AAA Food Handler Questions With Complete Solutions
"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 Correct Answer B.
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
Correct Answer C.
A customer complains that she found plastic packaging in her
soup. This is an example of which hazard?
A. Biological
B. Chemical
C. cross contamination
D. physical 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.
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 Correct Answer B.
A food facility is not required to have a HACCP Plan when
A. serving undercooked eggs
B. serving raw seafood
C. packaging reduced oxygen packaging (ROP) foods
D. packaging unpasteurized juice Correct Answer A.
A food handler opens a container of UHT (Ultra High
Temperature) coffee creamer. How should the food handler
store the unused portion?
A. the remaining milk should be placed in the refrigerator
B. the remaining milk can be placed back in dry storage
C. the remaining milk should be thrown away if not used within
4 hours
D. the remaining milk can be left at room temp until used
Correct Answer A.
A food handler with a minor cuts is permitted to work when
,A. the wound is cleaned and covered with a band aid
B. the wound is cleaned and the food handler wears a glove
C. the wound is cleaned, covered with an impermeable band aid
or fingercot and the food handlers wears gloves
D. after one day of healing Correct Answer C.
A large pot of chili must be cooled from 135 F to 70 F within
___ hours and from 70 F to 41 F or lower within an additional
___ hours
A. 2, 4
B. 4 ,2
C. 2, 6
D. 2, 3 Correct Answer A.
A severe allergic reaction to foods is called
A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning Correct Answer B.
A variance from the health department is required if the food
establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens Correct
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 Correct Answer
C.
After washing your hands, which method is not permitted for
drying your hands
A. your shirt or apron
B. paper towels
C. hot air machine
D. air dry Correct Answer A.
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 Correct Answer D.
All foods that will be cooked and served at your restaurant must
come from
A. Donated sources
B. An unlicensed street vendor
C. your home
"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 Correct Answer B.
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
Correct Answer C.
A customer complains that she found plastic packaging in her
soup. This is an example of which hazard?
A. Biological
B. Chemical
C. cross contamination
D. physical 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.
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 Correct Answer B.
A food facility is not required to have a HACCP Plan when
A. serving undercooked eggs
B. serving raw seafood
C. packaging reduced oxygen packaging (ROP) foods
D. packaging unpasteurized juice Correct Answer A.
A food handler opens a container of UHT (Ultra High
Temperature) coffee creamer. How should the food handler
store the unused portion?
A. the remaining milk should be placed in the refrigerator
B. the remaining milk can be placed back in dry storage
C. the remaining milk should be thrown away if not used within
4 hours
D. the remaining milk can be left at room temp until used
Correct Answer A.
A food handler with a minor cuts is permitted to work when
,A. the wound is cleaned and covered with a band aid
B. the wound is cleaned and the food handler wears a glove
C. the wound is cleaned, covered with an impermeable band aid
or fingercot and the food handlers wears gloves
D. after one day of healing Correct Answer C.
A large pot of chili must be cooled from 135 F to 70 F within
___ hours and from 70 F to 41 F or lower within an additional
___ hours
A. 2, 4
B. 4 ,2
C. 2, 6
D. 2, 3 Correct Answer A.
A severe allergic reaction to foods is called
A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning Correct Answer B.
A variance from the health department is required if the food
establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens Correct
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 Correct Answer
C.
After washing your hands, which method is not permitted for
drying your hands
A. your shirt or apron
B. paper towels
C. hot air machine
D. air dry Correct Answer A.
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 Correct Answer D.
All foods that will be cooked and served at your restaurant must
come from
A. Donated sources
B. An unlicensed street vendor
C. your home
