AAA Food Handler- Manager Certification

All of the following should be rejected upon delivery except?

Shellfish that have shellstock ID tags

All food delivery vehicles should

Have clean and sanitary conditions

All of the following are true for canned goods except

Must be purchased at the lowest price possible

"First in, First Out" (FIFO) refers to the safe food handling practice of

using older products that were received first

Which of the following is a TCS food?

sliced melons

Which container is preferred to hold leftover spaghetti sauce in the cooler?

covered food pan

What is the primary problem with cutting raw foods together on the same cutting board with cooked foods?

Cross-contamination

What is the BEST way to prevent foodborne illnesses?

Frequent and effective handwashing

Which of the following is a safe food service practice?

Putting a large pot of soup into shallow pans for cooling

Where can food handler smoke or eat?

In designated areas

Date marking is necessary for ready-to-eat or prepared TCS foods if they will be kept for longer than:

24 hours

Which action DOES NOT require food handlers to wash their hands and change gloves in order to prevent contamination?

Before taking out the trash

Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with

potable water

What is the best method to check the temperature of food on a buffet line?

Insert a thermometer into the food

Machine dishwashing requires all of the following EXCEPT

Dishes to be hand-washed prior to loading

Wiping cloths used for wiping counters and should be

Stored in a sanitizing solution

Chemical sanitizing solutions

Should have its concentration checked with a test strip

Which chemical is not an approved sanitizing agent:

delimer

When cleaning and sanitizing electrical appliances, what should be done first?

Disconnect the power

Responsibilities of a food manager include the following EXCEPT:

Training only cooking staff regarding dishes with food allergens

Using detergents for cleaning food equipment allows:

Dirt and bacteria to be washed away

Drinking liquids is permitted while working under the following conditions:

The drink is covered with a lid and can be consumed through a straw

What do bacteria need in order to grow?

Water and protein

When a food employee has an infected cut or burn, what should they know?

the infected area can contain bacteria that can cause foodborne illness

The best way to train employees and kitchen staff is through

live demonstration

Smoking and eating is not permitted in the food prep area

Because of the possible contamination by the food handler through saliva transfer

Before manually washing dishes in the 3 compartment sink, the first thing that needs to be done is to

Clean and sanitize all three compartments

Which of the following statements regarding dumpster and recyclables is FALSE

They can overflow as long as they are regularly cleaned

Which of the following is correct regarding food allergens?

They cannot be eliminated or cooked out

Which of the following statements regarding cleaners is FALSE

Detergents are cleaners that clean by sanitizing surfaces

Pests are growing in numbers. Which step can prevent the problem from getting worse?

Clean up any leftover food on tables and floors

The 2-stage cooling process allows for a maximum of how many hours in the temperature danger zone?

6 hours

A bag of flour in the storage room

Should be placed on a shelf 6 inches from the floor and the wall

Toxic metal poisoning is caused when certain metals

like copper, brass and tin are mixed with acidic foods and toxins are produced

When packaging food for sale in your restaurant, which of the following is NOT required?

nutrition information

A food establishment that has a sewage backup on its premise must close

immediately

When receiving frozen foods, reject shipments when

There is a presence of large ice crystals around the packaging

What items can customers re-use in a buffet line?

Cups and glasses

Which of these are a UHT (Ultra High Temperature) food?

some types of coffee creamers

A severe allergic reaction to foods in called

anaphylaxis

The MOST important step in maintaining good personal hygiene in a food business is

Washing your hands

Which of the following is NOT a TCS food?

unpeeled banana

The temperature danger one is between which 2 temperatures?

41 F and 135 F

All of the following statements regarding storing chemicals are true EXCEPT

Chemicals that are properly labeled ca be stored next to dry foods such as rice and beans

Tabletop equipment such as meat slicers should be raised a minimum of _____ about the table

4 inch

Food handlers with the following illnesses should be reported to the health department due to its contagious nature EXCEPT

Strep throat

Which of the following is NOT considered to be a high risk population?

adults between the ages of 20 and 50

Which of the following is NOT required when date marking food products:

Name of the person who made the food

An infrared thermometer can be used to measure the

surface temperature of a chicken breast

How long can you keep freshly made potato salad or a freshly opened container of potato salad in the refrigerator for continued serving?

