AAA FOOD HANDLER EXAM NEWEST ACTUAL EXAM
COMPLETE 150 QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) || ALREADY GRADED
A+
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should:
A. Only Package Milk
B. Have a HACCP plan
C. Have a Canning License
D. Be approved by USDA correct answers B.
All Food delivery vehicles should:
A. have proper signage on the doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary conditions correct answers D.
All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. Must be checked for leaks, dents, rust, missing labels
C. Must be purchased at the lowest price possible
D. Must be stored according to FIFO correct answers C.
"First In, First Out" (FIFO) refers to the safe food handling practice of:
A. Using products that were just received first
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired correct answers B.
Which of the following is a potentially hazardous food (PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons correct answers D.
Which container is preferred to hold leftover spaghetti sauce in the cooler?
A. Covered food pan
B. uncovered plastic container
C. copper pot
,D. any clean container correct answers A.
What is the primary problem with mixing raw foods together with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality correct answers B.
What is the BEST way to prevent foodborne illness?
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing correct answers D.
Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on ice cream correct answers B.
Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
D. in the dishwashing area correct answers C.
Staphylococcus Aureus is a bacteria that is usually found
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people correct answers D.
Which action DOES NOT require food handlers to wash their hands and change gloves in order
to prevent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods correct answers C.
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with
, A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water correct answers C.
What is the best method to check the temperature of food on a buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food correct answers D.
Machine dishwashing requires all of the following EXCEPT:
A. Proper Training
B. Routine checking for clogged spray nozzles or mineral deposit build up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading correct answers D.
Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time correct answers B.
Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled correct answers A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium correct answers B.
When cleaning and sanitizing electrical appliances, what should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
COMPLETE 150 QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) || ALREADY GRADED
A+
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should:
A. Only Package Milk
B. Have a HACCP plan
C. Have a Canning License
D. Be approved by USDA correct answers B.
All Food delivery vehicles should:
A. have proper signage on the doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary conditions correct answers D.
All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. Must be checked for leaks, dents, rust, missing labels
C. Must be purchased at the lowest price possible
D. Must be stored according to FIFO correct answers C.
"First In, First Out" (FIFO) refers to the safe food handling practice of:
A. Using products that were just received first
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired correct answers B.
Which of the following is a potentially hazardous food (PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons correct answers D.
Which container is preferred to hold leftover spaghetti sauce in the cooler?
A. Covered food pan
B. uncovered plastic container
C. copper pot
,D. any clean container correct answers A.
What is the primary problem with mixing raw foods together with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality correct answers B.
What is the BEST way to prevent foodborne illness?
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing correct answers D.
Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on ice cream correct answers B.
Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
D. in the dishwashing area correct answers C.
Staphylococcus Aureus is a bacteria that is usually found
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people correct answers D.
Which action DOES NOT require food handlers to wash their hands and change gloves in order
to prevent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods correct answers C.
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with
, A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water correct answers C.
What is the best method to check the temperature of food on a buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food correct answers D.
Machine dishwashing requires all of the following EXCEPT:
A. Proper Training
B. Routine checking for clogged spray nozzles or mineral deposit build up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading correct answers D.
Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time correct answers B.
Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled correct answers A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium correct answers B.
When cleaning and sanitizing electrical appliances, what should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
