CALIFORNIA EFOODHANDLERS
TEST ANSWERS AND QUESTIONS
How long can foods safely remain in the Danger Zone during preparation? - ans-4 hours
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Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holdin rr rr rr rr rr rr rr rr rr rr rr rr rr rr
g. Which is the correct way to reheat potentially hazardous food? - ans-
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Reheat to 165F or hotter within 2 hours rr rr rr rr rr rr rr
A handwashing sink can be used for food preparation as along as the sink is cleaned after each
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use - ans-False rr rr
Who is the 'Person in Charge' or PIC - ans-The manager or supervisor on-
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duty who is responsible for making sure food rules are allowed
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What should a food worker do if they are sick? - ans-Tell your manager and stay home from work
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What describes the proper order of steps? - ans-Wash, rinse, sanitize, and air dry
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How should food be stored to avoid cross contamination? - ans-
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Raw meats and eggs must be stored under ready to eat foods
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The wash, rinse, sanitize, and air dry applies to - ans-All of these
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What is the best way to check the temperature of the food - ans-Use a probe thermometer
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What are the possible causes of Cross contamination - ans-All of these
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What is a good practice while working in a food service? - ans-
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Keeping fingernails short and clean underneath rr rr rr rr rr
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuc
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e. What does the food worker need to do to prevent cross-contamination? - ans-
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Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
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To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 13
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5F to 70F in ___ and from 70F to 41F in ___ - ans-2 hours; 4 hours totaling 6 hours
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, Germs can be spread even by healthy food workers. Which of these is the best thing you can do t
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o prevent spreading germs? - ans-
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Wash hands regularly and do not touch foods with bare hands
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What is the major difference between cleaning and sanitizing? - ans-
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Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and b rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
acteria
How many people annually die from food borne illness? - ans-3,000
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How should sanitizer chemicals be used? - ans-According to the sanitizer label instructions
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What is NOT a proper way to thaw foods? - ans-Leaving out at room temperature
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Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might hav
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e grown in the chili. What should a foodworker do with the chili? - ans-Throw the chili away-
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it may not be safe to eat.
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What is the cause of foodborne illness? - ans-All of these
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What is foodborne illness? - ans-It is when a person gets sick from a germ or toxin on food.
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What does a clean kitchen show an inspector about a restaurant? - ans-
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A clean kitchen is a good indicator that food safety rules are being followed.
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If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when
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is it okay to come to work? - ans-It is never okay to work when you have these symptoms
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What is the minimum temperature that we should hold hot foods at? - ans-135
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What is the maximum temperature we should hold cold foods at? - ans-41
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What should food workers do it they discover food is being held at wrong temperatures? - ans-
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Immediately notify the Person In Charge (manager) to determine how long food has been at the rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
wrong temperature and if it's safe to serve rr rr rr rr rr rr rr
Which is not a proper dishwashing step: - ans-Dry dishes with a clean towel
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How do you avoid cross contamination? - ans-All of these
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What are the proper hot and cold holding temperatures? - ans-
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Hot foods at 135 or hotter, cold foods at 41 or colder
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Where must you store chemicals such as cleaners and sanitizers? - ans-
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Away from any food or clean equipment and utensils
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TEST ANSWERS AND QUESTIONS
How long can foods safely remain in the Danger Zone during preparation? - ans-4 hours
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Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holdin rr rr rr rr rr rr rr rr rr rr rr rr rr rr
g. Which is the correct way to reheat potentially hazardous food? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
Reheat to 165F or hotter within 2 hours rr rr rr rr rr rr rr
A handwashing sink can be used for food preparation as along as the sink is cleaned after each
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use - ans-False rr rr
Who is the 'Person in Charge' or PIC - ans-The manager or supervisor on-
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duty who is responsible for making sure food rules are allowed
rr rr rr rr rr rr rr rr rr rr
What should a food worker do if they are sick? - ans-Tell your manager and stay home from work
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
What describes the proper order of steps? - ans-Wash, rinse, sanitize, and air dry
rr rr rr rr rr rr rr rr rr rr rr rr rr
How should food be stored to avoid cross contamination? - ans-
rr rr rr rr rr rr rr rr rr rr
Raw meats and eggs must be stored under ready to eat foods
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The wash, rinse, sanitize, and air dry applies to - ans-All of these
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What is the best way to check the temperature of the food - ans-Use a probe thermometer
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What are the possible causes of Cross contamination - ans-All of these
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What is a good practice while working in a food service? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
Keeping fingernails short and clean underneath rr rr rr rr rr
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuc
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e. What does the food worker need to do to prevent cross-contamination? - ans-
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Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 13
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
5F to 70F in ___ and from 70F to 41F in ___ - ans-2 hours; 4 hours totaling 6 hours
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, Germs can be spread even by healthy food workers. Which of these is the best thing you can do t
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o prevent spreading germs? - ans-
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Wash hands regularly and do not touch foods with bare hands
rr rr rr rr rr rr rr rr rr rr
What is the major difference between cleaning and sanitizing? - ans-
rr rr rr rr rr rr rr rr rr rr
Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and b rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
acteria
How many people annually die from food borne illness? - ans-3,000
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How should sanitizer chemicals be used? - ans-According to the sanitizer label instructions
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What is NOT a proper way to thaw foods? - ans-Leaving out at room temperature
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Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might hav
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
e grown in the chili. What should a foodworker do with the chili? - ans-Throw the chili away-
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it may not be safe to eat.
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What is the cause of foodborne illness? - ans-All of these
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What is foodborne illness? - ans-It is when a person gets sick from a germ or toxin on food.
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What does a clean kitchen show an inspector about a restaurant? - ans-
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A clean kitchen is a good indicator that food safety rules are being followed.
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If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when
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is it okay to come to work? - ans-It is never okay to work when you have these symptoms
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What is the minimum temperature that we should hold hot foods at? - ans-135
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What is the maximum temperature we should hold cold foods at? - ans-41
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What should food workers do it they discover food is being held at wrong temperatures? - ans-
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Immediately notify the Person In Charge (manager) to determine how long food has been at the rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
wrong temperature and if it's safe to serve rr rr rr rr rr rr rr
Which is not a proper dishwashing step: - ans-Dry dishes with a clean towel
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How do you avoid cross contamination? - ans-All of these
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What are the proper hot and cold holding temperatures? - ans-
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Hot foods at 135 or hotter, cold foods at 41 or colder
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Where must you store chemicals such as cleaners and sanitizers? - ans-
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Away from any food or clean equipment and utensils
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