AAA Food Handler NEWEST ACTUAL
EXAM LATEST UPDATE 2025 WITH 150
QUESTIONS AND DETAILED ANSWERS
ALREADY GRADED A
Color-coding cutting boards and knives are recommended to help prevent
what type of contamination?
A. physical
B. cross-contamination
C. chemical
D. biological - ANSWER>>B.
After reaching into your wallet to give a co-worker some money, what
should you do?
A. change to a new pair of gloves, return to preparing food
B. use hand sanitizer, return to preparing food
C. wash hands for a minimum total of 20 seconds, return to preparing food
D. return to preparing food as soon as possible - ANSWER>>C.
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 - ANSWER>>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 - ANSWER>>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 - ANSWER>>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 -
ANSWER>>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 - ANSWER>>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 - ANSWER>>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 - ANSWER>>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 - ANSWER>>D.
Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on ice cream -
ANSWER>>B.
Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas D. in the dishwashing area - ANSWER>>C.
Staphylococcus Aureus is a bacteria that is usually found
, A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people - ANSWER>>D.
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 - 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 - 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 - 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 - ANSWER>>D.
Wiping cloths used for wiping counters and walls should be
EXAM LATEST UPDATE 2025 WITH 150
QUESTIONS AND DETAILED ANSWERS
ALREADY GRADED A
Color-coding cutting boards and knives are recommended to help prevent
what type of contamination?
A. physical
B. cross-contamination
C. chemical
D. biological - ANSWER>>B.
After reaching into your wallet to give a co-worker some money, what
should you do?
A. change to a new pair of gloves, return to preparing food
B. use hand sanitizer, return to preparing food
C. wash hands for a minimum total of 20 seconds, return to preparing food
D. return to preparing food as soon as possible - ANSWER>>C.
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 - ANSWER>>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 - ANSWER>>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 - ANSWER>>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 -
ANSWER>>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 - ANSWER>>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 - ANSWER>>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 - ANSWER>>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 - ANSWER>>D.
Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on ice cream -
ANSWER>>B.
Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas D. in the dishwashing area - ANSWER>>C.
Staphylococcus Aureus is a bacteria that is usually found
, A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people - ANSWER>>D.
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 - 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 - 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 - 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 - ANSWER>>D.
Wiping cloths used for wiping counters and walls should be
