CALIFORNIA EFOODHANDLERS EXAM ACTUAL EXAM 70 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A
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CALIFORNIA EFOODHANDLERS
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CALIFORNIA EFOODHANDLERS
CALIFORNIA EFOODHANDLERS EXAM ACTUAL EXAM 70
QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A
CALIFORNIA EFOODHANDLERS EXAM ACTUAL EXAM 70
QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A
CALIFORNIA EFOODHANDLERS EXAM 2023-2024 ACTUAL EXAM 70
QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A+
What is the major difference between cleaning and
sanitizing? - ANSWER-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? -
ANSWER-3,000
How should sanitizer chemicals be used? - ANSWER-
According to the sanitizer label instructions
What is NOT a proper way to thaw foods? - ANSWER-
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? - ANSWER-
Throw the chili away-it may not be safe to eat.
What is the cause of foodborne illness? - ANSWER-All of
these
, CALIFORNIA EFOODHANDLERS EXAM 2023-2024 ACTUAL EXAM 70
QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A+
What is foodborne illness? - ANSWER-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? - ANSWER-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? - ANSWER-It is never okay to work when you
have these symptoms
What is the minimum temperature that we should hold hot
foods at? - ANSWER-135
How long can foods safely remain in the Danger Zone
during preparation? - ANSWER-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? -
ANSWER-Reheat to 165F or hotter within 2 hours
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