AAA FOOD HANDLER EXAM SCRIPT 2025/2026 QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - ✔✔D.
✔✔Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. Unless the other kitchen staff are fine with it
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. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced
D. like copper, brass and tin are mixed with acidic foods and toxins are produced -
✔✔D.
✔✔What type of probe is best used for measuring the temp of a big pot of soup?
A. Surface probe
B. Penetration probe
C. Air probe
D. Immersion probe - ✔✔D.
✔✔A food establishment that has a sewage backup on its premise must close
A. Immediately
, B. within 1 hour
C. within 4 hours
D. within 6 hours - ✔✔A.
✔✔When receiving frozen foods, reject shipments when
A. meats are colder than 0 F
B. the expiration date is valid
C. there is an extra layers of packaging
D. there is presence of large ice crystals around the packaging - ✔✔D.
✔✔What items can customers re-use in a buffet line?
A. Tableware such as forks, spoons and knives
B. Plates
C. Cups & Glasses
D. nothing - ✔✔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
AND ANSWERS GUARANTEE A+
✔✔The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - ✔✔D.
✔✔Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. Unless the other kitchen staff are fine with it
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. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced
D. like copper, brass and tin are mixed with acidic foods and toxins are produced -
✔✔D.
✔✔What type of probe is best used for measuring the temp of a big pot of soup?
A. Surface probe
B. Penetration probe
C. Air probe
D. Immersion probe - ✔✔D.
✔✔A food establishment that has a sewage backup on its premise must close
A. Immediately
, B. within 1 hour
C. within 4 hours
D. within 6 hours - ✔✔A.
✔✔When receiving frozen foods, reject shipments when
A. meats are colder than 0 F
B. the expiration date is valid
C. there is an extra layers of packaging
D. there is presence of large ice crystals around the packaging - ✔✔D.
✔✔What items can customers re-use in a buffet line?
A. Tableware such as forks, spoons and knives
B. Plates
C. Cups & Glasses
D. nothing - ✔✔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
