California eFoodHandlers Test
Questions With Answers
\.How long can foods safely remain in the Danger Zone during preparation? - Answer-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? - Answer-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 - Answer-False
\.Who is the 'Person in Charge' or PIC - Answer-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? - Answer-Tell your manager and stay home
from work
\.What describes the proper order of steps? - Answer-Wash, rinse, sanitize, and air dry
\.How should food be stored to avoid cross contamination? - Answer-Raw meats and eggs must
be stored under ready to eat foods
\.The wash, rinse, sanitize, and air dry applies to - Answer-All of these
, \.What is the best way 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 while working in a food service? - Answer-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? - Answer-
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 ___ - Answer-2 hours; 4 hours totaling 6 hours
\.Germs can be spread even by healthy food workers. Which of these is the best thing you can
do to prevent spreading germs? - Answer-Wash hands regularly and do not touch foods with
bare hands
\.What is the major difference between cleaning and sanitizing? - Answer-Cleaning uses soap to
remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
\.How many people annually die from food borne illness? - Answer-3,000
\.How should sanitizer chemicals be used? - Answer-According to the sanitizer label instructions
\.What is NOT a proper way to thaw foods? - Answer-Leaving out at room temperature
Questions With Answers
\.How long can foods safely remain in the Danger Zone during preparation? - Answer-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? - Answer-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 - Answer-False
\.Who is the 'Person in Charge' or PIC - Answer-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? - Answer-Tell your manager and stay home
from work
\.What describes the proper order of steps? - Answer-Wash, rinse, sanitize, and air dry
\.How should food be stored to avoid cross contamination? - Answer-Raw meats and eggs must
be stored under ready to eat foods
\.The wash, rinse, sanitize, and air dry applies to - Answer-All of these
, \.What is the best way 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 while working in a food service? - Answer-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? - Answer-
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 ___ - Answer-2 hours; 4 hours totaling 6 hours
\.Germs can be spread even by healthy food workers. Which of these is the best thing you can
do to prevent spreading germs? - Answer-Wash hands regularly and do not touch foods with
bare hands
\.What is the major difference between cleaning and sanitizing? - Answer-Cleaning uses soap to
remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
\.How many people annually die from food borne illness? - Answer-3,000
\.How should sanitizer chemicals be used? - Answer-According to the sanitizer label instructions
\.What is NOT a proper way to thaw foods? - Answer-Leaving out at room temperature
