California eFoodHandlers
Test Questions with
Complete Solutions
Graded A+
Denning [Date] [Course title]
, 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
What is the best way to check the temperature of the food - Answer: Use a probe thermometer
What are the possible causes of Cross contamination - Answer: All of these
What is a good practice while working in a food service? - Answer: 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? - Answer: Wash, rinse, and sanitize
the prep table and knife, wash hands, and put on new gloves.
Test Questions with
Complete Solutions
Graded A+
Denning [Date] [Course title]
, 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
What is the best way to check the temperature of the food - Answer: Use a probe thermometer
What are the possible causes of Cross contamination - Answer: All of these
What is a good practice while working in a food service? - Answer: 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? - Answer: Wash, rinse, and sanitize
the prep table and knife, wash hands, and put on new gloves.
