AAA FOOD HANDLER TEST 2 QUESTIONS
AND VERIFIED ANSWERS
The most crucial step for preserving gppd personal hygiene in a food business is
to wash your hands.
Which of the following is not a PHF or TCS food? - Answer: unpeeled bananas.
What constitutes a PHF/TCS food? - ANSWER A food that promotes the
growth of disease-causing microorganisms. If bacteria multiply, disease may
develop.
The temperature danger zone is between which two temperatures? ANSWER 41
and 135.
All the following assertions about storing chemicals are correct: - ANSWER 1:
Never keep chemicals in food containers.
2. Properly label chemicals if not utilizing their original containers.
3. Chemicals and insecticides cannot be stored together.
Scrub your hands and lower arms for a minimum of _____ seconds. Pay
specific attention to the space between your fingers, thumbs, and beneath your
fingernails. - ANSWER 10 seconds.
Food handlers with the following illnesses should report to the health
department due to their infectious nature: ANSWER Salmonella Typhi, Shiga
toxin-producing E. coli, and Norovirus
Salmonella Typhi - ANSWER Salmonella typhi bacteria are excreted in the
urine or feces of infected individuals, even chronic carriers. There are no animal
reservoirs for typhoid fever. Typhoid fever is spread through eating or drinking
contaminated food or water, as well as direct or indirect contact with infected
people's feces.
Shiga toxin - Answer Drinking water infected with the bacteria from human or
animal excrement.
, Consuming undercooked, contaminated ground beef or unpasteurized dairy
products.
Consuming unpasteurized apple juice, cider, or dairy products.
Consuming fresh fruits and vegetables contaminated with the excrement of
diseased animals.
E. coli is caused by the bacterium Escherichia coli and is transferred by
contaminated meals that have not been sufficiently cooked.
High-risk population. - Answer: Adults with chronic health issues.
Children under 4 and adults 65+.
When cooked pasta is kept hot in a buffet, the temperature should be monitored
at least once every ___ - ANSWER 4 hours.
An infrared thermometer can only measure the surface temperature of a chicken
breast.
How long can you keep freshly cooked potato salad in an opened container in
the refrigerator for continued serving? 7 days
Cold meals at a buffet or salad bar should be kept at temperatures no higher
than - ANSWER 41
To prevent time and temperature abuse, use these tips: take only what you need
out of the fridge, cook frozen fries in the deep fryer, and avoid refrigerating
whole onions, apples, bananas.
All of these actions can help to prevent cross contamination. - ANSWER
Preparing PHF/TCS and ready-to-eat dishes at various times
Prep tables must be cleaned and sanitized between different food varieties, and
different oils should be used for frying.
Stuffed pasta shells must be cooked to a minimum internal temperature of -165
for 15 seconds.
When a power outage occurs, all of the following are necessary food safety
practices except— ANSWER To maintain food safety, keep the freezer/fridge
AND VERIFIED ANSWERS
The most crucial step for preserving gppd personal hygiene in a food business is
to wash your hands.
Which of the following is not a PHF or TCS food? - Answer: unpeeled bananas.
What constitutes a PHF/TCS food? - ANSWER A food that promotes the
growth of disease-causing microorganisms. If bacteria multiply, disease may
develop.
The temperature danger zone is between which two temperatures? ANSWER 41
and 135.
All the following assertions about storing chemicals are correct: - ANSWER 1:
Never keep chemicals in food containers.
2. Properly label chemicals if not utilizing their original containers.
3. Chemicals and insecticides cannot be stored together.
Scrub your hands and lower arms for a minimum of _____ seconds. Pay
specific attention to the space between your fingers, thumbs, and beneath your
fingernails. - ANSWER 10 seconds.
Food handlers with the following illnesses should report to the health
department due to their infectious nature: ANSWER Salmonella Typhi, Shiga
toxin-producing E. coli, and Norovirus
Salmonella Typhi - ANSWER Salmonella typhi bacteria are excreted in the
urine or feces of infected individuals, even chronic carriers. There are no animal
reservoirs for typhoid fever. Typhoid fever is spread through eating or drinking
contaminated food or water, as well as direct or indirect contact with infected
people's feces.
Shiga toxin - Answer Drinking water infected with the bacteria from human or
animal excrement.
, Consuming undercooked, contaminated ground beef or unpasteurized dairy
products.
Consuming unpasteurized apple juice, cider, or dairy products.
Consuming fresh fruits and vegetables contaminated with the excrement of
diseased animals.
E. coli is caused by the bacterium Escherichia coli and is transferred by
contaminated meals that have not been sufficiently cooked.
High-risk population. - Answer: Adults with chronic health issues.
Children under 4 and adults 65+.
When cooked pasta is kept hot in a buffet, the temperature should be monitored
at least once every ___ - ANSWER 4 hours.
An infrared thermometer can only measure the surface temperature of a chicken
breast.
How long can you keep freshly cooked potato salad in an opened container in
the refrigerator for continued serving? 7 days
Cold meals at a buffet or salad bar should be kept at temperatures no higher
than - ANSWER 41
To prevent time and temperature abuse, use these tips: take only what you need
out of the fridge, cook frozen fries in the deep fryer, and avoid refrigerating
whole onions, apples, bananas.
All of these actions can help to prevent cross contamination. - ANSWER
Preparing PHF/TCS and ready-to-eat dishes at various times
Prep tables must be cleaned and sanitized between different food varieties, and
different oils should be used for frying.
Stuffed pasta shells must be cooked to a minimum internal temperature of -165
for 15 seconds.
When a power outage occurs, all of the following are necessary food safety
practices except— ANSWER To maintain food safety, keep the freezer/fridge
