AAA FOOD HANDLER EXAM NEWEST 2024 ACTUAL
EXAM COMPLETE 150 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
Foodborne Illness - ANSWER: Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - ANSWER: An incident in which two or more people
experience the same illness after eating the same food.
Warranty of Sale - ANSWER: Rules stating how food must be handled in an
establishment.
Reasonable Care Defense - ANSWER: Defense against a food-related lawsuit stating
that an establishment did everything that could be reasonably expected to ensure
that food served as safe.
Immune System - ANSWER: The body's defense against illness.
Contamination - ANSWER: Presence of harmful substances in food.
Biological Hazards - ANSWER: Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
Chemical Hazards - ANSWER: Examples include cleaners, sanitizers, polishes,
machine lubricants, and toxic metals.
Physical Hazards - ANSWER: Foreign objects that accidentally get into food. Examples
are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects,
such as bones.
Biological, Chemical and Physical Hazards - ANSWER: The three major categories or
types of hazards to food safety.
Time-Temperature Abuse - ANSWER: Food has been time-temperature abused any
time it has been allowed to remain too long at a temperature favorable to the
growth of foodborne microorganisms.
Cross-Contamination - ANSWER: Occurs when microorganisms are transferred from
one food or surface to another.
Personal Hygiene - ANSWER: Habits that include keeping the hands, hair, and body
clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and
reporting illness/injury.
, True or False. A Foodborne-illness outbreak has occured when two or more people
get the same illness after eating the same food. - ANSWER: True.
True or False. People on chemo have a higher risk of contracting a foodborne illness.
- ANSWER: True.
Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - ANSWER: False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - ANSWER: True.
True or False. A foodborne-illness can occur if food is not cooled properly. -
ANSWER: True.
What are the potential costs associated with foodborne illness outbreaks? -
ANSWER: Loss of customers, Negative media, Lawsuits & legal fees, Increased
insurance, Loss of reputation, Lowered employee morale, Employee absenteeism,
Staff retraining.
What are the most common risk factors that cause foodborne illness? - ANSWER:
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at
incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - ANSWER: Controlling time & temp, Practicing
good hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - ANSWER: Their
immune systems are weekened with age.
What are the three categories of food safety hazards? - ANSWER: Biological,
Chemical and Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many
people must experience the same illness after eating the same food? - ANSWER: Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses
are: - ANSWER: 1) failing to cook food adequately, 2) holding food at incorrect
temperatures, 3) using contaminated equipment, 4) practicing poor personal
hygiene and 5)purchasing food from unsafe sources.
Microorganisims - ANSWER: small, living organisms that can be seen only through a
microscope.
Pathogens - ANSWER: microorganisms that cause illness
EXAM COMPLETE 150 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
Foodborne Illness - ANSWER: Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - ANSWER: An incident in which two or more people
experience the same illness after eating the same food.
Warranty of Sale - ANSWER: Rules stating how food must be handled in an
establishment.
Reasonable Care Defense - ANSWER: Defense against a food-related lawsuit stating
that an establishment did everything that could be reasonably expected to ensure
that food served as safe.
Immune System - ANSWER: The body's defense against illness.
Contamination - ANSWER: Presence of harmful substances in food.
Biological Hazards - ANSWER: Illness-causing microorganisms. Examples are plant,
mushroom or seafood toxins.
Chemical Hazards - ANSWER: Examples include cleaners, sanitizers, polishes,
machine lubricants, and toxic metals.
Physical Hazards - ANSWER: Foreign objects that accidentally get into food. Examples
are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects,
such as bones.
Biological, Chemical and Physical Hazards - ANSWER: The three major categories or
types of hazards to food safety.
Time-Temperature Abuse - ANSWER: Food has been time-temperature abused any
time it has been allowed to remain too long at a temperature favorable to the
growth of foodborne microorganisms.
Cross-Contamination - ANSWER: Occurs when microorganisms are transferred from
one food or surface to another.
Personal Hygiene - ANSWER: Habits that include keeping the hands, hair, and body
clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and
reporting illness/injury.
, True or False. A Foodborne-illness outbreak has occured when two or more people
get the same illness after eating the same food. - ANSWER: True.
True or False. People on chemo have a higher risk of contracting a foodborne illness.
- ANSWER: True.
Ture or False. Adults are more likely than pre-school age children to become ill from
contaminated food. - ANSWER: False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance
premium. - ANSWER: True.
True or False. A foodborne-illness can occur if food is not cooled properly. -
ANSWER: True.
What are the potential costs associated with foodborne illness outbreaks? -
ANSWER: Loss of customers, Negative media, Lawsuits & legal fees, Increased
insurance, Loss of reputation, Lowered employee morale, Employee absenteeism,
Staff retraining.
What are the most common risk factors that cause foodborne illness? - ANSWER:
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at
incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - ANSWER: Controlling time & temp, Practicing
good hygiene, Preventing cross-contamination, Purchasing from approved suppliers,
Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - ANSWER: Their
immune systems are weekened with age.
What are the three categories of food safety hazards? - ANSWER: Biological,
Chemical and Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many
people must experience the same illness after eating the same food? - ANSWER: Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses
are: - ANSWER: 1) failing to cook food adequately, 2) holding food at incorrect
temperatures, 3) using contaminated equipment, 4) practicing poor personal
hygiene and 5)purchasing food from unsafe sources.
Microorganisims - ANSWER: small, living organisms that can be seen only through a
microscope.
Pathogens - ANSWER: microorganisms that cause illness
