CALIFORNIA EFOODHANDLERS TEST QUESTIONS ALREADY ANSWERED

CALIFORNIA EFOODHANDLERS TEST QUESTIONS ALREADY ANSWERED How long can foods safely remain in the Danger Zone during preparation? right ans----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? right ans----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 right ans----False Who is the 'Person in Charge' or PIC right ans----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? right ans----Tell your manager and stay home from work What describes the proper order of steps? right ans----Wash, rinse, sanitize, and air dry How should food be stored to avoid cross contamination? right ans----Raw meats and eggs must be stored under ready to eat foods The wash, rinse, sanitize, and air dry applies to right ans----All of these What is the best way to check the temperature of the food right ans----Use a probe thermometer What are the possible causes of Cross contamination right ans----All of these What is a good practice while working in a food service? right ans----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? right ans----Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.