AAA SAFE FOOD HANDLING QUESTIONS AND
ANSWERS
Food handler with infected cuts or burns on their hands should: - Answers- Wear a
bandage and a single service glove
The correct method to clean and sanitize food contact surfaces is to: - Answers- Wash,
rinse, sanitize (45 seconds), and air dry.
A Food handlers apron. - Answers- All of the above
To put ice into a glass: - Answers- use tongs or a non-breakable scoop.
Foodborne illness can be prevented by: - Answers- All of the above
How ofter should food handles wash their hands? - Answers- after every possible
contamination and before handling rea-to-eat food and clean utensils.
A food handler with diarrhea shall: - Answers- Report it to the supervisor
Which is the best way to store raw and ready-to-eat meats in the refrigerator? -
Answers- raw meat on the bottom shelf and ready-to-eat meats in the refrigerator?
Frozen meat, fish and poultry should be thawed out (defrosted): - Answers- in a
refrigerator
if previously cooked hamburger are stored in the refrigerator and then served to
customers the following day, the food must be: - Answers- Reheated to the original
cooking temperature within 2 hours
which temperature will reduce the growth of most disease-causing bacteria? - Answers-
4c (40F) or less
The correct way to cool a large pot of chill is to: - Answers- Transfer to a shallow
pan,cool the chill to room temperature within 2 hours and place in the fridge so
temperature reaches 4C (40f) within 4 hours.
which of the following procedures is most important in controlling the growth of spore
forming bacteria? - Answers- prevention bacterial growth in cooked foods through
proper cooing, holding and reheating
foodborne illness can be - Answers- all of the above.
Which of the following is the best to minimize the multiplication of pathogens? -
Answers- using proper cooling methods
ANSWERS
Food handler with infected cuts or burns on their hands should: - Answers- Wear a
bandage and a single service glove
The correct method to clean and sanitize food contact surfaces is to: - Answers- Wash,
rinse, sanitize (45 seconds), and air dry.
A Food handlers apron. - Answers- All of the above
To put ice into a glass: - Answers- use tongs or a non-breakable scoop.
Foodborne illness can be prevented by: - Answers- All of the above
How ofter should food handles wash their hands? - Answers- after every possible
contamination and before handling rea-to-eat food and clean utensils.
A food handler with diarrhea shall: - Answers- Report it to the supervisor
Which is the best way to store raw and ready-to-eat meats in the refrigerator? -
Answers- raw meat on the bottom shelf and ready-to-eat meats in the refrigerator?
Frozen meat, fish and poultry should be thawed out (defrosted): - Answers- in a
refrigerator
if previously cooked hamburger are stored in the refrigerator and then served to
customers the following day, the food must be: - Answers- Reheated to the original
cooking temperature within 2 hours
which temperature will reduce the growth of most disease-causing bacteria? - Answers-
4c (40F) or less
The correct way to cool a large pot of chill is to: - Answers- Transfer to a shallow
pan,cool the chill to room temperature within 2 hours and place in the fridge so
temperature reaches 4C (40f) within 4 hours.
which of the following procedures is most important in controlling the growth of spore
forming bacteria? - Answers- prevention bacterial growth in cooked foods through
proper cooing, holding and reheating
foodborne illness can be - Answers- all of the above.
Which of the following is the best to minimize the multiplication of pathogens? -
Answers- using proper cooling methods
