Study guides, Class notes & Summaries

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 PI...

California eFoodHandlers Test Answers Graded 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 ️Th...

CALIFORNIA EFOODHANDLERS TEST QUESTIONS AND ANSWERS GRADED 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'...

California eFoodHandlers Test Questions and Answers

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 mak...

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 ...

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 ...

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 maki...

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

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 mak...