A can of commercially made nacho cheese is opened and heated for the warmer. What must it reach?Answer: At least 135°F. Source: California Health and Safety Code § 114016(c)
A caterer delivers trays of hot enchiladas. At what temperature must they arrive?Answer: 135°F or above. Source: California Health and Safety Code § 114037(d)
A cook pulls raw chicken from the cooler to bread it. How long may preparation keep it out of holding temperature?Answer: No more than 2 cumulative hours. Source: California Health and Safety Code § 113998
A cooked, refrigerated burrito is reheated for one customer who will eat it now. What temperature must it reach?Answer: It may be served at any temperature. Source: California Health and Safety Code § 114014
A delivery of raw chicken arrives at 45°F. May it be accepted?Answer: Yes, if cooled to 41°F within four hours. Source: California Health and Safety Code § 114037(a)
A dip is made from a reconstituted mix and other room-temperature ingredients. Under section 114002, how soon must it be at 41°F?Answer: Within 4 hours. Source: California Health and Safety Code § 114002(c)
Show all 113 questions (107 more)
Time and temperature, continued
A pan held under time control has no time marked on it. What happens to the food?Answer: It is discarded. Source: California Health and Safety Code § 114000(a)(3)
A probe thermometer reads in Fahrenheit only. How close to the true temperature must it read under CalCode?Answer: Within 2°F. Source: California Health and Safety Code § 114159(c)
A swordfish steak is cooked to order. What must it reach?Answer: 145°F for 15 seconds. Source: California Health and Safety Code § 114004(a)(1)
CalCode cools food in two stages. How long is allowed for the first, 135°F down to 70°F?Answer: 2 hours. Source: California Health and Safety Code § 114002(b)
CalCode lets frozen food thaw submerged under running water for up to two hours. What is the limit on the water's temperature?Answer: 70°F or below. Source: California Health and Safety Code § 114020(b)
How are containers of food covered while they cool in a walk-in?Answer: Loosely, or uncovered if protected from above. Source: California Health and Safety Code § 114002.1(b)
Leftover chili was cooled overnight and goes back on the hot line. What must all parts reach?Answer: 165°F for 15 seconds. Source: California Health and Safety Code § 114016(a)
Pizza slices are held by time alone, with no heat. After how long must they be served or thrown out?Answer: 4 hours. Source: California Health and Safety Code § 114000(a)(2)
Raw fish is cooked in a microwave. After it reaches 165°F, what comes next?Answer: It stands covered for at least two minutes. Source: California Health and Safety Code § 114008
Salad bar items may sit above 41°F, up to 45°F, for how long in a 24-hour period?Answer: No more than 12 hours. Source: California Health and Safety Code § 113996(d)
Scrambled eggs are cooked for a buffet line, not to order. What must they reach?Answer: 155°F for 15 seconds. Source: California Health and Safety Code § 114004(a)(2)(C)
Steamed broccoli is headed for a steam table. What minimum temperature does CalCode set?Answer: 135°F. Source: California Health and Safety Code § 114010
Under CalCode, what is the lowest temperature for holding hot potentially hazardous food?Answer: 135°F. Source: California Health and Safety Code § 113996(a)
What does California require for a chicken breast?Answer: 165°F for 15 seconds. Source: California Health and Safety Code § 114004(a)(3)
What does California require for a hamburger patty?Answer: 155°F for 15 seconds. Source: California Health and Safety Code § 114004(a)(2)
What is CalCode's limit for the full cool-down, 135°F to 41°F or below?Answer: Six hours. Source: California Health and Safety Code § 114002(b)
What is the highest temperature for holding sliced deli meat in a California reach-in?Answer: 41°F. Source: California Health and Safety Code § 113996(a)
Where in a refrigerator does CalCode put the thermometer?Answer: In the warmest part of the unit. Source: California Health and Safety Code § 114157(b)
Which food may California hold at 45°F instead of 41°F?Answer: Raw shell eggs. Source: California Health and Safety Code § 113996(c)
Which is a cooling method CalCode lists by name?Answer: Using ice paddles. Source: California Health and Safety Code § 114002.1(a)
