California eFood Handlers Test Answers 100% Verified

California eFood Handlers Test Answers 100% Verified 4 hours - Correct Answer How long can foods safely remain in the Danger Zone during preparation? Reheat to 165F or hotter within 2 hours - Correct Answer 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? False - Correct Answer A handwashing sink can be used for food preparation as along as the sink is cleaned after each use The manager or supervisor on-duty who is responsible for making sure food rules are allowed - Correct Answer Who is the 'Person in Charge' or PIC Tell your manager and stay home from work - Correct Answer What should a food worker do if they are sick? Wash, rinse, sanitize, and air dry - Correct Answer What describes the proper order of steps? Raw meats and eggs must be stored under ready to eat foods - Correct Answer How should food be stored to avoid cross contamination? All of these - Correct Answer The wash, rinse, sanitize, and air dry applies to Use a probe thermometer - Correct Answer What is the best way to check the temperature of the food All of these - Correct Answer What are the possible causes of Cross contamination Keeping fingernails short and clean underneath - Correct Answer What is a good practice while working in a food service? Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. - Correct Answer 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? 2 hours; 4 hours totaling 6 hours - Correct Answer To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___