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1. Under California Health & Safety Code §113948, within how many calendar days of being hired must a food handler obtain a Food Handler Card?

California law requires every food handler in a covered facility to obtain a Food Handler Card within 30 calendar days of hire. The worker may continue working during that 30-day window while completing the training and exam.

2. How long is a California Food Handler Card valid from its date of issue?

Under §113948, the Food Handler Card is valid for 3 years from the date of issue. The holder must retake an accredited training course and pass the exam again to renew.

3. Which California law, enacted in 2010, created the statewide Food Handler Card requirement?

Senate Bill 602, signed in 2010, added §113945 et seq. to the Health & Safety Code, establishing the statewide Food Handler Card program effective in 2011.

4. A training provider must be accredited by which body for its Food Handler Card to be valid statewide?

Section 113948(b) requires the training and exam to be from a provider accredited by ANSI (American National Standards Institute) under Conference for Food Protection (CFP) standards. Examples include eFoodHandlers, StateFoodSafety, ServSafe, AAA Food Handler, and Learn2Serve.

5. Which three California counties are exempt from the statewide SB 602 program because they operate their own food handler programs?

San Diego, Riverside, and San Bernardino counties had food handler training requirements predating SB 602 and were grandfathered out. Workers in these counties must follow the county-administered program rather than the statewide ANSI-CFP card.

6. Who owns the Food Handler Card and is responsible for keeping it current?

The card is issued to and belongs to the individual food handler. It is portable across California food facilities (outside the 3 county exceptions) for its 3-year term. Employers must, however, keep a copy on file for each worker.

7. How does the California Food Safety Manager (FSM) certification differ from the Food Handler Card?

Per §113947.1, every food facility must have at least one certified Food Safety Manager. FSM certification requires a more rigorous exam, is valid for 5 years, and is separate from (and not replaced by) the basic Food Handler Card under §113948.

8. What is the typical maximum cost a worker should pay an accredited provider for a California Food Handler Card?

The fee is set by the accredited provider, but the typical and commonly cited cap is around $15. Some providers offer it for less; workers should be wary of inflated prices.

9. What must a candidate present when sitting for the Food Handler Card exam, whether in person or via online proctoring?

Accredited ANSI-CFP providers require a government-issued photo ID (such as a driver license, state ID, or passport) to verify the test-taker's identity before issuing a Food Handler Card.

10. Approximately what passing score is required on the California Food Handler Card exam?

ANSI-CFP accredited providers typically set the passing score at 70-75% on a roughly 40-question multiple-choice exam. Candidates who fail may retake the exam, often within a defined retake window.

11. What recordkeeping duty does an employer have regarding Food Handler Cards?

Under §113948(e), the employer must maintain records of valid Food Handler Cards for each food handler at the facility and make them available for inspection by the local enforcement officer upon request.

12. During the 3-year validity period, what continuing-education or renewal training is required by California law?

Section 113948 does not require continuing education during the card's 3-year term. To renew, the worker must retake the full ANSI-CFP accredited training and pass the exam again before the card expires.

13. Under CalCode, when must a Person in Charge (PIC) be present at a food facility?

Cal. H&S Code §113945.1 requires that a designated Person in Charge be present at the food facility at all times during hours of operation. The PIC is responsible for ensuring compliance with food safety laws.

14. How long is a California Food Safety Manager (FSM) certificate valid?

Under §113947.1, a Food Safety Manager certificate is valid for 5 years and must be obtained from an ANSI-CFP accredited program. This is distinct from the 3-year Food Handler Card.

15. At minimum, how many Food Safety Manager (FSM)-certified employees must each California food facility have?

California law requires every food facility to employ at least one Food Safety Manager who holds an ANSI-CFP accredited certification. The FSM differs from the Food Handler Card, which is required for all food handlers.

16. Which California government body is primarily responsible for routine on-site inspection and enforcement of CalCode at retail food facilities?

