Foodhandler - Study guides, Class notes & Summaries

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...

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...

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...

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 in ch...

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 EXAM ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

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

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

California eFoodHandlers Test Answers Exam Question And Answers 2024