California eFoodHandlers Test Answers 2023 with complete solution
California eFoodHandlers Test Answers
2023 with complete solution
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.
What does a clean kitchen show an inspector about a restaurant? - A 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? - It is never okay to work when you have
these symptoms
What is the minimum temperature that we should hold hot foods at? - 135
What is the maximum temperature we should hold cold foods at? - 41
What should food workers do it they discover food is being held at wrong temperatures?
- 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
Which is not a proper dishwashing step: - Dry dishes with a clean towel
How do you avoid cross contamination? - All of these
What are the proper hot and cold holding temperatures? - Hot foods at 135 or hotter,
cold foods at 41 or colder
Where must you store chemicals such as cleaners and sanitizers? - Away from any
food or clean equipment and utensils
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