Exam (elaborations)
California eFoodHandlers Test Answers
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- California EFoodHandlers Test Answers
California eFoodHandlers Test Answers
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California eFoodHandlers TestAnswers
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
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