California eFoodHandlers Test Flashcards
31 Questions
100 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

How long can foods safely remain in the Danger Zone during preparation?

4 hours

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 long as the sink is cleaned after each use.

False

Who is the 'Person in Charge' or PIC?

<p>The manager or supervisor on-duty who is responsible for making sure food rules are followed</p> Signup and view all the answers

What should a food worker do if they are sick?

<p>Tell your manager and stay home from work</p> Signup and view all the answers

What describes the proper order of steps for cleaning?

<p>Wash, rinse, sanitize, and air dry</p> Signup and view all the answers

How should food be stored to avoid cross-contamination?

<p>Raw meats and eggs must be stored under ready-to-eat foods</p> Signup and view all the answers

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

<p>All of these</p> Signup and view all the answers

What is the best way to check the temperature of the food?

<p>Use a probe thermometer</p> Signup and view all the answers

What are the possible causes of cross-contamination?

<p>All of these</p> Signup and view all the answers

What is a good practice while working in a food service?

<p>Keeping fingernails short and clean underneath</p> Signup and view all the answers

What does a food worker need to do to prevent cross-contamination after prepping chicken breasts?

<p>Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves</p> Signup and view all the answers

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 ___

<p>2 hours; 4 hours</p> Signup and view all the answers

Which is the best thing you can do to prevent spreading germs?

<p>Wash hands regularly and do not touch foods with bare hands</p> Signup and view all the answers

What is the major difference between cleaning and sanitizing?

<p>Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria</p> Signup and view all the answers

How many people annually die from food borne illness?

<p>3,000</p> Signup and view all the answers

How should sanitizer chemicals be used?

<p>According to the sanitizer label instructions</p> Signup and view all the answers

What is NOT a proper way to thaw foods?

<p>Leaving out at room temperature</p> Signup and view all the answers

What should a food worker do with chili that was left in the Danger Zone overnight?

<p>Throw the chili away-it may not be safe to eat</p> Signup and view all the answers

What is the cause of foodborne illness?

<p>All of these</p> Signup and view all the answers

What is foodborne illness?

<p>It is when a person gets sick from a germ or toxin on food</p> Signup and view all the answers

What does a clean kitchen show an inspector about a restaurant?

<p>A clean kitchen is a good indicator that food safety rules are being followed</p> Signup and view all the answers

When is it okay to come to work if you have symptoms like vomiting, diarrhea, or fever with sore throat?

<p>It is never okay to work when you have these symptoms</p> Signup and view all the answers

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

<p>135</p> Signup and view all the answers

What is the maximum temperature we should hold cold foods at?

<p>41</p> Signup and view all the answers

What should food workers do if they discover food is being held at wrong temperatures?

<p>Immediately notify the Person In Charge (manager) to determine safety</p> Signup and view all the answers

Which is not a proper dishwashing step?

<p>Dry dishes with a clean towel</p> Signup and view all the answers

How do you avoid cross contamination?

<p>All of these</p> Signup and view all the answers

What are the proper hot and cold holding temperatures?

<p>Hot foods at 135 or hotter, cold foods at 41 or colder</p> Signup and view all the answers

Where must you store chemicals such as cleaners and sanitizers?

<p>Away from any food or clean equipment and utensils</p> Signup and view all the answers

When do food workers need to wash their hands?

<p>All of these</p> Signup and view all the answers

Study Notes

Food Safety Guidelines

  • Foods can safely remain in the Danger Zone for up to 4 hours.
  • Potentially hazardous foods must be reheated to 165°F or hotter within 2 hours before hot holding.
  • Handwashing sinks are not permitted for food preparation.

Responsibilities & Practices

  • The Person in Charge (PIC) is the on-duty manager responsible for enforcing food safety rules.
  • Sick food workers should inform their manager and refrain from working.
  • Proper procedure order is: wash, rinse, sanitize, and air dry.

Cross-Contamination Prevention

  • Store raw meats and eggs below ready-to-eat foods to prevent cross-contamination.
  • After preparing raw chicken, clean and sanitize the prep table and utensils before moving on to other foods.
  • Use a probe thermometer to accurately check food temperatures.

Foodborne Illness & Hygiene

  • Foodborne illness can occur due to various causes, including improper food handling.
  • 3,000 people die annually from foodborne illnesses.
  • Healthy food workers must still practice good hygiene by washing hands regularly and avoiding bare-hand contact with foods.

Cooling and Holding Temperatures

  • Safely cool foods by moving them through the Danger Zone quickly: from 135°F to 70°F in 2 hours, then from 70°F to 41°F in 4 hours.
  • Hot food must be held at a minimum temperature of 135°F and cold food at a maximum of 41°F.
  • Notify management immediately if food is held outside the safe temperature range.

Sanitization and Thawing

  • Sanitizer chemicals should be used according to the label instructions.
  • Foods should never be thawed at room temperature to prevent bacterial growth.

Cleaning and Inspection Notes

  • A clean kitchen indicates adherence to food safety rules.
  • Cleaning involves soap to remove debris, while sanitizing kills germs using chemicals or heat.
  • Dishes should never be dried with a clean towel; let them air dry instead.

Intervention and Health Concerns

  • Workers with symptoms like vomiting, diarrhea, or jaundice must never work.
  • Chemicals must be stored away from food and clean utensils to avoid contamination.

General Procedures

  • Food workers must wash hands at appropriate times, following all relevant situations that require handwashing.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

Description

Prepare for the California eFoodHandlers test with these helpful flashcards. Each card covers key concepts such as food safety practices and proper food handling temperatures. Ideal for anyone studying food safety in California.

More Like This

Use Quizgecko on...
Browser
Open
Browser
Browser