AAA FOOD HANDLER CORE EXAM SET 2025/2026
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔ - ✔✔The only way to be sure that you've cooked something to the right temperature
is with a ____________.
✔✔Person In Charge - ✔✔PIC stands for?
✔✔Licensed applicators - ✔✔Pesticides are harmful substances that must only be
handled by _____________________, and only when food is carefully protected.
✔✔Discard them - ✔✔What must you do with Time and Temperature Controlled for
Safety (TCS) Foods that are left out at room temperature for more than four hours?
✔✔Between 41° F and 135 ° F - ✔✔The Danger Zone is a temperature range in which
bacteria can grow rapidly. What is that temperature range?
✔✔Washing your hands dummy. - ✔✔Good personal hygiene practices save lives! The
MOST IMPORTANT hygiene practice is:
✔✔Cutting Board - ✔✔Prevent cross-contamination by using one ________________
for fresh produce and a separate one for raw meat, poultry and seafood.
✔✔Never - ✔✔Foods obtained from unsafe sources are ________ appropriate to serve
to customers.
✔✔Gloves - ✔✔What must food handlers wear if they are wearing nail polish or artificial
nails?
✔✔Plain band-style rings - ✔✔What is the one acceptable piece of jewelry that a food
worker can wear under a glove when preparing food?
✔✔Mustard - ✔✔Which of these is NOT one of the 8 most common Food Allergens?
✔✔ - ✔✔Which of these is NOT a biological contaminant?
✔✔145°F for 3 minutes - ✔✔In order to be cooked for safe eating, meat (pork or beef
roast, etc.) must be heated to ____°F for ___ seconds/minutes.
✔✔Small - ✔✔When you are working with food it's key to work quickly in __________
batches.
✔✔4 hours - ✔✔How long can food be in the Danger Zone? (might be worded weird
, ✔✔ - ✔✔Which of the following is NOT in the big 6
✔✔Probe thermometer - ✔✔The only way to be sure that you've cooked something to
the right temperature is with a ____________.
✔✔The grill cook places raw beef on the grill with his bare hands. Next he assembles
the hamburger buns - ✔✔Which activity requires a new pair of gloves?
✔✔Always keep Chemicals away from food. - ✔✔When working with chemicals, the
BEST practice to avoid Cross-Contamination is:
✔✔Store raw meat on the bottom shelf, below ready-to-eat food - ✔✔How should food
be stored to avoid cross-contamination:
✔✔Bacteria will grow rapidly in hot temperatures - ✔✔In regards to Bacteria, which is
false:
✔✔People who are more likely to become sick from foodborne illness. - ✔✔A 'highly
susceptible population' is ........
✔✔Stored in a dedicated employee area - ✔✔When working with food, personal items
such as a cell phone should be:
✔✔Pests can spread germs and contaminate food - ✔✔Pests in a food establishment
can cause foodborne illness because:
✔✔Place food in a shallow pan on the counter at room temperature. - ✔✔Which of
these methods is NOT safe for cooling food?
✔✔Top Shelf - ✔✔To prevent cross-contamination, ready-to-eat foods should be stored
on the:
✔✔Bacteria from one food transferring onto another type of food - ✔✔Cross
Contamination is best defined as:
✔✔Fish and Seafood should be stored above Ground Beef - ✔✔According to the
Storage Ladder Protocol, which of the following statements is true:
✔✔165°F or hotter - ✔✔When previously cooked, refrigerated food is being re-heated
for serving, what temperature must be reached to insure safety?
✔✔Beef Roasts and Seafood - ✔✔Which of the following must be cooked to 145° F?
QUESTIONS AND ANSWERS GUARANTEE A+
✔✔ - ✔✔The only way to be sure that you've cooked something to the right temperature
is with a ____________.
✔✔Person In Charge - ✔✔PIC stands for?
✔✔Licensed applicators - ✔✔Pesticides are harmful substances that must only be
handled by _____________________, and only when food is carefully protected.
✔✔Discard them - ✔✔What must you do with Time and Temperature Controlled for
Safety (TCS) Foods that are left out at room temperature for more than four hours?
✔✔Between 41° F and 135 ° F - ✔✔The Danger Zone is a temperature range in which
bacteria can grow rapidly. What is that temperature range?
✔✔Washing your hands dummy. - ✔✔Good personal hygiene practices save lives! The
MOST IMPORTANT hygiene practice is:
✔✔Cutting Board - ✔✔Prevent cross-contamination by using one ________________
for fresh produce and a separate one for raw meat, poultry and seafood.
✔✔Never - ✔✔Foods obtained from unsafe sources are ________ appropriate to serve
to customers.
✔✔Gloves - ✔✔What must food handlers wear if they are wearing nail polish or artificial
nails?
✔✔Plain band-style rings - ✔✔What is the one acceptable piece of jewelry that a food
worker can wear under a glove when preparing food?
✔✔Mustard - ✔✔Which of these is NOT one of the 8 most common Food Allergens?
✔✔ - ✔✔Which of these is NOT a biological contaminant?
✔✔145°F for 3 minutes - ✔✔In order to be cooked for safe eating, meat (pork or beef
roast, etc.) must be heated to ____°F for ___ seconds/minutes.
✔✔Small - ✔✔When you are working with food it's key to work quickly in __________
batches.
✔✔4 hours - ✔✔How long can food be in the Danger Zone? (might be worded weird
, ✔✔ - ✔✔Which of the following is NOT in the big 6
✔✔Probe thermometer - ✔✔The only way to be sure that you've cooked something to
the right temperature is with a ____________.
✔✔The grill cook places raw beef on the grill with his bare hands. Next he assembles
the hamburger buns - ✔✔Which activity requires a new pair of gloves?
✔✔Always keep Chemicals away from food. - ✔✔When working with chemicals, the
BEST practice to avoid Cross-Contamination is:
✔✔Store raw meat on the bottom shelf, below ready-to-eat food - ✔✔How should food
be stored to avoid cross-contamination:
✔✔Bacteria will grow rapidly in hot temperatures - ✔✔In regards to Bacteria, which is
false:
✔✔People who are more likely to become sick from foodborne illness. - ✔✔A 'highly
susceptible population' is ........
✔✔Stored in a dedicated employee area - ✔✔When working with food, personal items
such as a cell phone should be:
✔✔Pests can spread germs and contaminate food - ✔✔Pests in a food establishment
can cause foodborne illness because:
✔✔Place food in a shallow pan on the counter at room temperature. - ✔✔Which of
these methods is NOT safe for cooling food?
✔✔Top Shelf - ✔✔To prevent cross-contamination, ready-to-eat foods should be stored
on the:
✔✔Bacteria from one food transferring onto another type of food - ✔✔Cross
Contamination is best defined as:
✔✔Fish and Seafood should be stored above Ground Beef - ✔✔According to the
Storage Ladder Protocol, which of the following statements is true:
✔✔165°F or hotter - ✔✔When previously cooked, refrigerated food is being re-heated
for serving, what temperature must be reached to insure safety?
✔✔Beef Roasts and Seafood - ✔✔Which of the following must be cooked to 145° F?
