California eFoodHandlers Test | 80 Questions with 100% Correct Answers | Verified | Latest Update 2024

How long can foods safely remain in the Danger Zone during preparation? - 4 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? - Reheat 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 - False Who is the 'Person in Charge' or PIC - The 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? - Tell your manager and stay home from work What describes the proper order of steps? - Wash, rinse, sanitize, and air dry How should food be stored to avoid cross contamination? - Raw meats and eggs must be stored under ready to eat foods The wash, rinse, sanitize, and air dry applies to - All of these What is the best way to check the temperature of the food - Use a probe thermometer What are the possible causes of Cross contamination - All of these