Which is NOT one of CalCode's four ways to thaw frozen potentially hazardous food?Answer: On a prep counter at room temperature. Source: California Health and Safety Code § 114020
While reheating for hot holding, how long may food stay between 41°F and 165°F?Answer: No more than two hours. Source: California Health and Safety Code § 114016(d)
Handwashing, gloves and hygiene 19
A chef tastes a sauce with a spoon. What must happen before that spoon tastes again?Answer: It is washed, rinsed and sanitized. Source: California Health and Safety Code § 113976
A cook has a cut on the wrist. What does CalCode require to keep handling food?Answer: An impermeable cover with a glove over it. Source: California Health and Safety Code § 113975(b)(1)
A cook in single-use gloves steps away to answer the phone. What happens to the gloves?Answer: They are discarded. Source: California Health and Safety Code § 113973(b), (c)
A cook rinses a colander in the handwashing sink. Is that allowed?Answer: No, the sink is for handwashing only. Source: California Health and Safety Code § 113953.1(b)
A dispenser of hand antiseptic hangs by the pass. When does CalCode allow its use?Answer: Only to hands that were washed first. Source: California Health and Safety Code § 113953.4(c)
A grill cook gets thirsty mid-rush. How may the cook drink without leaving the station?Answer: From a closed beverage container. Source: California Health and Safety Code § 113977(b)
A handwash sink's water temperature cannot be adjusted at the faucet. What range must it deliver?Answer: At least 100°F, not over 108°F. Source: California Health and Safety Code § 113953(c)
A line cook moves from portioning raw chicken to building salads. What does CalCode require first?Answer: A handwash. Source: California Health and Safety Code § 113953.3(a)(8)
Besides cleanser, what must be in a dispenser at each handwashing facility?Answer: Single-use towels or a hot-air dryer. Source: California Health and Safety Code § 113953.2
Does CalCode forbid all bare-hand contact with ready-to-eat food?Answer: No, it is to be minimized. Source: California Health and Safety Code § 113961(a), (b)
How long does CalCode say to rub lathered hands together?Answer: At least 10 to 15 seconds. Source: California Health and Safety Code § 113953.3(a)
How often must a California food employee be permitted to wash hands?Answer: Every 30 minutes and as needed. Source: California Health and Safety Code § 113963
What must be posted at handwashing lavatories used by food employees?Answer: A sign telling employees to wash their hands. Source: California Health and Safety Code § 113953.5(a)
When does CalCode require a handwash in connection with gloves?Answer: Before first putting on gloves. Source: California Health and Safety Code § 113953.3(a)(9)
Where must a "no smoking" sign be posted?Answer: In food preparation, food storage and warewashing areas. Source: California Health and Safety Code § 113978
Which condition means single-use gloves must be worn when contacting food?Answer: Nail polish. Source: California Health and Safety Code § 113973(a)
Which glove may not be used in a California food facility?Answer: Latex. Source: California Health and Safety Code § 113973(g)
Which sink may an employee NOT use to clean hands?Answer: A food preparation sink. Source: California Health and Safety Code § 113953.1(c)
Who is exempt from wearing a hair restraint?Answer: Wait staff who pose minimal risk. Source: California Health and Safety Code § 113969
Foodborne illness, allergens and employee health 13
A dishwasher has vomiting and diarrhea but no diagnosis. What does CalCode tell the person in charge to do?Answer: Restrict the employee from exposed food. Source: California Health and Safety Code § 113950(b)(2)
A food employee is diagnosed with norovirus. What must the person in charge do with that employee?Answer: Exclude the employee from the facility. Source: California Health and Safety Code § 113950(b)(1)
A menu offers oysters on the half shell. What must the permit holder give consumers?Answer: A written disclosure and reminder. Source: California Health and Safety Code § 114093
A restricted employee says the stomach symptoms are gone. Who may lift the restriction?Answer: The person in charge. Source: California Health and Safety Code § 113950.5(a)
A server has a runny nose and sneezing that medication does not control. What may the server not do?Answer: Work with exposed food or clean utensils. Source: California Health and Safety Code § 113974