Although CDPH sets statewide food safety standards under CalCode, day-to-day inspections and enforcement at retail food facilities are carried out by the local county (or city) environmental health department.

17. Under CalCode, a Mobile Food Facility (MFF) such as a food truck must:

CalCode treats Mobile Food Facilities as a distinct category. MFFs must hold their own health permit, operate from an approved commissary, and meet additional requirements covering construction, water supply, wastewater, and food handling.

18. California's Cottage Food Operation (CFO) law primarily allows individuals to:

California's Cottage Food law allows home-based production and sale of approved low-risk foods such as baked goods, jams, and dry mixes. CFOs must register with the local environmental health department, comply with labeling, and stay within annual revenue limits.

19. In Los Angeles County and several other California counties, a 'green A' placard posted at a restaurant indicates:

Many California counties (notably LA County) use a color-coded placard system: green 'A' for passing scores (typically 90-100), yellow 'B' for moderate (80-89), and red 'C' for poor (below 70). The placard must be posted visibly at the entrance.

20. Which of the following is an 'imminent health hazard' under CalCode that can trigger immediate facility closure by the health officer?

Imminent health hazards include sewage backup, loss of hot water, loss of electricity, fire damage, pest infestation, contaminated water supply, or similar conditions. Any of these can cause the local health officer to order an immediate suspension of operations.

21. Which of the following is a core duty of the Person in Charge (PIC) under CalCode?

Under §113945.1, the PIC must actively manage food safety, including receiving and acting on employee illness reports (especially the 'Big 6'), enforcing food handler card requirements, and supervising hygiene and temperature control practices.

22. Under CalCode, a California restaurant menu offering raw or undercooked animal-source foods (such as steak tartare or sunny-side-up eggs) must:

CalCode requires a written consumer advisory on menus that offer raw or undercooked animal foods, alerting customers — especially highly susceptible populations — that consumption may increase the risk of foodborne illness.

23. If a food worker is diagnosed with a 'Big 6' reportable illness (e.g., Salmonella Typhi, Shigella, STEC, Hepatitis A, Norovirus, or non-typhoidal Salmonella), the Person in Charge in California must:

California follows the federal FDA Food Code 'Big 6' framework: a diagnosed reportable illness triggers a mandatory report to the local health department and exclusion or restriction of the worker until clearance criteria are met.

24. A California food facility that wishes to use 'time as a public health control' (instead of temperature) for TCS foods must:

CalCode permits time (rather than temperature) as a control for TCS foods, but only with a written procedure available at the facility. The food must be marked with a start time and discarded after the maximum allowed period (typically 4 hours).

25. Which of the following operations typically requires an approved HACCP plan under CalCode before it can be carried out in a California retail food facility?

CalCode requires a written, approved HACCP plan for higher-risk processes including reduced-oxygen packaging (ROP), sous vide, smoking food as a means of preservation, and curing or fermenting for preservation. Routine cutting or brewing does not require a HACCP plan.

26. Which of the following is generally NOT considered a 'food facility' subject to CalCode permitting and inspection?

CalCode defines 'food facility' to include retail operations such as restaurants, delis, and mobile food facilities. A private home preparing food only for the household and personal guests is excluded; however, Cottage Food Operations and similar regulated home businesses have their own separate rules.

27. Which three California counties operate their own food handler training programs and are exempt from the statewide SB 602 Food Handler Card requirement?

SB 602 (2010) created a statewide Food Handler Card program but expressly carved out San Diego, Riverside, and San Bernardino counties, which had pre-existing local programs. Workers in those three counties follow the local rules instead.

28. Under SB 602, by when must a newly hired California food handler obtain a valid Food Handler Card?

Cal. H&S Code §113948 requires food handlers to obtain a card within 30 days of the date of hire. The card is valid for 3 years and is portable between employers within California (outside the three exempt counties).

