CALIFORNIA EFOODHANDLERS TEST ANSWERS

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CALIFORNIA EFOODHANDLERS TEST ANSWERS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -78 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cooked rice as left out on the counter all night, the safe way to handle it is to:

Answer:

Throw the rice into the garbage Question 2: It is okay to eat food in:

Answer:

The area that has been assigned to employees for eating

Question 3: What is the minimum temperature that we should hold hot foods at?

Answer:

135 Question 4: What should food workers do it they discover food is being held at wrong temperatures?

Answer:

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 Question 5: When washing dishes in a three-compartment sink, what should the first compartment contain?

Answer:

Clean, hot water and soap (detergent)

Question 6: Potentially hazardous foods are foods that must be kept hot or cold for safety.Which of the following are potentially hazardous foods?

Answer:

Hamburger, cooked beans, cut melons

Question 7: What is foodborne illness?

Answer:

It is when a person gets sick from a germ or toxin on food.Question 8: What are the symptoms that require a food worker to remain home from work?

Answer:

All of these Question 9: As a food worker, you must perform your duties that you are following safe food

handling practices. These duties include:

Answer:

Storing food in a manner that prevents contamination

Question 10: What is the right way to wash your hands?

Answer:

Scrub hands with soap and warm water for at least 10-15 seconds and drying with a paper towel

Question 11: What is a good practice while working in a food service?

Answer:

Keeping fingernails short and clean underneath

Question 12: Food that should not be touched with bare hands is called

Answer:

Ready to eat

Question 13: What is the best way to check the temperature of the food

Answer:

Use a probe thermometer

Question 14: A handwashing sink can be used for food preparation as long as the sink is cleaned after each use.

Answer:

False Question 15: A handwashing sink can be used for food preparation as along as the sink is cleaned after each use

Answer:

False

Question 16: What is NOT a proper way to thaw foods?

Answer:

Leaving out at room temperature Question 17: When handling ready to eat foods, food employees should always use:

Answer:

Single use gloves or utensils Question 18: 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 ___

Answer:

• hours; 4 hours totaling 6 hours

Question 19: What is the major difference between cleaning and sanitizing?

Answer:

Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria

Question 20: How should food be stored to avoid cross contamination?

Answer:

Raw meats and eggs must be stored under ready to eat foods Question 21: If a food handler wears disposable gloves, then:

Answer:

Hands still need to be washed before putting on new gloves

Question 22: 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?

Answer:

Use a thermometer and check the temperature of the food

Question 23: How should sanitizer chemicals be used?

Answer:

According to the sanitizer label instructions

Question 24: What should a food worker do if they are sick?

Answer:

Tell your manager and stay home from work

Question 25: What are the possible causes of Cross contamination

Answer:

All of these Question 26: What is the right sequence to wash dishes, utensils, and equipment?

Answer:

Pre-scrape, wash, rinse, and sanitize, then airdry

Question 27: The wash, rinse, sanitize, and air dry applies to

Answer:

All of these

Question 28: What is the correct handwashing procedure?

Answer:

Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry Question 29: Which disease is most commonly spread from undercooked or raw eggs?

Answer:

Salmonellosis