CALIFORNIA eFOODHANDLERS TEST ANSWERS
4 hours - Answer -How long can foods safely remain in the Danger Zone during
preparation?
Reheat to 165F or hotter within 2 hours - 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 - 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 - Answer -Who is the 'Person in Charge' or PIC
Tell your manager and stay home from work - Answer -What should a food worker do if
they are sick?
Wash, rinse, sanitize, and air dry - Answer -What describes the proper order of steps?
Raw meats and eggs must be stored under ready to eat foods - Answer -How should
food be stored to avoid cross contamination?
All of these - Answer -The wash, rinse, sanitize, and air dry applies to
Use a probe thermometer - Answer -What is the best way to check the temperature of
the food
All of these - Answer -What are the possible causes of Cross contamination
Keeping fingernails short and clean underneath - 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.
- 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 - 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 ___
Wash hands regularly and do not touch foods with bare hands - Answer -Germs can be
spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs?
, Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill
germs and bacteria - Answer -What is the major difference between cleaning and
sanitizing?
3,000 - Answer -How many people annually die from food borne illness?
According to the sanitizer label instructions - Answer -How should sanitizer chemicals
be used?
Leaving out at room temperature - Answer -What is NOT a proper way to thaw foods?
Throw the chili away-it may not be safe to eat. - Answer -Cooked chili was left the
Danger Zone overnight. Bacteria that can make people sick might have grown in the
chili. What should a foodworker do with the chili?
All of these - Answer -What is the cause of foodborne illness?
It is when a person gets sick from a germ or toxin on food. - Answer -What is foodborne
illness?
Away from any food or clean equipment and utensils - Answer -Where must you store
chemicals such as cleaners and sanitizers?
All of these - Answer -When do food workers need to wash their hands?
Clean, hot water and soap (detergent) - Answer -When washing dishes in a three-
compartment sink, what should the first compartment contain?
All of these - Answer -What are the symptoms that require a food worker to remain
home from work?
Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse
and dry - Answer -What is the correct handwashing procedure?
Call your PIC (manager) and discuss your symptoms - Answer -When you have a fever
and runny nose?
Washing your hands thoroughly and never touching food with your bare hands -
Answer -What is the way to avoid spreading germs in the restaurant?
Hands still need to be washed before putting on new gloves - Answer -If a food handler
wears disposable gloves, then:
Clean and sanitize the prep surface, wash your hands and change gloves - Answer -
What should you ALWAYS do after handling raw meat?
4 hours - Answer -How long can foods safely remain in the Danger Zone during
preparation?
Reheat to 165F or hotter within 2 hours - 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 - 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 - Answer -Who is the 'Person in Charge' or PIC
Tell your manager and stay home from work - Answer -What should a food worker do if
they are sick?
Wash, rinse, sanitize, and air dry - Answer -What describes the proper order of steps?
Raw meats and eggs must be stored under ready to eat foods - Answer -How should
food be stored to avoid cross contamination?
All of these - Answer -The wash, rinse, sanitize, and air dry applies to
Use a probe thermometer - Answer -What is the best way to check the temperature of
the food
All of these - Answer -What are the possible causes of Cross contamination
Keeping fingernails short and clean underneath - 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.
- 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 - 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 ___
Wash hands regularly and do not touch foods with bare hands - Answer -Germs can be
spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs?
, Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill
germs and bacteria - Answer -What is the major difference between cleaning and
sanitizing?
3,000 - Answer -How many people annually die from food borne illness?
According to the sanitizer label instructions - Answer -How should sanitizer chemicals
be used?
Leaving out at room temperature - Answer -What is NOT a proper way to thaw foods?
Throw the chili away-it may not be safe to eat. - Answer -Cooked chili was left the
Danger Zone overnight. Bacteria that can make people sick might have grown in the
chili. What should a foodworker do with the chili?
All of these - Answer -What is the cause of foodborne illness?
It is when a person gets sick from a germ or toxin on food. - Answer -What is foodborne
illness?
Away from any food or clean equipment and utensils - Answer -Where must you store
chemicals such as cleaners and sanitizers?
All of these - Answer -When do food workers need to wash their hands?
Clean, hot water and soap (detergent) - Answer -When washing dishes in a three-
compartment sink, what should the first compartment contain?
All of these - Answer -What are the symptoms that require a food worker to remain
home from work?
Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse
and dry - Answer -What is the correct handwashing procedure?
Call your PIC (manager) and discuss your symptoms - Answer -When you have a fever
and runny nose?
Washing your hands thoroughly and never touching food with your bare hands -
Answer -What is the way to avoid spreading germs in the restaurant?
Hands still need to be washed before putting on new gloves - Answer -If a food handler
wears disposable gloves, then:
Clean and sanitize the prep surface, wash your hands and change gloves - Answer -
What should you ALWAYS do after handling raw meat?
