California efoodhandlers - Study guides, Class notes & Summaries

California eFoodHandlers Test Answers

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 f...

California eFoodHandlers Test Answers

California eFoodHandlers Test Answers

California eFoodHandlers Test Questions And Answers How long can foods safely remain in the Danger Zone during preparation? - answer4 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? - answerReheat 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 - answerFalse Who is the 'Person in Charge...

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 ma...

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 mak...

California eFoodHandlers Test Answers Graded A 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 ️Th...

CALIFORNIA EFOODHANDLERS ACCURATE REAL EXAM | VERIFIED AND GUARANTEED| CONTAINS 3 DIFFERENT VERSIONS LATEST UPDATE 100% REAL EXAM| ALREADY GRADED A

California eFoodHandlers Test Answers