29. Maria earned her California Food Handler Card last year while working at a coffee shop. She has now been hired at a restaurant in the same county. What does she need to do?

The California Food Handler Card belongs to the worker, not the employer. It is valid statewide for 3 years (outside San Diego, Riverside, and San Bernardino counties) and is portable between employers. Maria does not need to retake the training.

30. California's Food Safety Manager certification must be issued by a program that is accredited by which standard?

Under §113947, only ANSI-CFP accredited Food Protection Manager certification programs are recognized in California. ServSafe, Prometric, and the National Registry of Food Safety Professionals are among the accredited providers.

31. What is the typical maximum fee a California food worker can expect to pay for a Food Handler Card (statewide SB 602 program)?

Statewide ANSI-CFP accredited Food Handler Card programs in California typically charge around $15. This is distinct from the Food Safety Manager (FSM) certificate, which costs roughly $100-$150 because of its more advanced 2-hour exam.

32. Which statement BEST describes the difference between a California Food Safety Manager (FSM) and a Food Handler?

California requires every food facility to have at least one ANSI-CFP certified Food Safety Manager (5-year certificate, more advanced exam). Separately, every food handler must hold a Food Handler Card (3-year, basic ~1-hour exam). The two credentials serve different roles.

33. Does holding a valid California Food Handler Card by itself authorize someone to open and operate a food facility?

The Food Handler Card is a personal credential for food workers. Operating a food facility additionally requires a health permit from the local environmental health department, plus compliance with zoning, business licensing, and (where applicable) plan-check construction requirements.

34. Under CalCode, routine on-site inspections of California retail food facilities are typically conducted by local environmental health:

Local environmental health departments use a risk-based inspection schedule. Higher-risk facilities (full-service restaurants, those handling raw animal foods) are typically inspected more frequently — roughly 1-3 times per year — while very low-risk operations may be inspected less often.

35. Under CalCode, every California food facility must have:

CalCode requires food facilities to maintain a written employee health policy covering reportable symptoms (vomiting, diarrhea, jaundice, sore throat with fever, infected wounds) and the Big 6 diagnosed illnesses, with clear instructions for workers to notify the PIC.

36. Which of the following is generally EXCLUDED from CalCode's food facility permit requirements (subject to specific limits)?

CalCode contains narrowly written exclusions for certain non-commercial settings, such as specified religious institution events and limited charitable food service operations, that are not classified as regulated retail 'food facilities.' All commercial restaurants and grocery delis remain fully regulated.

37. Under Cal. H&S Code §114413, when must a California Food Safety Manager renew their certification?

Under §114413, the FSM certificate is valid for 5 years. To remain qualified, the FSM must pass an ANSI-CFP accredited Food Protection Manager examination again before the existing certificate expires.

38. Under CalCode, how may the Person in Charge (PIC) demonstrate the required knowledge of food safety to a health inspector?

CalCode allows the PIC to demonstrate knowledge in several ways, including by holding a valid ANSI-CFP accredited Food Safety Manager certificate or by correctly answering a sanitarian's food-safety questions during an on-site inspection.

39. When a county environmental health specialist arrives unannounced during operating hours to conduct a routine inspection, the food facility must:

CalCode gives local health officers the right of entry during reasonable hours. The PIC must allow inspection of all parts of the facility (kitchen, storage, restrooms, etc.) and produce required records such as the employee health policy, time-control procedures, and FSM certification.

40. Under CalCode, smoking, vaping, eating, and chewing gum by food workers inside food-preparation areas of a California food facility is:

CalCode prohibits smoking, vaping, eating, and chewing gum in food-prep, dishwashing, and food-storage areas because these activities can transfer saliva and contaminants to hands, food, and equipment. Such activities are permitted only in designated break areas separated from food and utensils.

41. Under Cal. H&S Code §114413, how does a California Food Safety Manager (FSM) renew certification before it expires?

Under §114413, the FSM certificate is valid for 5 years. To remain qualified, the FSM must pass an ANSI-CFP accredited Food Protection Manager examination again before the existing certificate expires.

