AAA FOOD HANDLER EXAM QUESTIONS
WITH CORRECT ANSWERS
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 - Correct Answer - 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 - Correct Answer - 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 - Correct Answer - 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 - Correct Answer
- 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 - Correct Answer - 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 - Correct Answer - C.
A severe allergic reaction to foods is called
,A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning - Correct Answer - 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 - Correct Answer - D.
Which of the following is not a PHF/TCS food
A. unpeeled banana
B. Pizza
C. Scrambled eggs
D. Milk - Correct Answer - A.
The temperature danger zone is between which 2 temperatures?
A. 32F & 70F
B. 55F & 135F
C. 41F & 135F
, D. 45F & 125F - Correct Answer - C.
All of the following statements regarding storing chemicals are true EXCEPT
A. never store chemicals in food containers
B. properly label chemicals if not using its original container
C. Chemicals and pesticides can never be stored together
D. chemicals that are properly labeled can be stored next to dry foods such as
rice and beans - Correct Answer - D.
Scrubs your hands and lower arms for at least seconds. Give special
attention to the areas between your fingers. thumbs, & under your fingernails
A. 10 seconds
B. 30 Seconds
C. 20 Seconds
D. 5 Seconds - Correct Answer - A.
Food handlers with the following illnesses should be reported to the health
department due to its contagious nature EXCEPT
A. Salmonella Typhi
B. Shiga-Toxin producing E. Coli
C. Norovirus
D. Strep Throat - Correct Answer - D.
WITH CORRECT ANSWERS
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 - Correct Answer - 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 - Correct Answer - 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 - Correct Answer - 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 - Correct Answer
- 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 - Correct Answer - 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 - Correct Answer - C.
A severe allergic reaction to foods is called
,A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning - Correct Answer - 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 - Correct Answer - D.
Which of the following is not a PHF/TCS food
A. unpeeled banana
B. Pizza
C. Scrambled eggs
D. Milk - Correct Answer - A.
The temperature danger zone is between which 2 temperatures?
A. 32F & 70F
B. 55F & 135F
C. 41F & 135F
, D. 45F & 125F - Correct Answer - C.
All of the following statements regarding storing chemicals are true EXCEPT
A. never store chemicals in food containers
B. properly label chemicals if not using its original container
C. Chemicals and pesticides can never be stored together
D. chemicals that are properly labeled can be stored next to dry foods such as
rice and beans - Correct Answer - D.
Scrubs your hands and lower arms for at least seconds. Give special
attention to the areas between your fingers. thumbs, & under your fingernails
A. 10 seconds
B. 30 Seconds
C. 20 Seconds
D. 5 Seconds - Correct Answer - A.
Food handlers with the following illnesses should be reported to the health
department due to its contagious nature EXCEPT
A. Salmonella Typhi
B. Shiga-Toxin producing E. Coli
C. Norovirus
D. Strep Throat - Correct Answer - D.
