AAA Food Manager Certification Course
Exam Questions And Answers 100% Pass.
Who is most likely to get sick? - answerYoung children, pregnant women, sickly people
(HIV/AIDS/Organ transplant), elderly, and immunocompromised people
How does food become unsafe? - answer1. Purchasing food from unapp...
Food Handler Certification Exam Questions
And Answers 100% Pass.
A hand-washing unit must consist of the following - answer✔Hot/Cold running water, soap,
paper towels, trash container and hand washing sign
What are the only authorized jewelry in a food establishment? - answer✔Plain wedding bands,
emergency medical bracelets/necklaces
How often should you wash your hands? - answer✔After every possibility of contamination
What poses the highest risk in a food establishment? - answer✔People/Food Handlers
What is the most important goal of a foodservice sanitation program? - answer✔Protect
customers from foodborne illness
What is the key factor in the prevention of bacterial growth? - answer✔Time and Temperature
control
What is the temperature danger zone? - answer✔42 degrees F and 134 degrees F
What is the maximum time a potentially hazardous food can spend in the temperature danger
zone? - answer✔4 hours
How long can you retain leftovers in a temporary food operation? - answer✔No leftovers are
allowed
The concentration of bleach sanitizing solution used on counters should be between 100ppm and
200ppm. - answer✔True
T/F Beard net and arm net/sleeve must be worn if hair exceeds 1/4 inch on face or exposed arms.
- answer✔True
What is a food-contact surface? - answer✔All of the above
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