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AAA Food Handler Questions And Answers
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: 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 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?
B. Vinegar C. potable water D. Non-potable water 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 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 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 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?
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 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 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.
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? A. 32F & 70F B. 55F & 135F C. 41F & 135F D. 45F & 125F C. All of the following statements regarding storing chemicals are true EXCEPT A. never store chemicals in food containers B. properly label chemicals if not using its original container C. Chemicals and pesticides can never be stored together D. chemicals that are properly labeled can be stored next to dry foods such as rice and beans D. Scrubs your hands and lower arms for at least ______ seconds. Give special attention to the areas between your fingers. thumbs, & under your fingernails A. 10 seconds B. 30 Seconds C. 20 Seconds D. 5 Seconds A. Food handlers with the following illnesses should be reported to the health department due to its contagious nature EXCEPT A. Salmonella Typhi B. Shiga-Toxin producing E. Coli C. Norovirus D. Strep Throat D.
Cold foods in a buffet or salad bar should be held at temperature no higher than A. 5O F B. 38 F C. 32 F D. 41 F 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 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 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 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 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 A. When reheating hot PHF/TCS foods, reheat to A. 135 F for 15 sec within 2 hours B. 145 F for 15 sec within 4 hours C. 155 F for 15 sec within 4 hours D. 165 F for 15 sec within 2 hours D. If you suspect a foodborne illness outbreak, all of the following is important EXCEPT A. Document Everything B. Separate the food and clearly label it "DO NOT EAT, DO NOT THROW AWAY" C. be confrontational to the customer and throw away food in question D. contact the local health department C.
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 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 C. If you suspect a foodborne illness outbreak, all of the following are important to collect EXCEPT A. general information, such as contact information B. Time and Date the person felt sick C. how much the customer paid for the meal D. the food that was eaten and information regarding their symptoms C. Upon inspection of a shipment of fresh steaks, when should you reject the shipment? A. the steaks do not have a smell B. the internal temperature of the steak if 50 F
C. the flesh is soft and turning brown D. the flesh is firm and has a bright red color C. Which of the following fresh food shipments should be rejected A. eggs received at 45 F B. clams with their shells closed C. fish with dull, sunken eyes D. chicken is firm and springs back when touched 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 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 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
The temperature of a stuffed turkey can be measured by A. using an immersion probe to check the temperature of the juices around the turkey B. using an infrared thermometer to check the surfaces temperature of the turkey C. Checking the temperature of the oven with an air probe D. placing a penetration probe into the center of the stuffing and the thickest part of the turkey D. HACCP uses active managerial control the purpose of A. training food handlers correctly B. preventing foodborne illnesses through identifying and controlling hazards C. preventing security threats to the food business D. serving high quality food at the lowest prices B. Which of the following statements regarding the Food Code is INCORRECT? A. written by FDA B. provided to every state but not all states are required to follow it C. recommends a person in charge to be onsite at all times during operating hours D. Written by OSHA D. Bacteria need all of the following to grow EXCEPT A. time B. protein C. dry conditions D. temperature C.
To prevent possible seafood foodborne illness caused by toxins, all of the following are important EXCEPT A. Cook fish to an internal temperature of 135 F B. receive fish at 41 F or lower C. reject fish with dull, sunken eyes and soft sticky flesh D. purchase from approved sources A. Foods stored in the dry storage area should be elevated how many inches off the ground to ensure proper pest control? A. 4 B. 6 C. 8 D. 12 B. The temperature of food held on a buffet line should be checked at least every A. 2 hours B. 6 hours C. 4 hours D. once a day C. Which pathogen is usually associated with contaminating leafy green produce such as romaine lettuce? A. Trichinella B. Hepatitis B Virus C. Staphylococcus Aureus D. E. Coli D.
