Why are hair restraints such as caps, hairnets, or beard guards required in food prep areas?

To prevent loose hair from contaminating food and to keep employees from touching their hair

To make the staff look more uniform for customers

To replace the need for handwashing during the shift

To keep employees warm during refrigerated work

Where should the probe of a thermometer be inserted to get an accurate reading on a chicken breast?

Into the thickest part of the meat, not touching bone or fat

What is the FIRST step before placing dirty pots into the wash compartment of a three-compartment sink?

Scrape or pre-soak to remove large food debris

Wipe them with a sanitizer-soaked wiping cloth

Spray them with sanitizer to loosen germs

Stack them under hot running water for 10 minutes

A dishwasher had vomiting and diarrhea overnight. He feels normal in the morning and has not taken any anti-nausea medication. Under the FDA Food Code, when may he return to food-handling duties?

Only after he has been symptom-free for at least 24 hours without medication

Only after he gets a written letter from his employer

Immediately, since he feels fine

After 7 days of being symptom-free

In California, a Pest Control Operator (PCO) hired to treat a restaurant must hold a license issued by:

The California Department of Pesticide Regulation (CDPR) / Structural Pest Control Board

The California Department of Public Health only

When pesticides are applied inside a food facility, food, food-contact surfaces, and utensils must be:

Removed or fully covered so the pesticide does not contact them; treatments are scheduled outside operating hours whenever possible

Wiped with the same pesticide before reuse

Left exposed so the chemical can also disinfect them

Sprayed lightly together with the floor for efficiency

During a busy dinner service, a server drops a pair of tongs on the floor while plating. What is the correct action under California Retail Food Code?

Remove the tongs from service immediately and replace with clean, sanitized tongs; the dropped tongs must be washed, rinsed, and sanitized before reuse

Wipe the tongs on a clean towel and continue using them

Rinse the tongs under hot tap water and continue using them

Spray the tongs with sanitizer and let dry, then continue using

Under California Retail Food Code §113996, what is the maximum permitted internal temperature for raw shell eggs that are being received and stored in a food facility's refrigerator?

An ambient air temperature of 45°F or below at receiving; once at the facility, eggs must be stored at 41°F or below

Room temperature is acceptable until the eggs are opened

70°F is acceptable as long as the eggs are used within 24 hours

California Food Handler Practice Test

Frequently asked questions

How many California food handler practice questions are in this bank?+

239 original practice questions covering all 7 topics of the California Food Handler Card exam (ANSI-CFP accredited curriculum).

Is this food handler practice test free?+

Yes, free with no signup. Note: the actual California Food Handler Card costs around $7-$15 from an ANSI-CFP-accredited provider — PrepPass is a free study aid, not a card-issuing provider.

Will completing this give me a California Food Handler Card?+

No. To get the official Food Handler Card, you must pass an exam from an ANSI-CFP-accredited provider (StateFoodSafety, eFoodHandlers, ServSafe, Learn2Serve, AAA Food Handler, etc.). PrepPass helps you study; the registration guide page lists official providers.

What's on the California Food Handler exam?+

Seven topics from the California Retail Food Code: Personal Hygiene, Time & Temperature Control, Cross Contamination & Allergens, Cleaning & Sanitizing, Pest Control, Illness Reporting, and California-specific rules (CalCode §113700+).

What's the passing score for the food handler exam?+

Typically 75% (ANSI-CFP accreditation standard) — exact threshold depends on the provider you use for the official card exam. The exam itself is usually ~40 questions over ~1 hour, online or at the provider's facility.

Is the food handler exam available in Spanish, Chinese, or Vietnamese?+

Most major ANSI-CFP providers offer the official exam in Spanish; some offer Chinese, Vietnamese, Korean, and Tagalog. PrepPass practice questions are available in English, 中文, Español, and Tiếng Việt.

How long is a California Food Handler Card valid?+

3 years statewide (per California Health & Safety Code §113948). Riverside, San Bernardino, and San Diego counties have their own programs; the 3-year validity still applies. New restaurant employees must obtain the card within 30 days of hire.

Sample practice questions

A few real questions from this free bank, with full explanations. Use the practice tool above for the whole set.

