AAA Food Handlers final quiz Q&A
1. if a food handler has been vomiting or has diarrhea, they should: call in
sick and don't return until the symtoms have been gone for at least 24
hours
2. after washing, rising and drying hands, its recommended that a food
han- dler: turn off the faucet with a paper towel
3. which is not a physical hazard: mold on cheddar cheese
4. what is the proper holding temperature of hot foods: 135 or above
5. Why are elderly people at a higher risk for foodborne illness?: they
have weakened immune systems
6. how often should your bi-metallic thermometer be calibrated: once a day
or at the beginning of any shift or if dropped
7. wheezing and hives are symptoms of: food allergies
8. which of the folliwing must be cleaned, rinsed and sanitized: cutting
boards
9. foodhandlers must wash their hands before: serving food
10.a food handler sees rodent droppings in the storage area. whens
should he tell the manager: immediately bruh, thats nasty
1/2
, 11.when washing hands, how long should food handlers scrub their
hands and arms: 10-15 seconds
12.how should the temp of a tri-tip steak be taken when cooked: put
thermome- ter in the thiccest part
13.what is used to test the concentration of sanitizing solution: test kit
14.which piece of jewelery is a food handlers allowed to wear: plain metal
band
15.hepatitis a is a contagious..: virus
16.where is the correct place to keep a towel used for cleaning spills when
not in use: in the container of sanitizing solution
17. a food handler notices the cooler temperature is at 48 degrees they
should-
: tell manager immediately
18.what is the minimum internal cooking temperature of seafood: 145
degrees or higher
19.a food handler who spends an entire shift making turkey
sandwiches should change gloves: every 4 hours
20.a food handler must inform their manager if they have which of the
follow- ing: sore throat and fever
2/2
1. if a food handler has been vomiting or has diarrhea, they should: call in
sick and don't return until the symtoms have been gone for at least 24
hours
2. after washing, rising and drying hands, its recommended that a food
han- dler: turn off the faucet with a paper towel
3. which is not a physical hazard: mold on cheddar cheese
4. what is the proper holding temperature of hot foods: 135 or above
5. Why are elderly people at a higher risk for foodborne illness?: they
have weakened immune systems
6. how often should your bi-metallic thermometer be calibrated: once a day
or at the beginning of any shift or if dropped
7. wheezing and hives are symptoms of: food allergies
8. which of the folliwing must be cleaned, rinsed and sanitized: cutting
boards
9. foodhandlers must wash their hands before: serving food
10.a food handler sees rodent droppings in the storage area. whens
should he tell the manager: immediately bruh, thats nasty
1/2
, 11.when washing hands, how long should food handlers scrub their
hands and arms: 10-15 seconds
12.how should the temp of a tri-tip steak be taken when cooked: put
thermome- ter in the thiccest part
13.what is used to test the concentration of sanitizing solution: test kit
14.which piece of jewelery is a food handlers allowed to wear: plain metal
band
15.hepatitis a is a contagious..: virus
16.where is the correct place to keep a towel used for cleaning spills when
not in use: in the container of sanitizing solution
17. a food handler notices the cooler temperature is at 48 degrees they
should-
: tell manager immediately
18.what is the minimum internal cooking temperature of seafood: 145
degrees or higher
19.a food handler who spends an entire shift making turkey
sandwiches should change gloves: every 4 hours
20.a food handler must inform their manager if they have which of the
follow- ing: sore throat and fever
2/2
