California eFoodHandlers
Questions and Answers 2025.
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
What is the major difference between cleaning and sanitizing? - answerCleaning 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? - answer3,000
How should sanitizer chemicals be used? - answerAccording to the sanitizer label
instructions
What is NOT a proper way to thaw foods? - answerLeaving 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? -
answerThrow the chili away-it may not be safe to eat.
What is the cause of foodborne illness? - answerAll of these
What is foodborne illness? - answerIt is when a person gets sick from a germ or toxin
on food.
What does a clean kitchen show an inspector about a restaurant? - answerA clean
kitchen is a good indicator that food safety rules are being followed.
If you have the following symptoms: vomiting, diarrhea, fever with sore throat or
jaundice, when is it okay to come to work? - answerIt is never okay to work when you
have these symptoms
What is the minimum temperature that we should hold hot foods at? - answer135
What is the maximum temperature we should hold cold foods at? - answer41
What should food workers do it they discover food is being held at wrong temperatures?
- answerImmediately notify the Person In Charge (manager) to determine how long food
has been at the wrong temperature and if it's safe to serve
Which is not a proper dishwashing step: - answerDry dishes with a clean towel
How do you avoid cross contamination? - answerAll of these
What are the proper hot and cold holding temperatures? - answerHot foods at 135 or
hotter, cold foods at 41 or colder
Questions and Answers 2025.
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
What is the major difference between cleaning and sanitizing? - answerCleaning 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? - answer3,000
How should sanitizer chemicals be used? - answerAccording to the sanitizer label
instructions
What is NOT a proper way to thaw foods? - answerLeaving 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? -
answerThrow the chili away-it may not be safe to eat.
What is the cause of foodborne illness? - answerAll of these
What is foodborne illness? - answerIt is when a person gets sick from a germ or toxin
on food.
What does a clean kitchen show an inspector about a restaurant? - answerA clean
kitchen is a good indicator that food safety rules are being followed.
If you have the following symptoms: vomiting, diarrhea, fever with sore throat or
jaundice, when is it okay to come to work? - answerIt is never okay to work when you
have these symptoms
What is the minimum temperature that we should hold hot foods at? - answer135
What is the maximum temperature we should hold cold foods at? - answer41
What should food workers do it they discover food is being held at wrong temperatures?
- answerImmediately notify the Person In Charge (manager) to determine how long food
has been at the wrong temperature and if it's safe to serve
Which is not a proper dishwashing step: - answerDry dishes with a clean towel
How do you avoid cross contamination? - answerAll of these
What are the proper hot and cold holding temperatures? - answerHot foods at 135 or
hotter, cold foods at 41 or colder
