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AAA FOOD HANDLER QUESTIONS AND ANSWERS
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AAA FOOD HANDLER QUESTIONS AND ANSWERS
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AAA FOOD HANDLER QUESTIONS AND ANSWERSA 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 - Answers- 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 - Answers- 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 - Answers- C.
"First In, First Out" (FIFO) refers to the safe food handling practice of:
A. Using products that were just received first
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired - Answers- B.
Which of the following is a potentially hazardous food (PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons - Answers- D.
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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- B.
Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled - Answers- A.
Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium - Answers- B.
When cleaning and sanitizing electrical appliances, what should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
D. disconnect the power - Answers- D.
Pesticides or other poisonous materials must be
A. stored in food prep areas
B. Stored next to cleaning products
, C. stored in dry storage areas
D. Clearly labeled and locked separately - Answers- D.
All foods that will be cooked and served at your restaurant must come from
A. Donated sources
B. An unlicensed street vendor
C. your home
D. approved and reputable sources - Answers- D.
Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. Water trucks
C. Water delivered through the city water system
D. Water from a nearby stream - Answers- D.
Which food product should not be served to high risk groups?
A. Pasteurized juice
B. Sliced melons
C. bananas
D. alfalfa sprouts - Answers- D.
A variance from the health department is required if the food establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens - Answers- B.
The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - Answers- D.
Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. Unless the other kitchen staff are fine with it
C. because other kitchen staff may not like it
D. because of possible contamination by the food handler through saliva transfer -
Answers- D.
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