AAA FOOD HANDLERS FINAL QUIZ QUESTIONS
If a food handler has been vomiting or has diarrhea, they should - Answers- call in sick
and don't return until the symtoms have been gone for at least 24 hours
After washing, rising and drying hands, its recommended that a food handler -
Answers- turn off the faucet with a paper towel
Which is not a physical hazard - Answers- mold on cheddar cheese
What is the proper holding temperature of hot foods - Answers- 135 or above
How should the temp of a tri-tip steak be taken when cooked - Answers- put
thermometer in the thiccest part
What is used to test the concentration of sanitizing solution - Answers- test kit
Which piece of jewelery is a food handlers allowed to wear - Answers- plain metal band
Hepatitis a is a contagious.. - Answers- virus
What is cross contamination? - Answers- The transfer of pathogens from one surface or
food to another
When should a food handler wash their hands - Answers- before putting on single use
gloves
Which pathogen is not one of the big 6 - Answers- listeria
Which of the following is not a pathogen - Answers- pesticides
When tasting food that is to be sold or served, a food handler - Answers- may not use a
utensil more than once
Where is the correct place to keep a towel used for cleaning spills when not in use -
Answers- in the container of sanitizing solution
A food handler notices the cooler temperature is at 48 degrees they should - Answers-
tell manager immediately
What is the minimum internal cooking temperature of seafood - Answers- 145 degrees
or higher
A food handler who spends an entire shift making turkey sandwiches should change
gloves - Answers- every 4 hours
If a food handler has been vomiting or has diarrhea, they should - Answers- call in sick
and don't return until the symtoms have been gone for at least 24 hours
After washing, rising and drying hands, its recommended that a food handler -
Answers- turn off the faucet with a paper towel
Which is not a physical hazard - Answers- mold on cheddar cheese
What is the proper holding temperature of hot foods - Answers- 135 or above
How should the temp of a tri-tip steak be taken when cooked - Answers- put
thermometer in the thiccest part
What is used to test the concentration of sanitizing solution - Answers- test kit
Which piece of jewelery is a food handlers allowed to wear - Answers- plain metal band
Hepatitis a is a contagious.. - Answers- virus
What is cross contamination? - Answers- The transfer of pathogens from one surface or
food to another
When should a food handler wash their hands - Answers- before putting on single use
gloves
Which pathogen is not one of the big 6 - Answers- listeria
Which of the following is not a pathogen - Answers- pesticides
When tasting food that is to be sold or served, a food handler - Answers- may not use a
utensil more than once
Where is the correct place to keep a towel used for cleaning spills when not in use -
Answers- in the container of sanitizing solution
A food handler notices the cooler temperature is at 48 degrees they should - Answers-
tell manager immediately
What is the minimum internal cooking temperature of seafood - Answers- 145 degrees
or higher
A food handler who spends an entire shift making turkey sandwiches should change
gloves - Answers- every 4 hours
