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eFoodHandlers BUNDLED exam 2024 with 100% correct answers
eFoodHandlers california Test exam 2024 with 100% correct answers eFoodHandlers california Test exam 2024 with 100% correct answers
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[Show more]If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - correct answer Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
 
What is the reason for sanitizing dishes, utensils, and food preparatio...
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Add to cartIf you cut or burn your hand while on the job, how should you treat your wound before returning to work? - correct answer Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
 
What is the reason for sanitizing dishes, utensils, and food preparatio...
Potentially Hazardous foods - correct answer any food that supports the rapid growth of microorganisms 
 
Three thermometers used for measuring food temperature - correct answer Bi-metallic stem (0-220), thermocouple, thermistor(digital) 
 
Raw Shell Eggs Temperature - correct answer 45 F 
 
S...
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Add to cartPotentially Hazardous foods - correct answer any food that supports the rapid growth of microorganisms 
 
Three thermometers used for measuring food temperature - correct answer Bi-metallic stem (0-220), thermocouple, thermistor(digital) 
 
Raw Shell Eggs Temperature - correct answer 45 F 
 
S...
if a food handler has been vomiting or has diarrhea, they should - correct answer call in sick and don't return until the symtoms have been gone for at least 24 hours 
 
after washing, rising and drying hands, its recommended that a food handler - correct answer turn off the faucet with a paper...
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Add to cartif a food handler has been vomiting or has diarrhea, they should - correct answer call in sick and don't return until the symtoms have been gone for at least 24 hours 
 
after washing, rising and drying hands, its recommended that a food handler - correct answer turn off the faucet with a paper...
What are three hazards people can get sick from? - correct answer -physical 
-biological 
-chemical 
 
What are foodborne illnesses? - correct answer Sicknesses caused from not washing your hands or not cooking to the proper temperature. 
 
What are potentially hazardous foods? - correct answer...
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Add to cartWhat are three hazards people can get sick from? - correct answer -physical 
-biological 
-chemical 
 
What are foodborne illnesses? - correct answer Sicknesses caused from not washing your hands or not cooking to the proper temperature. 
 
What are potentially hazardous foods? - correct answer...
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Add to cartfor how long must shellfish tags be kept in the department - correct answer 90 days 
 
what is a a glue board? - correct answer control device 
 
for use in the store, proper storage containers are made of? - correct answer stainless steel & copper 
 
what is the temp danger zone according to...
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Add to cartfor how long must shellfish tags be kept in the department - correct answer 90 days 
 
what is a a glue board? - correct answer control device 
 
for use in the store, proper storage containers are made of? - correct answer stainless steel & copper 
 
what is the temp danger zone according to...
Select which of the following statements are true about foodborne illness - correct answer -foodborn illness sends 128,000 people to the hospital each year 
 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
 
-foodborne illnesses account for 3,000 deaths annually. 
 
...
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Add to cartSelect which of the following statements are true about foodborne illness - correct answer -foodborn illness sends 128,000 people to the hospital each year 
 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
 
-foodborne illnesses account for 3,000 deaths annually. 
 
...
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. - correct answer 165 degrees 
 
Which of these is NOT one of the 8 most common Food Allergens? - correct answer Mustar...
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Add to cartCold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. - correct answer 165 degrees 
 
Which of these is NOT one of the 8 most common Food Allergens? - correct answer Mustar...
How long can foods safely remain in the Danger Zone during preparation? - correct answer 4 hours 
 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - correct answer Reheat to 165F or ...
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Add to cartHow long can foods safely remain in the Danger Zone during preparation? - correct answer 4 hours 
 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - correct answer Reheat to 165F or ...
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