California EFoodHandlers Test Answers

How long can foods safely remain in the Danger Zone during preparation?

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?

A handwashing sink can be used for food preparation as along as the sink is cleaned after each use

Who is the 'Person in Charge' or PIC

What should a food worker do if they are sick?

What describes the proper order of steps?

How should food be stored to avoid cross contamination?

The wash, rinse, sanitize, and air dry applies to

What is the best way to check the temperature of the food

What are the possible causes of Cross contamination

What is a good practice while working in a food service?

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?

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 ___

Germs can be spread even by healthy food workers. Which of these is the best thing you can do to prevent spreading germs?

What is the major difference between cleaning and sanitizing?

How many people annually die from food borne illness?

How should sanitizer chemicals be used?

What is NOT a proper way to thaw foods?

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?

What is the cause of foodborne illness?

What is foodborne illness?

What does a clean kitchen show an inspector about a restaurant?

If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to come to work?

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

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

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

Which is not a proper dishwashing step:

How do you avoid cross contamination?

What are the proper hot and cold holding temperatures?

Where must you store chemicals such as cleaners and sanitizers?

When do food workers need to wash their hands?

When washing dishes in a three-compartment sink, what should the first compartment contain?

What are the symptoms that require a food worker to remain home from work?

What is the correct handwashing procedure?

When you have a fever and runny nose?

What is the way to avoid spreading germs in the restaurant?

If a food handler wears disposable gloves, then:

What should you ALWAYS do after handling raw meat?

What is the best example of biological contamination?

When handling ready to eat foods, food employees should always use:

Cooked rice as left out on the counter all night, the safe way to handle it is to:

The food safety rules require food workers to focus on which of the following?

Which statement is true about potentially hazardous food?

You wake up not feeling well, but you are scheduled to work. What symptom would REQUIRE you to stay home from work according to the food rules?

It is safe to eat baked goods that have been handled using:

Potentially hazardous foods are foods that must be kept hot or cold for safety. Which of the following are potentially hazardous foods?

It is okay to eat food in:

Working on the cook line can be busy. It is best to

When ice is used to keep foods cold, the food container must be in ice up to the level to the food. What is the best way to know if the food is staying cold enough?

Which one of the following can make people sick

What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food?

Food workers need to understand that food makes people sick, will often...

Food temperatures in hot holding units must be kept at ___ or hotter:

After using a meat slicer, you should:

Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe?

What is the right way to wash your hands?

A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours

A handwashing sink can be used for food preparation as long as the sink is cleaned after each use.

When do food rules state you are required to call your manager about your health? When you:

Which of the following statements about germs is FALSE?

What is the primary reason for washing, rinsing and sanitizing cutting boards?

What is cross-contamination?

As a food worker, you must perform your duties that you are following safe food handling practices. These duties include:

Which disease is most commonly spread from undercooked or raw eggs?

The proper way to thaw frozen chicken is

Where should you store raw fish in a refrigerator?

A foodworker needs to cool a pan of refried beans using the shallow pan method. What should the foodworker do?

Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe?

The food sanitation rules require someone at your restaurant to

Which of the following must be cooked to at least 155F

Which of the following must be cooked to 145F

Which of the following is a way to prevent cross contamination?

What precaution must you take with the beverage container so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?

Food that should not be touched with bare hands is called

What is the right sequence to wash dishes, utensils, and equipment?

Why must raw pork sausage be stored separately and below a crab salad within the walk in cooler?

Which of the following is most likely to cause foodborne illness

At which temperature must you keep potentially hazardous foods hot?