California eFoodHandlers Test Answers How long can foods safely remain in the Danger Zone during preparation? - ANSWER 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? - ANSWER 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 - ANSWER False Who is the 'Person in Charge' or PIC - ANSWER 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? - ANSWER Tell your manager and stay home from work 1 / 2
What describes the proper order of steps? - ANSWER Wash, rinse, sanitize, and air dry How should food be stored to avoid cross contamination? - ANSWER Raw meats and eggs must be stored under ready to eat foods The wash, rinse, sanitize, and air dry applies to - ANSWER All of these What is the best way to check the temperature of the food - ANSWER Use a probe thermometer What are the possible causes of Cross contamination - ANSWER All of these What is a good practice while working in a food service? - ANSWER 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? - ANSWER Wash,
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