Test 2 AAA food handler Assessment Test With Actual Questions And 100% Verified Answers.

The most important step to maintaining gppd personal hygiene in a food business is - correct answer wash your hands Which of the following is not a PHF/TCS food? - correct answer unpeeled bananas What is a PHF/TCS food? - correct answer A food which supports the growth of disease-causing bacteria. If bacteria growth occurs, illness can result. The temperature danger zone is between which 2 temperatures - correct answer 41 and 135 All the following statements regarding storing chemicals are true: - correct answer 1. never store chemicals in food containers 2. Properly label chemicals if not using its original container 3. Chemical and pesticides can never be stored together Scrub your hands and lower arms for at least ____ seconds. Give special attention to the area between you fingers, thumbs, and under your fingernails. - correct answer 10 seconds Food handlers with the following illnesses should be reported to the health department due to its contagious nature - correct answer Salmonella Typhi Shiga- toxin producing E coli Norovirus Salmonella typhi - correct answer Salmonella typhi bacteria are shed in the urine or stool of infected persons, including chronic carriers. There are no known animal reservoirs for typhoid fever. Typhoid fever is spread by eating or drinking contaminated food or water or by direct or indirect contact with fecal material from infected persons. Shiga- toxin - correct answer Drinking water contaminated with human or animal feces containing the bacterium. Eating undercooked contaminated ground beef or unpasteurized dairy products. Drinking unpasteurized apple juice, cider, or dairy products. Eating raw fruits and vegetables that have been contaminated with feces of infected animals. E. coli - correct answer caused by the bacterium Escherichia coli, is transmitted through contaminated foods that have not been adequately cooked high risk population - correct answer adults with chronic health conditions children under 4 adults 65 and older When cooked pasta is held hot in a buffet, the temoerature of the pasta should be checked at least once every _______ - correct answer 4 hours An infrared thermometer can only be used to measure the - correct answer surface temp of chicken breast How long can you keep freshly made potato salad opened container of potato salad in the refrigerator for continued serving - correct answer 7 days cold foods in a buffet or salad bar should be held at temperatures no higher than - correct answer 41 all the following are proper ways to limit time and temperature abuse - correct answer taking only quantities of food out of the refrigerator that will be used right away cooking frozen french fries directly in the deep fryer not refrigerating food like whole onions, apples, bannas Cross contamination can be prevented with each of these steps - correct answer Preparing PHF/TCS foods and ready to eat foods at different times cleaning and sanitizing prep tables between different types of food using the different oils to fry different foods Stuffed pasta shells must be cooked to a minimum internal temp of - correct answer 165 for 15sec When a power outage takes place, all of the following are proper food safty procedures except - correct answer Keep the freezer/ refrigerator tightly closed add blocks of dry ice as a temp solution any foods above 50 are to be thrown away The purpose of grease traps is to - correct answer collect grease and prevent clogging the drain When reheating hot PHF/ TCS food, reheat to - correct answer 165 for 15 sec within 2 hours If you suspect a foodborn ilness outbreak, all of the following is important - correct answer 1. doc everything 2. separatate food and lable contact local health department All of the statements regarding microwave cooking of PHF/TCS foods are correct except - correct answer 1. they should be cooked to a min internal cooking temp of 165 2. stir 1/2 3. let stand for at least 2 mon Hepatistis A can be prevented by - correct answer serving shellfish from approved source What is hepatitis A? - correct answer you're most likely to get hepatitis A from contaminated food or water Presenting tableware is allowed when it is - correct answer wrapped in plastic, napkins, and are cleaned and sanitized after each guest leaves All of the following practices can help prevent cross contamination during food prep - correct answer 1. properly washing and sanitizing cutting boards between raw and ready to eat food 2. using color coded cutting boards 3. working with raw and ready to eat foods at different times Which of the following is a correct storage practice? - correct answer storing products based on expiration date, the products with closer expiration dates in the front Food contact surfaces in constant use must be cleaned and sanitized at least once every - correct answer 4 hours If you suspect a foodborne illeness outbreak all the following are important - correct answer 1. general info, such as contact info 2. time and date the person felt sick 3. the food that was eaten and info regarding symptoms Upon inspection of a shipment of fresh steaks, when should you reject shipmet. - correct answer the flesh is turning brown Which if the following fresh food shipment shoud be rejected - correct answer fish with dull , sucken eyes Bi-Metallic Stemmed Thermometer - correct answer They do not contain mercury they dont require batteried when properly calibrated they are accurate +/-2 Protective shields are important for light fixtures to prevent - correct answer physical contamination by shattered glass Which of the following is a correct serving procedure - correct answer reusing unopened individually package ketchup packets infrared thermometers - correct answer they are great for taking the surface temo decrease risk of cross contamination they are great fo rquick reading . handwashing stations are required in all the follwoing except - correct answer bathroom food prep areas dishwashing area A customer complains that she found plastic packaging in her soup. this is what type of hazard - correct answer physical Hot foods in a buffet should be held at - correct answer 135 The temp of a stuffed turkey can be measred by - correct answer placing a oenetration probe into the center of the stuffing and the the thickest part of the turkey HACCP - correct answer Hazard Analysis Critical Control Point HACCP uses active managerial control for the purpose of - correct answer preventing foodborne illnesses through id and controlling hazards food code - correct answer written by FDA recommends a person in charge to be onsire at all times during operating Bacteria need all of the following - correct answer time, protein, temp To prevent possible seafood foodborne illness casued by toxins all of the following are important - correct answer receive fish at 41 or lower purchase from approved source reject sull, sunken eye fish internal temp of poultry - correct answer 165 internal temp of fish - correct answer 145 internal temp of beef - correct answer 145 internal temp of ground beef - correct answer 160 cabniets should be ___ in off the ground - correct