42. Under CalCode, how often are routine on-site inspections of California retail food facilities typically conducted by local environmental health?

Local environmental health departments use a risk-based inspection schedule. Higher-risk facilities (full-service restaurants, those handling raw animal foods) are typically inspected 1-3 times per year or more, while very low-risk operations are inspected less often.

43. Under CalCode, every California food facility must maintain:

CalCode requires food facilities to maintain a written employee health policy covering reportable symptoms (vomiting, diarrhea, jaundice, sore throat with fever, infected wounds) and the Big 6 diagnosed illnesses, with clear instructions for workers to notify the PIC.

44. Which of the following is generally EXCLUDED (subject to specific limits) from CalCode's food facility permit and inspection requirements?

CalCode contains narrowly written exclusions for certain non-commercial settings, including specified religious institution events and limited charitable food service operations, that are not classified as regulated retail 'food facilities.' All commercial restaurants and grocery delis remain fully regulated.

45. A California Cottage Food Operation (CFO) selling jam from a home kitchen must, at minimum:

Cottage Food law requires CFOs to register (Class A) or be permitted (Class B) with the local environmental health department, label products with the operator's name, the CFO registration/permit number, ingredients, allergen statement, and the disclosure 'Made in a Home Kitchen,' and operate within annual revenue limits.

46. Under CalCode, a Mobile Food Facility (MFF) such as a food truck is generally required to return at least once each operating day to:

CalCode requires most MFFs to operate from and return daily to an approved commissary where the unit can be cleaned, restock potable water, dispose of wastewater, store food, and undergo required maintenance.

47. Regarding the inspection placard (e.g., green 'A' / yellow 'B' / red 'C') issued in California counties that use grade placards, the operator must:

Counties using a grade placard system require the most recent placard to be conspicuously posted at the customer entrance. Removing, altering, defacing, or covering the placard is a violation that can lead to fines and additional enforcement action.

48. Approximately how long is the typical California Food Handler training and exam (statewide SB 602 program)?

California's statewide Food Handler training is a basic, entry-level program typically completed in about 1 hour, followed by a short online exam. This is much shorter than the more advanced Food Safety Manager (FSM) certification, whose exam alone is usually about 2 hours.

49. Approximately how long is the California Food Safety Manager (FSM) certification exam?

ANSI-CFP accredited Food Protection Manager exams accepted in California (e.g., ServSafe Manager, Prometric, NRFSP) typically take about 2 hours and cover advanced topics such as HACCP, allergen management, and crisis response — distinguishing the FSM credential from the basic ~1-hour Food Handler exam.

50. Which of the following Food Protection Manager certifications is accepted in California to satisfy the §113947.1 requirement for at least one Certified Food Protection Manager (CFM/FSM) per food facility?

California Health & Safety Code §113947.1 requires every food facility to employ at least one Certified Food Protection Manager (CFM, also called Food Safety Manager / FSM). The statute accepts any certification accredited by ANSI National Accreditation Board (ANAB) under the Conference for Food Protection (CFP) Standards for Accreditation of Food Protection Manager Certification Programs — not just one brand. As of 2026, the ANAB-CFP accredited programs include ServSafe Manager (National Restaurant Association), Prometric Food Protection Manager Certification, National Registry of Food Safety Professionals (NRFSP), Always Food Safe Food Protection Manager Certification, and Learn2Serve Food Protection Manager Certification (360training). All five carry equal legal weight in California. Option A is the common misconception — ServSafe is the most popular brand but it is not the only accepted certification. Option C is wrong because CDPH does not issue the certification itself; it accepts accredited third-party credentials. Option D is wrong because online-proctored CFM exams from accredited providers are valid statewide. The CFM certificate is valid for 5 years from issue.

