Test 2 AAA food handler Questions & 100% Correct Answers- Latest Test | Graded A+ | Passed

The most important step to maintaining gppd personal hygiene in a food business is -:- wash your hands Which of the following is not a PHF/TCS food? -:- unpeeled bananas What is a PHF/TCS food? -:- 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 -:- 41 and 135 All the following statements regarding storing chemicals are true: -:- 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 2 0 2 4 / 2 0 2 5 | © copyright | This work may not be copied for profit gain | Excel! 2 | P a g e | G r a d e A + | 2 0 2 4 / 2 0 2 5 Scrub your hands and lower arms for at least ____ seconds. Give special attention to the area between you fingers, thumbs, and under your fingernails. -:- 10 seconds Food handlers with the following illnesses should be reported to the health department due to its contagious nature -:- Salmonella Typhi Shiga- toxin producing E coli Norovirus Salmonella typhi -:- 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 2 0 2 4 / 2 0 2 5 | © copyright | This work may not be copied for profit gain | Excel! 3 | P a g e | G r a d e A + | 2 0 2 4 / 2 0 2 5 -:- 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 -:- caused by the bacterium Escherichia coli, is transmitted through contaminated foods that have not been adequately cooked