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AAA Food Manager Certification Latest Update Actual Exam from Credible Sources with 100+ Questions and Verified Correct Answers Golden Ticket to Guaranteed A+ Verified by Professor$20.49
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AAA Food Manager Certification Latest Update Actual Exam from Credible Sources with 100+ Questions and Verified Correct Answers Golden Ticket to Guaranteed A+ Verified by Professor
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Course
AAA Food Manager Certification
Institution
AAA Food Manager Certification
AAA Food Manager Certification Latest Update Actual Exam from Credible Sources with 100+ Questions and Verified Correct Answers Golden Ticket to Guaranteed A+ Verified by Professor
AAA Food Manager Certification Latest Update
2024-2025 Actual Exam from Credible Sources
with 100+ Questions and Verified Correct
Answers Golden Ticket to Guaranteed A+
Verified by Professor
2 bacteria associated with foodborne intoxication - CORRECT ANSWER:
staphylococcus aureus and clostridium botulinum.
2 bacteria most associated with foodborne infection - CORRECT ANSWER: salmonella
and E. coli
2 main reasons why we cook food - CORRECT ANSWER: 1. to make food appetizing
by changing its appearance, texture, and aroma. 2. more importantly, to heat foods and
destroy harmful microorganisms that may cause illness
2 stage cooling process - CORRECT ANSWER: 1. 135-70 within 2 hours
2. 70-41 within 6 hours
2 ways to sanitize in food establishments - CORRECT ANSWER: placing cleaned
equipment and utensils in hot water for 30 seconds and chemical sanitizing involves
placing equipment and utensil in an approved chemical sanitizing solution for a
minimum of 60 seconds at cool temperatures. sanitizers are best used in temperatures
above 75 but not above 120 degrees.
3 compartment dish washing sink - CORRECT ANSWER: first compartment use hot
water at 110 degrees for washing, the second compartment used for rinsing and the
third sink for sanitizing with chemical with warm water
, 3 main areas of food safety and sanitation - CORRECT ANSWER: 1. time and
temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
3SI - CORRECT ANSWER: smaller portions, shallow pans, stir food, and ice bath, ice
want, and ice directly.
4 high risk population - CORRECT ANSWER: 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
4 methods to thawing food - CORRECT ANSWER: crow. cooking process, refrigeration,
oven (microwave), and water (running).
7 major principles involved in operating a HACCP. - CORRECT ANSWER: Analyze,
identify, establish, monitor, take correction action,
all packaging material (such as bags of flour) should be how many inches from the
ground? - CORRECT ANSWER: At least 6 inches
allergies - CORRECT ANSWER: on January 1, 2006 the federal drug administration
required food labels to state if any ingredients contained protein from the eight major
allergenic foods. this was a result of the food allergen labeling and consumer act of
2004 or FALCPA. the 8 major allergenic foods are: milk, eggs, fish shellfish, nuts
derived from a tree, soybeans, wheat, and peanuts. one major symptom is anaphylactic
shock, which can includ hives, the tightness of throat, itching, swelling, and even death
anisakis - CORRECT ANSWER: parasite found in fish and seafood that produces
anisakiasis. symptoms are a tickling or tingling sensation in the throat causing the
person to cough up the actual parasite. cook fish to 145 degrees.
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