Foodhandler - Study guides, Class notes & Summaries

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 mak...

California eFoodHandlers Test Answers Exam Question And Answers 2024

California eFoodHandlers Test Answers 2022 with complete solution

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 maki...

Arizona eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified

California eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified

eFoodHandlers Test questions with correct answers

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...

eFoodHandlers Test

California eFoodHandlers Test Answers