AAA FOOD HANDLER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 150
QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
any food service
Health inspectors have operation in operation
right to inspect and have access to all
areas
A Food Permit
Supervisors of all food
Certificate
service establishments
have to have
any edible substance,
ice, beverage,
Food is...
ingredient, intended for
consumption
Potentially Hazardous
Foods that support
PHF stands for
rapid growth of
microorganisms
raw and cooked meats,
poulty, milk and milk
Examples of PHF products, fish, shellfish,
include tofu, cooked rice, pasta,
beans, potatoes, garlic
in oil, etc
Temp Danger Zone 41-140
Three thermometers bi-metallic (0-222),
,allowed to be used for thermocouple,
measuring food temp thermistor (NO GLASS)
Meat inspected by
USDA stamp
USDA must have a
Smoked fish must be 38 or below because of
stored at Clostridium botulinum
Shellfish tags
Shellfish must be
received with... and
they must be kept on
file for at least.....after
product is used up
90 Days
Milk and milk products
must be pasteurized
with sell-by dates
9 Days 45 Days
of.....or ultra-
pasteurized with sell-
by dates of...
All fruits and
Must be washed before
vegetables served
being served
raw...
.........of any food
product in retail food Vacuum Packaging
is prohibited
First in first out. The
FIFO stands for first step is to date
products
, NYC health code
requires all food must 6 inches off the floor
be stored
To prevent cross
contamination raw
BELOW
food must be
stored.....cooked foods
Cold temperature
does what to growth Slows them them down
of microorganisms
Ice intended for
human consumption
can be used for
storing cans, bottles,
and other products.
F
T of F
Three main hazards to Physical, chemical,
your health with food biological
Foods contaminated
with what bacteria
Pathogenic
have no change in
smell, taste
Under favorable every 20-30 minutes
conditions how fast
QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
any food service
Health inspectors have operation in operation
right to inspect and have access to all
areas
A Food Permit
Supervisors of all food
Certificate
service establishments
have to have
any edible substance,
ice, beverage,
Food is...
ingredient, intended for
consumption
Potentially Hazardous
Foods that support
PHF stands for
rapid growth of
microorganisms
raw and cooked meats,
poulty, milk and milk
Examples of PHF products, fish, shellfish,
include tofu, cooked rice, pasta,
beans, potatoes, garlic
in oil, etc
Temp Danger Zone 41-140
Three thermometers bi-metallic (0-222),
,allowed to be used for thermocouple,
measuring food temp thermistor (NO GLASS)
Meat inspected by
USDA stamp
USDA must have a
Smoked fish must be 38 or below because of
stored at Clostridium botulinum
Shellfish tags
Shellfish must be
received with... and
they must be kept on
file for at least.....after
product is used up
90 Days
Milk and milk products
must be pasteurized
with sell-by dates
9 Days 45 Days
of.....or ultra-
pasteurized with sell-
by dates of...
All fruits and
Must be washed before
vegetables served
being served
raw...
.........of any food
product in retail food Vacuum Packaging
is prohibited
First in first out. The
FIFO stands for first step is to date
products
, NYC health code
requires all food must 6 inches off the floor
be stored
To prevent cross
contamination raw
BELOW
food must be
stored.....cooked foods
Cold temperature
does what to growth Slows them them down
of microorganisms
Ice intended for
human consumption
can be used for
storing cans, bottles,
and other products.
F
T of F
Three main hazards to Physical, chemical,
your health with food biological
Foods contaminated
with what bacteria
Pathogenic
have no change in
smell, taste
Under favorable every 20-30 minutes
conditions how fast
