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AAA FOOD HANDLER TEST 2 QUESTIONS & ANSWERS
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AAA FOOD HANDLER TEST 2 QUESTIONS & ANSWERS
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AAA FOOD HANDLER TEST 2 QUESTIONS &ANSWERS
The most important step to maintaining gppd personal hygiene in a food business is -
Answers- wash your hands
Which of the following is not a PHF/TCS food? - Answers- unpeeled bananas
What is a PHF/TCS food? - Answers- 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 - Answers- 41 and 135
Shiga- toxin - Answers- 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 - Answers- caused by the bacterium Escherichia coli, is transmitted through
contaminated foods that have not been adequately cooked
high risk population - Answers- 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 _______ - Answers- 4 hours
An infrared thermometer can only be used to measure the - Answers- 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 - Answers- 7 days
cold foods in a buffet or salad bar should be held at temperatures no higher than -
Answers- 41
all the following are proper ways to limit time and temperature abuse - Answers- taking
only quantities of food out of the refrigerator that will be used right away
cooking frozen french fries directly in the deep fryer
not refrigerating food like whole onions, apples, bannas
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