California eFoodHandlers Test Answers

California eFoodHandlers Test Answers How long can foods safely remain in the Danger Zone during preparation? - ANSWER 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? - ANSWER 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 - ANSWER False Who is the 'Person in Charge' or PIC - ANSWER 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? - ANSWER Tell your manager and stay home from work What describes the proper order of steps? - ANSWER Wash, rinse, sanitize, and air dry How should food be stored to avoid cross contamination? - ANSWER Raw meats and eggs must be stored under ready to eat foods The wash, rinse, sanitize, and air dry applies to - ANSWER All of these