1 | Page
California eFoodHandlers Questions and
Answers
How long can foods safely remain in the Danger Zone during
preparation? Ans: 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? Ans: 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 Ans: False
Who is the 'Person in Charge' or PIC Ans: The manager or
supervisor on-duty who is responsible for making sure food rules
are allowed
© 2025 All rights reserved
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What should a food worker do if they are sick? Ans: Tell your
manager and stay home from work
What describes the proper order of steps? Ans: Wash, rinse,
sanitize, and air dry
How should food be stored to avoid cross contamination? Ans:
Raw meats and eggs must be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to Ans: All of these
What is the best way to check the temperature of the food Ans:
Use a probe thermometer
What are the possible causes of Cross contamination Ans: All of
these
What is a good practice while working in a food service? Ans:
Keeping fingernails short and clean underneath
© 2025 All rights reserved
California eFoodHandlers Questions and
Answers
How long can foods safely remain in the Danger Zone during
preparation? Ans: 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? Ans: 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 Ans: False
Who is the 'Person in Charge' or PIC Ans: The manager or
supervisor on-duty who is responsible for making sure food rules
are allowed
© 2025 All rights reserved
, 2 | Page
What should a food worker do if they are sick? Ans: Tell your
manager and stay home from work
What describes the proper order of steps? Ans: Wash, rinse,
sanitize, and air dry
How should food be stored to avoid cross contamination? Ans:
Raw meats and eggs must be stored under ready to eat foods
The wash, rinse, sanitize, and air dry applies to Ans: All of these
What is the best way to check the temperature of the food Ans:
Use a probe thermometer
What are the possible causes of Cross contamination Ans: All of
these
What is a good practice while working in a food service? Ans:
Keeping fingernails short and clean underneath
© 2025 All rights reserved
