AAA Food Handler Questions&Answers(100% VERIFIED)

AAA Food Handler Questions & Answers (100% VERIFIED)


Question 1:
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should:
Only Package Milk
Have a HACCP plan
Have a Canning License
Be approved by USDA
Answer:
B.
All Food delivery vehicles should:
have proper signage on the doors
Have a Siren
be only late model vehicles


Question 2:
have clean & sanitary conditions
Answer:
D.


Question 3:
All of the following are true for canned goods EXCEPT:
must be checked for valid expiration date
Must be checked for leaks, dents, rust, missing labels
Must be purchased at the lowest price possible
Must be stored according to FIFO
Answer:
C.


Question 4:
"First In, First Out" (FIFO) refers to the safe food handling practice of:
Using products that were just received first
Using older products that were received first
Using products that are closest to you
Using products that are expired
Answer:
B.


Question 5:
Which of the following is a potentially hazardous food (PHF/TCS)?:
an unopened UHT Coffee Creamer
an uncut apple

,A loaf of bread
Sliced Melons
Answer:
D.


Question 6:
Which container is preferred to hold leftover spaghetti sauce in the cooler?
Covered food pan
uncovered plastic container
copper pot
any clean container
Answer:
A.


Question 7:
What is the primary problem with mixing raw foods together with cooked foods?
Different use by dates
cross-contamination
cross-connection
difference in quality
Answer:
B.


Question 8:
What is the BEST way to prevent foodborne illness?
Wearing a hair net
Wearing clean clothes
don't eat, drink or smoke while preparing food
frequents and effective handwashing
Answer:
D.


Question 9:
Which of the following is a safe food service practice?
Thawing chicken in warm water
Putting a large pot of soup into shallow pans for cooling
Using a heat lamp to reheat pasta
Using the same spoon to add peanuts and granola topping on ice cream
Answer:
B.

,Question 10:
Where can food handlers smoke or eat?
in the food prep area
in food storage area
In designated areas
in the dishwashing area
Answer:
C.
Staphylococcus Aureus is a bacteria that is usually found
in undercooked pork products
in contaminated waters
in the refrigerator


Question 11:
on the skin, nose, mouth of healthy people
Answer:
D.


Question 12:
Which action DOES NOT require food handlers to wash their hands and change gloves in order to prevent
contamination?
after checking your phone
After using the bathroom
before taking out the trash
before touching ready to eat foods
Answer:
C.
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with
Chlorine
Vinegar
potable water


Question 13:
Non-potable water
Answer:
C.


Question 14:
What is the best method to check the temperature of food on a buffet line?
make sure the thermostat is checked every 6 hours
Only check past temperature logs
Answer:
D.

, Check to see that steam is rising from the hot food
Insert a thermometer into the food


Question 15:
Machine dishwashing requires all of the following EXCEPT:
Proper Training
Routine checking for clogged spray nozzles or mineral deposit build up
Sanitizing temperature of at least 180 F
dishes to be hand-washed prior to loading
Answer:
D.
Wiping cloths used for wiping counters and walls should be
stored in hot water
Stored in a sanitizing solution
Washed in the dishwasher


Question 16:
Used only one time
Answer:
B.
Chemical sanitizing solutions
Should have its concentration checked with a test kit
Should be dumped in the toilet
Should only be used when hot water is not available


Question 17:
Do not need to be properly labelled
Answer:
A.


Question 18:
Which chemical is not an approved sanitizing agent:
Chlorine
Delimer
iodine
quaternary ammonium
Answer:
B.