AAA FOOD HANDLER ACTUAL EXAM
PAPER 2026 FULL QUESTIONS AND
CORRECT ANSWERS GRADED A+
●● 145°F for 15 seconds. Answer: In order to be properly cooked for
safe eating, raw eggs cooked for immediate service and fish (fresh or
frozen) must be heated to ___°F for ___ seconds/minutes.
●● Six illnesses considered by the FDA to be HIGHLY contagious.
Answer: Food handlers refer to the "Big 6" as which of these?
●● 1) In cold water 2) In the refrigerator 3) As part of the cooking
process. Answer: The three safe thawing methods are:
●● Returned or thrown away. Answer: Packaged and canned foods that
are opened, rusty, or severely damaged are not in good condition and
must be_______________________.
●● 165°F for 15 seconds. Answer: In order to be properly cooked for
safe eating, poultry (chicken, turkey) and ground poultry must be heated
to ____°F for ___ seconds/minutes.
, ●● Soup. Answer: Ready-to-eat foods are foods served without
additional washing or cooking to remove germs. Which of these is NOT
an example of ready-to-eat food?
●● Cross contamination. Answer: ______________________is the
spread of contaminants from one food or surface to another.
●● Monitored. Answer: If you have a mechanical dishwasher, you need
to know that the dishes are reaching correct temperatures for
sanitization, so temperature gauges and sanitizer levels must be
____________.
●● 155°F for 15 seconds. Answer: In order to be properly cooked for
safe eating, ground meats and flaked meats must be heated to ___°F for
___ seconds/minutes.
●● 10-15 seconds. Answer: Proper Handwashing is a 6 Step Process that
includes scrubbing hands for how long?
●● Same as any other food. Answer: Contaminated food often looks,
tastes, smells, the same as ______________ .
●● Younger than 5, older than 65, and immune compromised. Answer:
Highly susceptible populations include:
PAPER 2026 FULL QUESTIONS AND
CORRECT ANSWERS GRADED A+
●● 145°F for 15 seconds. Answer: In order to be properly cooked for
safe eating, raw eggs cooked for immediate service and fish (fresh or
frozen) must be heated to ___°F for ___ seconds/minutes.
●● Six illnesses considered by the FDA to be HIGHLY contagious.
Answer: Food handlers refer to the "Big 6" as which of these?
●● 1) In cold water 2) In the refrigerator 3) As part of the cooking
process. Answer: The three safe thawing methods are:
●● Returned or thrown away. Answer: Packaged and canned foods that
are opened, rusty, or severely damaged are not in good condition and
must be_______________________.
●● 165°F for 15 seconds. Answer: In order to be properly cooked for
safe eating, poultry (chicken, turkey) and ground poultry must be heated
to ____°F for ___ seconds/minutes.
, ●● Soup. Answer: Ready-to-eat foods are foods served without
additional washing or cooking to remove germs. Which of these is NOT
an example of ready-to-eat food?
●● Cross contamination. Answer: ______________________is the
spread of contaminants from one food or surface to another.
●● Monitored. Answer: If you have a mechanical dishwasher, you need
to know that the dishes are reaching correct temperatures for
sanitization, so temperature gauges and sanitizer levels must be
____________.
●● 155°F for 15 seconds. Answer: In order to be properly cooked for
safe eating, ground meats and flaked meats must be heated to ___°F for
___ seconds/minutes.
●● 10-15 seconds. Answer: Proper Handwashing is a 6 Step Process that
includes scrubbing hands for how long?
●● Same as any other food. Answer: Contaminated food often looks,
tastes, smells, the same as ______________ .
●● Younger than 5, older than 65, and immune compromised. Answer:
Highly susceptible populations include:
