California eFoodHandlers Test Answers
4 hours - correct answer-How long can foods safely remain in the Danger Zone during
preparation?
Reheat to 165F or hotter within 2 hours - correct answer-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?
False - correct answer-A handwashing sink can be used for food preparation as along as the
sink is cleaned after each use
The manager or supervisor on-duty who is responsible for making sure food rules are
allowed - correct answer-Who is the 'Person in Charge' or PIC
Tell your manager and stay home from work - correct answer-What should a food worker do
if they are sick?
Wash, rinse, sanitize, and air dry - correct answer-What describes the proper order of steps?
Raw meats and eggs must be stored under ready to eat foods - correct answer-How should
food be stored to avoid cross contamination?
All of these - correct answer-The wash, rinse, sanitize, and air dry applies to
Use a probe thermometer - correct answer-What is the best way to check the temperature of
the food
All of these - correct answer-What are the possible causes of Cross contamination
Keeping fingernails short and clean underneath - correct answer-What is a good practice
while working in a food service?
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. -
correct answer-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?
2 hours; 4 hours totaling 6 hours - correct answer-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 ___
Wash hands regularly and do not touch foods with bare hands - correct answer-Germs can
be spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs?
, Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs
and bacteria - correct answer-What is the major difference between cleaning and sanitizing?
3,000 - correct answer-How many people annually die from food borne illness?
According to the sanitizer label instructions - correct answer-How should sanitizer chemicals
be used?
Leaving out at room temperature - correct answer-What is NOT a proper way to thaw foods?
Throw the chili away-it may not be safe to eat. - correct answer-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?
All of these - correct answer-What is the cause of foodborne illness?
It is when a person gets sick from a germ or toxin on food. - correct answer-What is
foodborne illness?
A clean kitchen is a good indicator that food safety rules are being followed. - correct
answer-What does a clean kitchen show an inspector about a restaurant?
It is never okay to work when you have these symptoms - correct answer-If you have the
following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to
come to work?
135 - correct answer-What is the minimum temperature that we should hold hot foods at?
41 - correct answer-What is the maximum temperature we should hold cold foods at?
Immediately notify the Person In Charge (manager) to determine how long food has been at
the wrong temperature and if it's safe to serve - correct answer-What should food workers do
it they discover food is being held at wrong temperatures?
Dry dishes with a clean towel - correct answer-Which is not a proper dishwashing step:
All of these - correct answer-How do you avoid cross contamination?
Hot foods at 135 or hotter, cold foods at 41 or colder - correct answer-What are the proper
hot and cold holding temperatures?
Away from any food or clean equipment and utensils - correct answer-Where must you store
chemicals such as cleaners and sanitizers?
All of these - correct answer-When do food workers need to wash their hands?
Clean, hot water and soap (detergent) - correct answer-When washing dishes in a
three-compartment sink, what should the first compartment contain?
4 hours - correct answer-How long can foods safely remain in the Danger Zone during
preparation?
Reheat to 165F or hotter within 2 hours - correct answer-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?
False - correct answer-A handwashing sink can be used for food preparation as along as the
sink is cleaned after each use
The manager or supervisor on-duty who is responsible for making sure food rules are
allowed - correct answer-Who is the 'Person in Charge' or PIC
Tell your manager and stay home from work - correct answer-What should a food worker do
if they are sick?
Wash, rinse, sanitize, and air dry - correct answer-What describes the proper order of steps?
Raw meats and eggs must be stored under ready to eat foods - correct answer-How should
food be stored to avoid cross contamination?
All of these - correct answer-The wash, rinse, sanitize, and air dry applies to
Use a probe thermometer - correct answer-What is the best way to check the temperature of
the food
All of these - correct answer-What are the possible causes of Cross contamination
Keeping fingernails short and clean underneath - correct answer-What is a good practice
while working in a food service?
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. -
correct answer-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?
2 hours; 4 hours totaling 6 hours - correct answer-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 ___
Wash hands regularly and do not touch foods with bare hands - correct answer-Germs can
be spread even by healthy food workers. Which of these is the best thing you can do to
prevent spreading germs?
, Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs
and bacteria - correct answer-What is the major difference between cleaning and sanitizing?
3,000 - correct answer-How many people annually die from food borne illness?
According to the sanitizer label instructions - correct answer-How should sanitizer chemicals
be used?
Leaving out at room temperature - correct answer-What is NOT a proper way to thaw foods?
Throw the chili away-it may not be safe to eat. - correct answer-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?
All of these - correct answer-What is the cause of foodborne illness?
It is when a person gets sick from a germ or toxin on food. - correct answer-What is
foodborne illness?
A clean kitchen is a good indicator that food safety rules are being followed. - correct
answer-What does a clean kitchen show an inspector about a restaurant?
It is never okay to work when you have these symptoms - correct answer-If you have the
following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to
come to work?
135 - correct answer-What is the minimum temperature that we should hold hot foods at?
41 - correct answer-What is the maximum temperature we should hold cold foods at?
Immediately notify the Person In Charge (manager) to determine how long food has been at
the wrong temperature and if it's safe to serve - correct answer-What should food workers do
it they discover food is being held at wrong temperatures?
Dry dishes with a clean towel - correct answer-Which is not a proper dishwashing step:
All of these - correct answer-How do you avoid cross contamination?
Hot foods at 135 or hotter, cold foods at 41 or colder - correct answer-What are the proper
hot and cold holding temperatures?
Away from any food or clean equipment and utensils - correct answer-Where must you store
chemicals such as cleaners and sanitizers?
All of these - correct answer-When do food workers need to wash their hands?
Clean, hot water and soap (detergent) - correct answer-When washing dishes in a
three-compartment sink, what should the first compartment contain?
