AAA FOOD HANDLERS FINAL PREPARATION REVIEW
PROBLEMS Questions with Correct Answers (Grade A+)
Question 1: all food delivery vehicles should.
Answer: have clean and sanitary conditions
Question 2: all of the following are try for canned goods except.
Answer: must be purchased at the lowest price possible
Question 3: which of the following is aa TCS food.
Answer: sliced melons
Question 4: which container is preferred to hold leftover spaghetti cause in the cooler.
Answer: covered food pan
Question 5: which of the following is a safe food service practice?
Answer: putting a large pot of soup into shallow pans for cooling
Question 6: date marking is necessary for ready to eat or prepared TCS foods if they will be kept for
longer than:.
Answer: 24hrs
Question 7: 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
Question 8: before raw fruits and vegetables are cooked or served, they should be thoroughly washed
with.
Answer: potable water
Question 9: machine dishwashing requites all of the following except.
Answer: dishes to be hand-washed prior to loading
Question 10: which chemical is not an approved sanitizing agent.
Answer: delimer
Page 1
, Question 11: what do bacteria need in order to grow.
Answer: water and protein
Question 12: which of the following statements regarding dumpsters and recyclables is FALSE.
Answer: they can overflow as long as they are regularly cleaned
Question 13: the 2 stage cooling process allows for a maximum of how many hours in the temperature
danger zone.
Answer: 6
Question 14: toxic metal poisoning is caused when certain metals.
Answer: like copper, brass, and tin are mixed with acidic foods and toxins are produced
Question 15: when packaging food for sale in your restaurant, which of the following is NOT required.
Answer: nutrition info
Question 16: when receiving frozen foods, reject shipments when.
Answer: there is a presence of large ice crystals around the package
Question 17: what items can customer re-use in a buffet line.
Answer: cups and glasses
Question 18: which of these is a UHT (ultra high temperature) food?
Answer: some types of coffee creamers
Question 19: a severe allergic reaction to foods is called.
Answer: anaphylaxis
Question 20: the temperature danger zone is between which 2 temperatures.
Answer: 41F - 135F
Question 21: tabletop equipment such as meat slicers should be raised a minimum of _ above the table.
Answer: 4 inches
Page 2
PROBLEMS Questions with Correct Answers (Grade A+)
Question 1: all food delivery vehicles should.
Answer: have clean and sanitary conditions
Question 2: all of the following are try for canned goods except.
Answer: must be purchased at the lowest price possible
Question 3: which of the following is aa TCS food.
Answer: sliced melons
Question 4: which container is preferred to hold leftover spaghetti cause in the cooler.
Answer: covered food pan
Question 5: which of the following is a safe food service practice?
Answer: putting a large pot of soup into shallow pans for cooling
Question 6: date marking is necessary for ready to eat or prepared TCS foods if they will be kept for
longer than:.
Answer: 24hrs
Question 7: 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
Question 8: before raw fruits and vegetables are cooked or served, they should be thoroughly washed
with.
Answer: potable water
Question 9: machine dishwashing requites all of the following except.
Answer: dishes to be hand-washed prior to loading
Question 10: which chemical is not an approved sanitizing agent.
Answer: delimer
Page 1
, Question 11: what do bacteria need in order to grow.
Answer: water and protein
Question 12: which of the following statements regarding dumpsters and recyclables is FALSE.
Answer: they can overflow as long as they are regularly cleaned
Question 13: the 2 stage cooling process allows for a maximum of how many hours in the temperature
danger zone.
Answer: 6
Question 14: toxic metal poisoning is caused when certain metals.
Answer: like copper, brass, and tin are mixed with acidic foods and toxins are produced
Question 15: when packaging food for sale in your restaurant, which of the following is NOT required.
Answer: nutrition info
Question 16: when receiving frozen foods, reject shipments when.
Answer: there is a presence of large ice crystals around the package
Question 17: what items can customer re-use in a buffet line.
Answer: cups and glasses
Question 18: which of these is a UHT (ultra high temperature) food?
Answer: some types of coffee creamers
Question 19: a severe allergic reaction to foods is called.
Answer: anaphylaxis
Question 20: the temperature danger zone is between which 2 temperatures.
Answer: 41F - 135F
Question 21: tabletop equipment such as meat slicers should be raised a minimum of _ above the table.
Answer: 4 inches
Page 2
