California FoodHandlers Exam
Terms in this set (78)
After using a meat slicer, Wash it with soapy water, rinse, and sanitize
you should:
As a food worker, you must Storing food in a manner that prevents contamination
perform your duties that
you are following safe food
handling practices. These
duties include:
At which temperature must 135 or above
you keep potentially
hazardous foods hot?
Cooked chili was left the Throw the chili away-it may not be safe to eat.
Danger Zone overnight.
Bacteria that can make
people sick might have
grown in the chili. What
should a foodworker do
with the chili?
Cooked rice as left out on Throw the rice into the garbage
the counter all night, the
safe way to handle it is to:
The food safety rules Preventing contamination of food
require food workers to
focus on which of the
following?
The food sanitation rules Know the food safety rules and be in charge of the
require someone at your operation
restaurant to
, Food temperatures in hot 135F
holding units must be kept
at ___ or hotter:
Food that should not be Ready to eat
touched with bare hands is
called
A foodworker has Wash, rinse, and sanitize the prep table and knife, wash
completed prepping hands, and put on new gloves.
chicken breasts on a prep
table and is going to cut
lettuce. What does the food
worker need to do to
prevent cross-
contamination?
A foodworker needs to Put hot beans in a shallow pan no more than two inches
cool a pan of refried beans deep. Stir occasionally then refrigerate.
using the shallow pan
method. What should the
foodworker do?
A food worker should use a two (2)
cooling method that cools
food from 135 to 70F within
the first ___ hours and
reaches 41F in a total of six
hours
Food workers need to Taste the same as normal
understand that food makes
people sick, will often...
Germs can be spread even Wash hands regularly and do not touch foods with bare
by healthy food workers. hands
Which of these is the best
thing you can do to prevent
spreading germs?
Terms in this set (78)
After using a meat slicer, Wash it with soapy water, rinse, and sanitize
you should:
As a food worker, you must Storing food in a manner that prevents contamination
perform your duties that
you are following safe food
handling practices. These
duties include:
At which temperature must 135 or above
you keep potentially
hazardous foods hot?
Cooked chili was left the Throw the chili away-it may not be safe to eat.
Danger Zone overnight.
Bacteria that can make
people sick might have
grown in the chili. What
should a foodworker do
with the chili?
Cooked rice as left out on Throw the rice into the garbage
the counter all night, the
safe way to handle it is to:
The food safety rules Preventing contamination of food
require food workers to
focus on which of the
following?
The food sanitation rules Know the food safety rules and be in charge of the
require someone at your operation
restaurant to
, Food temperatures in hot 135F
holding units must be kept
at ___ or hotter:
Food that should not be Ready to eat
touched with bare hands is
called
A foodworker has Wash, rinse, and sanitize the prep table and knife, wash
completed prepping hands, and put on new gloves.
chicken breasts on a prep
table and is going to cut
lettuce. What does the food
worker need to do to
prevent cross-
contamination?
A foodworker needs to Put hot beans in a shallow pan no more than two inches
cool a pan of refried beans deep. Stir occasionally then refrigerate.
using the shallow pan
method. What should the
foodworker do?
A food worker should use a two (2)
cooling method that cools
food from 135 to 70F within
the first ___ hours and
reaches 41F in a total of six
hours
Food workers need to Taste the same as normal
understand that food makes
people sick, will often...
Germs can be spread even Wash hands regularly and do not touch foods with bare
by healthy food workers. hands
Which of these is the best
thing you can do to prevent
spreading germs?
