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California eFoodHandlers Test
Answers Questions and Correct
Answers the Latest Update
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
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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?
Examify | Smart Grades | Latest update
#ExamPreparation | #QuizTime | #LearningTools | #Education | #StudentSupport
California eFoodHandlers Test
Answers Questions and Correct
Answers the Latest Update
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
Examify | Smart Grades | Latest update
, #Examify | #OnlineExams | #TestPrep | #StudyResources | #AcademicSuccess |
#ExamPreparation | #QuizTime | #LearningTools | #Education | #StudentSupport
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?
Examify | Smart Grades | Latest update
