PCHA EXAM PREP 2026 UPDATE
QUESTIONS AND CORRECT VERIFIED
ANSWERS ALREADY GRADED A+
(BRAND NEW VISION)
Frontotemporal Dementia - ANS-This disorder primarily affects the
frontal and temporal lobes of the brain,
leading to changes in personality, behavior, and language. It can
cause inappropriate social conduct
and language difficulties.
Campylobacter Bacteria - ANS--Sticky, bloody, 2-5 days after
ingestion
-Commonly found in undercooked
poultry and other meat, raw milk and
untreated water.
E Coli - ANS-Causes severe bloody diarrhea, painful
abdominal cramps, not much fever, nausea, malaise
Calicivirus - ANS--stomach "flu"
-Contaminated shellfish or water
-Likely spreads from infected
person to person: virus on hands
of food service worker
Staphylococcus aureus - ANS--This bacterium produces a toxin that
causes vomiting shortly
after being ingested. (30 minutes to six hours)
, Clostridium botulinum - ANS--produces a deadly paralytic toxin
which causes botulism, a life threatening illness that can prevent
the breathing muscles from moving air in and out of the lungs.
Listeria - ANS-Listeria and Yersinia enterocolitica
bacteria grow at refrigerator temps!
What is the danger zone of temperature for heating food? - ANS-40-140
Safest way thaw food? - ANS-Safe thaw methods are*
1. In the refrigerator
2. Under cold running water
3. In the microwave
How far off the floor should food be stored? - ANS-Store food off the
floor - at least six inches
What are the Regulations for cleaning and sanitizing?
What kind of materials should be use or not used when cooking or
prepping? - ANS-nonporous material and cleaned and sanitized
after each meal.
-Cleaned and sanitized is a 2 step process: 1.Wipe debris and
residue with water or soap and water. 2. Wipe the entire surface
with a sanitizing agent (such as one part bleach and 10 parts
water or correctly mixed sanitizing solution
What are the regulations for emergency food supply? - ANS-The home
shall maintain at least a 3-day
supply of nonperishable food and drinking water for residents.
-Estimate 1 gallon of water per resident per day.
-Have a written Emergency/Disaster Plan.
QUESTIONS AND CORRECT VERIFIED
ANSWERS ALREADY GRADED A+
(BRAND NEW VISION)
Frontotemporal Dementia - ANS-This disorder primarily affects the
frontal and temporal lobes of the brain,
leading to changes in personality, behavior, and language. It can
cause inappropriate social conduct
and language difficulties.
Campylobacter Bacteria - ANS--Sticky, bloody, 2-5 days after
ingestion
-Commonly found in undercooked
poultry and other meat, raw milk and
untreated water.
E Coli - ANS-Causes severe bloody diarrhea, painful
abdominal cramps, not much fever, nausea, malaise
Calicivirus - ANS--stomach "flu"
-Contaminated shellfish or water
-Likely spreads from infected
person to person: virus on hands
of food service worker
Staphylococcus aureus - ANS--This bacterium produces a toxin that
causes vomiting shortly
after being ingested. (30 minutes to six hours)
, Clostridium botulinum - ANS--produces a deadly paralytic toxin
which causes botulism, a life threatening illness that can prevent
the breathing muscles from moving air in and out of the lungs.
Listeria - ANS-Listeria and Yersinia enterocolitica
bacteria grow at refrigerator temps!
What is the danger zone of temperature for heating food? - ANS-40-140
Safest way thaw food? - ANS-Safe thaw methods are*
1. In the refrigerator
2. Under cold running water
3. In the microwave
How far off the floor should food be stored? - ANS-Store food off the
floor - at least six inches
What are the Regulations for cleaning and sanitizing?
What kind of materials should be use or not used when cooking or
prepping? - ANS-nonporous material and cleaned and sanitized
after each meal.
-Cleaned and sanitized is a 2 step process: 1.Wipe debris and
residue with water or soap and water. 2. Wipe the entire surface
with a sanitizing agent (such as one part bleach and 10 parts
water or correctly mixed sanitizing solution
What are the regulations for emergency food supply? - ANS-The home
shall maintain at least a 3-day
supply of nonperishable food and drinking water for residents.
-Estimate 1 gallon of water per resident per day.
-Have a written Emergency/Disaster Plan.
