CALIFORNIA eFOOD handlers TEST QUESTIONS
AND ANSWERS
How long can meals be safely kept in the Danger Zone during preparation? -
ANSWER: Four hours
Refrigerated chilli must be promptly and thoroughly warmed before being kept
hot. What is the proper technique to reheat potentially dangerous food? -
ANSWER Reheat to 165F or above within 2 hours.
A handwashing sink can be used for food preparation as long as the sink is
cleaned after each use. - False.
Who is the 'Person in Charge' or PIC? - Answer The manager or supervisor on
duty who is responsible for ensuring that food rules are allowed.
What should a food worker do if they are ill? - ANSWER Inform your
management and remain home from work.
What is the right order of steps? - ANSWER Wash, rinse, sanitize, and air-dry.
How should food be stored to prevent cross-contamination? - ANSWER Raw
meats and eggs should be stored under ready-to-eat meals.
ANSWER: All of these.
What is the best approach 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 when working in a food service? - ANSWER Keeping
your fingernails short and clean below
A food worker has finished preparing chicken breasts on a prep table and is
about to chop lettuce. What should the food worker do to avoid cross-
, contamination? - ANSWER Wash, rinse, and sterilize the prep table and knife,
then wash your hands and put on some new gloves.
To properly cool foods, we must transport them fast through the Danger Zone in
two stages: from 135F to 70F in ___ and from 70F to 41F in ___. - ANSWER: 2
hours plus 4 hours equals 6 hours
Germs can spread even among healthy food workers. Which of the following is
the most effective way to keep germs from spreading? - ANSWER Wash your
hands frequently and avoid touching meals with bare hands.
What's the main difference between cleaning and sanitizing? - ANSWER
Cleaning employs soap to remove debris, whereas sanitizing uses chemicals or
heat to kill germs and bacteria.
How many people die each year from food-borne illnesses? - ANSWER 3000
How should sanitizing chemicals be used? - ANSWER According to the
sanitizer package instructions.
What is NOT an appropriate method for thawing foods? - ANSWER Leave out
at room temperature.
Cooked chili was placed in the Danger Zone overnight. Bacteria that can make
people sick may have grown in the chili. What should a food worker do with the
chili? - ANSWER Throw away the chili; it may be unsafe to eat.
What are the causes of foodborne illness? - ANSWER Each of these
What constitutes foodborne illness? - ANSWER It occurs when a person
becomes ill as a result of a food-borne pathogen or toxin.
What does a clean kitchen indicate to an inspector about a restaurant? -
ANSWER A tidy kitchen is a positive sign that food safety guidelines are being
followed.
AND ANSWERS
How long can meals be safely kept in the Danger Zone during preparation? -
ANSWER: Four hours
Refrigerated chilli must be promptly and thoroughly warmed before being kept
hot. What is the proper technique to reheat potentially dangerous food? -
ANSWER Reheat to 165F or above within 2 hours.
A handwashing sink can be used for food preparation as long as the sink is
cleaned after each use. - False.
Who is the 'Person in Charge' or PIC? - Answer The manager or supervisor on
duty who is responsible for ensuring that food rules are allowed.
What should a food worker do if they are ill? - ANSWER Inform your
management and remain home from work.
What is the right order of steps? - ANSWER Wash, rinse, sanitize, and air-dry.
How should food be stored to prevent cross-contamination? - ANSWER Raw
meats and eggs should be stored under ready-to-eat meals.
ANSWER: All of these.
What is the best approach 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 when working in a food service? - ANSWER Keeping
your fingernails short and clean below
A food worker has finished preparing chicken breasts on a prep table and is
about to chop lettuce. What should the food worker do to avoid cross-
, contamination? - ANSWER Wash, rinse, and sterilize the prep table and knife,
then wash your hands and put on some new gloves.
To properly cool foods, we must transport them fast through the Danger Zone in
two stages: from 135F to 70F in ___ and from 70F to 41F in ___. - ANSWER: 2
hours plus 4 hours equals 6 hours
Germs can spread even among healthy food workers. Which of the following is
the most effective way to keep germs from spreading? - ANSWER Wash your
hands frequently and avoid touching meals with bare hands.
What's the main difference between cleaning and sanitizing? - ANSWER
Cleaning employs soap to remove debris, whereas sanitizing uses chemicals or
heat to kill germs and bacteria.
How many people die each year from food-borne illnesses? - ANSWER 3000
How should sanitizing chemicals be used? - ANSWER According to the
sanitizer package instructions.
What is NOT an appropriate method for thawing foods? - ANSWER Leave out
at room temperature.
Cooked chili was placed in the Danger Zone overnight. Bacteria that can make
people sick may have grown in the chili. What should a food worker do with the
chili? - ANSWER Throw away the chili; it may be unsafe to eat.
What are the causes of foodborne illness? - ANSWER Each of these
What constitutes foodborne illness? - ANSWER It occurs when a person
becomes ill as a result of a food-borne pathogen or toxin.
What does a clean kitchen indicate to an inspector about a restaurant? -
ANSWER A tidy kitchen is a positive sign that food safety guidelines are being
followed.
