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Test 2 AAA Food Handler Questions and Complete Solutions Graded A+
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Test 2 AAA Food Handler Questions and Complete Solutions Graded A+
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Test 2 AAA FoodHandler Questions
and Complete
Solutions Graded
A+
Denning [Date] [Course title]
, The most important step to maintaining gppd personal hygiene in a food business is - Answer: wash
your hands
Which of the following is not a PHF/TCS food? - Answer: unpeeled bananas
What is a PHF/TCS food? - 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 - Answer: 41 and 135
All the following statements regarding storing chemicals are true: - 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. - Answer: 10 seconds
Food handlers with the following illnesses should be reported to the health department due to its
contagious nature - Answer: Salmonella Typhi
Shiga- toxin producing E coli
Norovirus
Salmonella typhi - 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 - 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.
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