Test 2 AAA food handler Latest Update -

Test 2 AAA food handler Latest Update - 50 Questions and Verified Correct Answers Golden Ticket to Guaranteed A+ Verified by Professor

. handwashing stations are required in all the follwoing except - CORRECT ANSWER: bathroom food prep areas dishwashing area

A customer complains that she found plastic packaging in her soup. this is what type of

hazard - CORRECT ANSWER: physical

All of the following practices can help prevent cross contamination during food prep -

CORRECT ANSWER: 1. properly washing and sanitizing cutting boards between raw

and ready to eat food

• using color coded cutting boards
• working with raw and ready to eat foods at different times

All of the statements regarding microwave cooking of PHF/TCS foods are correct except - CORRECT ANSWER: 1. they should be cooked to a min internal cooking temp of 165

• stir 1/2
• let stand for at least 2 mon

all the following are proper ways to limit time and temperature abuse - CORRECT ANSWER: 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 1 / 2

All the following statements regarding storing chemicals are true: - CORRECT

ANSWER: 1. never store chemicals in food containers

• Properly label chemicals if not using its original container
• Chemical and pesticides can never be stored together

An infrared thermometer can only be used to measure the - CORRECT ANSWER:

surface temp of chicken breast

Bacteria need all of the following - CORRECT ANSWER: time, protein, temp

Bi-Metallic Stemmed Thermometer - CORRECT ANSWER: They do not contain

mercury they dont require batteried when properly calibrated they are accurate +/-2

cabniets should be ___ in off the ground - CORRECT ANSWER: 6

cold foods in a buffet or salad bar should be held at temperatures no higher than -

CORRECT ANSWER: 41

Cross contamination can be prevented with each of these steps - CORRECT ANSWER:

Preparing PHF/TCS foods and ready to eat foods at different times cleaning and sanitizing prep tables between different types of food using the different oils to fry different foods

• coli - CORRECT ANSWER: caused by the bacterium Escherichia coli, is transmitted

through contaminated foods that have not been adequately cooked

food code - CORRECT ANSWER: written by FDA

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