CALIFORNIA FOOD HANDLER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+

1 | P a g e CALIFORNIA FOOD HANDLER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+ what does it mean to have a person in charge (pic) in your facility? - ANSWER- it means there is always someone available to help who is well-versed in food safety. when someone gets sick from eating food contaminated with germs or toxins it is called - ANSWER- foodborne illness what 2 things do food inspectors look for at food service establishments? - ANSWER- 1. cleanliness 2. person in charge (pic) name the 5 causes of foodbores illness - ANSWER- 1. inadequate hand washing 2. employees working while they are ill 3. cross contamination 4. inadequate cooking temperatures 5. inadequate temperature control 2 | P a g e what five things can food workers do to help prevent foodbornes illness? - ANSWER- 1. wash your hands 2. never work when ill 3. prevent contamination 4. cook food to required temperatures 5. maintain safe temperatures what is biological contamination? - ANSWER- biological contamination occurs when germs or toxins are introduced into foods, making it potentially hazardous to the public. what symptoms require food workers to stay home? - ANSWER- diarrhea, vomiting, jaundice, fever, and sore throat with fever how long must you wash your hands? - ANSWER- 20 seconds with warm running water. name 5 steps to proper handwashing. - ANSWER- 1. use running war water and soap 2. scrub hands-including between fingers-ad rinse thoroughly (20 seconds) 3 | P a g e 3. scrub exposed forearms. 4. thoroughly rinse 5. dry hands with sing-use towel, or air dryer when must you wash your hands? - ANSWER- 1. BEFORE you touch anything used to prepare food. 2. BEFORE you touch food that will not be cooked. 3. BEFORE you put on latex-free gloves. 4. AFTER using the toilet. 5. AFTER you work with raw meat. 6. AFTER you handled trash and take out garbage. 7. AFTER you handle dirty dishes. 8. After cleaning or using chemicals. what is double handwash and when must you do it? - ANSWER- lather your hands with soap and warm water for approximately 20 seconds, rinse, ad repeat a second time. dry your hands with a paper towel or air dryer. 1. AFTER you use the restroom and again when you return to the kitchen. 2. AFTER you eat or drink an open beverage. 4 | P a g e 3. AFTER you blow your nose, cough or sneeze, or if your hand touches nose or mouth. 4. AFTER smoking or using tobacco products. is hand-sanitizer a substitute for handwashing? - ANSWER- no. hand- sanitizer kills bacteria, but not viruses. proper handwashing addresses both. Name the 5 types of barriers that you can use to handle ready-toeat foods. - ANSWER- gloves, tongs, spatulas, dispensing equipment, and deli tissue what 3 activities are not allowed in the food prep area? - ANSWER- eating, drinking, or smoking why is temperature control important in food safety? - ANSWER- food kept or held at the wrong temperatures or under-cooked can allow bacteria to grow. what is the 'Danger Zone'? - ANSWER- it is the temperature at which bacteria can grow on potentially hazardous food, between 41 and 135 degrees F. https://learnexams.com/search/study?query=