California eFood Handlers Test Answers | Questions with 100% Correct Answers | Verified | Latest Update

1. How long can foods safely remain in the Danger Zone during preparation? ANS 4 hours 2. Refrigerated chili needs to be reheated quickly and to the proper tem- perature before hot holding. Which is the correct way to reheat potentially hazardous food? ANS Reheat to 165F or hotter within 2 hours 3. A handwashing sink can be used for food preparation as along as the sink is cleaned after each use ANS False 4. Who is the 'Person in Charge' or PIC ANS The manager or supervisor on-duty who is responsible for making sure food rules are allowed 5. What should a food worker do if they are sick? ANS Tell your manager and stay home from work 6. What describes the proper order of steps? ANS Wash, rinse, sanitize, and air dry 7. How should food be stored to avoid cross contamination? ANS Raw meats and eggs must be stored under ready to eat foods 8. The wash, rinse, sanitize, and air dry applies to ANS All of these 9. What is the best way to check the temperature of the food ANS Use a probe thermometer 10. What are the possible causes of Cross contamination ANS All of these