AAFCS PRE-TEST LATEST QUESTIONS WITH
PASSED SOLUTIONS!!
The ultimate responsibility for sanitary conditions and the safety of food
products served falls on the Answer - chef
The danger of fish toxins is... Answer - gaining more widespread attention, as
fish become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. Answer - chemical
Which on the following is the safe way to thaw frozen food? Answer - thaw it
under cold running water
To test the internal temperature of food and get a true reading, place the
thermometer... Answer - in the center, or thickest part
Food in a steam table should be stirred frequently... Answer - 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... Answer - can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41
degrees within... Answer - 4 hours
, Reheated food must be heated to an internal temperature of... Answer - 165
degrees
The commons agents for sanitizing are... Answer - heat and chemicals
Food service employees should put on a clean uniform... Answer - 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 ... Answer - presence of physical hazards
A factor that helps determine the frequency of health inspections at a
foodservice establishment is the ... Answer - operation's prior inspection
results
Always carry a knife... Answer - 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? Answer - 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. Answer - K
Each of the following is an example of an employee behavior that can help
reduce energy consumption, except turning... Answer - on all equipment at the
start of the day
PASSED SOLUTIONS!!
The ultimate responsibility for sanitary conditions and the safety of food
products served falls on the Answer - chef
The danger of fish toxins is... Answer - gaining more widespread attention, as
fish become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. Answer - chemical
Which on the following is the safe way to thaw frozen food? Answer - thaw it
under cold running water
To test the internal temperature of food and get a true reading, place the
thermometer... Answer - in the center, or thickest part
Food in a steam table should be stirred frequently... Answer - 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... Answer - can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41
degrees within... Answer - 4 hours
, Reheated food must be heated to an internal temperature of... Answer - 165
degrees
The commons agents for sanitizing are... Answer - heat and chemicals
Food service employees should put on a clean uniform... Answer - 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 ... Answer - presence of physical hazards
A factor that helps determine the frequency of health inspections at a
foodservice establishment is the ... Answer - operation's prior inspection
results
Always carry a knife... Answer - 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? Answer - 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. Answer - K
Each of the following is an example of an employee behavior that can help
reduce energy consumption, except turning... Answer - on all equipment at the
start of the day
