Test 2 AAA food handler Latest Update 2024-
2025 Actual Exam from Credible Sources with 50
Questions and Verified Correct Answers Golden
Ticket to Guaranteed A+ Verified by Professor
. handwashing stations are required in all the follwoing except - CORRECT ANSWER:
bathroom
food prep areas
dishwashing area
A customer complains that she found plastic packaging in her soup. this is what type of
hazard - CORRECT ANSWER: physical
All of the following practices can help prevent cross contamination during food prep -
CORRECT ANSWER: 1. properly washing and sanitizing cutting boards between raw
and ready to eat food
2. using color coded cutting boards
3. working with raw and ready to eat foods at different times
All of the statements regarding microwave cooking of PHF/TCS foods are correct
except - CORRECT ANSWER: 1. they should be cooked to a min internal cooking temp
of 165
2. stir 1/2
3. let stand for at least 2 mon
all the following are proper ways to limit time and temperature abuse - CORRECT
ANSWER: taking only quantities of food out of the refrigerator that will be used right
away
cooking frozen french fries directly in the deep fryer
not refrigerating food like whole onions, apples, bannas
, All the following statements regarding storing chemicals are true: - CORRECT
ANSWER: 1. never store chemicals in food containers
2. Properly label chemicals if not using its original container
3. Chemical and pesticides can never be stored together
An infrared thermometer can only be used to measure the - CORRECT ANSWER:
surface temp of chicken breast
Bacteria need all of the following - CORRECT ANSWER: time, protein, temp
Bi-Metallic Stemmed Thermometer - CORRECT ANSWER: They do not contain
mercury
they dont require batteried
when properly calibrated they are accurate +/-2
cabniets should be ___ in off the ground - CORRECT ANSWER: 6
cold foods in a buffet or salad bar should be held at temperatures no higher than -
CORRECT ANSWER: 41
Cross contamination can be prevented with each of these steps - CORRECT ANSWER:
Preparing PHF/TCS foods and ready to eat foods at different times
cleaning and sanitizing prep tables between different types of food
using the different oils to fry different foods
E. coli - CORRECT ANSWER: caused by the bacterium Escherichia coli, is transmitted
through contaminated foods that have not been adequately cooked
food code - CORRECT ANSWER: written by FDA
2025 Actual Exam from Credible Sources with 50
Questions and Verified Correct Answers Golden
Ticket to Guaranteed A+ Verified by Professor
. handwashing stations are required in all the follwoing except - CORRECT ANSWER:
bathroom
food prep areas
dishwashing area
A customer complains that she found plastic packaging in her soup. this is what type of
hazard - CORRECT ANSWER: physical
All of the following practices can help prevent cross contamination during food prep -
CORRECT ANSWER: 1. properly washing and sanitizing cutting boards between raw
and ready to eat food
2. using color coded cutting boards
3. working with raw and ready to eat foods at different times
All of the statements regarding microwave cooking of PHF/TCS foods are correct
except - CORRECT ANSWER: 1. they should be cooked to a min internal cooking temp
of 165
2. stir 1/2
3. let stand for at least 2 mon
all the following are proper ways to limit time and temperature abuse - CORRECT
ANSWER: taking only quantities of food out of the refrigerator that will be used right
away
cooking frozen french fries directly in the deep fryer
not refrigerating food like whole onions, apples, bannas
, All the following statements regarding storing chemicals are true: - CORRECT
ANSWER: 1. never store chemicals in food containers
2. Properly label chemicals if not using its original container
3. Chemical and pesticides can never be stored together
An infrared thermometer can only be used to measure the - CORRECT ANSWER:
surface temp of chicken breast
Bacteria need all of the following - CORRECT ANSWER: time, protein, temp
Bi-Metallic Stemmed Thermometer - CORRECT ANSWER: They do not contain
mercury
they dont require batteried
when properly calibrated they are accurate +/-2
cabniets should be ___ in off the ground - CORRECT ANSWER: 6
cold foods in a buffet or salad bar should be held at temperatures no higher than -
CORRECT ANSWER: 41
Cross contamination can be prevented with each of these steps - CORRECT ANSWER:
Preparing PHF/TCS foods and ready to eat foods at different times
cleaning and sanitizing prep tables between different types of food
using the different oils to fry different foods
E. coli - CORRECT ANSWER: caused by the bacterium Escherichia coli, is transmitted
through contaminated foods that have not been adequately cooked
food code - CORRECT ANSWER: written by FDA
