Efoodhandlers test - 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 for mak...

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 100% Pass 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 supe...

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...

eFoodHandlers Test

California eFoodHandlers Test Answers

Select which of the following statements are true about foodborne illness - -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 - 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 ...