CALIFORNIA EFOODHANDLERS TEST QUESTIONS AND ANSWERS GRADED A+

CALIFORNIA EFOODHANDLERS TEST QUESTIONS AND ANSWERS GRADED A+ 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 What is a good practice while working in a food service? - -Keeping 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? - -Wash, 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 ___ - -2 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? - -Wash hands regularly and do not touch foods with bare hands What is the major difference between cleaning and sanitizing? - -Cleaning 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? - -3,000 How should sanitizer chemicals be used? - -According to the sanitizer label instructions What is NOT a proper way to thaw foods? - -Leaving 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? - -Throw the chili away-it may not be safe to eat. What is the cause of foodborne illness? - -All of these What is foodborne illness? - -It is when a person gets sick from a germ or toxin on food. What does a clean kitchen show an inspector about a restaurant? - -A clean kitchen is a good indicator that food safety rules are being followed. If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to come to work? - -It is never okay to work when you have these symptoms What is the minimum temperature that we should hold hot foods at? - -135 What is the maximum temperature we should hold cold foods at? - -41 What should food workers do it they discover food is being held at wrong temperatures? - -Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it's safe to serve Which is not a proper dishwashing step: - -Dry dishes with a clean towel How do you avoid cross contamination? - -All of these What are the proper hot and cold holding temperatures? - -Hot foods at 135 or hotter, cold foods at 41 or colder Where must you store chemicals such as cleaners and sanitizers? - -Away from any food or clean equipment and utensils When do food workers need to wash their hands? - -All of these When washing dishes in a three-compartment sink, what should the first compartment contain? - -Clean, hot water and soap (detergent) What are the symptoms that require a food worker to remain home from work? - -All of these What is the correct handwashing procedure? - -Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry