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CALIFORNIA EFOODHANDLERS TEST WITH
ACCURATE SOLUTIONS
4 hours- _Correct_answer~How_long_can_foods_safely_remain_in_the_Danger_Zone_during_pre paration? Reheat_to_165F_or_hotter_within 2 hours- _Correct_answer~_Refrigerated_chili_needs_to_be_reheated_quickly_and_to_the_proper _temperature_before_hot_holding.Which_is_the_correct_way_to_reheat_potentially_h azardous_food? False- _Correct_answer~A_handwashing_sink_can_be_used_for_food_preparation_as_along_a s_the_sink_is_cleaned_after_each_use The_manager_or_supervisor_on- duty_who_is_responsible_for_making_sure_food_rules_are_allowed- _Correct_answer~Who_is_the'Person_in_Charge'or_PIC Tell_your_manager_and_stay_home_from_work- _Correct_answer~_What_should_a_food_worker_do_if_they_are_sick? Wash,_rinse,_sanitize,and_air_dry- _Correct_answer~_What_describes_the_proper_order_of_steps?
Raw_meats_and_eggs_must_be_stored_under_ready_to_eat_foods_- _Correct_answer~How_should_food_be_stored_to_avoid_cross_contamination? All_of_these-_Correct_answer~_The_wash,_rinse,_sanitize,and_air_dry_applies_to Use_a_probe_thermometer- _Correct_answer~What_is_the_best_way_to_check_the_temperature_of_the_food All_of_these- _Correct_answer~What_are_the_possible_causes_of_Cross_contamination Keeping_fingernails_short_and_clean_underneath- _Correct_answer~_What_is_a_good_practice_while_working_in_a_food_service? Wash,_rinse,_and_sanitize_the_prep_table_and_knife,_wash_hands,and_put_on_new_g loves.- _Correct_answer~_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_prev ent_cross-contamination? 2 hours; 4 hours_totaling 6 hours- _Correct_answer~To_safely_cool_foods_we_must_move_them_through_the_Danger_Zo ne_quickly_in 2 _phases:from_135F_to_70F_in_____and_from_70F_to_41F_in____ Wash_hands_regularly_and_do_not_touch_foods_with_bare_hands- _Correct_answer~_Germs_can_be_spread_even_by_healthy_food_workers._Which_of_th ese_is_the_best_thing_you_can_do_to_prevent_spreading_germs?
It_is_never_okay_to_work_when_you_have_these_symptoms_- _Correct_answer~_If_you_have_the_following_symptoms:_vomiting,_diarrhea,_fever_wi th_sore_throat_or_jaundice,_when_is_it_okay_to_come_to_work? 135 _- _Correct_answer~_What_is_the_minimum_temperature_that_we_should_hold_hot_food s_at? 41 _- _Correct_answer~What_is_the_maximum_temperature_we_should_hold_cold_foods_at ? Immediately_notify_the_Person_In_Charge(manager)to_determine_how_long_food_ha s_been_at_the_wrong_temperature_and_if_it's_safe_to_serve- _Correct_answer~_What_should_food_workers_do_it_they_discover_food_is_being_held at_wrong_temperatures? Dry_dishes_with_a_clean_towel- _Correct_answer~Which_is_not_a_proper_dishwashing_step: All_of_these-_Correct_answer~How_do_you_avoid_cross_contamination? Hot_foods_at 135 _or_hotter,cold_foods_at 41 or_colder- _Correct_answer~What_are_the_proper_hot_and_cold_holding_temperatures? Away_from_any_food_or_clean_equipment_and_utensils- _Correct_answer~_Where_must_you_store_chemicals_such_as_cleaners_and_sanitizers?
All_of_these_-_Correct_answer~When_do_food_workers_need_to_wash_their_hands? Clean,hot_water_and_soap(detergent)- _Correct_answer~_When_washing_dishes_in_a_three- compartment_sink,what_should_the_first_compartment_contain? All_of_these- _Correct_answer~What_are_the_symptoms_that_require_a_food_worker_to_remain_h ome_from_work? Wash_hands_by_scrubbing_with_soap_and_warm_water_for_at_least 15 _seconds,_then rinse_and_dry-_Correct_answer~What_is_the_correct_handwashing_procedure? Call_your_PIC(manager)and_discuss_your_symptoms- _Correct_answer~When_you_have_a_fever_and_runny_nose? Washing_your_hands_thoroughly_and_never_touching_food_with_your_bare_hands- _Correct_answer~What_is_the_way_to_avoid_spreading_germs_in_the_restaurant? Hands_still_need_to_be_washed_before_putting_on_new_gloves- _Correct_answer~_If_a_food_handler_wears_disposable_gloves,_then: Clean_and_sanitize_the_prep_surface,wash_your_hands_and_change_gloves- _Correct_answer~What_should_you_ALWAYS_do_after_handling_raw_meat? A_sick_food_worker_coughs_onto_a_prepared_sandwich- _Correct_answer~_What_is_the_best_example_of_biological_contamination?
The_area_that_has_been_assigned_to_employees_for_eating_- _Correct_answer~It_is_okay_to_eat_food_in: Wash_your_hands_and_use_utensils_to_keep_from_touching_raw_foods- _Correct_answer~_Working_on_the_cook_line_can_be_busy.It_is_best_to Use_a_thermometer_and_check_the_temperature_of_the_food- _Correct_answer~_When_ice_is_used_to_keep_foods_cold,_the_food_container_must_b e_in_ice_up_to_the_level_to_the_food._What_is_the_best_way_to_know_if_the_food_is staying_cold_enough? Cooking_ground_beef_below_recommended_temperatures- Correct_answer~Which_one_of_the_following_can_make_people_sick Use_a_wiping_cloth_that_has_been_soaked_in_a_solution_of_water_and_an_approved sanitizer_with_the_proper_ph_level- _Correct_answer~_What_must_be_used_to_sanitize_equipment,_tables,_or_other_work surfaces_that_directly_contact_the_food? Taste_the_same_as_normal- Correct_answer~Food_workers_need_to_understand_that_food_makes_people_sick, will_often... 135F- _Correct_answer~Food_temperatures_in_hot_holding_units_must_be_kept_at_____or hotter: Wash_it_with_soapy_water,_rinse,and_sanitize- _Correct_answer~_After_using_a_meat_slicer,_you_should:
When_you_are_sick,wear_gloves_to_make_sure_you_do_not_contaminate_the_food- _Correct_answer~_Keeping_food_safe_is_the_most_important_responsibility_of_a_food _worker.Which_of_these_is_NOT_an_example_of_keeping_food_safe? Scrub_hands_with_soap_and_warm_water_for_at_least 10 - 15 seconds_and_drying_with_a_paper_towel- Correct_answer~What_is_the_right_way_to_wash_your_hands? two(2)- _Correct_answer~A_food_worker_should_use_a_cooling_method_that_cools_food_fro m 135 to_70F_within_the_first_____hours_and_reaches_41F_in_a_total_of_six_hours False- _Correct_answer~_A_handwashing_sink_can_be_used_for_food_preparation_as_long_as the_sink_is_cleaned_after_each_use. Have_dark_tea_colored_urine_and_yellowing_skin- _Correct_answer~_When_do_food_rules_state_you_are_required_to_call_your_manager _about_your_health?When_you: Bacteria_will_grow_slowly_at_temperatures_between_41F_and_above_135F_degrees- _Correct_answer~Which_of_the_following_statements_about_germs_is_FALSE? To_prevent_germs_or_allergens_from_spreading_from_one_food_type_to_another- _Correct_answer~_What_is_the_primary_reason_for_washing,_rinsing_and_sanitizing_cu tting_boards?
Ground_meats_- _Correct_answer~Which_of_the_following_must_be_cooked_to_at_least_155F Non_ground_meats_and_seafood- _Correct_answer~_Which_of_the_following_must_be_cooked_to_145F Storing_raw_meat,_fish,_and_poultry_or_eggs_separate_and_on_the_lowest_shelves_of the_refrigerator- _Correct_answer~Which_of_the_following_is_a_way_to_prevent_cross_contamination? A_cup_with_a_tight_lid_and_straw- _Correct_answer~What_precaution_must_you_take_with_the_beverage_container_so you_can_drink_from_it_while_working_in_the_kitchen?Of_the_descriptions_below_whi ch_one_would_be_allowed? Ready_to_eat- _Correct_answer~_Food_that_should_not_be_touched_with_bare_hands_is_called Pre-scrape,_wash,_rinse,_and_sanitize,then_airdry- _Correct_answer~_What_is_the_right_sequence_to_wash_dishes,_utensils,and_equipm ent? Raw_pork_can_contaminate_the_crab_salad- _Correct_answer~_Why_must_raw_pork_sausage_be_stored_separately_and_below_a_c rab_salad_within_the_walk_in_cooler?
Bussing_dirty_dishes_and_then_immediately_preparing_salad_- _Correct_answer~_Which_of_the_following_is_most_likely_to_cause_foodborne_illness 135 or_above- _Correct_answer~_At_which_temperature_must_you_keep_potentially_hazardous_foods _hot?
