California eFoodHandlers Test Answers 2024 with
complete solution
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
complete solution
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
