AAA FOOD HANDLERS FINAL REVIEW SCRIPT Questions with
Correct Answers (Grade A+)
Question 1: In order to be properly cooked for safe eating, raw eggs cooked for immediate service and
fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes.
Answer: 145°F for 15 seconds.
Question 2: Food handlers refer to the "Big 6" as which of these?
Answer: Six illnesses considered by the FDA to be HIGHLY contagious.
Question 3: The three safe thawing methods are:
Answer: 1) In cold water 2) In the refrigerator 3) As part of the cooking process.
Question 4: Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________.
Answer: Returned or thrown away.
Question 5: In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground
poultry must be heated to ____°F for ___ seconds/minutes.
Answer: 165°F for 15 seconds.
Question 6: Ready-to-eat foods are foods served without additional washing or cooking to remove
germs. Which of these is NOT an example of ready-to-eat food?
Answer: Soup.
Question 7: ______________________is the spread of contaminants from one food or surface to
another.
Answer: Cross contamination.
Question 8: If you have a mechanical dishwasher, you need to know that the dishes are reaching correct
temperatures for sanitization, so temperature gauges and sanitizer levels must be ____________.
Answer: Monitored.
Question 9: In order to be properly cooked for safe eating, ground meats and flaked meats must be
heated to ___°F for ___ seconds/minutes.
Answer: 155°F for 15 seconds.
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, Question 10: Proper Handwashing is a 6 Step Process that includes scrubbing hands for how long?
Answer: 10-15 seconds.
Question 11: Contaminated food often looks, tastes, smells, the same as ______________ .
Answer: Same as any other food.
Question 12: Highly susceptible populations include:
Answer: Younger than 5, older than 65, and immune compromised.
Question 13: Foods obtained from unsafe sources are ________ appropriate to serve to customers.
Answer: Never.
Question 14: Food handlers must not work with food when they are sick with the following symptoms:
diarrhea, vomiting, jaundice, and fever with sore throat.
Answer: TRUE.
Question 15: Which of these is NOT an important hygiene practice that all employees must follow?
Answer: Clothes must be dry cleaned and pressed.
Question 16: Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for
15 seconds within 2 hours, before being put onto the steam table to be held at 135°F.
Answer: 165°F.
Question 17: Which of these will NOT prevent barehand contact with ready-to-eat foods?
Answer: Freshly washed hands.
Question 18: Which of these is NOT one of the three types of hazards that cause foodborne illness?
Answer: Environmental.
Question 19: Unsafe thawing can let __________ grow in the outer layers of the food, while the inside
stays frozen.
Answer: Bacteria.
Question 20: Time and Temperature for Safety (TCS) foods should be kept cold during their journey to
your establishment and arrive at or below ____°F.
Answer: 41.
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Correct Answers (Grade A+)
Question 1: In order to be properly cooked for safe eating, raw eggs cooked for immediate service and
fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes.
Answer: 145°F for 15 seconds.
Question 2: Food handlers refer to the "Big 6" as which of these?
Answer: Six illnesses considered by the FDA to be HIGHLY contagious.
Question 3: The three safe thawing methods are:
Answer: 1) In cold water 2) In the refrigerator 3) As part of the cooking process.
Question 4: Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________.
Answer: Returned or thrown away.
Question 5: In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground
poultry must be heated to ____°F for ___ seconds/minutes.
Answer: 165°F for 15 seconds.
Question 6: Ready-to-eat foods are foods served without additional washing or cooking to remove
germs. Which of these is NOT an example of ready-to-eat food?
Answer: Soup.
Question 7: ______________________is the spread of contaminants from one food or surface to
another.
Answer: Cross contamination.
Question 8: If you have a mechanical dishwasher, you need to know that the dishes are reaching correct
temperatures for sanitization, so temperature gauges and sanitizer levels must be ____________.
Answer: Monitored.
Question 9: In order to be properly cooked for safe eating, ground meats and flaked meats must be
heated to ___°F for ___ seconds/minutes.
Answer: 155°F for 15 seconds.
Page 1
, Question 10: Proper Handwashing is a 6 Step Process that includes scrubbing hands for how long?
Answer: 10-15 seconds.
Question 11: Contaminated food often looks, tastes, smells, the same as ______________ .
Answer: Same as any other food.
Question 12: Highly susceptible populations include:
Answer: Younger than 5, older than 65, and immune compromised.
Question 13: Foods obtained from unsafe sources are ________ appropriate to serve to customers.
Answer: Never.
Question 14: Food handlers must not work with food when they are sick with the following symptoms:
diarrhea, vomiting, jaundice, and fever with sore throat.
Answer: TRUE.
Question 15: Which of these is NOT an important hygiene practice that all employees must follow?
Answer: Clothes must be dry cleaned and pressed.
Question 16: Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for
15 seconds within 2 hours, before being put onto the steam table to be held at 135°F.
Answer: 165°F.
Question 17: Which of these will NOT prevent barehand contact with ready-to-eat foods?
Answer: Freshly washed hands.
Question 18: Which of these is NOT one of the three types of hazards that cause foodborne illness?
Answer: Environmental.
Question 19: Unsafe thawing can let __________ grow in the outer layers of the food, while the inside
stays frozen.
Answer: Bacteria.
Question 20: Time and Temperature for Safety (TCS) foods should be kept cold during their journey to
your establishment and arrive at or below ____°F.
Answer: 41.
Page 2
