AAA FOOD HANDLER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 150 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ALREADY GRADED A+.pdf

AAA Food Handler Exam Multiple Choice Compl
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ete Question Set With Answers GRADED A+ 2025
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1. A Food Establishm ent that packages M AP (M odified Atm osphere Packag-
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ing) foods should:
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A. Only Package Milk g g




B. Have a HACCP plan g g g




C. Have a Canning Licenseg g g




D. Be approved by USDA: B.
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2. All Food delivery vehicles should:
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A. have proper signage on the doors
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B. Have a Siren g g




C. be only late model vehicles
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D. have clean & sanitary conditions: D.
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3. All of the following are true for canned goods EXCEPT :
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A. must be checked for valid expiration date
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B. Must be checked for leaks, dents, rust, m issing labels
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C. Must be purchased at the lowest price possible
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D. Must be stored according to FIFO: C.
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,4. "First In, First Out" (FIFO) refers to the safe food handling practice of:
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A. Using products that were just received first
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B. Using older products that were received first
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C. Using products that are closest to you
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D. Using products that are expired: B.
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5. Which of the following is a potentially hazardous food (PHF/T CS )?:
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A. an unopened U HT Coffee Creamer
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B. an uncut apple
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C. A loaf of bread
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D. Sliced Melons: D. g g




6. Which container is preferred to hold leftover spaghetti sauce in the cooler?
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A. Covered food pan g g




B. uncovered plastic container g g




C. copper pot g




D. any clean container: A.
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7. What is the primary problem with m ixing raw foods together with cooked fo
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ods?
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,A. Different use by dates g g g




B. cross-contamination
C. cross-connection
D. difference in quality: B. g g g




8. What is the BEST way to prevent foodborne illness?
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A. Wearing a hair net g g g




B. Wearing clean clothes g g




C. don't eat, drink or smoke while preparing food
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D. frequents and effective handwashing: D.
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9. Which of the following is a safe food service practice?
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A. Thawing chicken in warm water
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B. Putting a large pot of soup into shallow pans for cooling
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C. Using a heat lam p to reheat pasta
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D. Using the sam e spoon to add peanuts and granola toppin g on ice cream : B.
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10. Where can food handlers sm oke or eat?
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A. in the food prep area
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B. in food storage area
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C. In designated areas
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D. in the dishwashing area: C.
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11. Staphylococcus Aureus is a bacteria that is usually found g g g g g g g g




A. in undercooked pork products
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, B. in contam inated waters
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C. in the refrigerator
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D. on the skin, nose, mouth of healthy people: D.
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12. Which action DOES NOT require food handlers to wash their hands and ch
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m ange gloves in order to prevent contam ination?
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A. after checking your phone
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B. After using the bathroom
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C. before taking out the trashg g g g




D. before touching ready to eat foods: C.
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13. Before raw fruits and vegetables are cooked or served, they should be th
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m oroughly washed with g g




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