AAA Food Handlers Final Quiz | Questions with 100%
Correct Answers | Verified | Updated 2024
if a food handler has been vomiting or has diarrhea, they should - ANSWER call in sick
and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler - ANSWER
turn off the faucet with a paper towel
which is not a physical hazard - ANSWER mold on cheddar cheese
what is the proper holding temperature of hot foods - ANSWER 135 or above
Why are elderly people at a higher risk for foodborne illness? - ANSWER they have
weakened immune systems
how often should your bi-metallic thermometer be calibrated - ANSWER once a day or
at the beginning of any shift or if dropped
wheezing and hives are symptoms of - ANSWER food allergies
which of the folliwing must be cleaned, rinsed and sanitized - ANSWER cutting boards
foodhandlers must wash their hands before - ANSWER serving food
a food handler sees rodent droppings in the storage area. whens should he tell the
manager - ANSWER immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms -
ANSWER 10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - ANSWER put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - ANSWER test kit
which piece of jewelery is a food handlers allowed to wear - ANSWER plain metal band
hepatitis a is a contagious.. - ANSWER virus
where is the correct place to keep a towel used for cleaning spills when not in use -
ANSWER in the container of sanitizing solution
Correct Answers | Verified | Updated 2024
if a food handler has been vomiting or has diarrhea, they should - ANSWER call in sick
and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler - ANSWER
turn off the faucet with a paper towel
which is not a physical hazard - ANSWER mold on cheddar cheese
what is the proper holding temperature of hot foods - ANSWER 135 or above
Why are elderly people at a higher risk for foodborne illness? - ANSWER they have
weakened immune systems
how often should your bi-metallic thermometer be calibrated - ANSWER once a day or
at the beginning of any shift or if dropped
wheezing and hives are symptoms of - ANSWER food allergies
which of the folliwing must be cleaned, rinsed and sanitized - ANSWER cutting boards
foodhandlers must wash their hands before - ANSWER serving food
a food handler sees rodent droppings in the storage area. whens should he tell the
manager - ANSWER immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms -
ANSWER 10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - ANSWER put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - ANSWER test kit
which piece of jewelery is a food handlers allowed to wear - ANSWER plain metal band
hepatitis a is a contagious.. - ANSWER virus
where is the correct place to keep a towel used for cleaning spills when not in use -
ANSWER in the container of sanitizing solution
