AAA FOOD HANDLERS LICENSE TEST
QUESTIONS AND ANSWERS
Potentially hazardous foods are those that promote the rapid proliferation of
germs.
Three thermometers used for measuring food temperature: ANSWER Bi-
metallic stem (0-220), thermocouple, and thermistor (digital).
Raw Shell Egg Temperature - ANSWER 45 F
Smoked Fish Temperature - ANSWER 38 F or lower because of the germs
Clostridium botulinum.
The temperature of all refrigerated foods, except eggs and smoked fish, is 41
degrees Fahrenheit or lower.
Reasons to Reject Canned Products: dents in seams, swelling, severe corrosion,
leakage, or no label. Home-canned food is unacceptable.
Vacuum packaging of any food product in retail food establishments is
prohibited by law unless special authorisation is acquired through the
Department of Health.
FIFO - ANSWER First In, First Out- utilised to implement date products.
ANSWER: All food must be stored at least 6 inches off the floor.
To prevent cross-contamination, place raw food under cooked food.
Food must be covered and stored in vermin-proof containers.
The Three Main Food Hazards: Physical, Chemical, and Biological
Physical Hazards: ANSWER glass fragments, metal, etc.
, Chemical hazards include pesticides, cleaning agents, and prescription
medications.
Biological hazards include bacteria, viruses, parasites, and fungi.
Pathogenic bacteria - ANSWER: No change in appearance, taste, or smell
There are four phases of bacterial growth: lag, log, stationary, and death.
ANSWER Log phase is the most fast growth of bacteria.
Food, acidity, temperature, danger zone, time, oxygen, and moisture
(FATTOM) are the six variables that influence bacterial development.
Viruses cannot multiply in food; instead, they need food to enter the body.
Hepatitis A and norovirus are viruses that frequently affect our food supply
through fecal-contaminated waterways or food.
Trichinella Spiralis is a food-borne parasite that lives in undercooked pork and
can be eradicated by heating it to 150 degrees Fahrenheit for 5 minutes.
Anisaki Simplex is a food-borne parasite found in marine fish.
Salmonella enteritidis is related with raw poultry and raw shell eggs.
How to Avoid Clostridium Perfringes - ANSWER fast cooling, rapid heating,
and avoid cooking foods.
Humans carry Staphylococcal bacteria, which cause food intoxication. It can be
avoided by maintaining good personal hygiene and not handling ready-to-eat
food with bare hands.
To avoid E-Coli, grill hamburgers and ground meats at 158 degrees Fahrenheit.
Clostridium Botulinum - ANSWER caused the disease Botulism. This bacteria
is connected with home-canned goods, bloated cans, smoked salmon, garlic and
onions, and other foods in an anaerobic environment.
QUESTIONS AND ANSWERS
Potentially hazardous foods are those that promote the rapid proliferation of
germs.
Three thermometers used for measuring food temperature: ANSWER Bi-
metallic stem (0-220), thermocouple, and thermistor (digital).
Raw Shell Egg Temperature - ANSWER 45 F
Smoked Fish Temperature - ANSWER 38 F or lower because of the germs
Clostridium botulinum.
The temperature of all refrigerated foods, except eggs and smoked fish, is 41
degrees Fahrenheit or lower.
Reasons to Reject Canned Products: dents in seams, swelling, severe corrosion,
leakage, or no label. Home-canned food is unacceptable.
Vacuum packaging of any food product in retail food establishments is
prohibited by law unless special authorisation is acquired through the
Department of Health.
FIFO - ANSWER First In, First Out- utilised to implement date products.
ANSWER: All food must be stored at least 6 inches off the floor.
To prevent cross-contamination, place raw food under cooked food.
Food must be covered and stored in vermin-proof containers.
The Three Main Food Hazards: Physical, Chemical, and Biological
Physical Hazards: ANSWER glass fragments, metal, etc.
, Chemical hazards include pesticides, cleaning agents, and prescription
medications.
Biological hazards include bacteria, viruses, parasites, and fungi.
Pathogenic bacteria - ANSWER: No change in appearance, taste, or smell
There are four phases of bacterial growth: lag, log, stationary, and death.
ANSWER Log phase is the most fast growth of bacteria.
Food, acidity, temperature, danger zone, time, oxygen, and moisture
(FATTOM) are the six variables that influence bacterial development.
Viruses cannot multiply in food; instead, they need food to enter the body.
Hepatitis A and norovirus are viruses that frequently affect our food supply
through fecal-contaminated waterways or food.
Trichinella Spiralis is a food-borne parasite that lives in undercooked pork and
can be eradicated by heating it to 150 degrees Fahrenheit for 5 minutes.
Anisaki Simplex is a food-borne parasite found in marine fish.
Salmonella enteritidis is related with raw poultry and raw shell eggs.
How to Avoid Clostridium Perfringes - ANSWER fast cooling, rapid heating,
and avoid cooking foods.
Humans carry Staphylococcal bacteria, which cause food intoxication. It can be
avoided by maintaining good personal hygiene and not handling ready-to-eat
food with bare hands.
To avoid E-Coli, grill hamburgers and ground meats at 158 degrees Fahrenheit.
Clostridium Botulinum - ANSWER caused the disease Botulism. This bacteria
is connected with home-canned goods, bloated cans, smoked salmon, garlic and
onions, and other foods in an anaerobic environment.
