California Efoodhandlers Exam: Questions & Complete
Solutions
Cold, cooked food that needs to be reheated for hot holding must be heated to
_____°F for 15 seconds within 2 hours, before being put onto the steam table to
be held at 135°F. Right Ans - 165 degrees
Which of these is NOT one of the 8 most common Food Allergens? Right
Ans - Mustard
Prevent cross-contamination by using one ________________ for fresh produce
and a separate one for raw meat, poultry and seafood. Right Ans - cutting
board
Which of these will NOT prevent barehand contact with ready-to-eat foods?
Right Ans - Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are
reaching correct temperatures for sanitization, so temperature gauges and
sanitizer levels must be ____________. Right Ans - Monitored
Highly susceptible populations include: Right Ans - Younger than 5, older
than 65, and immune compromised
______________________is the spread of contaminants from one food or surface to
another. Right Ans - Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while
sanitizing uses _______________________to kill germs. Right Ans - Chemicals
Which of these is NOT a chemical contaminant? Right Ans - Servers
working when sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate
service and fish (fresh or frozen) must be heated to ___°F for ___
seconds/minutes. Right Ans - 145°F for 15 seconds
, What is the one acceptable piece of jewelry that a food worker can wear under
a glove when preparing food? Right Ans - Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly.
What is that temperature range? Right Ans - Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods?
Right Ans - add ice, and cold water
The only way to be sure that you've cooked something to the right
temperature is with a ____________. Right Ans - Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are
not in good condition and must be_______________________. Right Ans -
Returned or thrown away
Which of these is NOT an important hygiene practice that all employees must
follow? Right Ans - Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the
inside stays frozen. Right Ans - Bacteria
What must food handlers wear if they are wearing nail polish or artificial
nails? Right Ans - Gloves
What must you do with Time and Temperature Controlled for Safety (TCS)
Foods that are left out at room temperature for more than four hours?
Right Ans - Discard them
Pesticides are harmful substances that must only be handled by
_____________________, and only when food is carefully protected. Right Ans -
Licensed applicators
Which of these is NOT a physical contaminant? Right Ans - Pesticide
Contaminated food often looks, tastes, smells, the same as __________. Right
Ans - Same as any other food
Solutions
Cold, cooked food that needs to be reheated for hot holding must be heated to
_____°F for 15 seconds within 2 hours, before being put onto the steam table to
be held at 135°F. Right Ans - 165 degrees
Which of these is NOT one of the 8 most common Food Allergens? Right
Ans - Mustard
Prevent cross-contamination by using one ________________ for fresh produce
and a separate one for raw meat, poultry and seafood. Right Ans - cutting
board
Which of these will NOT prevent barehand contact with ready-to-eat foods?
Right Ans - Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are
reaching correct temperatures for sanitization, so temperature gauges and
sanitizer levels must be ____________. Right Ans - Monitored
Highly susceptible populations include: Right Ans - Younger than 5, older
than 65, and immune compromised
______________________is the spread of contaminants from one food or surface to
another. Right Ans - Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while
sanitizing uses _______________________to kill germs. Right Ans - Chemicals
Which of these is NOT a chemical contaminant? Right Ans - Servers
working when sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate
service and fish (fresh or frozen) must be heated to ___°F for ___
seconds/minutes. Right Ans - 145°F for 15 seconds
, What is the one acceptable piece of jewelry that a food worker can wear under
a glove when preparing food? Right Ans - Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly.
What is that temperature range? Right Ans - Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods?
Right Ans - add ice, and cold water
The only way to be sure that you've cooked something to the right
temperature is with a ____________. Right Ans - Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are
not in good condition and must be_______________________. Right Ans -
Returned or thrown away
Which of these is NOT an important hygiene practice that all employees must
follow? Right Ans - Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the
inside stays frozen. Right Ans - Bacteria
What must food handlers wear if they are wearing nail polish or artificial
nails? Right Ans - Gloves
What must you do with Time and Temperature Controlled for Safety (TCS)
Foods that are left out at room temperature for more than four hours?
Right Ans - Discard them
Pesticides are harmful substances that must only be handled by
_____________________, and only when food is carefully protected. Right Ans -
Licensed applicators
Which of these is NOT a physical contaminant? Right Ans - Pesticide
Contaminated food often looks, tastes, smells, the same as __________. Right
Ans - Same as any other food