1. California Rules
Under California Health & Safety Code §113948, within how many calendar days of being hired must a food handler obtain a Food Handler Card?
- a.90 days
- b.14 days
- c.60 days
- d.30 days
Answer: d
Explanation: 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.
Source: Cal. H&S Code §113948
2. Cross-Contamination & Allergens
Under a common color-coded cutting board system, which board should be used for raw chicken?
- a.Green
- b.Red
- c.Yellow
- d.Blue
Answer: c
Explanation: A widely used color code is: red for raw red meat, yellow for raw poultry, blue for raw seafood, green for produce, and white for dairy or baked goods. Yellow is reserved for raw poultry.
3. Personal Hygiene
Why are hair restraints such as caps, hairnets, or beard guards required in food prep areas?
- a.To make the staff look more uniform for customers
- b.To prevent loose hair from contaminating food and to keep employees from touching their hair
- c.To replace the need for handwashing during the shift
- d.To keep employees warm during refrigerated work
Answer: b
Explanation: Hair can fall into food or carry Staphylococcus aureus from the scalp. Restraints both block strands from dropping in and remove the temptation to push hair off the face with contaminated hands.
Source: Cal. H&S Code §113977
4. Time & Temperature Control
Where should the probe of a thermometer be inserted to get an accurate reading on a chicken breast?
- a.In the steam above the food
- b.Touching the bottom of the pan
- c.Into the thickest part of the meat, not touching bone or fat
- d.Just under the skin
Answer: c
Explanation: The probe should be inserted into the thickest part of the food without touching bone, fat, or the cooking vessel, since those conduct heat differently and give false readings. For thin items like burgers, insert from the side. Always clean and sanitize the probe before and after each use.
Source: Cal. H&S Code §114020
5. Cleaning & Sanitizing
What is the FIRST step before placing dirty pots into the wash compartment of a three-compartment sink?
- a.Wipe them with a sanitizer-soaked wiping cloth
- b.Spray them with sanitizer to loosen germs
- c.Scrape or pre-soak to remove large food debris
- d.Stack them under hot running water for 10 minutes
Answer: c
Explanation: Before washing, food workers must scrape, pre-rinse, or pre-soak items to remove large food particles. This prevents the wash water from becoming overloaded with debris and protects the detergent's grease-cutting ability. Sanitizing is the last step, not the first.
Source: Cal. H&S Code §114099
6. Illness Reporting
A dishwasher had vomiting and diarrhea overnight. He feels normal in the morning and has not taken any anti-nausea medication. Under the FDA Food Code, when may he return to food-handling duties?
- a.Only after he gets a written letter from his employer
- b.Immediately, since he feels fine
- c.After 7 days of being symptom-free
- d.Only after he has been symptom-free for at least 24 hours without medication
Answer: d
Explanation: FDA Food Code §2-201 requires that an employee with vomiting or diarrhea be EXCLUDED until they have been symptom-free for at least 24 hours without using symptom-suppressing medication. Medication can mask symptoms while the worker is still shedding pathogens, so a chemically suppressed worker is still considered ill.
Source: FDA Food Code §2-201
7. Pest Control
In California, a Pest Control Operator (PCO) hired to treat a restaurant must hold a license issued by:
- a.The local fire marshal
- b.The California Department of Public Health only
- c.The California Department of Pesticide Regulation (CDPR) / Structural Pest Control Board
- d.OSHA
Answer: c
Explanation: Pesticide application in food facilities is regulated under federal FIFRA and, in California, by the California Department of Pesticide Regulation and the Structural Pest Control Board. Always confirm the PCO has a valid structural pest control license before they treat a food facility.
Source: Cal. H&S Code §114259.4; CDPR licensing
8. Pest Control
When pesticides are applied inside a food facility, food, food-contact surfaces, and utensils must be:
- a.Wiped with the same pesticide before reuse
- b.Left exposed so the chemical can also disinfect them
- c.Removed or fully covered so the pesticide does not contact them; treatments are scheduled outside operating hours whenever possible
- d.Sprayed lightly together with the floor for efficiency
Answer: c
Explanation: Pesticides are not for food contact. Before application, food, single-service items, utensils, and food-contact surfaces are removed or fully covered, and treatments are typically scheduled when the facility is closed. After application, food-contact surfaces are washed, rinsed, and sanitized before food handling resumes.
Source: Cal. H&S Code §114259.4
9. Cross-Contamination & Allergens
During a busy dinner service, a server drops a pair of tongs on the floor while plating. What is the correct action under California Retail Food Code?
- a.Remove the tongs from service immediately and replace with clean, sanitized tongs; the dropped tongs must be washed, rinsed, and sanitized before reuse
- b.Wipe the tongs on a clean towel and continue using them
- c.Rinse the tongs under hot tap water and continue using them
- d.Spray the tongs with sanitizer and let dry, then continue using
Answer: a
Explanation: California Retail Food Code HSC §113976 and §114099.3 treat the floor as a contaminated surface. Any utensil or equipment that contacts the floor must be removed from service and put through full warewashing: pre-scrape, wash in detergent water at 110°F or hotter, rinse, and sanitize (50-100 ppm chlorine for 7 seconds, 200 ppm quat for 30 seconds, or 12.5-25 ppm iodine for 30 seconds, per §114099.6), then air-dry. The two-step shortcut of wiping (option B) or rinsing (option C) does not reach sanitization and leaves pathogens including E. coli, Salmonella, and Listeria on the food-contact surface. Option D omits the wash step — sanitizers do not work effectively on soiled surfaces because organic matter neutralizes the chemical, so a sanitize-only treatment after floor contact is non-compliant. The compliant practice is to maintain a backup set of utensils at every station so that swapping the dropped utensil out is operationally trivial.
Source: HSC §113976
10. Time & Temperature Control
Under California Retail Food Code §113996, what is the maximum permitted internal temperature for raw shell eggs that are being received and stored in a food facility's refrigerator?
- a.Room temperature is acceptable until the eggs are opened
- b.55°F or below at all times
- c.An ambient air temperature of 45°F or below at receiving; once at the facility, eggs must be stored at 41°F or below
- d.70°F is acceptable as long as the eggs are used within 24 hours
Answer: c
Explanation: California Retail Food Code HSC §113996 and §114037 set the storage requirement for raw shell eggs at 41°F or below internal/ambient. The FDA Food Code allows raw shell eggs to be RECEIVED at an ambient air temperature of 45°F or below (because the egg-distribution cold chain is allowed slightly warmer), but once at the food facility, raw shell eggs must be moved to refrigeration that holds at 41°F or below for storage. The 41°F ceiling is critical to slow growth of Salmonella Enteritidis, which can be present inside the intact egg from transovarian transmission in laying hens. Option B (55°F) is above the danger-zone floor and permits rapid Salmonella growth — egg-related Salmonella outbreaks frequently trace to refrigeration failures of this magnitude. Option C ignores temperature control entirely. Option D invents a 'sealed' exception that does not exist for shell eggs (which are biologically alive and have a porous shell). Pasteurized shell eggs and pasteurized liquid eggs have the same 41°F storage requirement once opened.
Source: HSC §113996