Test 2 AAA food handler UPDATED
ACTUAL Exam Questions and CORRECT
Answers
The most important step to maintaining gppd personal hygiene in a food business is - CORRECT
ANSWER - wash your hands
Which of the following is not a PHF/TCS food? - CORRECT ANSWER - unpeeled
bananas
What is a PHF/TCS food? - CORRECT ANSWER - 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 - CORRECT ANSWER -
41 and 135
All the following statements regarding storing chemicals are true: - CORRECT
ANSWER - 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
Scrub your hands and lower arms for at least ____ seconds. Give special attention to the area
between you fingers, thumbs, and under your fingernails. - CORRECT ANSWER - 10
seconds
Food handlers with the following illnesses should be reported to the health department due to its
contagious nature - CORRECT ANSWER - Salmonella Typhi
Shiga- toxin producing E coli
Norovirus
, Salmonella typhi - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - caused by the bacterium Escherichia coli, is transmitted
through contaminated foods that have not been adequately cooked
high risk population - CORRECT ANSWER - adults with chronic health conditions
children under 4
adults 65 and older
When cooked pasta is held hot in a buffet, the temoerature of the pasta should be checked at least
once every _______ - CORRECT ANSWER - 4 hours
An infrared thermometer can only be used to measure the - CORRECT ANSWER -
surface temp of chicken breast
How long can you keep freshly made potato salad opened container of potato salad in the
refrigerator for continued serving - CORRECT ANSWER - 7 days
cold foods in a buffet or salad bar should be held at temperatures no higher than - CORRECT
ANSWER - 41
ACTUAL Exam Questions and CORRECT
Answers
The most important step to maintaining gppd personal hygiene in a food business is - CORRECT
ANSWER - wash your hands
Which of the following is not a PHF/TCS food? - CORRECT ANSWER - unpeeled
bananas
What is a PHF/TCS food? - CORRECT ANSWER - 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 - CORRECT ANSWER -
41 and 135
All the following statements regarding storing chemicals are true: - CORRECT
ANSWER - 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
Scrub your hands and lower arms for at least ____ seconds. Give special attention to the area
between you fingers, thumbs, and under your fingernails. - CORRECT ANSWER - 10
seconds
Food handlers with the following illnesses should be reported to the health department due to its
contagious nature - CORRECT ANSWER - Salmonella Typhi
Shiga- toxin producing E coli
Norovirus
, Salmonella typhi - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - caused by the bacterium Escherichia coli, is transmitted
through contaminated foods that have not been adequately cooked
high risk population - CORRECT ANSWER - adults with chronic health conditions
children under 4
adults 65 and older
When cooked pasta is held hot in a buffet, the temoerature of the pasta should be checked at least
once every _______ - CORRECT ANSWER - 4 hours
An infrared thermometer can only be used to measure the - CORRECT ANSWER -
surface temp of chicken breast
How long can you keep freshly made potato salad opened container of potato salad in the
refrigerator for continued serving - CORRECT ANSWER - 7 days
cold foods in a buffet or salad bar should be held at temperatures no higher than - CORRECT
ANSWER - 41
