AAA Food Handler Exam Questions And Answers 100% Pass.
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Course
Food Handler
Institution
Food Handler
AAA Food Handler Exam Questions And
Answers 100% Pass.
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should:
A. Only Package Milk
B. Have a HACCP plan
C. Have a Canning License
D. Be approved by USDA - answerB.
All Food delivery vehicles should:
A. have proper...
AAA Food Handler Exam Questions And
Answers 100% Pass.
A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should:
A. Only Package Milk
B. Have a HACCP plan
C. Have a Canning License
D. Be approved by USDA - answer✔B.
All Food delivery vehicles should:
A. have proper signage on the doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary conditions - answer✔D.
All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. Must be checked for leaks, dents, rust, missing labels
C. Must be purchased at the lowest price possible
D. Must be stored according to FIFO - answer✔C.
"First In, First Out" (FIFO) refers to the safe food handling practice of:
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing - answer✔D.
Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on ice cream - answer✔B.
Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
D. in the dishwashing area - answer✔C.
Staphylococcus Aureus is a bacteria that is usually found
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people - answer✔D.
Which action DOES NOT require food handlers to wash their hands and change gloves in order
to prevent contamination?
A. after checking your phone
B. After using the bathroom
D. before touching ready to eat foods - answer✔C.
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water - answer✔C.
What is the best method to check the temperature of food on a buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food - answer✔D.
Machine dishwashing requires all of the following EXCEPT:
A. Proper Training
B. Routine checking for clogged spray nozzles or mineral deposit build up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading - answer✔D.
Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time - answer✔B.
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