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AAA Food Handler| UPDATE|COMPREHENSIVE QUESTIONS AND VERIFIED SOLUTIONS/CORRECT ANSWERS|GET 100% ACCURATE!! A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk B. Have a HACCP plan$18.49
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AAA Food Handler| UPDATE|COMPREHENSIVE QUESTIONS AND VERIFIED SOLUTIONS/CORRECT ANSWERS|GET 100% ACCURATE!! A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk B. Have a HACCP plan
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AAA Food Handler|
Institution
AAA Food Handler|
AAA Food Handler| UPDATE|COMPREHENSIVE
QUESTIONS AND VERIFIED
SOLUTIONS/CORRECT ANSWERS|GET 100%
ACCURATE!!
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods
should:
A. Only Package Milk
B. Have a HACCP plan
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.
What are common symptoms of foodborne illness?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
C. headache, irritability, thirst
D. Muscle cramps, insomnia, sweating - ✔✔ANSWER✔✔>>B.
When entering a walk-in cooler, which of the following needs to be corrected?
A. raw ground beef is stored on a shelf above a tray of pork
B. macaroni salad is stored in a sealed plastic container
C. loosely covered lasagna is cooling on the top shelf
D. frozen turkey is thawing in a pan on the bottom shelf - ✔✔ANSWER✔✔>>A.
A large pot of chili must be cooled from 135 F to 70 F within ___ hours and from 70 F to
41 F or lower within an additional ___ hours
A. 2, 4
B. 4 ,2
C. 2, 6
D. 2, 3 - ✔✔ANSWER✔✔>>A.
What is the correct way to cool a large pot of soup?
A. place the pot directly into the walk-in freezer and move to the refrigerator after a
couple hours
B. put the pot directly into the walk-in cooler
,C. divide the soup into smaller portions, that increase the surface area for cooling, and
placed in the cooler
D. allow the pot to cool at room temperature and then move to the walk in refrigerator -
✔✔ANSWER✔✔>>C.
Which of the following practices is CORRECT at a buffet line?
A. allowing guests to re-use their plate to get more food
B. storing raw meat next to ready-to-eat food
C. holding hot, potentially hazardous foods at 110 F
D. allowing guest to re-use drink cups for refills - ✔✔ANSWER✔✔>>D.
A food facility is not required to have a HACCP Plan when
A. serving undercooked eggs
B. serving raw seafood
C. packaging reduced oxygen packaging (ROP) foods
D. packaging unpasteurized juice - ✔✔ANSWER✔✔>>A.
Which of the following does NOT prevent cross connection
A. using a grease trap to collect any oils that might clog your drain pipes
B. a hose connected to your faucet sitting in a bucket of dirty water
C. the air gap between the faucet and bottom of the sink
D. the air gap between the drain pipe and the floor drain - ✔✔ANSWER✔✔>>B.
When receiving a delivery of raw chicken, what food safety practice is most important?
A. make sure the name of the company matches the invoice
B. check to make sure the delivery truck has auto insurance
C. put the chicken in the refrigerator as soon as possible
D. check the temperature of the chicken upon receipt - ✔✔ANSWER✔✔>>D.
Which of these does NOT cause chemical contamination food?
A. stirring tomato sauce in a copper pot
B. serving orange juice in a brass cup
C. using the correct concentration of quaternary ammonium to sanitize dishes
D. pouring lemon juice in a cup coated with pewter - ✔✔ANSWER✔✔>>C.
When storing raw ground beef and raw salmon, where should the salmon be stored in
the refrigerator?
A. on the top shelf
B. above the ground beef
C. on the same shelf as the ground beef
, D. below the ground beef - ✔✔ANSWER✔✔>>B.
Which of the following foods have been properly cooked?
A. fish cooked to an internal temp of 135 F for 15 sec
B. ground turkey cooked to an internal temp of 155 F for 15 sec
C. roasted vegetables cooked to an internal temp of 135 F for 15 sec
D. pork chops cooked to an internal temp of 125 F for for 15 sec - ✔✔ANSWER✔✔>>C.
Which of the following is NOT required for home delivery of food to the customer?
A. delivery vehicle must be clean and sanitary
B. instructions on reheating the foods
C. a label listing food ingredients
D. delivering food as quickly as possible - ✔✔ANSWER✔✔>>C.
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
D. Must be stored according to FIFO - ✔✔ANSWER✔✔>>C.
"First In, First Out" (FIFO) refers to the safe food handling practice of:
A. Using products that were just received first
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired - ✔✔ANSWER✔✔>>B.
Which of the following is a potentially hazardous food (PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons - ✔✔ANSWER✔✔>>D.
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