51. Under California Health & Safety Code §113947.1, how long is a Certified Food Protection Manager (CFM / Food Safety Manager) certificate valid, and how does this differ from a Food Handler Card?

California distinguishes two food-safety credentials. Under HSC §113947.1, every food facility (with limited exceptions for facilities serving only pre-packaged non-potentially hazardous food) must have at least one owner or employee who holds a current Certified Food Protection Manager (CFM, also called Food Safety Manager / FSM) certificate from an ANSI-CFP accredited program (e.g., ServSafe Manager, Prometric Food Protection Manager, National Registry of Food Safety Professionals). The CFM certificate is valid for 5 years. In contrast, under HSC §113948, the Food Handler Card (a separate, lower-level credential held by line workers) is valid for 3 years and must be obtained within 30 days of hire. Option A confuses the two credentials. Option C and D give wrong durations. The CFM is the in-facility expert responsible for food-safety program oversight; the Food Handler Card is a basic-knowledge credential. ServSafe Manager certification and most other ANSI-accredited Food Protection Manager certifications satisfy the §113947.1 requirement statewide.

52. Three California counties operate their own local Food Handler programs that pre-date SB 602 and are NOT covered by the statewide ANSI-provider system. Which set of counties is correct?

When SB 602 (2010) created California's statewide Food Handler Card program, three Southern California counties — San Diego, Riverside, and San Bernardino — were grandfathered because they already operated county-issued food handler programs that pre-dated the statute. Food workers employed in those three counties must obtain the COUNTY-issued food handler credential (sometimes called a Food Worker Card or County Food Handler Card), not a statewide ANSI-provider card. The reverse is also true: a statewide ANSI Food Handler Card is not by itself sufficient in these three counties — the county program governs locally. All other California counties (the remaining 55) are covered by the statewide SB 602 program and accept Food Handler Cards from any ANSI-accredited provider statewide. Option A names California's three largest metropolitan counties but they participate in the statewide program. Options B and D list counties that are also part of the statewide system. This county-exception rule is heavily tested because workers who move between regions need to know which credential their new employer requires.

53. A food facility's only Certified Food Protection Manager (CFM/FSM) resigns on a Friday. What is the correct timeline for the operator to replace them under California law?

California Retail Food Code HSC §113947.1 requires every food facility (except those serving only pre-packaged non-potentially-hazardous food, vending machines, and certain produce stands) to have at least one owner or employee with a valid Certified Food Protection Manager (CFM/FSM) certificate. If the only CFM/FSM leaves the facility, the operator has 30 calendar days to either certify a current employee or hire a new certified manager. Operating beyond 30 days without a CFM/FSM is a violation cited at routine inspection. Option B is incorrect because the law builds in a transition window and does not require immediate closure. Option C grants too much time and is not in the statute. Option D is incorrect because the CFM requirement is statutory, not advisory — facilities are required to display a copy of the CFM certificate or make it readily available to the inspector on request. This 30-day window mirrors the new-hire Food Handler Card requirement under §113948, reflecting California's general policy of allowing brief transition periods for personnel credentials.

54. A worker presents a 'Food Handler Card' from an online provider during a county health inspection. Which of the following is the most important verification step?

Under California Health & Safety Code §113948, a valid statewide Food Handler Card must meet exactly two criteria: (1) it must be issued by an ANSI-CFP accredited training provider, and (2) it must be within its 3-year validity period from the date of issue. California maintains a list of accredited providers (e.g., StateFoodSafety, eFoodHandlers, Learn2Serve / 360training, ServSafe Food Handler, Always Food Safe), and inspectors verify accreditation status against the current ANSI registry. Option A is incorrect because photos are not statutorily required on Food Handler Cards (they are required on the Food Handler card for some county programs and on some ANSI cards as a value-add, but they are not the verification criterion). Option B is incorrect because the validity period is 3 years, not 12 months. Option C is irrelevant — card format is the provider's choice and does not affect validity. The two ANSI + 3-year criteria are sometimes paired with a third check: that the card matches the worker's legal name. Cards from non-accredited online providers are not valid statewide.

