AAA FOOD HANDLER LATEST 2024 ACTUAL EXAM 150 QUESTIONS AND CORRECT VERIFIED ANSWERS (ALREADY GRADED A+)

AAA FOOD HANDLER LATEST 2024 ACTUAL EXAM 150 QUESTIONS AND CORRECT VERIFIED ANSWERS (ALREADY GRADED A+) If you suspect a foodborne illness outbreak, all of the following is important EXCEPT A. Document Everything B. Separate the food and clearly label it "DO NOT EAT, DO NOT THROW AWAY" C. be confrontational to the customer and throw away food in question D. contact the local health department All of the statements regarding microwave cooking of PHF/TCS foods are correct except A. They should be cooked to a minimum internal cooking temperate of 165 F B. stir completely, halfway through cooking C. let if stand for at least 2 minutes after cooking for even heat distribution D. Cook uncovered 2 Hepatitis A can be prevented by A. serving shellfish from approved sources B. purchasing fruits from any source with the lowest price C. washing hands for 10 seconds D. properly cleaned vegetables with non-potable water Presetting tableware is allowed EXCEPT when it is A. Wrapped in plastic B. Wrapped in a napkin C. are cleaned and sanitized after each guest leaves D. left uncovered and in the open All of the following practices can help prevent cross contamination during food preparation EXCEPT A. properly washing and sanitizing cutting boards between raw and ready to eat foods B. using color coded cutting boards C. working with raw and ready to eat foods at different times D. using the same knife to cut raw pork and raw chicken Which of the following is a correct storage practice? 3 A. Storing products based on expiration date, the products with closer expiration dates in the front B. non-food containers can be re-used to store food as long as they are properly washed and sanitized C. lining shelves in the cooler to keep the refrigerator clean D. chemicals can be stored next to food Food Contact surfaces in constant use must be cleaned and sanitized at least once every A. 2 hours B. 3 hours C. 4 hours D. 6 hours If you suspect a foodborne illness outbreak, all of the following are important to collect EXCEPT A. general information, such as contact information B. Time and Date the person felt sick C. how much the customer paid for the meal D. the food that was eaten and information regarding their symptoms.