Page 1 of 12
California efoodhandlers exam ALL Questions and
Verified Solutions Latest Update This Year
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
How long can foods safely remain in the Danger Zone during preparation?
4 hours
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
What describes the proper order of steps?
Wash, rinse, sanitize, and air dry
, Page 2 of 12
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?
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from
135F to 70F in ___ and from 70F to 41F in ___
2 hours; 4 hours totaling 6 hours
California efoodhandlers exam ALL Questions and
Verified Solutions Latest Update This Year
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
How long can foods safely remain in the Danger Zone during preparation?
4 hours
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
What describes the proper order of steps?
Wash, rinse, sanitize, and air dry
, Page 2 of 12
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?
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from
135F to 70F in ___ and from 70F to 41F in ___
2 hours; 4 hours totaling 6 hours