55. Which of the following statements about Food Handler Card recordkeeping and posting is correct under California law?

California Health & Safety Code §113948(c) requires the employer to maintain records documenting that each food handler has a valid Food Handler Card, and to make those records available to the local enforcement agency upon request during inspections. The worker is the legal owner of the card itself — they can take it with them between employers within the 3-year validity period — but the employer carries the recordkeeping burden for the duration of employment. Option A is wrong because the card is a personal credential, not a customer-facing posting; what IS posted publicly is the facility's most recent health inspection score (a separate requirement under local ordinance, e.g., Los Angeles County's letter grade system). Option B is wrong because records should be retained per the employer's general retention policy and at minimum through any inspection cycle that may review prior-period staffing. Option D contradicts the statutory employer obligation. A common best practice is to scan the card on day 1, file it electronically, and set a 36-month renewal reminder, which addresses both the recordkeeping and the renewal obligations.

56. A worker who is deaf and uses American Sign Language (ASL) is required to complete the California Food Handler Card course and exam. Under the Americans with Disabilities Act (ADA) and California Government Code §11135, what accommodations must the training provider offer?

The Americans with Disabilities Act (ADA, Titles II and III) and California Government Code §11135 (state nondiscrimination in programs receiving state funding or supervision) require that the California Food Handler Card course and exam be ACCESSIBLE to qualified individuals with disabilities. Accredited training providers (ANAB-accredited under ASTM E2659) must provide reasonable accommodations, including but not limited to: ASL interpretation or open captions for course videos, screen-reader-compatible web content and PDFs, alternative-format printed materials (large print, braille), extended exam time (commonly 1.5x or 2x), a reader or scribe, a private quiet testing room, and assistive technology compatibility. The provider may not charge the candidate any additional fee for the accommodation. The candidate must request the accommodation in advance through the provider's documented process (typically with supporting documentation). Option A is non-compliant with the ADA. Option B is wrong because no disability-based exemption from the Food Handler Card requirement exists; the requirement is the same, but the path to demonstrate knowledge is accommodated. Option D is wrong because the training provider has independent ADA Title III obligations as a public accommodation; the employer also has Title I/FEHA obligations, but neither relieves the other.

57. Under California Health & Safety Code §113947.2, the Certified Food Protection Manager (CFM, often called the Food Safety Manager or FSM) examination must follow a course meeting what minimum training duration?

California Health & Safety Code §113947.1 and §113947.2 require every food facility to have at least one owner or employee who is a Certified Food Protection Manager (CFM), passing an examination from an ANSI National Accreditation Board/Conference for Food Protection (ANAB-CFP) accredited program. The major accredited programs (ServSafe Manager by the National Restaurant Association, Prometric Food Protection Manager, AAA/360training, NRFSP/NCC) all package their preparation as approximately 8 hours of instruction (in-person, online, or hybrid), followed by a proctored 80-90 question exam with a typical 75% passing score; the certificate is valid for 5 years. Option A is wrong because, although the LAW emphasizes the exam, the accredited programs require coursework as part of accreditation, and the 8-hour figure is the universally cited standard. Option C (16 hours) overstates the typical CFM course (though some employers add internal training). Option D (40 hours) is not a California requirement for any food-safety credential. Note: the CFM is distinct from the basic Food Handler Card (which is its own 2-hour minimum course and 1-time 40-question exam, valid 3 years).

58. Under California Health & Safety Code §113948, a newly hired food handler must obtain a valid California Food Handler Card within how many calendar days after the date of hire?

