Efoodhandlers - Study guides, Class notes & Summaries

Efoodhandlers questions with correct answers The three goals of food safety are to provide food that is Correct Answer--safe - honestly presented -unadulterated four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public. Correct Answer-Step 1: Show Step 2: Tell Step 3: Do Step 4: Review What is the least effective way to teach Food Service personnel how to provide safe food to the public? Correct Answer-Leave Food Servers to st...

eFoodHandlers Test 100% Correct Solved 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 ...

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

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 pers...

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

California eFoodHandlers Test Answers Exam Question And Answers 2024

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. - correct answer 165 degrees Which of these is NOT one of the 8 most common Food Allergens? - correct answer Mustard Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat, poultry and seafood. - correct answer cutting board Which of these will NOT preve...

California eFoodHandlers Test Answers 2022 with complete solution

California eFoodHandlers Test 100% 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 An...

eFoodHandlers Test questions with correct answers