AAA Food Handler Exam 2025 | All Questions
and Correct Answers | Graded A+ | Verified
Answers | Latest Version | Just Released
All of the following are proper ways to limit time and temperature abuse EXCEPT
A. taking only quantities of food out of the refrigerator that will be used right
away
B. cooking frozen French Fries directly in the deep fryers
C. not refrigerating foods like whole onions, apples, and bananas
D. not refrigerating cut melons ---------CORRECT ANSWER-----------------D.
cross-contamination can be prevented with each of these steps EXCEPT
A. Preparing PHF/TCS foods and Ready to Eat foods at different times
B. Cleaning and sanitizing prep tables between different types of foods
C. using the different oils to fry different foods
D. tasting foods with the same spoon and using a napkin to wipe the spoon clean
between uses ---------CORRECT ANSWER-----------------D.
Stuffed pasta shells must be cooked to a minimum internal temperature of
,A. 135 F for 15 sec
B. 145 F for 15 sec
C. 155 F for 15 sec
D. 165 F for 15 sec ---------CORRECT ANSWER-----------------D.
When a power outage takes place, all of the following are proper food safety
procedures EXCEPT
A. keep the freezer/refrigerator tightly closed
B. Add blocks of dry ice as a temporary solutions
C. any foods above 50 F are to be thrown away
D. some foods can still be re-frozen if they have been kept bellow 50 F ---------
CORRECT ANSWER-----------------D.
The purpose of grease traps is to
A. Collect grease and prevent clogging the drain
B. Collect grease for use again
C. create an air gap
D. to prevent fire ---------CORRECT ANSWER-----------------A.
When reheating hot PHF/TCS foods, reheat to
,A. 135 F for 15 sec within 2 hours
B. 145 F for 15 sec within 4 hours
C. 155 F for 15 sec within 4 hours
D. 165 F for 15 sec within 2 hours ---------CORRECT ANSWER-----------------D.
If you suspect a foodborne illness outbreak, all of the following is important
EXCEPT
A. Document Everything
B. Separate the food and clearly label it "DO NOT EAT, DO NOT THROW AWAY"
C. be confrontational to the customer and throw away food in question
D. contact the local health department ---------CORRECT ANSWER-----------------C.
All of the statements regarding microwave cooking of PHF/TCS foods are correct
except
A. They should be cooked to a minimum internal cooking temperate of 165 F
B. stir completely, halfway through cooking
C. let if stand for at least 2 minutes after cooking for even heat distribution
D. Cook uncovered ---------CORRECT ANSWER-----------------D.
, Hepatitis A can be prevented by
A. serving shellfish from approved sources
B. purchasing fruits from any source with the lowest price
C. washing hands for 10 seconds
D. properly cleaned vegetables with non-potable water ---------CORRECT ANSWER-
----------------A.
Presetting tableware is allowed EXCEPT when it is
A. Wrapped in plastic
B. Wrapped in a napkin
C. are cleaned and sanitized after each guest leaves
D. left uncovered and in the open ---------CORRECT ANSWER-----------------D.
All of the following practices can help prevent cross contamination during food
preparation EXCEPT
A. properly washing and sanitizing cutting boards between raw and ready to eat
foods
B. using color coded cutting boards
C. working with raw and ready to eat foods at different times
D. using the same knife to cut raw pork and raw chicken ---------CORRECT
ANSWER-----------------D.
and Correct Answers | Graded A+ | Verified
Answers | Latest Version | Just Released
All of the following are proper ways to limit time and temperature abuse EXCEPT
A. taking only quantities of food out of the refrigerator that will be used right
away
B. cooking frozen French Fries directly in the deep fryers
C. not refrigerating foods like whole onions, apples, and bananas
D. not refrigerating cut melons ---------CORRECT ANSWER-----------------D.
cross-contamination can be prevented with each of these steps EXCEPT
A. Preparing PHF/TCS foods and Ready to Eat foods at different times
B. Cleaning and sanitizing prep tables between different types of foods
C. using the different oils to fry different foods
D. tasting foods with the same spoon and using a napkin to wipe the spoon clean
between uses ---------CORRECT ANSWER-----------------D.
Stuffed pasta shells must be cooked to a minimum internal temperature of
,A. 135 F for 15 sec
B. 145 F for 15 sec
C. 155 F for 15 sec
D. 165 F for 15 sec ---------CORRECT ANSWER-----------------D.
When a power outage takes place, all of the following are proper food safety
procedures EXCEPT
A. keep the freezer/refrigerator tightly closed
B. Add blocks of dry ice as a temporary solutions
C. any foods above 50 F are to be thrown away
D. some foods can still be re-frozen if they have been kept bellow 50 F ---------
CORRECT ANSWER-----------------D.
The purpose of grease traps is to
A. Collect grease and prevent clogging the drain
B. Collect grease for use again
C. create an air gap
D. to prevent fire ---------CORRECT ANSWER-----------------A.
When reheating hot PHF/TCS foods, reheat to
,A. 135 F for 15 sec within 2 hours
B. 145 F for 15 sec within 4 hours
C. 155 F for 15 sec within 4 hours
D. 165 F for 15 sec within 2 hours ---------CORRECT ANSWER-----------------D.
If you suspect a foodborne illness outbreak, all of the following is important
EXCEPT
A. Document Everything
B. Separate the food and clearly label it "DO NOT EAT, DO NOT THROW AWAY"
C. be confrontational to the customer and throw away food in question
D. contact the local health department ---------CORRECT ANSWER-----------------C.
All of the statements regarding microwave cooking of PHF/TCS foods are correct
except
A. They should be cooked to a minimum internal cooking temperate of 165 F
B. stir completely, halfway through cooking
C. let if stand for at least 2 minutes after cooking for even heat distribution
D. Cook uncovered ---------CORRECT ANSWER-----------------D.
, Hepatitis A can be prevented by
A. serving shellfish from approved sources
B. purchasing fruits from any source with the lowest price
C. washing hands for 10 seconds
D. properly cleaned vegetables with non-potable water ---------CORRECT ANSWER-
----------------A.
Presetting tableware is allowed EXCEPT when it is
A. Wrapped in plastic
B. Wrapped in a napkin
C. are cleaned and sanitized after each guest leaves
D. left uncovered and in the open ---------CORRECT ANSWER-----------------D.
All of the following practices can help prevent cross contamination during food
preparation EXCEPT
A. properly washing and sanitizing cutting boards between raw and ready to eat
foods
B. using color coded cutting boards
C. working with raw and ready to eat foods at different times
D. using the same knife to cut raw pork and raw chicken ---------CORRECT
ANSWER-----------------D.
