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How often should food handling surfaces be cleaned and sanitized?

  1. Once a day

  2. After each use or whenever they become contaminated

  3. Every hour

  4. At the end of each week

The correct answer is: After each use or whenever they become contaminated

Food handling surfaces should be cleaned and sanitized after each use or whenever they become contaminated to ensure food safety. This practice is vital in preventing cross-contamination, which can lead to foodborne illnesses. By adhering to this guideline, food handlers can effectively manage the risk of germs and bacteria being transferred from one item to another during food preparation. Cleaning removes dirt and residues, while sanitizing reduces the number of pathogens to safe levels. This two-step process should occur regularly throughout food handling activities, especially when switching between different types of food, such as raw meat and vegetables. Regular cleaning and sanitizing help maintain a safe food preparation environment, promoting public health and safety.