AAA FOOD HANDLER EXAMPREP STUDY
GUIDE 2026 DETAILED QUESTIONS AND
CORRECT ANSWERS GRADED A+
●● All food delivery vehicles should Answer: Have clean and sanitary
conditions
●● All of the following are true for canned goods except Answer: Must
be purchased at the lowest price possible
●● "First in, First Out" (FIFO) refers to the safe food handling practice
of Answer: using older products that were received first
●● Which of the following is a TCS food? Answer: sliced melons
●● Which container is preferred to hold leftover spaghetti sauce in the
cooler? Answer: covered food pan
●● What is the primary problem with cutting raw foods together on the
same cutting board with cooked foods? Answer: Cross-contamination
●● What is the BEST way to prevent foodborne illnesses? Answer:
Frequent and effective handwashing
,●● Which of the following is a safe food service practice? Answer:
Putting a large pot of soup into shallow pans for cooling
●● Where can food handler smoke or eat? Answer: In designated areas
●● Date marking is necessary for ready-to-eat or prepared TCS foods if
they will be kept for longer than: Answer: 24 hours
●● Which action DOES NOT require food handlers to wash their hands
and change gloves in order to prevent contamination? Answer: Before
taking out the trash
●● Before raw fruits and vegetables are cooked or served, they should
be thoroughly washed with Answer: potable water
●● What is the best method to check the temperature of food on a buffet
line? Answer: Insert a thermometer into the food
●● Machine dishwashing requires all of the following EXCEPT Answer:
Dishes to be hand-washed prior to loading
●● Wiping cloths used for wiping counters and should be Answer:
Stored in a sanitizing solution
, ●● Chemical sanitizing solutions Answer: Should have its concentration
checked with a test strip
●● Which chemical is not an approved sanitizing agent: Answer:
delimer
●● When cleaning and sanitizing electrical appliances, what should be
done first? Answer: Disconnect the power
●● Responsibilities of a food manager include the following EXCEPT:
Answer: Training only cooking staff regarding dishes with food
allergens
●● Using detergents for cleaning food equipment allows: Answer: Dirt
and bacteria to be washed away
●● Drinking liquids is permitted while working under the following
conditions: Answer: The drink is covered with a lid and can be
consumed through a straw
●● What do bacteria need in order to grow? Answer: Water and protein
GUIDE 2026 DETAILED QUESTIONS AND
CORRECT ANSWERS GRADED A+
●● All food delivery vehicles should Answer: Have clean and sanitary
conditions
●● All of the following are true for canned goods except Answer: Must
be purchased at the lowest price possible
●● "First in, First Out" (FIFO) refers to the safe food handling practice
of Answer: using older products that were received first
●● Which of the following is a TCS food? Answer: sliced melons
●● Which container is preferred to hold leftover spaghetti sauce in the
cooler? Answer: covered food pan
●● What is the primary problem with cutting raw foods together on the
same cutting board with cooked foods? Answer: Cross-contamination
●● What is the BEST way to prevent foodborne illnesses? Answer:
Frequent and effective handwashing
,●● Which of the following is a safe food service practice? Answer:
Putting a large pot of soup into shallow pans for cooling
●● Where can food handler smoke or eat? Answer: In designated areas
●● Date marking is necessary for ready-to-eat or prepared TCS foods if
they will be kept for longer than: Answer: 24 hours
●● Which action DOES NOT require food handlers to wash their hands
and change gloves in order to prevent contamination? Answer: Before
taking out the trash
●● Before raw fruits and vegetables are cooked or served, they should
be thoroughly washed with Answer: potable water
●● What is the best method to check the temperature of food on a buffet
line? Answer: Insert a thermometer into the food
●● Machine dishwashing requires all of the following EXCEPT Answer:
Dishes to be hand-washed prior to loading
●● Wiping cloths used for wiping counters and should be Answer:
Stored in a sanitizing solution
, ●● Chemical sanitizing solutions Answer: Should have its concentration
checked with a test strip
●● Which chemical is not an approved sanitizing agent: Answer:
delimer
●● When cleaning and sanitizing electrical appliances, what should be
done first? Answer: Disconnect the power
●● Responsibilities of a food manager include the following EXCEPT:
Answer: Training only cooking staff regarding dishes with food
allergens
●● Using detergents for cleaning food equipment allows: Answer: Dirt
and bacteria to be washed away
●● Drinking liquids is permitted while working under the following
conditions: Answer: The drink is covered with a lid and can be
consumed through a straw
●● What do bacteria need in order to grow? Answer: Water and protein
