AAFCS Pre-Test questions and 100%verified solutions

The ultimate responsibility for sanitary conditions and the safety of food products served falls on the - chef The danger of fish toxins is... - gaining more widespread attention, as fish become a larger part of the Americqn diet Cooper cookware is an example of a potential ... hazard. - chemical Which on the following is the safe way to thaw frozen food? - thaw it under cold running water To test the internal temperature of food and get a true reading, place the thermometer... - in the center, or thickest part Food in a steam table should be stirred frequently... - so the food does not fall into the temperature danger zone Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US. The virus... - can be prevented destroyed by heat Foods prepared from ingredients at room temperature must be cooled to 41 degrees within... - 4 hours Reheated food must be heated to an internal temperature of... - 165 degrees The commons agents for sanitizing are... - heat and chemicals Food service employees should put on a clean uniform... - at the beginning of every workday, whenever it gets heavily soiled, and when they get to work and not before Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points) pays attention to the ... - presence of physical hazards A factor that helps determine the frequency of health inspections at a foodservice establishment is the ... - operation's prior inspection results Always carry a knife... - by your side and pointed downward If the food in a frying pan catches fire, covering the pan removes which of the following ingredients necessary for fire? - Oxygen The type of fire extinguisher recommended for commercial foodservice is the Class ... extinguisher, which is designed to put out vegetable based oil and grease fires. - K