AAA Food Handler
Food Handlers License Test Study
Questions and Answers 2025
Potentially Hazardous foods -Correct Answer ✔any food that supports the rapid
growth of microorganisms
Three thermometers used for measuring food temperature -Correct Answer ✔Bi-
metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature -Correct Answer ✔45 F
Smoked Fish Temperature -Correct Answer ✔38 F or below because of the
bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature -Correct Answer ✔41
F or below
Reasons Canned Products Must be Rejected -Correct Answer ✔dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is -Correct
Answer ✔Prohibited by law unless special authorization is obtained through the
Department of Health
FIFO -Correct Answer ✔First In First Out- used to implement date products
All Food must be stored at least -Correct Answer ✔6 inches off the floor
To Prevent Cross Contamination -Correct Answer ✔raw food must be placed
under cooked food
Food for storage must be covered and stored in -Correct Answer ✔Vermin-proof
containers
The Three Main Food Hazards -Correct Answer ✔physical, chemical, biological
AAA Food Handler
, AAA Food Handler
Physical Hazards -Correct Answer ✔glass fragments, metal etc.
Chemical Hazards -Correct Answer ✔pesticide, cleaning agents, prescription
medicine
Biological Hazards -Correct Answer ✔bacteria, viruses, parasites and fungi
Pathogenic bacteria -Correct Answer ✔no change in appearance, taste or smell
4 phases of bacteria growth -Correct Answer ✔Lag, Log, Stationary and Death
the most rapid growth of bacteria -Correct Answer ✔Log phase
6 factors that affect growth of bacteria -Correct Answer ✔Food, Acidity,
Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses -Correct Answer ✔cannot reproduce in food, rather they use food to get
inside the body
Hepatitis A and norovirus -Correct Answer ✔2 viruses that typically contaminate
our food supply through fecal contaminated waters or food
Trichinella Spiralis -Correct Answer ✔food-borne parasite founded in under-
cooked pork and can be eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex -Correct Answer ✔food-borne parasite found in marine fish
Salmonella Enteritidis -Correct Answer ✔associated with raw poultry and raw
shell eggs
How to avoid Clostridium Perfringes -Correct Answer ✔rapid cooling, rapid
heating, and avoid preparing foods
Staphylococcal -Correct Answer ✔food intoxication bacteria carried by human
beings. It can be prevented by good personal hygiene and avoiding bare hands with
ready-to-eat food.
AAA Food Handler
Food Handlers License Test Study
Questions and Answers 2025
Potentially Hazardous foods -Correct Answer ✔any food that supports the rapid
growth of microorganisms
Three thermometers used for measuring food temperature -Correct Answer ✔Bi-
metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature -Correct Answer ✔45 F
Smoked Fish Temperature -Correct Answer ✔38 F or below because of the
bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature -Correct Answer ✔41
F or below
Reasons Canned Products Must be Rejected -Correct Answer ✔dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is -Correct
Answer ✔Prohibited by law unless special authorization is obtained through the
Department of Health
FIFO -Correct Answer ✔First In First Out- used to implement date products
All Food must be stored at least -Correct Answer ✔6 inches off the floor
To Prevent Cross Contamination -Correct Answer ✔raw food must be placed
under cooked food
Food for storage must be covered and stored in -Correct Answer ✔Vermin-proof
containers
The Three Main Food Hazards -Correct Answer ✔physical, chemical, biological
AAA Food Handler
, AAA Food Handler
Physical Hazards -Correct Answer ✔glass fragments, metal etc.
Chemical Hazards -Correct Answer ✔pesticide, cleaning agents, prescription
medicine
Biological Hazards -Correct Answer ✔bacteria, viruses, parasites and fungi
Pathogenic bacteria -Correct Answer ✔no change in appearance, taste or smell
4 phases of bacteria growth -Correct Answer ✔Lag, Log, Stationary and Death
the most rapid growth of bacteria -Correct Answer ✔Log phase
6 factors that affect growth of bacteria -Correct Answer ✔Food, Acidity,
Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses -Correct Answer ✔cannot reproduce in food, rather they use food to get
inside the body
Hepatitis A and norovirus -Correct Answer ✔2 viruses that typically contaminate
our food supply through fecal contaminated waters or food
Trichinella Spiralis -Correct Answer ✔food-borne parasite founded in under-
cooked pork and can be eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex -Correct Answer ✔food-borne parasite found in marine fish
Salmonella Enteritidis -Correct Answer ✔associated with raw poultry and raw
shell eggs
How to avoid Clostridium Perfringes -Correct Answer ✔rapid cooling, rapid
heating, and avoid preparing foods
Staphylococcal -Correct Answer ✔food intoxication bacteria carried by human
beings. It can be prevented by good personal hygiene and avoiding bare hands with
ready-to-eat food.
AAA Food Handler
