AAA FOOD HANDLER EXAM
Questions and Answers
1.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
Answer: B.
2.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
Answer: D.
3.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
Answer: C.
4."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
Answer: B.
5.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
Answer: D.
6.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
Answer: A.
,7.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
Answer: B.
8.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
Answer: D.
9.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
Answer: B.
10.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
Answer: C.
11.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
Answer: D.
12.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.
13.Before raw fruits and vegetables are cooked or served, they should
be thoroughly washed with
A. Chlorine
Questions and Answers
1.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
Answer: B.
2.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
Answer: D.
3.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
Answer: C.
4."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
Answer: B.
5.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
Answer: D.
6.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
Answer: A.
,7.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
Answer: B.
8.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
Answer: D.
9.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
Answer: B.
10.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
Answer: C.
11.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
Answer: D.
12.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.
13.Before raw fruits and vegetables are cooked or served, they should
be thoroughly washed with
A. Chlorine
