AAA Food Handler Exam With Answers (151 Solved Questions)

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AAA Food Handler Exam With Complete SolutionsWhat is the BEST way to prevent foodborne illness?A. Wearing a hair netB. Wearing clean clothesC. don't eat, drink or smoke while preparing foodD. frequents and effective handwashing - D.Which of the following is a safe food service practice?A. Thawing chicken in warm waterB. Putting a large pot of soup into shallow pans for coolingC. Using a heat lamp to reheat pastaD. 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 areaB. in food storage areaC. In designated areasD. in the dishwashing area - C.Staphylococcus Aureus is a bacteria that is usually foundA. in undercooked pork productsB. in contaminated watersC. in the refrigeratorD. on the skin, nose, mouth of healthy people - D.Which action DOES NOT require food handlers to wash their hands and change gloves inorder to prevent contamination?A. after checking your phone

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B. After using the bathroomC. before taking out the trashD. before touching ready to eat foods - C.Before raw fruits and vegetables are cooked or served, they should be thoroughly washedwithA. ChlorineB. VinegarC. potable waterD. Non-potable water - C.A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should:A. Only Package MilkB. Have a HACCP planC. Have a Canning LicenseD. Be approved by USDA - B.All Food delivery vehicles should:A. have proper signage on the doorsB. Have a SirenC. be only late model vehiclesD. have clean & sanitary conditions - D.All of the following are true for canned goods EXCEPT:A. must be checked for valid expiration dateB. Must be checked for leaks, dents, rust, missing labelsC. Must be purchased at the lowest price possibleD. 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 firstB. Using older products that were received firstC. Using products that are closest to youD. Using products that are expired - B.Which of the following is a potentially hazardous food (PHF/TCS)?:A. an unopened UHT Coffee CreamerB. an uncut appleC. A loaf of breadD. Sliced Melons - D.Which container is preferred to hold leftover spaghetti sauce in the cooler?A. Covered food panB. uncovered plastic containerC. copper potD. any clean container - A.What is the primary problem with mixing raw foods together with cooked foods?A. Different use by datesB. cross-contaminationC. cross-connectionD. 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 hoursB. Only check past temperature logsC. Check to see that steam is rising from the hot foodD. Insert a thermometer into the food - D.

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Machine dishwashing requires all of the following EXCEPT:A. Proper TrainingB. Routine checking for clogged spray nozzles or mineral deposit build upC. Sanitizing temperature of at least 180 FD. dishes to be hand-washed prior to loading - D.Wiping cloths used for wiping counters and walls should beA. stored in hot waterB. Stored in a sanitizing solutionC. Washed in the dishwasherD. Used only one time - B.Chemical sanitizing solutionsA. Should have its concentration checked with a test kitB. Should be dumped in the toiletC. Should only be used when hot water is not availableD. Do not need to be properly labelled - A.Which chemical is not an approved sanitizing agent:A. ChlorineB. DelimerC. iodineD. quaternary ammonium - B.When cleaning and sanitizing electrical appliances, what should be done first?A. Use a wet cloth to wipe down the exterior surfacesB. Spray down the appliance with potable waterC. wash, rinse and sanitize the food contact surfaces only

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D. disconnect the power - D.Pesticides or other poisonous materials must beA. stored in food prep areasB. Stored next to cleaning productsC. stored in dry storage areasD. Clearly labeled and locked separately - D.All foods that will be cooked and served at your restaurant must come fromA. Donated sourcesB. An unlicensed street vendorC. your homeD. 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 regularlyB. Water trucksC. Water delivered through the city water systemD. Water from a nearby stream - D.Which food product should not be served to high risk groups?A. Pasteurized juiceB. Sliced melonsC. bananasD. alfalfa sprouts - D.A variance from the health department is required if the food establishments servesA. Frozen foods that need proper thawingB. Live shellfish such as lobsters and crabs

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C. Canned FoodD. foods that have ingredients that are known allergens - B.The best way to train employees and kitchen staff is throughA. written memosB. visual aids & postersC. Clear verbal instructionsD. Live demonstration - D.Smoking and eating is not permitted in the food prep areaA. unless the food handler washes their hands before and afterB. Unless the other kitchen staff are fine with itC. because other kitchen staff may not like itD. 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 bedone is toA. Add clean water to the first and second compartmentB. Clean and sanitize all 3 compartments of the sinkC. add detergent to the first compartmentD. add sanitizer to the third compartment - B.Which of the following statements regarding dumpsters and recyclables is FALSEA. they should be located on even surfaces and non-absorbent materialsB. They should be locate as far away from the building as local regulations permitC. they should be clean and tightly coveredD. 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 machinesB. When in constant use, they must be cleaned and sanitized every 4 hoursC. when in constant use, they must be cleaned and sanitized every dayD. cleaning and sanitizing solutions should be able to circulate throughout - B.Which of the following statements regarding cleaners is FALSEA. abrasive cleaners remove relatively heavy amounts of dirt, stains, and hard waterdeposits by scrapingB. degreasers dissolve grease and oilC. delimers are acid cleaners that are used on hard-to-remove substances, such as mineraldeposits and dirtD. Detergents are cleaners that clean by sanitizing surfaces - D.Gnaw marks on packaging, small black droppings, foul odor, and scraps of paper in a cornerare all indications of what type of infestation?A. MiceB. roachesC. fliesD. Ants - A.The 2-stage cooling process allows for a maximum of how many hours in the temp dangerzone?A. 3 hoursB. 4 hoursC. 5 hoursD. 6 hours - D.A bag of flour in the storage roomA. Can be placed on a clean, dry floorB. 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 wallD. should be placed on a shelf 12 inches from the floor and wall - C.Toxic metal poisoning is caused when certain metalsA. are heated on high heat and toxins are released into the foodsB. like copper, brass and tin are mixed with food containing toxin producing bacteriaC. like gold, silver, & aluminum are mixed with acidic foods and toxins are producedD. 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 probeB. Penetration probeC. Air probeD. Immersion probe - D.A food establishment that has a sewage backup on its premise must closeA. ImmediatelyB. within 1 hourC. within 4 hoursD. within 6 hours - A.When receiving frozen foods, reject shipments whenA. meats are colder than 0 FB. the expiration date is validC. there is an extra layers of packagingD. 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. PlatesC. Cups & GlassesD. nothing - C.Which of these is a UHT (Ultra High Temperature) food?A. Canned TunaB. Single use ketchup packetsC. Some types of coffee creamersD. Vacuum-sealed meat - C.A severe allergic reaction to foods is calledA. Strep throatB. AnaphylaxisC. bronchitisD. food poisoning - B.The MOST Important step in maintaining good personal hygiene in a food business isA. Wearing glovesB. Wearing an apronC. not eating while preparing foodD. Washing your hands - D.Which of the following is not a PHF/TCS foodA. unpeeled bananaB. PizzaC. Scrambled eggsD. Milk - A.The temperature danger zone is between which 2 temperatures?

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