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California eFoodHandlers Test Answers Questions and Correct Answers the Latest Update $13.49   Add to cart

Exam (elaborations)

California eFoodHandlers Test Answers Questions and Correct Answers the Latest Update

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  • Course
  • California eFoodHandlers
  • Institution
  • California EFoodHandlers

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 handwa...

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  • November 7, 2024
  • 13
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • California eFoodHandlers
  • California eFoodHandlers
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California eFoodHandlers Test
Answers Questions and Correct
Answers the Latest Update
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


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, #Examify | #OnlineExams | #TestPrep | #StudyResources | #AcademicSuccess |
#ExamPreparation | #QuizTime | #LearningTools | #Education | #StudentSupport

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?



Examify | Smart Grades | Latest update

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