California eFoodHandlers Test Questions
with 100% Correct Answers | Latest Version
2024 | Verified
How long can foods safely remain in the Danger Zone during preparation? - ✔✔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? - ✔✔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 -
✔✔False
Who is the 'Person in Charge' or PIC - ✔✔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? - ✔✔Tell your manager and stay home from work
What describes the proper order of steps? - ✔✔Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - ✔✔Raw meats and eggs must be stored
under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - ✔✔All of these
What is the best way to check the temperature of the food - ✔✔Use a probe thermometer
What are the possible causes of Cross contamination - ✔✔All of these
, What is a good practice while working in a food service? - ✔✔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? - ✔✔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 ___ - ✔✔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? - ✔✔Wash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - ✔✔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? - ✔✔3,000
How should sanitizer chemicals be used? - ✔✔According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - ✔✔Leaving out at room temperature
Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown in
the chili. What should a foodworker do with the chili? - ✔✔Throw the chili away-it may not be safe to
eat.
What is the cause of foodborne illness? - ✔✔All of these
What is foodborne illness? - ✔✔It is when a person gets sick from a germ or toxin on food.
with 100% Correct Answers | Latest Version
2024 | Verified
How long can foods safely remain in the Danger Zone during preparation? - ✔✔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? - ✔✔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 -
✔✔False
Who is the 'Person in Charge' or PIC - ✔✔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? - ✔✔Tell your manager and stay home from work
What describes the proper order of steps? - ✔✔Wash, rinse, sanitize, and air dry
How should food be stored to avoid cross contamination? - ✔✔Raw meats and eggs must be stored
under ready to eat foods
The wash, rinse, sanitize, and air dry applies to - ✔✔All of these
What is the best way to check the temperature of the food - ✔✔Use a probe thermometer
What are the possible causes of Cross contamination - ✔✔All of these
, What is a good practice while working in a food service? - ✔✔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? - ✔✔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 ___ - ✔✔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? - ✔✔Wash hands regularly and do not touch foods with bare hands
What is the major difference between cleaning and sanitizing? - ✔✔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? - ✔✔3,000
How should sanitizer chemicals be used? - ✔✔According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - ✔✔Leaving out at room temperature
Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown in
the chili. What should a foodworker do with the chili? - ✔✔Throw the chili away-it may not be safe to
eat.
What is the cause of foodborne illness? - ✔✔All of these
What is foodborne illness? - ✔✔It is when a person gets sick from a germ or toxin on food.
