AAA FOOD HANDLERS FINAL ACTUAL TEST PAPER Questions
with Correct Answers (Grade A+)
Question 1: What is the proper procedure for washing your hands.
Answer:
1. run hot water
2. apply soap
3. scrub hands and arms
4. rinse hands
5. dry hands
Question 2: What agencies oversee food safety in your food business.
Answer: state and local health departments
Question 3: Which of the following statements about Safety Data Sheets (SDS) is FALSE.
Answer: if you are familiar with the chemical, you do not need to keep the SDS's on file
Question 4: Which of these is an example of time-temperature abuse.
Answer: holding clam chowder at 125 F
Question 5: If a food handler is diagnosed with shiga-toxin producing E. Coli, the manager must.
Answer: send the food handler home and notify the health department
Question 6: What are common symptoms of foodborne illness.
Answer: fever, vomiting, diarrhea
Question 7: When entering a walk-in cooler, which of the following needs to be corrected?
Answer: raw ground beef is stored on a shelf above a tray of pork
Question 8: A large pot of chili must be cooled from 135 F to 70F within ___ hours and from 70 F to 41
F or lower within an additional ____ hours.
Answer: 2,4
Question 9: What is the correct way to cool a large pot of soup?
Answer: immerse the pot in an ice bath while stirring the contents
Page 1
, Question 10: When changing food suppliers
Answer: Written procedures must be in place EXCEPT.
Question 11: A food facility is required to have HACCP plan when.
Answer: serving raw seafood
Question 12: Which of the following does NOT prevent cross connection?
Answer: a hose connected to your faucet sitting in a bucket of dirty water
Question 13: When receiving a delivery of raw chicken, what food safety practice is most important?
Answer: check the temperature of the chicken upon receipt
Question 14: Which of these does NOT cause chemical contamination of food?
Answer: using the correct concentration of quaternary ammonium ppm to sanitize dishes
Question 15: When storing raw ground beef and raw salmon, where should the salmon be stored in the
refrigerator?
Answer: above the ground beef
Question 16: Which of the following foods have been properly cooked?
Answer: ground turkey cooked to an internal temp of 165 F for 15 sec.
Question 17: Which of the following is NOT required for home delivery of food to the customer?
Answer: a label listing food ingredients
Question 18: When supervising the operations of a food establishment, under what circumstances my
food handlers utilize their clean, bare hands?
Answer: preparing ingredients that will be cooked
Question 19: A food handler opens a container of Ultra High Temperature (UHT) milk from dry
storage. How should the food handler store the unused portion?
Answer: the remaining milk should be placed int he refrigerator
Question 20: When purchasing milk or dairy products, all of the following are required EXCEPT.
Answer: USDA Organic
Page 2
with Correct Answers (Grade A+)
Question 1: What is the proper procedure for washing your hands.
Answer:
1. run hot water
2. apply soap
3. scrub hands and arms
4. rinse hands
5. dry hands
Question 2: What agencies oversee food safety in your food business.
Answer: state and local health departments
Question 3: Which of the following statements about Safety Data Sheets (SDS) is FALSE.
Answer: if you are familiar with the chemical, you do not need to keep the SDS's on file
Question 4: Which of these is an example of time-temperature abuse.
Answer: holding clam chowder at 125 F
Question 5: If a food handler is diagnosed with shiga-toxin producing E. Coli, the manager must.
Answer: send the food handler home and notify the health department
Question 6: What are common symptoms of foodborne illness.
Answer: fever, vomiting, diarrhea
Question 7: When entering a walk-in cooler, which of the following needs to be corrected?
Answer: raw ground beef is stored on a shelf above a tray of pork
Question 8: A large pot of chili must be cooled from 135 F to 70F within ___ hours and from 70 F to 41
F or lower within an additional ____ hours.
Answer: 2,4
Question 9: What is the correct way to cool a large pot of soup?
Answer: immerse the pot in an ice bath while stirring the contents
Page 1
, Question 10: When changing food suppliers
Answer: Written procedures must be in place EXCEPT.
Question 11: A food facility is required to have HACCP plan when.
Answer: serving raw seafood
Question 12: Which of the following does NOT prevent cross connection?
Answer: a hose connected to your faucet sitting in a bucket of dirty water
Question 13: When receiving a delivery of raw chicken, what food safety practice is most important?
Answer: check the temperature of the chicken upon receipt
Question 14: Which of these does NOT cause chemical contamination of food?
Answer: using the correct concentration of quaternary ammonium ppm to sanitize dishes
Question 15: When storing raw ground beef and raw salmon, where should the salmon be stored in the
refrigerator?
Answer: above the ground beef
Question 16: Which of the following foods have been properly cooked?
Answer: ground turkey cooked to an internal temp of 165 F for 15 sec.
Question 17: Which of the following is NOT required for home delivery of food to the customer?
Answer: a label listing food ingredients
Question 18: When supervising the operations of a food establishment, under what circumstances my
food handlers utilize their clean, bare hands?
Answer: preparing ingredients that will be cooked
Question 19: A food handler opens a container of Ultra High Temperature (UHT) milk from dry
storage. How should the food handler store the unused portion?
Answer: the remaining milk should be placed int he refrigerator
Question 20: When purchasing milk or dairy products, all of the following are required EXCEPT.
Answer: USDA Organic
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