AAA FOOD HANDLER FINAL PAPER 2025/2026 QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔When receiving frozen foods, reject shipments when - ✔✔There is a presence of
large ice crystals around the packaging
✔✔What items can customers re-use in a buffet line? - ✔✔Cups and glasses
✔✔Which of these are a UHT (Ultra High Temperature) food? - ✔✔some types of coffee
creamers
✔✔A severe allergic reaction to foods in called - ✔✔anaphylaxis
✔✔The MOST important step in maintaining good personal hygiene in a food business
is - ✔✔Washing your hands
✔✔Which of the following is NOT a TCS food? - ✔✔unpeeled banana
✔✔The temperature danger one is between which 2 temperatures? - ✔✔41 F and 135
F
✔✔All of the following statements regarding storing chemicals are true EXCEPT -
✔✔Chemicals that are properly labeled ca be stored next to dry foods such as rice and
beans
✔✔Tabletop equipment such as meat slicers should be raised a minimum of _____
about the table - ✔✔4 inch
✔✔Food handlers with the following illnesses should be reported to the health
department due to its contagious nature EXCEPT - ✔✔Strep throat
✔✔Which of the following is NOT considered to be a high risk population? - ✔✔adults
between the ages of 20 and 50
✔✔Which of the following is NOT required when date marking food products: -
✔✔Name of the person who made the food
✔✔An infrared thermometer can be used to measure the - ✔✔surface temperature of a
chicken breast
✔✔How long can you keep freshly made potato salad or a freshly opened container of
potato salad in the refrigerator for continued serving? - ✔✔7 days
, ✔✔Cold foods in a buffet or salad bar should be held at temperatures no higher than -
✔✔41 F
✔✔All of the following are proper ways to limit time and temperature abuse EXCEPT -
✔✔not refrigerating cut melons
✔✔Cross contamination can be prevented with each of these steps EXCEPT -
✔✔tasting foods with the same spoon and using a napkin to wipe the spoon clean
between uses
✔✔Ground beef (hamburgers) must be cooked to a minimum internal temperature of -
✔✔155 F for 15 sec.
✔✔When a power outage takes place, all of the following are proper food safety
procedures EXCEPT - ✔✔Some foods can still be re-frozen if they have been kept
below 50 F
✔✔The purpose of grease traps is to - ✔✔Collect grease and prevent clogging the drain
✔✔When reheating hot TCS foods, reheat to - ✔✔165 F for 15 sec. within 2 hrs
✔✔If you suspect a foodborne illness outbreak, all of the following is important EXCEPT
- ✔✔Be confrontational to the customer and throw away the food in question
✔✔All of the statements regarding microwave cooking of TCS foods are correct except -
✔✔cook uncovered
✔✔Which of the following helps prevent a Hepatitis A outbreak - ✔✔serving shellfish
from approved sources
✔✔Handwashing sinks require all of the following EXCEPT: - ✔✔Hand sanitizer
✔✔All of the following practices can help prevent cross contamination during food
preparation EXCEPT - ✔✔using the same knife to cut raw pork and raw chicken
✔✔Which of the following is a correct storage practice? - ✔✔storing products based on
expiration date, the products with closer expiration dates in the front
✔✔Food contact surfaces in constant use must be cleaned and sanitized at least once
every - ✔✔4 hours
AND ANSWERS GUARANTEE A+
✔✔When receiving frozen foods, reject shipments when - ✔✔There is a presence of
large ice crystals around the packaging
✔✔What items can customers re-use in a buffet line? - ✔✔Cups and glasses
✔✔Which of these are a UHT (Ultra High Temperature) food? - ✔✔some types of coffee
creamers
✔✔A severe allergic reaction to foods in called - ✔✔anaphylaxis
✔✔The MOST important step in maintaining good personal hygiene in a food business
is - ✔✔Washing your hands
✔✔Which of the following is NOT a TCS food? - ✔✔unpeeled banana
✔✔The temperature danger one is between which 2 temperatures? - ✔✔41 F and 135
F
✔✔All of the following statements regarding storing chemicals are true EXCEPT -
✔✔Chemicals that are properly labeled ca be stored next to dry foods such as rice and
beans
✔✔Tabletop equipment such as meat slicers should be raised a minimum of _____
about the table - ✔✔4 inch
✔✔Food handlers with the following illnesses should be reported to the health
department due to its contagious nature EXCEPT - ✔✔Strep throat
✔✔Which of the following is NOT considered to be a high risk population? - ✔✔adults
between the ages of 20 and 50
✔✔Which of the following is NOT required when date marking food products: -
✔✔Name of the person who made the food
✔✔An infrared thermometer can be used to measure the - ✔✔surface temperature of a
chicken breast
✔✔How long can you keep freshly made potato salad or a freshly opened container of
potato salad in the refrigerator for continued serving? - ✔✔7 days
, ✔✔Cold foods in a buffet or salad bar should be held at temperatures no higher than -
✔✔41 F
✔✔All of the following are proper ways to limit time and temperature abuse EXCEPT -
✔✔not refrigerating cut melons
✔✔Cross contamination can be prevented with each of these steps EXCEPT -
✔✔tasting foods with the same spoon and using a napkin to wipe the spoon clean
between uses
✔✔Ground beef (hamburgers) must be cooked to a minimum internal temperature of -
✔✔155 F for 15 sec.
✔✔When a power outage takes place, all of the following are proper food safety
procedures EXCEPT - ✔✔Some foods can still be re-frozen if they have been kept
below 50 F
✔✔The purpose of grease traps is to - ✔✔Collect grease and prevent clogging the drain
✔✔When reheating hot TCS foods, reheat to - ✔✔165 F for 15 sec. within 2 hrs
✔✔If you suspect a foodborne illness outbreak, all of the following is important EXCEPT
- ✔✔Be confrontational to the customer and throw away the food in question
✔✔All of the statements regarding microwave cooking of TCS foods are correct except -
✔✔cook uncovered
✔✔Which of the following helps prevent a Hepatitis A outbreak - ✔✔serving shellfish
from approved sources
✔✔Handwashing sinks require all of the following EXCEPT: - ✔✔Hand sanitizer
✔✔All of the following practices can help prevent cross contamination during food
preparation EXCEPT - ✔✔using the same knife to cut raw pork and raw chicken
✔✔Which of the following is a correct storage practice? - ✔✔storing products based on
expiration date, the products with closer expiration dates in the front
✔✔Food contact surfaces in constant use must be cleaned and sanitized at least once
every - ✔✔4 hours
