California eFoodHandlers Test Answers 2023 with complete solution

California eFoodHandlers Test Answers

2023 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 making sure food rules are allowed

What should a food worker do if they are sick? - Tell your manager and stay home from

work

What describes the proper order of steps? - Wash, rinse, sanitize, and air dry

How should food be stored to avoid cross contamination? - Raw meats and eggs must

be stored under ready to eat foods

The wash, rinse, sanitize, and air dry applies to - All of these

What is the best way to check the temperature of the food - Use a probe thermometer

What are the possible causes of Cross contamination - All of these

What is a good practice while working in a food service? - Keeping fingernails short and

clean underneath

A foodworker has completed prepping chicken breasts on a prep table and is going to

cut lettuce. What does the food worker need to do to prevent cross-contamination? -

Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.

To safely cool foods we must move them through the Danger Zone quickly in 2 phases:

from 135F to 70F in ___ and from 70F to 41F in ___ - 2 hours; 4 hours totaling 6 hours

Germs can be spread even by healthy food workers. Which of these is the best thing

you can do to prevent spreading germs? - Wash hands regularly and do not touch foods

with bare hands

What is the major difference between cleaning and sanitizing? - Cleaning uses soap to

remove debris while sanitizing uses chemicals or heat to kill germs and bacteria

How many people annually die from food borne illness? - 3,000

How should sanitizer chemicals be used? - According to the sanitizer label instructions

What is NOT a proper way to thaw foods? - Leaving out at room temperature

Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick

might have grown in the chili. What should a foodworker do with the chili? - Throw the

chili away-it may not be safe to eat.

What is the cause of foodborne illness? - All of these

What is foodborne illness? - It is when a person gets sick from a germ or toxin on food.

What does a clean kitchen show an inspector about a restaurant? - A clean kitchen is a

good indicator that food safety rules are being followed.

If you have the following symptoms: vomiting, diarrhea, fever with sore throat or

jaundice, when is it okay to come to work? - It is never okay to work when you have

these symptoms

What is the minimum temperature that we should hold hot foods at? - 135

What is the maximum temperature we should hold cold foods at? - 41

What should food workers do it they discover food is being held at wrong temperatures?

- Immediately notify the Person In Charge (manager) to determine how long food has

been at the wrong temperature and if it's safe to serve

Which is not a proper dishwashing step: - Dry dishes with a clean towel

How do you avoid cross contamination? - All of these

What are the proper hot and cold holding temperatures? - Hot foods at 135 or hotter,

cold foods at 41 or colder

Where must you store chemicals such as cleaners and sanitizers? - Away from any

food or clean equipment and utensils