California eFoodHandlers Test Questions and
Answers
How long can foods safely remain in the Danger Zone during preparation? - answer4 hours
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? - answerReheat to 165F or hotter
within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use
- answerFalse
Who is the 'Person in Charge' or PIC - answerThe manager or supervisor on-duty who is
responsible for making sure food rules are allowed
What should a food worker do if they are sick? - answerTell your manager and stay home from
work
What describes the proper order of steps? - answerWash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - answerRaw meats and eggs must be
stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - answerAll of these
What is the best way to check the temperature of the food - answerUse a probe thermometer
What are the possible causes of Cross contamination - answerAll of these
, What is a good practice while working in a food service? - answerKeeping fingernails short and
clean underneath
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? - answerWash, rinse, and
sanitize the prep table and knife, wash hands, and put on new gloves.
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 ___ - answer2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs? - answerWash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - answerCleaning uses soap to
remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
How many people annually die from food borne illness? - answer3,000
How should sanitizer chemicals be used? - answerAccording to the sanitizer label instructions
What is NOT a proper way to thaw foods? - answerLeaving out at room temperature
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? - answerThrow the chili away-it
may not be safe to eat.
What is the cause of foodborne illness? - answerAll of these
Answers
How long can foods safely remain in the Danger Zone during preparation? - answer4 hours
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? - answerReheat to 165F or hotter
within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use
- answerFalse
Who is the 'Person in Charge' or PIC - answerThe manager or supervisor on-duty who is
responsible for making sure food rules are allowed
What should a food worker do if they are sick? - answerTell your manager and stay home from
work
What describes the proper order of steps? - answerWash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - answerRaw meats and eggs must be
stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - answerAll of these
What is the best way to check the temperature of the food - answerUse a probe thermometer
What are the possible causes of Cross contamination - answerAll of these
, What is a good practice while working in a food service? - answerKeeping fingernails short and
clean underneath
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? - answerWash, rinse, and
sanitize the prep table and knife, wash hands, and put on new gloves.
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 ___ - answer2 hours; 4 hours totaling 6 hours
Germs can be spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs? - answerWash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - answerCleaning uses soap to
remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
How many people annually die from food borne illness? - answer3,000
How should sanitizer chemicals be used? - answerAccording to the sanitizer label instructions
What is NOT a proper way to thaw foods? - answerLeaving out at room temperature
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? - answerThrow the chili away-it
may not be safe to eat.
What is the cause of foodborne illness? - answerAll of these
