California eFoodHandlers Test Questions And Answers

California eFoodHandlers Test Questions And Answers How long can foods safely remain in the Danger Zone during preparation? - answer4 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? - answerReheat 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 - answerFalse Who is the 'Person in Charge' or PIC - answerThe 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? - answerTell your manager and stay home from work What describes the proper order of steps? - answerWash, rinse, sanitize, and air dry How should food be stored to avoid cross contamination? - answerRaw meats and eggs must be stored under ready to eat foods The wash, rinse, sanitize, and air dry applies to - answerAll of these What is the best way to check the temperature of the food - answerUse a probe thermometer What are the possible causes of Cross contamination - answerAll of these What is a good practice while working in a food service? - answerKeeping 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? - answerWash, 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 ___ - answer2 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? - answerWash hands regularly and do not touch foods with bare hands