AAA Food Handler Exam Practice Exam

pg. 1 AAA Food Handler Exam/ Practice Exam Questions with Correct Verified Answers/ Latest Update 2024.

Toxic metal poisoning is caused when certain metals

• are heated on high heat and toxins are released into the foods
• like copper, brass and tin are mixed with food containing toxin producing bacteria
• like gold, silver, & aluminum are mixed with acidic foods and toxins are produced
• 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?

• Surface probe
• Penetration probe
• Air probe
• Immersion probe - Correct Answer - D.

A food establishment that has a sewage backup on its premise must close

• Immediately
• within 1 hour
• within 4 hours
• within 6 hours - Correct Answer - A.
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pg. 2 When receiving frozen foods, reject shipments when

• meats are colder than 0 F
• the expiration date is valid
• there is an extra layers of packaging
• there is presence of large ice crystals around the packaging - Correct Answer - D.

What items can customers re-use in a buffet line?

• Tableware such as forks, spoons and knives
• Plates
• Cups & Glasses
• nothing - Correct Answer - C.

Which of these is a UHT (Ultra High Temperature) food?

• Canned Tuna
• Single use ketchup packets
• Some types of coffee creamers
• Vacuum-sealed meat - Correct Answer - C.

A severe allergic reaction to foods is called

• Strep throat
• Anaphylaxis
• bronchitis
• food poisoning - Correct Answer - B.
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pg. 3 The MOST Important step in maintaining good personal hygiene in a food business is

• Wearing gloves
• Wearing an apron
• not eating while preparing food
• Washing your hands - Correct Answer - D.

Which of the following is not a PHF/TCS food

• unpeeled banana
• Pizza
• Scrambled eggs
• Milk - Correct Answer - A.

The temperature danger zone is between which 2 temperatures?

• 32F & 70F
• 55F & 135F
• 41F & 135F
• 45F & 125F - Correct Answer - C.

All of the following statements regarding storing chemicals are true EXCEPT

• never store chemicals in food containers
• properly label chemicals if not using its original container
• Chemicals and pesticides can never be stored together
• chemicals that are properly labeled can be stored next to dry foods such as rice and

beans - Correct Answer - D.

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pg. 4 Scrubs your hands and lower arms for at least ______ seconds. Give special attention to the areas between your fingers. thumbs, & under your fingernails

• 10 seconds
• 30 Seconds
• 20 Seconds
• 5 Seconds - Correct Answer - A.

Food handlers with the following illnesses should be reported to the health department due to its contagious nature EXCEPT

• Salmonella Typhi
• Shiga-Toxin producing E. Coli
• Norovirus
• Strep Throat - Correct Answer - D.

Which of the following is not considered to be a high risk population?

• adults with chronic health conditions
• Children under age of 4
• adults between the ages of 20 & 50
• Adults between the ages of 65 and over - Correct Answer - C.

When cooked pasta is held hot in a buffet, the temperature of the pasta should be checked at least once every

• 2 hours
• 3 hours
• 4 hours
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