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California eFoodHandlers Test with 100%
Verified solutions| Rated A+
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,
How should sanitizer chemicals be used? - ✔✔According to the sanitizer label instructions
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
When do food workers need to wash their hands? - ✔✔All of these
When washing dishes in a three-compartment sink, what should the first compartment contain? - ✔✔Clean, hot water and soap (detergent)
What are the symptoms that require a food worker to remain home from work? - ✔✔All of these
What is the correct handwashing procedure? - ✔✔Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry
When you have a fever and runny nose? - ✔✔Call your PIC (manager) and discuss your symptoms
What is the way to avoid spreading germs in the restaurant? - ✔✔Washing your hands thoroughly and never touching food with your bare hands
If a food handler wears disposable gloves, then: - ✔✔Hands still need to be washed before putting on new gloves
What should you ALWAYS do after handling raw meat? - ✔✔Clean and sanitize the prep surface, wash your hands and change gloves
What is the best example of biological contamination? - ✔✔A sick food worker coughs onto a prepared sandwich
When handling ready to eat foods, food employees should always use: - ✔✔Single use gloves or utensils
Cooked rice as left out on the counter all night, the safe way to handle it is to: - ✔✔Throw the rice into the garbage
The food safety rules require food workers to focus on which of the following? - ✔✔Preventing contamination of food
Which statement is true about potentially hazardous food? - ✔✔They require constant time and temperature control
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? - ✔✔Vomiting
After using a meat slicer, you should: - ✔✔Wash it with soapy water, rinse, and sanitize
Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe? - ✔✔When you are sick, wear gloves to make sure you do not contaminate the food
What is the right way to wash your hands? - ✔✔Scrub hands with soap and warm water for at least 10- 15 seconds and drying with a paper towel
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 - ✔✔two (2)
A handwashing sink can be used for food preparation as long as the sink is cleaned after each use. - ✔✔False
When do food rules state you are required to call your manager about your health? When you: - ✔✔Have dark tea colored urine and yellowing skin
Which of the following statements about germs is FALSE? - ✔✔Bacteria will grow slowly at temperatures between 41F and above 135F degrees
What is the primary reason for washing, rinsing and sanitizing cutting boards? - ✔✔To prevent germs or allergens from spreading from one food type to another
What is cross-contamination? - ✔✔The spread of germs from one place to another
As a food worker, you must perform your duties that you are following safe food handling practices. These duties include: - ✔✔Storing food in a manner that prevents contamination
Which disease is most commonly spread from undercooked or raw eggs? - ✔✔Salmonellosis
The proper way to thaw frozen chicken is - ✔✔Put it in the refrigerator
Where should you store raw fish in a refrigerator? - ✔✔Below ready to eat foods
A foodworker needs to cool a pan of refried beans using the shallow pan method. What should the foodworker do? - ✔✔Put hot beans in a shallow pan no more than two inches deep. Stir occasionally then refrigerate.
Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe? - ✔✔When you are sick, wear gloves to make sure you do not contaminate food
The food sanitation rules require someone at your restaurant to - ✔✔Know the food safety rules and be in charge of the operation
Which of the following must be cooked to at least 155F - ✔✔Ground meats
