AAA Food Handler Quiz

The primary objective of food handling regulations is to ensure food safety and prevent foodborne illnesses.

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The Danger Zone for food is between 40°F (4°C) and 140°F (60°C).

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Washing hands before handling food is crucial to prevent the transfer of bacteria and other pathogens to the food.

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Cross-contamination is the transfer of harmful bacteria or substances from one food item to another, often through improper handling or equipment.

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Raw meat should be stored on the bottom shelf of a refrigerator to prevent its juices from dripping onto other foods.

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The recommended internal cooking temperature for poultry is 165°F (74°C).

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Using separate cutting boards for raw meat and vegetables prevents cross-contamination.

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The proper way to thaw frozen food is in the refrigerator, under cold running water, or in the microwave.

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