California Health & Safety Code §113948, enacted by SB 602 (2010) and effective July 1, 2011, requires food handlers to obtain a California Food Handler Card within 30 calendar days of hire and to maintain a current card throughout employment. The card is valid for 3 years from the date of issue and is portable across employers and across counties that participate in the statewide program. Three counties — Riverside, San Bernardino, and San Diego — operate their own pre-existing local food handler programs and are exempt from the statewide SB 602 rule, with different timelines (commonly within 14 days of hire) and different course content. Option A (14 days) is the timeline for the local county programs but is not the statewide §113948 deadline. Option B (30 days) is technically correct but option C is the BEST answer because it correctly states both the §113948 statewide rule AND the local-county variant. Option D (90 days) is much too long and is not consistent with the statute. Employers are responsible for verifying that every covered food handler holds a current card and for retaining records under §113949.5.

59. Three California counties are NOT covered by the statewide SB 602 Food Handler Card program and instead operate their own local programs that pre-date SB 602. Which set of counties is correct?

California Health & Safety Code §113948 created the statewide Food Handler Card program under SB 602 (2010), but explicitly grandfathered three counties whose local food handler programs pre-dated SB 602 and were operating effectively: RIVERSIDE County, SAN BERNARDINO County, and SAN DIEGO County. Food handlers in those three counties must complete the LOCAL county program (typically a 2-hour course and exam administered by the county Department of Environmental Health) rather than the statewide ANSI-provider card; the local card is generally valid only within that county. Option B is wrong because Los Angeles and Orange Counties are covered by the statewide program. Option C is wrong because the Bay Area counties (San Francisco, Alameda, Contra Costa) use the statewide program. Option D is wrong because the Central Valley counties named are also under the statewide program. Workers who live or work across county lines should hold the credential required by their work-location county; a worker who moves a job from San Diego to Los Angeles would typically need to obtain a statewide ANSI-provider Food Handler Card to be compliant at the new workplace.

60. Under California Health & Safety Code §113948, a Food Handler Card course and exam must be provided by a training provider accredited by which body?

California Health & Safety Code §113948 requires the California Food Handler Card course and exam to be provided by an organization accredited by the ANSI National Accreditation Board (ANAB) under standard ASTM E2659 (the standard for assessment-based certificate programs). The ANSI/ANAB accreditation is the legal hallmark of validity — a card from a non-accredited provider does not satisfy §113948 and may be rejected by county health inspectors. Major accredited providers commonly used in California include eFoodHandlers, StateFoodSafety.com, Learn2Serve by 360training, ServSafe California Food Handler (by the National Restaurant Association), AAA Food Handler, and Premier Food Safety. The course must include the required content topics and a proctored or randomized exam with a passing score around 70-75%. Option A is wrong because CDPH does not approve providers individually; it relies on ANSI/ANAB accreditation. Option B is wrong because culinary program enrollment is not a substitute. Option C is wrong because publishing the code does not constitute accreditation. Workers should verify the provider's current ANSI/ANAB accreditation on the ANAB website (www.anab.org) before paying for a course.

61. Under California Health & Safety Code §113949.5, an employer's RECORDKEEPING duty regarding food handler cards is which of the following?

California Health & Safety Code §113949.5 places a recordkeeping duty on the EMPLOYER (not the local health department): every California food facility must maintain records that document each covered food handler holds a current, valid Food Handler Card, and must MAKE THE RECORDS AVAILABLE to the local enforcement agency upon request. The card itself is the personal property of the EMPLOYEE — it is portable across employers and across statewide-program counties — but the employer keeps a copy (paper or electronic) for compliance verification. Records should be retained for at least the duration of employment plus 3 years (consistent with general employment recordkeeping standards). Option A is wrong because there is no public-posting requirement for individual cards; in fact posting an original would create a privacy concern and risk loss of the employee's only copy. Option C is wrong because the §113949.5 employer duty exists. Option D is wrong because there is no California state filing requirement — accredited providers issue the cards directly and the records stay at the facility. During inspection, the inspector typically asks for a roster matching current employees to current card numbers and expiration dates.