AAA FOOD HANDLER FINAL EXAM SCRIPT Questions with
Correct Answers (Grade A+)
Question 1: All food delivery vehicles should
Answer: Have clean and sanitary conditions
Question 2: All of the following are true for canned goods except
Answer: Must be purchased at the lowest price possible
Question 3: "First in, First Out" (FIFO) refers to the safe food handling practice of
Answer: using older products that were received first
Question 4: Which of the following is a TCS food?
Answer: sliced melons
Question 5: Which container is preferred to hold leftover spaghetti sauce in the cooler?
Answer: covered food pan
Question 6: What is the primary problem with cutting raw foods together on the same cutting board
with cooked foods?
Answer: Cross-contamination
Question 7: What is the BEST way to prevent foodborne illnesses?
Answer: Frequent and effective handwashing
Question 8: Which of the following is a safe food service practice?
Answer: Putting a large pot of soup into shallow pans for cooling
Question 9: Where can food handler smoke or eat?
Answer: In designated areas
Question 10: Date marking is necessary for ready-to-eat or prepared TCS foods if they will be kept for
longer than:
Answer: 24 hours
Page 1
, Question 11: Which action DOES NOT require food handlers to wash their hands and change gloves in
order to prevent contamination?
Answer: Before taking out the trash
Question 12: Before raw fruits and vegetables are cooked or served, they should be thoroughly washed
with
Answer: potable water
Question 13: What is the best method to check the temperature of food on a buffet line?
Answer: Insert a thermometer into the food
Question 14: Machine dishwashing requires all of the following EXCEPT
Answer: Dishes to be hand-washed prior to loading
Question 15: Wiping cloths used for wiping counters and should be
Answer: Stored in a sanitizing solution
Question 16: Chemical sanitizing solutions
Answer: Should have its concentration checked with a test strip
Question 17: Which chemical is not an approved sanitizing agent:
Answer: delimer
Question 18: When cleaning and sanitizing electrical appliances, what should be done first?
Answer: Disconnect the power
Question 19: Responsibilities of a food manager include the following EXCEPT:
Answer: Training only cooking staff regarding dishes with food allergens
Question 20: Using detergents for cleaning food equipment allows:
Answer: Dirt and bacteria to be washed away
Question 21: Drinking liquids is permitted while working under the following conditions:
Answer: The drink is covered with a lid and can be consumed through a straw
Page 2
Correct Answers (Grade A+)
Question 1: All food delivery vehicles should
Answer: Have clean and sanitary conditions
Question 2: All of the following are true for canned goods except
Answer: Must be purchased at the lowest price possible
Question 3: "First in, First Out" (FIFO) refers to the safe food handling practice of
Answer: using older products that were received first
Question 4: Which of the following is a TCS food?
Answer: sliced melons
Question 5: Which container is preferred to hold leftover spaghetti sauce in the cooler?
Answer: covered food pan
Question 6: What is the primary problem with cutting raw foods together on the same cutting board
with cooked foods?
Answer: Cross-contamination
Question 7: What is the BEST way to prevent foodborne illnesses?
Answer: Frequent and effective handwashing
Question 8: Which of the following is a safe food service practice?
Answer: Putting a large pot of soup into shallow pans for cooling
Question 9: Where can food handler smoke or eat?
Answer: In designated areas
Question 10: Date marking is necessary for ready-to-eat or prepared TCS foods if they will be kept for
longer than:
Answer: 24 hours
Page 1
, Question 11: Which action DOES NOT require food handlers to wash their hands and change gloves in
order to prevent contamination?
Answer: Before taking out the trash
Question 12: Before raw fruits and vegetables are cooked or served, they should be thoroughly washed
with
Answer: potable water
Question 13: What is the best method to check the temperature of food on a buffet line?
Answer: Insert a thermometer into the food
Question 14: Machine dishwashing requires all of the following EXCEPT
Answer: Dishes to be hand-washed prior to loading
Question 15: Wiping cloths used for wiping counters and should be
Answer: Stored in a sanitizing solution
Question 16: Chemical sanitizing solutions
Answer: Should have its concentration checked with a test strip
Question 17: Which chemical is not an approved sanitizing agent:
Answer: delimer
Question 18: When cleaning and sanitizing electrical appliances, what should be done first?
Answer: Disconnect the power
Question 19: Responsibilities of a food manager include the following EXCEPT:
Answer: Training only cooking staff regarding dishes with food allergens
Question 20: Using detergents for cleaning food equipment allows:
Answer: Dirt and bacteria to be washed away
Question 21: Drinking liquids is permitted while working under the following conditions:
Answer: The drink is covered with a lid and can be consumed through a straw
Page 2