7 days

Cold foods in a buffet or salad bar should be held at temperatures no higher than

41 F

All of the following are proper ways to limit time and temperature abuse EXCEPT

not refrigerating cut melons

Cross contamination can be prevented with each of these steps EXCEPT

tasting foods with the same spoon and using a napkin to wipe the spoon clean between uses

Ground beef (hamburgers) must be cooked to a minimum internal temperature of

155 F for 15 sec.

When a power outage takes place, all of the following are proper food safety procedures EXCEPT

Some foods can still be re-frozen if they have been kept below 50 F

The purpose of grease traps is to

Collect grease and prevent clogging the drain

When reheating hot TCS foods, reheat to

165 F for 15 sec. within 2 hrs

If you suspect a foodborne illness outbreak, all of the following is important EXCEPT

Be confrontational to the customer and throw away the food in question

All of the statements regarding microwave cooking of TCS foods are correct except

cook uncovered

Which of the following helps prevent a Hepatitis A outbreak

serving shellfish from approved sources

Handwashing sinks require all of the following EXCEPT:

Hand sanitizer

All of the following practices can help prevent cross contamination during food preparation EXCEPT

using the same knife to cut raw pork and raw chicken

Which of the following is a correct storage practice?

storing products based on expiration date, the products with closer expiration dates in the front

Food contact surfaces in constant use must be cleaned and sanitized at least once every

4 hours

If you suspect a foodborne illness outbreak, all of the following are important to collect EXCEPT

How much the customer paid for the meal and to submit their complaint in writing

Upon inspection of a shipment of fresh steaks, when should you reject the shipment?

the flesh is soft and turning brown and have a strong smell

Which symptom can a food handler continue working without restrictions?

sneezing

Which of the following statements about bi-metallic stemmed thermometers in INCORRECT

they are usually used for taking surface temperature of foods

Protective shields are important for light fixtures to prevent

physical contamination by shattered glass

Which of the following is correct serving procedure

re-using unopened individually packaged ketchup packets

What tool is the most accurate to use to check the temperature of a large rib roast?

Bimetallic stemmed thermometer

Where can food handlers wash their hands?

Sinks designated for handwashing only

A customer complains that she found hair in her soup. This is an example of which hazard?

physical

Hot foods in a buffet should be held at ____ temperature or above

135 F

Written procedures must be in place EXCEPT

when receiving a food delivery

HACCP uses active managerial control for the purpose of

preventing foodborne illnesses through identifying and controlling hazards

Written procedures must be in place EXCEPT

When checking how foods are stored in the freezer

Bacteria need all of the following to grow

Protein, water, and ideal temperatures

To prevent possible seafood foodborne illness caused by toxins, all of the following are important EXCEPT

Cook fish to an internal temperature of 135 F

Foods stored in the dry storage area should be elevated how many inches off the ground to ensure proper pest control?

6

A foodborne outbreak is when

2 or more people get sick from eating the same food from the same place, and having the same symptoms

The temperature of food held on a buffet line should be checked at least every

4 hours

Which pathogen is usually associated with contaminating leafy green produce such as romaine lettuce?

E. Coli

What is the proper procedure for washing your hands?

run hot water, apply soap, scrub hands and arms, rinse hands, dry hands

What agencies oversee food safety in your food business?

state and local health departments

Which of the following statements about Safety Data Sheets (SDS) is FALSE

if you are familiar with the chemical, you do not need to keep the SDS's on file

Which of these is an example of time-temperature abuse

holding clam chowder at 125 F

If a food handler is diagnosed with shiga-toxin producing E. Coli, the manager must

send the food handler home and notify the health department

What are common symptoms of foodborne illness?

fever, vomiting, diarrhea

When entering a walk-in cooler, which of the following needs to be corrected?

raw ground beef is stored on a shelf above a tray of pork

A large pot of chili must be cooled from 135 F to 70F within ___ hours and from 70 F to 41 F or lower within an additional ____ hours.

2,4

What is the correct way to cool a large pot of soup?

immerse the pot in an ice bath while stirring the contents

Written procedures must be in place EXCEPT

When changing food suppliers

A food facility is required to have HACCP plan when

serving raw seafood

Which of the following does NOT prevent cross connection?

a hose connected to your faucet sitting in a bucket of dirty water

When receiving a delivery of raw chicken, what food safety practice is most important?

check the temperature of the chicken upon receipt

Which of these does NOT cause chemical contamination of food?

using the correct concentration of quaternary ammonium ppm to sanitize dishes

When storing raw ground beef and raw salmon, where should the salmon be stored in the refrigerator?

above the ground beef

Which of the following foods have been properly cooked?

ground turkey cooked to an internal temp of 165 F for 15 sec.

Which of the following is NOT required for home delivery of food to the customer?

a label listing food ingredients