How long can foods safely remain in the Danger Zone during preparation?
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?
Reheat to 165F or hotter within 2 hours
A ...
California eFoodHandlers Test Answers
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 hotter within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use - correct answer False
Who is the 'Person in Charge' or PIC - correct answer The manager or supervisor on-duty who is responsible for making sure food rules are allowed
What should a food worker do if they are sick? - correct answer Tell your manager and stay home from work
What describes the proper order of steps? - correct answer Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - correct answer Raw meats and eggs must be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - correct answer All of these
What is the best way to check the temperature of the food - correct answer Use a probe thermometer
What are the possible causes of Cross contamination - correct answer All of these What is a good practice while working in a food service? - correct answer Keeping fingernails short and clean underneath
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce. What does the food worker need to do to prevent cross-contamination? - correct answer Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___ - correct answer 2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do to prevent spreading germs? - correct answer Wash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - correct answer Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
How many people annually die from food borne illness? - correct answer 3,000
How should sanitizer chemicals be used? - correct answer According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - correct answer Leaving out at room temperature
Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown in the chili. What should a foodworker do with the chili? - correct answer Throw the chili away-it may not be safe to eat.
What is the cause of foodborne illness? - correct answer All of these
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