BESTLEC
AAA FOOD HANDLER EXAM NEWEST 2025
Actual Exam Complete 150 Questions and Correct Detailed Answers
(100% Verified Answers)
1. A Food Establishment that packages MAP (Modified B.
Atmosphere Packaging) foods should:
C
A. Only Package Milk
B. Have a HACCP plan LE
C. Have a Canning License
D. Be approved by USDA
ST
2. All Food delivery vehicles should: D.
A. have proper signage on the doors
B. Have a Siren
BE
C. be only late model vehicles
D. have clean & sanitary conditions
3. All of the following are true for canned goods EX- C.
CEPT:
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
4. "First In, First Out" (FIFO) refers to the safe food B.
handling practice of:
A. Using products that were just received first
, BESTLEC
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired
5. Which of the following is a potentially hazardous food D.
(PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons
C
6. Which container is preferred to hold leftover spaghet-
LE A.
ti sauce in the cooler?
A. Covered food pan
ST
B. uncovered plastic container
C. copper pot
D. any clean container
BE
7. What is the primary problem with mixing raw foods B.
together with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality
8. What is the BEST way to prevent foodborne illness? D.
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing
, BESTLEC
9. Which of the following is a safe food service prac- B.
tice?
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
10. Where can food handlers smoke or eat? C.
C
A. in the food prep area LE
B. in food storage area
C. In designated areas
D. in the dishwashing area
ST
11. Staphylococcus Aureus is a bacteria that is usually D.
found
BE
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people
12. Which action DOES NOT require food handlers to C.
wash their hands and change gloves in order to pre- vent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods
13. Before raw fruits and vegetables are cooked or C.
, BESTLEC
served, they should be thoroughly washed with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water
14. What is the best method to check the temperature of D.
food on a buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food LE
15. Machine dishwashing requires all of the following D.
ST
EXCEPT:
A. Proper Training
B. Routine checking for clogged spray nozzles or mineral deposit build
BE
up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading
16. Wiping cloths used for wiping counters and walls B.
should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time
17. Chemical sanitizing solutions A.
A. Should have its concentration checked with a test kit
AAA FOOD HANDLER EXAM NEWEST 2025
Actual Exam Complete 150 Questions and Correct Detailed Answers
(100% Verified Answers)
1. A Food Establishment that packages MAP (Modified B.
Atmosphere Packaging) foods should:
C
A. Only Package Milk
B. Have a HACCP plan LE
C. Have a Canning License
D. Be approved by USDA
ST
2. All Food delivery vehicles should: D.
A. have proper signage on the doors
B. Have a Siren
BE
C. be only late model vehicles
D. have clean & sanitary conditions
3. All of the following are true for canned goods EX- C.
CEPT:
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
4. "First In, First Out" (FIFO) refers to the safe food B.
handling practice of:
A. Using products that were just received first
, BESTLEC
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired
5. Which of the following is a potentially hazardous food D.
(PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons
C
6. Which container is preferred to hold leftover spaghet-
LE A.
ti sauce in the cooler?
A. Covered food pan
ST
B. uncovered plastic container
C. copper pot
D. any clean container
BE
7. What is the primary problem with mixing raw foods B.
together with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality
8. What is the BEST way to prevent foodborne illness? D.
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing
, BESTLEC
9. Which of the following is a safe food service prac- B.
tice?
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
10. Where can food handlers smoke or eat? C.
C
A. in the food prep area LE
B. in food storage area
C. In designated areas
D. in the dishwashing area
ST
11. Staphylococcus Aureus is a bacteria that is usually D.
found
BE
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people
12. Which action DOES NOT require food handlers to C.
wash their hands and change gloves in order to pre- vent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods
13. Before raw fruits and vegetables are cooked or C.
, BESTLEC
served, they should be thoroughly washed with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water
14. What is the best method to check the temperature of D.
food on a buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food LE
15. Machine dishwashing requires all of the following D.
ST
EXCEPT:
A. Proper Training
B. Routine checking for clogged spray nozzles or mineral deposit build
BE
up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading
16. Wiping cloths used for wiping counters and walls B.
should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time
17. Chemical sanitizing solutions A.
A. Should have its concentration checked with a test kit
