California eFoodHandlers Test Answers Exam
Questions With Correct Answers
How |long |can |foods |safely |remain |in |the |Danger |Zone |during |preparation? |- |CORRECT |
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? |- |CORRECT |
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 |- |CORRECT |ANSWER✔✔-False
Who |is |the |'Person |in |Charge' |or |PIC |- |CORRECT |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? |- |CORRECT |ANSWER✔✔-Tell |your |manager |
and |stay |home |from |work
What |describes |the |proper |order |of |steps? |- |CORRECT |ANSWER✔✔-Wash, |rinse, |sanitize, |and |
air |dry
How |should |food |be |stored |to |avoid |cross |contamination? |- |CORRECT |ANSWER✔✔-Raw |meats
|and |eggs |must |be |stored |under |ready |to |eat |foods
The |wash, |rinse, |sanitize, |and |air |dry |applies |to |- |CORRECT |ANSWER✔✔-All |of |these
, What |is |the |best |way |to |check |the |temperature |of |the |food |- |CORRECT |ANSWER✔✔-Use |a |
probe |thermometer
What |are |the |possible |causes |of |Cross |contamination |- |CORRECT |ANSWER✔✔-All |of |these
What |is |a |good |practice |while |working |in |a |food |service? |- |CORRECT |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? |- |CORRECT |
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 |___ |- |CORRECT |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? |- |CORRECT |ANSWER✔✔-Wash |hands |regularly |and |do |not |
touch |foods |with |bare |hands
What |is |the |major |difference |between |cleaning |and |sanitizing? |- |CORRECT |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? |- |CORRECT |ANSWER✔✔-3,000
How |should |sanitizer |chemicals |be |used? |- |CORRECT |ANSWER✔✔-According |to |the |sanitizer |
label |instructions
Questions With Correct Answers
How |long |can |foods |safely |remain |in |the |Danger |Zone |during |preparation? |- |CORRECT |
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? |- |CORRECT |
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 |- |CORRECT |ANSWER✔✔-False
Who |is |the |'Person |in |Charge' |or |PIC |- |CORRECT |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? |- |CORRECT |ANSWER✔✔-Tell |your |manager |
and |stay |home |from |work
What |describes |the |proper |order |of |steps? |- |CORRECT |ANSWER✔✔-Wash, |rinse, |sanitize, |and |
air |dry
How |should |food |be |stored |to |avoid |cross |contamination? |- |CORRECT |ANSWER✔✔-Raw |meats
|and |eggs |must |be |stored |under |ready |to |eat |foods
The |wash, |rinse, |sanitize, |and |air |dry |applies |to |- |CORRECT |ANSWER✔✔-All |of |these
, What |is |the |best |way |to |check |the |temperature |of |the |food |- |CORRECT |ANSWER✔✔-Use |a |
probe |thermometer
What |are |the |possible |causes |of |Cross |contamination |- |CORRECT |ANSWER✔✔-All |of |these
What |is |a |good |practice |while |working |in |a |food |service? |- |CORRECT |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? |- |CORRECT |
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 |___ |- |CORRECT |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? |- |CORRECT |ANSWER✔✔-Wash |hands |regularly |and |do |not |
touch |foods |with |bare |hands
What |is |the |major |difference |between |cleaning |and |sanitizing? |- |CORRECT |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? |- |CORRECT |ANSWER✔✔-3,000
How |should |sanitizer |chemicals |be |used? |- |CORRECT |ANSWER✔✔-According |to |the |sanitizer |
label |instructions
