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eFoodHandlers Test Questions and Answers eFoodHandlers Test 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 ...

Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. - ANS 165 degrees Which of these is NOT one of the 8 most common Food Allergens? - ANS Mustard Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat, poultry and seafood. - ANS cutting board Which of these will NOT prevent barehand contact with ready-to-eat food...

eFOODHANDLERS TEST QUESTIONS & ANSWERS

eFOODHANDLERS TEST QUESTIONS & ANSWERS

Efoodhandlers test Exam UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. - CORRECT ANSWER 165 degrees Which of these is NOT one of the 8 most common Food Allergens? - CORRECT ANSWER Mustard Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat,...

EFOODHANDLERS EXAM ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

Efoodhandlers test Exam Prep Questions And Answers ()

EFOODHANDLERS EXAM ACTUAL EXAM 60 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+