AAA Food Handler Actual Exam 2025 | All
Questions and Correct Answers | Already
Graded A+ | Verified Answers | Latest
Version | Just Released
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.
,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 ---------CORRECT ANSWER-----------------A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------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 ---------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.
Questions and Correct Answers | Already
Graded A+ | Verified Answers | Latest
Version | Just Released
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.
,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 ---------CORRECT ANSWER-----------------A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium ---------CORRECT ANSWER-----------------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 ---------CORRECT ANSWER-----------------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 ---------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.
