AAA Food Handler Certification Exam
AAA FOOD HANDLER CERTIFICATION EXAM NEWEST 2025
COMPLETE 150 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
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 - ANSWER-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 - ANSWER-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 - ANSWER-D.
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, AAA Food Handler Certification Exam
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 - ANSWER-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 - ANSWER-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 - ANSWER-A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
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, AAA Food Handler Certification Exam
D. quaternary ammonium - ANSWER-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
D. disconnect the power - ANSWER-D.
Pesticides or other poisonous materials must be
A. stored in food prep areas
B. Stored next to cleaning products
C. stored in dry storage areas
D. Clearly labeled and locked separately - ANSWER-D.
All foods that will be cooked and served at your restaurant must come from
A. Donated sources
B. An unlicensed street vendor
C. your home
D. approved and reputable sources - ANSWER-D.
Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
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, AAA Food Handler Certification Exam
B. Water trucks
C. Water delivered through the city water system
D. Water from a nearby stream - ANSWER-D.
Which food product should not be served to high risk groups?
A. Pasteurized juice
B. Sliced melons
C. bananas
D. alfalfa sprouts - ANSWER-D.
A variance from the health department is required if the food establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens - ANSWER-B.
The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - ANSWER-D.
Smoking and eating is not permitted in the food prep area
4|Page
AAA FOOD HANDLER CERTIFICATION EXAM NEWEST 2025
COMPLETE 150 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
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 - ANSWER-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 - ANSWER-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 - ANSWER-D.
1|Page
, AAA Food Handler Certification Exam
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 - ANSWER-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 - ANSWER-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 - ANSWER-A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
2|Page
, AAA Food Handler Certification Exam
D. quaternary ammonium - ANSWER-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
D. disconnect the power - ANSWER-D.
Pesticides or other poisonous materials must be
A. stored in food prep areas
B. Stored next to cleaning products
C. stored in dry storage areas
D. Clearly labeled and locked separately - ANSWER-D.
All foods that will be cooked and served at your restaurant must come from
A. Donated sources
B. An unlicensed street vendor
C. your home
D. approved and reputable sources - ANSWER-D.
Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
3|Page
, AAA Food Handler Certification Exam
B. Water trucks
C. Water delivered through the city water system
D. Water from a nearby stream - ANSWER-D.
Which food product should not be served to high risk groups?
A. Pasteurized juice
B. Sliced melons
C. bananas
D. alfalfa sprouts - ANSWER-D.
A variance from the health department is required if the food establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens - ANSWER-B.
The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - ANSWER-D.
Smoking and eating is not permitted in the food prep area
4|Page
