Efood handlers - Study guides, Class notes & Summaries

eFood Handlers: Questions & Answers

2024 CALIFORNIA FOOD HANDLERS ACTUAL 300 EXAM QUESTIONS AND CORRECT ANSWERS/ CALIFORNIA EFOOD HANDLERS CERTIFICATION TEST QUESTIONS WITH 100% CORRECT ANSWERS (GUARANTEED PASS!!) NEWEST 2024 A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must reach during cooking? - ANSWER-145°F (63°C) Ready-to-eat foods are foods served without additional washing or cooking to remove germs. Which of these is NOT an example ...

CALIFORNIA eFOOD handlers TEST QUESTIONS AND ANSWERS...

eFood Handlers Graded A When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. Who is responsible for making sure that food is prepared and served safely? the Manager (the PIC) What is the proper way to use a thermometer? Stick it in the food deeply in the center and measure in several places. After using a meat slicer, what shou...

eFood Handlers-with 100% verified solutions-2023

1. How long can foods safely remain in the Danger Zone during preparation? ANS 4 hours 2. Refrigerated chili needs to be reheated quickly and to the proper tem- perature before hot holding. Which is the correct way to reheat potentially hazardous food? ANS Reheat to 165F or hotter within 2 hours 3. A handwashing sink can be used for food preparation as along as the sink is cleaned after each use ANS False 4. Who is the 'Person in Charge' or PIC ANS The manager or supervisor on-duty who ...

California EFood Handler Training Exam

eFood Handlers-with 100% verified solutions-2023

California eFood Handlers Test Answers

Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix _____________ with cooked foods. - Cold Foods Which of these is NOT a physical contaminant? A. Fruit Pit B. Pesticide C. Bone D. Screw - B. Pesticide 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. - 165 To minimize contaminati...