California eFoodHandlers Test Answers Graded A

California eFoodHandlers Test 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