An employee was excluded for a diagnosed Salmonella infection. What ends the exclusion?Answer: A written clearance from the health officer. Source: California Health and Safety Code § 113950.5(b)
California's definition of major food allergen in section 113820.5 includes which of these?Answer: Sesame. Source: California Health and Safety Code § 113820.5(a)
How many foods does CalCode name as major food allergens?Answer: Nine. Source: California Health and Safety Code § 113820.5(a)
Section 113949.2 lists illnesses an employee must tell the person in charge about once diagnosed. Which is on it?Answer: Hepatitis A virus. Source: California Health and Safety Code § 113949.2(a); 113949.4(a)
Since July 1, 2026, how must a facility covered by section 114093.5 tell customers which major allergens a menu item contains?Answer: In writing, on the menu or digitally. Source: California Health and Safety Code § 114093.5(a)
What does CalCode call food that needs time or temperature control?Answer: Potentially hazardous food. Source: California Health and Safety Code § 113871(a)
When must the person in charge tell the local enforcement agency about stomach illness among staff?Answer: When two or more have symptoms at once. Source: California Health and Safety Code § 113949.5(b)
Which of these is a potentially hazardous food under CalCode?Answer: Cut tomatoes. Source: California Health and Safety Code § 113871(b)
Protecting food from contamination 20
A basket of bread comes back from a table half eaten. What happens to the bread?Answer: It is not offered as food again. Source: California Health and Safety Code § 114079(a)
A case labeled frozen arrives with ice crystals pooled and refrozen at the bottom. What does CalCode say?Answer: It is not accepted. Source: California Health and Safety Code § 114037(e)
A customer returns to the salad bar. What may they not use?Answer: Their soiled plate. Source: California Health and Safety Code § 114075(b), (c)
A delivery-app driver is picking up a ready-to-eat order. What must the facility do to the bag first?Answer: Close it with a tamper-evident method. Source: California Health and Safety Code § 113982(b)(2)
An empty degreaser jug is washed out well. May it hold cooking oil?Answer: No, never. Source: California Health and Safety Code § 114254.3
Between scoops, a rice paddle may sit in a container of water kept at what temperature?Answer: At least 135°F. Source: California Health and Safety Code § 114119(f)
Boxes of produce are stacked in a California storeroom. What gap from the floor does section 114047 require?Answer: At least 6 inches. Source: California Health and Safety Code § 114047(b)
Flour is poured from its sack into a bin. What must the bin show?Answer: The common name of the food. Source: California Health and Safety Code § 114051
House-made Caesar dressing is not cooked. What eggs go in it?Answer: Pasteurized eggs or egg products. Source: California Health and Safety Code § 114012
How are unwrapped forks set out for customers?Answer: So that only the handles are touched. Source: California Health and Safety Code § 114081(b)
How long from the harvest date is the source of served shellstock kept on record?Answer: 90 calendar days. Source: California Health and Safety Code § 114039.4(b)
Ice in a tub has been chilling canned sodas. May it go into a customer's drink?Answer: No, it shall not be used as food. Source: California Health and Safety Code § 113990
Raw chicken and washed lettuce share a cooler. What does CalCode require?Answer: They are separated to prevent cross-contamination. Source: California Health and Safety Code § 113986(a)(1)
Toxic materials such as cleaners are kept apart from food. Which spot does section 114254.2 rule out?Answer: Above food, equipment or utensils. Source: California Health and Safety Code § 114254.2(a)
What must each container on a self-service buffet have?Answer: Its own dispensing utensil. Source: California Health and Safety Code § 114063(d)
What protects food on a buffet line from a customer's cough?Answer: A sneeze guard. Source: California Health and Safety Code § 114060(a)
When is produce washed?Answer: Before it is cut, cooked or served. Source: California Health and Safety Code § 113992(a)
Which food may not be set out for customers to serve themselves?Answer: Raw, unpackaged chicken. Source: California Health and Safety Code § 114063(a)
Which is a place CalCode forbids for storing food?Answer: A locker room. Source: California Health and Safety Code § 114049
Which returned item may be given to another customer?Answer: Crackers in an unopened package. Source: California Health and Safety Code § 114079(b)
Cleaning and sanitizing 18
A cloth is used again and again to wipe food spills from counters. Where is it kept between uses?Answer: In a sanitizing solution. Source: California Health and Safety Code § 114185.1(b)
A cutting board is used for raw fish, then at once for raw poultry. Must it be cleaned in between?Answer: No, the poultry cooks to a higher temperature. Source: California Health and Safety Code § 114117(a)(1), (b)
A knife cuts raw beef and is needed next for sliced tomatoes. What comes first?Answer: Cleaning and sanitizing the knife. Source: California Health and Safety Code § 114117(a)(2)
A new California kitchen plans its dish area. How many sink compartments does section 114099 require for washing by hand?Answer: Three. Source: California Health and Safety Code § 114099(a); 114099.2(a)
A probe thermometer has just checked a raw burger. What happens before it is used again or put away?Answer: It is cleaned and sanitized. Source: California Health and Safety Code § 114117(a)(4)
A slicer is used on deli meat all day. How often, at the least, is it cleaned and sanitized?Answer: Every four hours. Source: California Health and Safety Code § 114117(c)
For manual sanitizing with chlorine, what strength and contact time does CalCode set?Answer: 100 ppm for at least 30 seconds. Source: California Health and Safety Code § 114099.6(b)(1)
For manual sanitizing with iodine, what strength does CalCode set?Answer: 25 ppm. Source: California Health and Safety Code § 114099.6(b)(2)
For manual sanitizing with quaternary ammonium, what does CalCode set?Answer: 200 ppm for at least one minute. Source: California Health and Safety Code § 114099.6(b)(3)
How are wiping cloths used with raw meat kept?Answer: They are kept separate from other cloths. Source: California Health and Safety Code § 114185.1(c)
How warm must the wash water be in a manual warewashing sink?Answer: Not less than 100°F. Source: California Health and Safety Code § 114099.2(b)
Lettuce is washed in a warewashing sink. What must be done to the sink?Answer: It is cleaned and sanitized before and after. Source: California Health and Safety Code § 114125(b)
Mechanical sanitization by heat is measured on the utensil itself. What surface temperature does section 114099.7 call for?Answer: 160°F. Source: California Health and Safety Code § 114099.7(a)
Pots have been scrubbed in the first compartment. What does CalCode require before they go into the sanitizer?Answer: A rinse in clear water. Source: California Health and Safety Code § 114099.2(c)
Under section 114105, how are equipment and utensils dried once they have been sanitized?Answer: Air dried. Source: California Health and Safety Code § 114105
Utensils are sanitized by hot water in a sink. How hot, and for how long?Answer: 171°F for at least 30 seconds. Source: California Health and Safety Code § 114099.6(a)
What laundering schedule does CalCode set for wiping cloths that are used wet?Answer: Daily. Source: California Health and Safety Code § 114185.3(d)
What must a facility have on hand to check its sanitizer?Answer: Testing equipment and materials. Source: California Health and Safety Code § 114107
California's food handler card law 15
A cook with a valid card changes restaurants after a year. Is a new card needed?Answer: No, the card stays valid. Source: California Health and Safety Code § 113948(a)(2)
A shift lead holds a valid food safety manager certificate. Does the shift lead also need a food handler card?Answer: No, a certificate holder is not a "food handler" under the code. Source: California Health and Safety Code § 113790(a)
About how long are the course and examination designed to take together?Answer: Two and one-half hours. Source: California Health and Safety Code § 113948(b)(3)(B)
How long after the date of hire does a California food handler have to get a card?Answer: 30 days. Source: California Health and Safety Code § 113948(a)(1)
How long is a California food handler card valid?Answer: Three years. Source: California Health and Safety Code § 113948(a)(2)
How many questions must the food handler examination have?Answer: At least 40. Source: California Health and Safety Code § 113948(b)(3)(C)
