Efoodhandlers exam - Study guides, Class notes & Summaries

How long can foods safely remain in the Danger Zone during preparation? - correct 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? - correct answer 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 - correct answer False Who is the 'Person in Charge' or PIC - correc...

Select which of the following statements are true about foodborne illness - correct answer -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens - correct answer milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the person i...

eFoodHandlers Test exam questions and answers eFoodHandlers Test exam questions and answerseFoodHandlers Test exam questions and answerseFoodHandlers Test exam questions and answers

EFOODHANDLERS EXAM ACTUAL EXAM 60 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES 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. - Answer️️ -165 degrees Which of these is NOT one of the 8 most common Food Allergens? - Answer️️ - Mustard Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat,...

CALIFORNIA EFOODHANDLERS EXAM

How long can foods safely remain in the Danger Zone during preparation? 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? A handwashing sink can be used for food preparation as along as the sink is cleaned after each use Who is the 'Person in Charge' or PIC What should a food worker do if they are sick? What describes the proper order of steps? How should food be stored t...