Aaa Food Manager Certification Study Guide Questions And Correct Answers

HACCP Stands for what? {Ans: Hazard (Identify any hazards) Analysis (Identify hazard) Critical Control Points (Figure out how it can be controlled)}Fresh fruits and vegetables must be washed a. after being cut b. before being cut c. in sanitizing solution d. if they are organic {Ans: before being cut}Of the following, what is a likely source for food contamination? {Ans: a. sick employee sneezes on food b. cooking chicken to the required internal correct temperature c. using gloves and tongs to serve ready-to-eat foods d. chewing gum in the break room during break a. sick employee sneezes on the food}Which of these is not considered a major food allergen? {Ans: a. soy products b. dairy products c. fish d. rice products d. rice products}What is the super danger temperature zone? {Ans: from 70 degrees F to 125 degrees F where bacteria can grow and multiply even faster}Cold TCS Foods should be kept at what temperature? {Ans: 41 degrees F or lower}