Efoodhandlers Bundled Exams with Complete Solution | Verified | Guaranteed Success

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 handwashin...

Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. - 165 degrees Which of these is NOT one of the 8 most common Food Allergens? - Mustard Prevent cross-contamination by u...

Which of the following foods does not support bacteria growth? - Raw carrots The manager's most important food safety responsibility is training you to: - Report to the manager when you are sick When you display food in ice, the food must: - Be 45° F (7.2°C) or colder It is safe to handle foo...

How can food handlers best minimize the risk of food contamination? - Washing hands after using the restroom According to the storage ladder protocol which of the following statements is true: - Fish and seafood should be stored above ground beef A running faucet that extends below the rim of a ...

Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix _____________ with cooked foods. - Cold Foods Which of these is NOT a physical contaminant? A. Fruit Pit B. Pesticide C. Bone D. Screw - B. Pesticide Cold, coo...