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AAA Food Handler
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AAA Food manager certification Food Manager Exam Food Safety Manage
123 terms 75 terms Teacher 145 terms
awesomezburton123 Preview lilpad23 Preview Jackline_Jumba
A Food Establishment that B.
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
All Food delivery vehicles D.
should:
A. have proper signage on the
doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary
conditions
All of the following are true for C.
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
,"First In, First Out" (FIFO) refers B.
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
Which of the following is a D.
potentially hazardous food
(PHF/TCS)?:
A. an unopened UHT Coffee
Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons
Which container is preferred to A.
hold leftover spaghetti sauce in
the cooler?
A. Covered food pan
B. uncovered plastic container
C. copper pot
D. any clean container
What is the primary problem B.
with mixing raw foods together
with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality
What is the BEST way to prevent D.
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
, Which of the following is a safe B.
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
Where can food handlers smoke C.
or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
D. in the dishwashing area
Staphylococcus Aureus is a D.
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
Which action DOES NOT require C.
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
Before raw fruits and vegetables C.
are cooked or served, they
should be thoroughly washed
with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water
AAA Food Handler
Save
Students also studied
Flashcard sets Study guides
AAA Food manager certification Food Manager Exam Food Safety Manage
123 terms 75 terms Teacher 145 terms
awesomezburton123 Preview lilpad23 Preview Jackline_Jumba
A Food Establishment that B.
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
All Food delivery vehicles D.
should:
A. have proper signage on the
doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary
conditions
All of the following are true for C.
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
,"First In, First Out" (FIFO) refers B.
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
Which of the following is a D.
potentially hazardous food
(PHF/TCS)?:
A. an unopened UHT Coffee
Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons
Which container is preferred to A.
hold leftover spaghetti sauce in
the cooler?
A. Covered food pan
B. uncovered plastic container
C. copper pot
D. any clean container
What is the primary problem B.
with mixing raw foods together
with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality
What is the BEST way to prevent D.
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
, Which of the following is a safe B.
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
Where can food handlers smoke C.
or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
D. in the dishwashing area
Staphylococcus Aureus is a D.
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
Which action DOES NOT require C.
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
Before raw fruits and vegetables C.
are cooked or served, they
should be thoroughly washed
with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water
