Test 2 AAA food handler Exam
Questions and Answers 100% Pass
The most important step to maintaining gppd personal hygiene in a food business is -
✔✔wash your hands
Which of the following is not a PHF/TCS food? - ✔✔unpeeled bananas
What is a PHF/TCS food? - ✔✔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 - ✔✔41 and 135
All the following statements regarding storing chemicals are true: - ✔✔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. - ✔✔10 seconds
Food handlers with the following illnesses should be reported to the health department
due to its contagious nature - ✔✔Salmonella Typhi
Shiga- toxin producing E coli
Norovirus
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 1
, Salmonella typhi - ✔✔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 - ✔✔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 - ✔✔caused by the bacterium Escherichia coli, is transmitted through
contaminated foods that have not been adequately cooked
high risk population - ✔✔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 _______ - ✔✔4 hours
An infrared thermometer can only be used to measure the - ✔✔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 - ✔✔7 days
cold foods in a buffet or salad bar should be held at temperatures no higher than -
✔✔41
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 2
Questions and Answers 100% Pass
The most important step to maintaining gppd personal hygiene in a food business is -
✔✔wash your hands
Which of the following is not a PHF/TCS food? - ✔✔unpeeled bananas
What is a PHF/TCS food? - ✔✔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 - ✔✔41 and 135
All the following statements regarding storing chemicals are true: - ✔✔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. - ✔✔10 seconds
Food handlers with the following illnesses should be reported to the health department
due to its contagious nature - ✔✔Salmonella Typhi
Shiga- toxin producing E coli
Norovirus
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 1
, Salmonella typhi - ✔✔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 - ✔✔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 - ✔✔caused by the bacterium Escherichia coli, is transmitted through
contaminated foods that have not been adequately cooked
high risk population - ✔✔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 _______ - ✔✔4 hours
An infrared thermometer can only be used to measure the - ✔✔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 - ✔✔7 days
cold foods in a buffet or salad bar should be held at temperatures no higher than -
✔✔41
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 2
