California eFoodHandlers Test Answers 2026 with complete solution

California eFoodHandlers Test Answers 2026 with complete solution

California eFoodHandlers Test Answers

2026 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