utensils

When do food workers need to wash their hands? - ANSWER- All of

these

When washing dishes in a three-compartment sink, what should the first

compartment contain? - ANSWER- Clean, hot water and soap

(detergent)

What are the symptoms that require a food worker to remain home from

work? - ANSWER- All of these

What is the correct handwashing procedure? - ANSWER- Wash hands

by scrubbing with soap and warm water for at least 15 seconds, then

rinse and dry

When you have a fever and runny nose? - ANSWER- Call your PIC

(manager) and discuss your symptoms