AAA Food Handler Certification Test (2024) || With 100% Verified Questions & Answers (Rated A+)
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Module
Food managers certification
Institution
Food Managers Certification
AAA Food Handler Certification Test (2024) || With 100% Verified Questions & Answers (Rated A+)
AAA Food Handler Certification Test (2024) || With 100% Verified Questions & Answers (Rated A+)
What is the BEST way to prevent foodborne illness?
A. Wearing a hair net
B. Wearing clean clothes...
, AAA Food Handler Certification Test
(2024) || With 100% Verified Questions
& Answers (Rated A+)
What is the BEST way to prevent foodborne illness?
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing - ANSWER - D.
Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on ice cream -
ANSWER - B.
Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
D. in the dishwashing area - ANSWER - C.
Staphylococcus Aureus is a bacteria that is usually found
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people - ANSWER - D.
Which action DOES NOT require food handlers to wash their hands and change
gloves in order to prevent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods - ANSWER - C.
Before raw fruits and vegetables are cooked or served, they should be thoroughly
washed with
A. Chlorine
B. Vinegar
C. potable water
, D. Non-potable water - ANSWER - C.
What is the best method to check the temperature of food on a buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food - ANSWER - D.
Machine dishwashing requires all of the following EXCEPT:
A. Proper Training
B. Routine checking for clogged spray nozzles or mineral deposit build up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading - ANSWER - D.
Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time - ANSWER - B.
Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled - ANSWER - A.
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods
should:
A. Only Package Milk
B. Have a HACCP plan
C. Have a Canning License
D. Be approved by USDA - ANSWER - B.
All Food delivery vehicles should:
A. have proper signage on the doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary conditions - ANSWER - D.
All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. Must be checked for leaks, dents, rust, missing labels
C. Must be purchased at the lowest price possible
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