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AAA Food Handler Actual Exam 2025 | All
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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 ---------CORRECT 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 ---------CORRECT 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 ---------CORRECT ANSWER-----------------D. 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 ---------CORRECT 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 ---------CORRECT ANSWER-----------------B.
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 ---------CORRECT ANSWER-----------------D. All of the following are proper ways to limit time and temperature abuse EXCEPT A. taking only quantities of food out of the refrigerator that will be used right away B. cooking frozen French Fries directly in the deep fryers C. not refrigerating foods like whole onions, apples, and bananas D. not refrigerating cut melons ---------CORRECT ANSWER-----------------D. cross-contamination can be prevented with each of these steps EXCEPT A. Preparing PHF/TCS foods and Ready to Eat foods at different times B. Cleaning and sanitizing prep tables between different types of foods C. using the different oils to fry different foods D. tasting foods with the same spoon and using a napkin to wipe the spoon clean between uses ---------CORRECT ANSWER-----------------D.
Stuffed pasta shells must be cooked to a minimum internal temperature of A. 135 F for 15 sec B. 145 F for 15 sec C. 155 F for 15 sec D. 165 F for 15 sec ---------CORRECT ANSWER-----------------D. When a power outage takes place, all of the following are proper food safety procedures EXCEPT A. keep the freezer/refrigerator tightly closed B. Add blocks of dry ice as a temporary solutions C. any foods above 50 F are to be thrown away D. some foods can still be re-frozen if they have been kept bellow 50 F --------- CORRECT ANSWER-----------------D. The purpose of grease traps is to A. Collect grease and prevent clogging the drain B. Collect grease for use again C. create an air gap D. to prevent fire ---------CORRECT ANSWER-----------------A.
D. Cook uncovered ---------CORRECT ANSWER-----------------D. Hepatitis A can be prevented by A. serving shellfish from approved sources B. purchasing fruits from any source with the lowest price C. washing hands for 10 seconds D. properly cleaned vegetables with non-potable water ---------CORRECT ANSWER- ----------------A. Presetting tableware is allowed EXCEPT when it is A. Wrapped in plastic B. Wrapped in a napkin C. are cleaned and sanitized after each guest leaves D. left uncovered and in the open ---------CORRECT ANSWER-----------------D. All of the following practices can help prevent cross contamination during food preparation EXCEPT A. properly washing and sanitizing cutting boards between raw and ready to eat foods
B. using color coded cutting boards C. working with raw and ready to eat foods at different times D. using the same knife to cut raw pork and raw chicken ---------CORRECT ANSWER-----------------D. Which of the following is a correct storage practice? A. Storing products based on expiration date, the products with closer expiration dates in the front B. non-food containers can be re-used to store food as long as they are properly washed and sanitized C. lining shelves in the cooler to keep the refrigerator clean D. chemicals can be stored next to food ---------CORRECT ANSWER-----------------A. Food Contact surfaces in constant use must be cleaned and sanitized at least once every A. 2 hours B. 3 hours C. 4 hours D. 6 hours ---------CORRECT ANSWER-----------------C.
D. chicken is firm and springs back when touched ---------CORRECT ANSWER--------- --------C. Which of the following statements about Bi-Metallic stemmed thermometers is incorrect A. they don't require batteries B. when properly calibrated, they are accurate +/- 2 F C. they do not contain mercury D. they are usually used for taking surface temperature of foods ---------CORRECT ANSWER-----------------D. Protective shields are important for light fixtures to prevent A. Physical contamination by shattered glass B. electrical shock C. electrical fines D. blindness from brightness ---------CORRECT ANSWER-----------------A. Which of the following is a correct serving procedure A. Re-serving of unfinished salsa from another customer
B. Re-serving untouched food that was returned by a customer C. Re-using of garnishes to decorate foods D. Re-using unopened individually packaged ketchup packets ---------CORRECT ANSWER-----------------D. Which of the following statements about infrared thermometers is INCORRECT A. they are great for taking the surfaces temperature of a food product B. when used properly, risk of cross contamination is minimal C. they take accurate internal food temperatures D. they are great for giving quick readings ---------CORRECT ANSWER----------------- C. Hand washing stations are required in all of the following except A. bathrooms B. food preparation areas C. dry storage areas D. dishwashing ---------CORRECT ANSWER-----------------C. A customer complains that she found plastic packaging in her soup. This is an example of which hazard?
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 ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------C.
"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 ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------A.
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 ---------CORRECT ANSWER-----------------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 ---------CORRECT 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 ---------CORRECT 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 B. Water trucks C. Water delivered through the city water system D. Water from a nearby stream ---------CORRECT ANSWER-----------------D. Which food product should not be served to high risk groups? A. Pasteurized juice B. Sliced melons C. bananas D. alfalfa sprouts ---------CORRECT 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 ---------CORRECT ANSWER-----------------B.
D. add sanitizer to the third compartment ---------CORRECT ANSWER----------------- 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 ---------CORRECT ANSWER-----------------D. Which of the following statements about CIP (Clean in Place) is FALSE 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 --------- CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------D. A bag of flour in the storage room
