California eFoodHandlers Test Answers Questions and Correct Answers the Latest Update
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Course
California eFoodHandlers
Institution
California EFoodHandlers
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 handwa...
California eFoodHandlers Test
Answers Questions and Correct
Answers the Latest Update
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 handwashing sink can be used for food preparation as along as the sink is
cleaned after each use
✓ False
Who is the 'Person in Charge' or PIC
✓ The manager or supervisor on-duty who is responsible for making sure food rules
are allowed
How should food be stored to avoid cross contamination?
✓ Raw meats and eggs must be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to
✓ All of these
What is the best way to check the temperature of the food
✓ Use a probe thermometer
What are the possible causes of Cross contamination
✓ All of these
What is a good practice while working in a food service?
✓ 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?
Examify | Smart Grades | Latest update
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