AAFCS Pre-Test questions and answers
2024\2025 GradeA+
The ultimate responsibility for sanitary conditions and the safety of food products served falls on the
- correct answer chef
The danger of fish toxins is...
- correct answer gaining more widespread attention, as fish become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard.
- correct answer chemical
Which on the following is the safe way to thaw frozen food?
- correct answer thaw it under cold running water
To test the internal temperature of food and get a true reading, place the thermometer...
- correct answer in the center, or thickest part
Food in a steam table should be stirred frequently...
- correct answer so the food does not fall into the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US. The virus...
- correct answer can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees within...
- correct answer 4 hours
Reheated food must be heated to an internal temperature of...
- correct answer 165 degrees
, The commons agents for sanitizing are...
- correct answer heat and chemicals
Food service employees should put on a clean uniform...
- correct answer at the beginning of every workday, whenever it gets heavily soiled, and when they get
to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points) pays
attention to the ...
- correct answer presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice establishment is the
...
- correct answer operation's prior inspection results
Always carry a knife...
- correct answer by your side and pointed downward
If the food in a frying pan catches fire, covering the pan removes which of the following ingredients
necessary for fire?
- correct answer Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ... extinguisher,
which is designed to put out vegetable based oil and grease fires.
- correct answer K
Each of the following is an example of an employee behavior that can help reduce energy consumption,
except turning...
- correct answer on all equipment at the start of the day
The four step PASS technique is a series of steps...
- correct answer for using a fire extinguisher
2024\2025 GradeA+
The ultimate responsibility for sanitary conditions and the safety of food products served falls on the
- correct answer chef
The danger of fish toxins is...
- correct answer gaining more widespread attention, as fish become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard.
- correct answer chemical
Which on the following is the safe way to thaw frozen food?
- correct answer thaw it under cold running water
To test the internal temperature of food and get a true reading, place the thermometer...
- correct answer in the center, or thickest part
Food in a steam table should be stirred frequently...
- correct answer so the food does not fall into the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US. The virus...
- correct answer can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees within...
- correct answer 4 hours
Reheated food must be heated to an internal temperature of...
- correct answer 165 degrees
, The commons agents for sanitizing are...
- correct answer heat and chemicals
Food service employees should put on a clean uniform...
- correct answer at the beginning of every workday, whenever it gets heavily soiled, and when they get
to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points) pays
attention to the ...
- correct answer presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice establishment is the
...
- correct answer operation's prior inspection results
Always carry a knife...
- correct answer by your side and pointed downward
If the food in a frying pan catches fire, covering the pan removes which of the following ingredients
necessary for fire?
- correct answer Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ... extinguisher,
which is designed to put out vegetable based oil and grease fires.
- correct answer K
Each of the following is an example of an employee behavior that can help reduce energy consumption,
except turning...
- correct answer on all equipment at the start of the day
The four step PASS technique is a series of steps...
- correct answer for using a fire extinguisher
