California eFoodHandlers Test Questions with Verified Answers.

California eFoodHandlers Test Questions
with Verified Answers
Question 1
Which of the following is most likely to cause foodborne illness
Correct Answer
Bussing dirty dishes and then immediately preparing salad



Question 2
When do food rules state you are required to call your manager about your health?
When you:
Correct Answer
Have dark tea colored urine and yellowing skin



Question 3
A food worker should use a cooling method that cools food from 135 to 70F within
the first ___ hours and reaches 41F in a total of six hours

Correct Answer
two (2)



Question 4
How long can foods safely remain in the Danger Zone during preparation?
Correct Answer
4 hours



Question 5
What describes the proper order of steps?
Correct Answer
Wash, rinse, sanitize, and air dry




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,Question 6
Where should you store raw fish in a refrigerator?
Correct Answer
Below ready to eat foods



Question 7
What is the primary reason for washing, rinsing and sanitizing cutting boards?
Correct Answer
To prevent germs or allergens from spreading from one food type to another



Question 8
The food safety rules require food workers to focus on which of the following?
Correct Answer
Preventing contamination of food



Question 9
Keeping food safe is the most important responsibility of a food worker. Which of
these is NOT an example of keeping food safe?
Correct Answer
When you are sick, wear gloves to make sure you do not contaminate the food



Question 10
What are the possible causes of Cross contamination
Correct Answer
All of these




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,Question 11
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?
Correct Answer
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new
gloves.



Question 12
What is the correct handwashing procedure?
Correct Answer
Wash hands by scrubbing with soap and warm water for at least 15 seconds, then
rinse and dry



Question 13
You wake up not feeling well, but you are scheduled to work. What symptom would
REQUIRE you to stay home from work according to the food rules?
Correct Answer
Vomiting



Question 14
What is a good practice while working in a food service?
Correct Answer
Keeping fingernails short and clean underneath



Question 15
Which of the following must be cooked to at least 155F
Correct Answer
Ground meats




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, Question 16
Which of the following is a way to prevent cross contamination?
Correct Answer
Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of
the refrigerator



Question 17
What is the minimum temperature that we should hold hot foods at?
Correct Answer
135



Question 18
A foodworker needs to cool a pan of refried beans using the shallow pan method.
What should the foodworker do?
Correct Answer
Put hot beans in a shallow pan no more than two inches deep. Stir occasionally then
refrigerate.



Question 19
It is safe to eat baked goods that have been handled using:
Correct Answer
Deli paper



Question 20
Food temperatures in hot holding units must be kept at ___ or hotter:
Correct Answer
135F




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