California food handler card: the rules and a free practice test

1. Which cheese variety is permitted to be unpasteurized under specific CFR provisions?

1. Cheeses that are cured according to specified procedures.
2. Cheeses that are served at room temperature.
3. Cheeses that are sliced for immediate service.
4. Cheeses that are used in cooked dishes.

2. How long should food stand covered after being removed from the microwave to ensure temperature equilibrium?

1. 30 seconds
2. 1 minute
3. 2 minutes
4. 5 minutes

3. Which practice is permitted when finishing the drying process for utensils?

1. Polishing utensils that have already been air-dried with clean, dry cloths.
2. Wiping wet utensils immediately after sanitizing to remove excess water.
3. Using a damp sponge to remove remaining water droplets from the surface.
4. Stacking wet utensils to allow residual moisture to evaporate naturally.

4. An employee diagnosed with Norovirus has been asymptomatic for 24 hours and works in a facility that does NOT serve a highly susceptible population. How should their status be adjusted?

1. They must remain excluded until fully cleared by a doctor.
2. They should be restricted rather than excluded.
3. They can return to work immediately without restrictions.
4. They must be excluded for an additional 30 days.

5. When installing fixed equipment that is not easily movable, what is the maximum allowable gap between the equipment and the adjoining wall?

1. Not more than 1 millimeter or one thirty-second inch
2. Exactly 2 centimeters to allow for airflow
3. Approximately 5 millimeters to facilitate drainage
4. Any distance that allows a cloth to reach behind the unit

6. What is the required design characteristic for the interior food-contact surfaces of Cleaning-in-Place (CIP) equipment?

1. Cleaning and sanitizing solutions must circulate throughout a fixed system and contact all interior food-contact surfaces.
2. The equipment must be manually disassembled daily to scrub the interior surfaces with a brush.
3. Only the bottom half of the equipment needs to be covered by cleaning solutions to save water.
4. The system must retain cleaning solutions overnight to ensure maximum contact time.

7. How should clean equipment and utensils be positioned during storage to ensure proper drying?

1. Stacked tightly to save space
2. In a self-draining position that allows air drying
3. Wrapped in plastic film immediately after washing
4. Placed in a shallow pool of water

8. When reheating TCS food in a microwave for hot holding, what additional step must be taken after the food reaches the required temperature?

1. The food must be rotated or stirred, covered, and allowed to stand covered for 2 minutes.
2. The food must be stirred immediately and served without covering.
3. The food must be left uncovered to cool slightly before serving.
4. The food must be reheated again if it drops below 60°C (140°F).

9. Which location is appropriate for storing dry food supplies according to standard food safety practices?

1. Inside the employee locker room.
2. Inside the toilet room.
3. Inside the garbage room.
4. Inside a designated food storage area that is clean and dry.

10. How should food containers be arranged inside cooling equipment to maximize efficiency?

1. Stacked tightly together to save space.
2. Arranged to provide maximum heat transfer through the container walls.
3. Placed directly on the floor of the equipment.
4. Covered tightly with plastic wrap before placing them inside.

11. Where should medicines intended for employee use be located within a food establishment?

1. On top of clean dishes and utensils to keep them organized.
2. In a location that prevents contamination of food, equipment, and utensils.
3. Directly inside the food storage containers for easy access.
4. On the counter surface where food is prepared.

12. What is the general rule for removing molluscan shellfish from their original receiving container?

1. Immediately before sale or preparation for service.
2. At the beginning of the shift to allow for proper air circulation.
3. Only when the container is full and needs to be emptied.
4. Immediately after receiving the shipment to check for spoilage.

13. Which of the following criteria must a chemical meet to be legally used for washing or peeling raw, whole fruits and vegetables?

1. It must be an approved food additive listed for this intended use in 21 CFR 173.
2. It must be a natural substance derived directly from plant sources.
3. It must have a pH level between 4.0 and 7.0 to ensure safety.
4. It must be certified organic by a recognized third-party agency.

14. To maintain hygiene standards, what resistance qualities should food-contact surfaces possess against physical damage?

1. They must be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
2. They should be soft enough to absorb impacts without cracking.
3. They must be designed to chip easily when dropped to signal replacement.
4. They should allow minor scratching to help grip food items securely.

15. Which body parts must be cleaned during the handwashing procedure?

1. Only the palms and backs of hands
2. Hands and exposed portions of arms, including surrogate prosthetic devices
3. Hands only, excluding wrists
4. Hands and face

16. Under what condition does using vinegar require a variance according to the Food Code?

1. When vinegar is used to render food so that it is not Time/Temperature Control for Safety food
2. When vinegar is added to salads for immediate service
3. When vinegar is used to clean stainless steel surfaces
4. When vinegar is mixed with oil for a vinaigrette dressing

17. What is the purpose of barriers, baffles, or drip aprons on dispensing equipment?

1. To divert drips from condensation and splash from the opening of the container receiving the FOOD
2. To keep the beverage warm for a longer period
3. To allow for faster flow rates of liquids
4. To make the equipment easier to clean with a sponge

18. When a food worker is preparing READY-TO-EAT foods of animal origin, what specific information must they provide to consumers?

1. The specific origin farm of the ingredients.
2. That the food is not cooked sufficiently to ensure its safety.
3. The exact calorie count of the dish.
4. The expiration date of the packaging.

19. Which type of food establishment might be exempt from the requirement to have a designated Person in Charge present during all hours?

1. Establishments deemed by the Regulatory Authority to pose minimal risk of causing foodborne illness.
2. Establishments that serve only pre-packaged foods without heating.
3. Establishments that operate for fewer than four hours per day.
4. Establishments that have a certified food protection manager on staff.

20. How should unwashed fruits and vegetables be handled in relation to ready-to-eat foods?

1. They can be stored together if the fruits are washed immediately before serving.
2. They must be separated from ready-to-eat foods before they are washed.
3. They should be placed on top of ready-to-eat foods to catch any drips.
4. They do not need to be separated if they are in clear plastic containers.