California (CA) Food Handler Test 2025 – 400 Free Practice Questions to Pass the Exam

The food items that are known to better support the growth of pathogens include dairy, eggs, meat, and fish. These foods are classified as potentially hazardous because they have moisture and protein content, which creates an ideal environment for bacteria and other pathogens to grow.

Pathogens thrive in conditions where there is adequate moisture, nutrients, and a suitable temperature. Dairy products, for example, contain proteins and fat, making them highly nutritious for microorganisms. Similarly, meat and fish provide rich sources of protein and moisture, increasing the risk of foodborne illnesses if they are not handled or cooked properly.

In contrast, fruits and vegetables generally have a lower pH and different moisture levels, which makes them less conducive to bacterial growth, although they are still susceptible to cross-contamination. Processed foods often have preservatives that inhibit the growth of bacteria, while cereal grains tend to have a lower moisture content and are less likely to support the growth of pathogens compared to the foods in the correct category. Thus, the rich nutrient profile and moisture content of dairy, eggs, meat, and fish make them more supportive of pathogen growth.