California eFoodHandlers Test Answers
Study online at https://quizlet.com/_35m8ne
1. How long can foods safely remain in the Danger 4 hours
Zone during preparation?
2. Refrigerated chili needs to be reheated quickly Reheat to 165F or hotter within 2
and to the proper temperature before hot hold- hours
ing. Which is the correct way to reheat potentially
hazardous food?
3. A handwashing sink can be used for food prepa- False
ration as along as the sink is cleaned after each
use
4. Who is the 'Person in Charge' or PIC The manager or supervisor
on-duty who is responsible for
making sure food rules are al-
lowed
5. What should a food worker do if they are sick? Tell your manager and stay home
from work
6. What describes the proper order of steps? Wash, rinse, sanitize, and air dry
7. How should food be stored to avoid cross conta- Raw meats and eggs must be
mination? stored under ready to eat foods
8. The wash, rinse, sanitize, and air dry applies to All of these
9. What is the best way to check the temperature of Use a probe thermometer
the food
10. What are the possible causes of Cross contamina- All of these
tion
11.
1/8
, California eFoodHandlers Test Answers
Study online at https://quizlet.com/_35m8ne
What is a good practice while working in a food Keeping fingernails short and
service? clean underneath
12. A foodworker has completed prepping chicken Wash, rinse, and sanitize the prep
breasts on a prep table and is going to cut lettuce. table and knife, wash hands, and
What does the food worker need to do to prevent put on new gloves.
cross-contamination?
13. To safely cool foods we must move them through 2 hours; 4 hours totaling 6 hours
the Danger Zone quickly in 2 phases: from 135F
to 70F in ___ and from 70F to 41F in ___
14. Germs can be spread even by healthy food work- Wash hands regularly and do not
ers. Which of these is the best thing you can do touch foods with bare hands
to prevent spreading germs?
15. What is the major difference between cleaning Cleaning uses soap to remove de-
and sanitizing? bris while sanitizing uses chemi-
cals or heat to kill germs and bac-
teria
16. How many people annually die from food borne 3,000
illness?
17. How should sanitizer chemicals be used? According to the sanitizer label in-
structions
18. What is NOT a proper way to thaw foods? Leaving out at room temperature
19. Cooked chili was left the Danger Zone overnight. Throw the chili away-it may not be
Bacteria that can make people sick might have safe to eat.
grown in the chili. What should a foodworker do
with the chili?
2/8
Study online at https://quizlet.com/_35m8ne
1. How long can foods safely remain in the Danger 4 hours
Zone during preparation?
2. Refrigerated chili needs to be reheated quickly Reheat to 165F or hotter within 2
and to the proper temperature before hot hold- hours
ing. Which is the correct way to reheat potentially
hazardous food?
3. A handwashing sink can be used for food prepa- False
ration as along as the sink is cleaned after each
use
4. Who is the 'Person in Charge' or PIC The manager or supervisor
on-duty who is responsible for
making sure food rules are al-
lowed
5. What should a food worker do if they are sick? Tell your manager and stay home
from work
6. What describes the proper order of steps? Wash, rinse, sanitize, and air dry
7. How should food be stored to avoid cross conta- Raw meats and eggs must be
mination? stored under ready to eat foods
8. The wash, rinse, sanitize, and air dry applies to All of these
9. What is the best way to check the temperature of Use a probe thermometer
the food
10. What are the possible causes of Cross contamina- All of these
tion
11.
1/8
, California eFoodHandlers Test Answers
Study online at https://quizlet.com/_35m8ne
What is a good practice while working in a food Keeping fingernails short and
service? clean underneath
12. A foodworker has completed prepping chicken Wash, rinse, and sanitize the prep
breasts on a prep table and is going to cut lettuce. table and knife, wash hands, and
What does the food worker need to do to prevent put on new gloves.
cross-contamination?
13. To safely cool foods we must move them through 2 hours; 4 hours totaling 6 hours
the Danger Zone quickly in 2 phases: from 135F
to 70F in ___ and from 70F to 41F in ___
14. Germs can be spread even by healthy food work- Wash hands regularly and do not
ers. Which of these is the best thing you can do touch foods with bare hands
to prevent spreading germs?
15. What is the major difference between cleaning Cleaning uses soap to remove de-
and sanitizing? bris while sanitizing uses chemi-
cals or heat to kill germs and bac-
teria
16. How many people annually die from food borne 3,000
illness?
17. How should sanitizer chemicals be used? According to the sanitizer label in-
structions
18. What is NOT a proper way to thaw foods? Leaving out at room temperature
19. Cooked chili was left the Danger Zone overnight. Throw the chili away-it may not be
Bacteria that can make people sick might have safe to eat.
grown in the chili. What should a foodworker do
with the chili?
2/8
