Efoodhandlers test - Study guides, Class notes & Summaries

California eFoodHandlers Test Answers Exam Question And Answers 2024

California eFoodHandlers Test Answers 2022 with complete solution

eFoodHandlers Test questions with correct answers

California eFoodHandlers Test 100% Correct 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 An...

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. Select the foods below that make up the 8 most common allergens - correct answer milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the pers...

California eFoodHandlers Test 100% Correct 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 An...

eFoodHandlers Test

California eFoodHandlers Test Answers

California eFoodHandlers Test Answers | Questions with 100% Correct Answers | Verified | Updated 2024

Select which of the following statements are true about foodborne illness - -foodborne 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. Select the foods below that make up the 8 most common allergens - milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the person in charge (PIC)? - The PIC must be...