AAA FOOD HANDLER EXAM 2025
QUESTIONS AND CORRECT ANSWERS |
A+ GRADE VERIFIED ANSWER
Gnaw marks on packaging, small black droppings, foul
odor, and scraps of paper in a corner are all indications of
what type of infestation?
A. Mice
B. roaches
C. flies
D. Ants Correct Answer A.
The 2-stage cooling process allows for a maximum of how
many hours in the temp danger zone?
A. 3 hours
B. 4 hours
C. 5 hours
D. 6 hours Correct Answer D.
A bag of flour in the storage room
A. Can be placed on a clean, dry floor
B. should be transferred to a new bag to avoid moisture
C. should be placed on a shelf 6 inches from the floor and
wall
D. should be placed on a shelf 12 inches from the floor
and wall Correct Answer C.
,Toxic metal poisoning is caused when certain metals
A. are heated on high heat and toxins are released into
the foods
B. like copper, brass and tin are mixed with food
containing toxin producing bacteria
C. like gold, silver, & aluminum are mixed with acidic foods
and toxins are produced
D. like copper, brass and tin are mixed with acidic foods
and toxins are produced Correct Answer D.
What type of probe is best used for measuring the temp of
a big pot of soup?
A. Surface probe
B. Penetration probe
C. Air probe
D. Immersion probe Correct Answer D.
A food establishment that has a sewage backup on its
premise must close
A. Immediately
B. within 1 hour
C. within 4 hours
D. within 6 hours Correct Answer A.
When receiving frozen foods, reject shipments when
A. meats are colder than 0 F
,B. the expiration date is valid
C. there is an extra layers of packaging
D. there is presence of large ice crystals around the
packaging Correct Answer D.
What items can customers re-use in a buffet line?
A. Tableware such as forks, spoons and knives
B. Plates
C. Cups & Glasses
D. nothing Correct Answer C.
Which of these is a UHT (Ultra High Temperature) food?
A. Canned Tuna
B. Single use ketchup packets
C. Some types of coffee creamers
D. Vacuum-sealed meat Correct Answer C.
A severe allergic reaction to foods is called
A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning Correct Answer B.
The MOST Important step in maintaining good personal
hygiene in a food business is
A. Wearing gloves
B. Wearing an apron
, C. not eating while preparing food
D. Washing your hands Correct Answer D.
Which of the following is not a PHF/TCS food
A. unpeeled banana
B. Pizza
C. Scrambled eggs
D. Milk Correct Answer A.
The temperature danger zone is between which 2
temperatures?
A. 32F & 70F
B. 55F & 135F
C. 41F & 135F
D. 45F & 125F Correct Answer C.
All of the following statements regarding storing chemicals
are true EXCEPT
A. never store chemicals in food containers
B. properly label chemicals if not using its original
container
C. Chemicals and pesticides can never be stored together
D. chemicals that are properly labeled can be stored next
to dry foods such as rice and beans Correct Answer D.
Scrubs your hands and lower arms for at least ______
seconds. Give special attention to the areas between your
fingers. thumbs, & under your fingernails
QUESTIONS AND CORRECT ANSWERS |
A+ GRADE VERIFIED ANSWER
Gnaw marks on packaging, small black droppings, foul
odor, and scraps of paper in a corner are all indications of
what type of infestation?
A. Mice
B. roaches
C. flies
D. Ants Correct Answer A.
The 2-stage cooling process allows for a maximum of how
many hours in the temp danger zone?
A. 3 hours
B. 4 hours
C. 5 hours
D. 6 hours Correct Answer D.
A bag of flour in the storage room
A. Can be placed on a clean, dry floor
B. should be transferred to a new bag to avoid moisture
C. should be placed on a shelf 6 inches from the floor and
wall
D. should be placed on a shelf 12 inches from the floor
and wall Correct Answer C.
,Toxic metal poisoning is caused when certain metals
A. are heated on high heat and toxins are released into
the foods
B. like copper, brass and tin are mixed with food
containing toxin producing bacteria
C. like gold, silver, & aluminum are mixed with acidic foods
and toxins are produced
D. like copper, brass and tin are mixed with acidic foods
and toxins are produced Correct Answer D.
What type of probe is best used for measuring the temp of
a big pot of soup?
A. Surface probe
B. Penetration probe
C. Air probe
D. Immersion probe Correct Answer D.
A food establishment that has a sewage backup on its
premise must close
A. Immediately
B. within 1 hour
C. within 4 hours
D. within 6 hours Correct Answer A.
When receiving frozen foods, reject shipments when
A. meats are colder than 0 F
,B. the expiration date is valid
C. there is an extra layers of packaging
D. there is presence of large ice crystals around the
packaging Correct Answer D.
What items can customers re-use in a buffet line?
A. Tableware such as forks, spoons and knives
B. Plates
C. Cups & Glasses
D. nothing Correct Answer C.
Which of these is a UHT (Ultra High Temperature) food?
A. Canned Tuna
B. Single use ketchup packets
C. Some types of coffee creamers
D. Vacuum-sealed meat Correct Answer C.
A severe allergic reaction to foods is called
A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning Correct Answer B.
The MOST Important step in maintaining good personal
hygiene in a food business is
A. Wearing gloves
B. Wearing an apron
, C. not eating while preparing food
D. Washing your hands Correct Answer D.
Which of the following is not a PHF/TCS food
A. unpeeled banana
B. Pizza
C. Scrambled eggs
D. Milk Correct Answer A.
The temperature danger zone is between which 2
temperatures?
A. 32F & 70F
B. 55F & 135F
C. 41F & 135F
D. 45F & 125F Correct Answer C.
All of the following statements regarding storing chemicals
are true EXCEPT
A. never store chemicals in food containers
B. properly label chemicals if not using its original
container
C. Chemicals and pesticides can never be stored together
D. chemicals that are properly labeled can be stored next
to dry foods such as rice and beans Correct Answer D.
Scrubs your hands and lower arms for at least ______
seconds. Give special attention to the areas between your
fingers. thumbs, & under your fingernails
