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AAA Food Handler Exam With Answers (151 Solved Questions)

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    AAA Food Handler Exam With Complete Solutions 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 - D. 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 - B. 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 - C. 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 - D. Which action DOES NOT require food handlers to wash their hands and change gloves in order to prevent contamination? A. after checking your phone

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    B. After using the bathroom C. before taking out the trash D. before touching ready to eat foods - 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 - C. 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 - B. 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 - D. 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 - C. "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 B. Using older products that were received first C. Using products that are closest to you D. Using products that are expired - B. 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 - D. 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 - A. 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 - B. 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 - D.

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    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 - 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 - 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 - A. Which chemical is not an approved sanitizing agent: A. Chlorine B. Delimer C. iodine D. quaternary ammonium - 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

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    D. disconnect the power - 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 - 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 - 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 B. Water trucks C. Water delivered through the city water system D. Water from a nearby stream - D. Which food product should not be served to high risk groups? A. Pasteurized juice B. Sliced melons C. bananas D. alfalfa sprouts - 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

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    C. Canned Food D. foods that have ingredients that are known allergens - 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 - D. Smoking and eating is not permitted in the food prep area A. unless the food handler washes their hands before and after B. Unless the other kitchen staff are fine with it C. because other kitchen staff may not like it D. because of possible contamination by the food handler through saliva transfer - D. Before Manually washing dishes in the 3 compartment sink, the first thing that needs to be done is to A. Add clean water to the first and second compartment B. Clean and sanitize all 3 compartments of the sink C. add detergent to the first compartment D. add sanitizer to the third compartment - B. Which of the following statements regarding dumpsters and recyclables is FALSE A. they should be located on even surfaces and non-absorbent materials B. They should be locate as far away from the building as local regulations permit C. they should be clean and tightly covered D. they can overflow as long as they are regularly cleaned - D. Which of the following statements about CIP (Clean in Place) is FALSE

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    A. Many of them hold & dispense PHF/TCS foods like yogurt machines B. When in constant use, they must be cleaned and sanitized every 4 hours C. when in constant use, they must be cleaned and sanitized every day D. cleaning and sanitizing solutions should be able to circulate throughout - B. Which of the following statements regarding cleaners is FALSE A. abrasive cleaners remove relatively heavy amounts of dirt, stains, and hard water deposits by scraping B. degreasers dissolve grease and oil C. delimers are acid cleaners that are used on hard-to-remove substances, such as mineral deposits and dirt D. Detergents are cleaners that clean by sanitizing surfaces - D. Gnaw marks on packaging, small black droppings, foul odor, and scraps of paper in a corner are all indications of what type of infestation? A. Mice B. roaches C. flies D. Ants - A. The 2-stage cooling process allows for a maximum of how many hours in the temp danger zone? A. 3 hours B. 4 hours C. 5 hours D. 6 hours - D. A bag of flour in the storage room A. Can be placed on a clean, dry floor B. should be transferred to a new bag to avoid moisture

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    C. should be placed on a shelf 6 inches from the floor and wall D. should be placed on a shelf 12 inches from the floor and wall - C. Toxic metal poisoning is caused when certain metals A. are heated on high heat and toxins are released into the foods B. like copper, brass and tin are mixed with food containing toxin producing bacteria C. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced D. like copper, brass and tin are mixed with acidic foods and toxins are produced - D. What type of probe is best used for measuring the temp of a big pot of soup? A. Surface probe B. Penetration probe C. Air probe D. Immersion probe - D. A food establishment that has a sewage backup on its premise must close A. Immediately B. within 1 hour C. within 4 hours D. within 6 hours - A. When receiving frozen foods, reject shipments when A. meats are colder than 0 F B. the expiration date is valid C. there is an extra layers of packaging D. there is presence of large ice crystals around the packaging - D. What items can customers re-use in a buffet line? A. Tableware such as forks, spoons and knives

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    B. Plates C. Cups & Glasses D. nothing - C. Which of these is a UHT (Ultra High Temperature) food? A. Canned Tuna B. Single use ketchup packets C. Some types of coffee creamers D. Vacuum-sealed meat - C. A severe allergic reaction to foods is called A. Strep throat B. Anaphylaxis C. bronchitis D. food poisoning - B. The MOST Important step in maintaining good personal hygiene in a food business is A. Wearing gloves B. Wearing an apron C. not eating while preparing food D. Washing your hands - D. Which of the following is not a PHF/TCS food A. unpeeled banana B. Pizza C. Scrambled eggs D. Milk - A. The temperature danger zone is between which 2 temperatures?

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