May an employer refuse to hire an applicant for not already holding a card?Answer: No. Source: California Health and Safety Code § 113948(i)(2)
Must an online food handler examination be watched by a proctor?Answer: No. Source: California Health and Safety Code § 113948(c)
What is the most that at least one approved course and exam may cost, card included?Answer: $15. Source: California Health and Safety Code § 113948(h)(2)
What minimum score does the law set for the examination?Answer: 70 percent. Source: California Health and Safety Code § 113948(b)(3)(D)
What must a food facility keep about its food handlers' cards?Answer: Records that each one holds a valid card. Source: California Health and Safety Code § 113948(g)
Where is a state food handler card NOT recognized?Answer: Where a local program predates 2009. Source: California Health and Safety Code § 113948(a)(3), (f)
Which employee does the card law NOT cover?Answer: A cook in a public school cafeteria. Source: California Health and Safety Code § 113948(e)
Who may issue a California food handler card?Answer: An ANSI-accredited training provider. Source: California Health and Safety Code § 113948(b)(2)
Who pays for the time an employee spends on the card course and exam?Answer: The employer, as hours worked. Source: California Health and Safety Code § 113948(i)(1)
How this list was compiled: California Retail Food Code (California Health and Safety Code, Division 104, Part 7, sections 113700 to 114437), in the edition effective January 1, 2026, read in the copy published by the Orange County Health Care Agency (https://ochealthinfo.com/sites/healthcare/files/2026-04/CalCode%20effective%20January%202026%20updated%203-16-26.pdf). Read on October 14, 2026. Each question names the section it was written from. The food handler card law is section 113948; the subjects of the card course are in sections 113947.2 and 113948(b)(3). Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the section it cites. Short phrases are quoted from the California Health and Safety Code, which is public. Nothing is taken from any training provider's course or examination or from any other practice test.
How it works
This unofficial California food handlers test practice asks 113 questions from the California Retail Food Code, each answer naming its section. Not affiliated with the California Department of Public Health, any local enforcement agency or any training provider.
Read the full guide
What the California food handlers test covers
Health and Safety Code section 113948 sets the exam, which an ANSI-accredited training provider gives. The course teaches foodborne illness, time and temperature, hygiene, preventing contamination, cleaning and sanitizing, and major food allergens. The topics here follow that list.
What California does differently
California writes its own retail food code and does not adopt the FDA Food Code. Ground meat cooks to 155°F for 15 seconds, poultry to 165°F for 15 seconds, hands are rubbed for 10 to 15 seconds, and latex gloves are banned.
Your employer pays: section 113948(i) counts the course and exam as hours worked and bars hiring on condition of an existing card.
Raw shell eggs and sealed pasteurized milk may be held at 45°F; other cold food stays at 41°F or below.
Since July 1, 2026, a food facility covered by section 114093.5 must give written notice of the major allergens in each menu item.
Questions and answers
Is this the real California food handlers card test?
No. These are our own questions; none comes from any training provider's course or examination, and a score here earns no card.
How many questions are on the California food handlers test?
At least 40, under section 113948(b)(3). A score of 70 percent or more passes, and the course and examination together are designed to take about two and one-half hours.
How long is a California food handler card good for?
Three years from the date of issuance, even if you change employers. A new hire has 30 days after the date of hire to get one.
Is a California food handler card valid in every county?
It is recognized statewide except where a local food handler program took effect before January 1, 2009. If you work in a county with its own program, ask that county's environmental health agency which card it accepts.
Is there a California food handlers card study guide?
The law names no state study guide. The rules a course teaches are in the California Retail Food Code, which is public; the questions here use its 2026 edition.