AAA Food Handler

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

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

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

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

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

D.

Which container is preferred to hold leftover spaghetti sauce in the cooler?

A. Covered food pan

B. uncovered plastic container

C. copper pot

D. any clean container

A.

What is the primary problem with mixing raw foods together with cooked foods?

A. Different use by dates

B. cross-contamination

C. cross-connection

D. difference in quality

B.

What is the BEST way to prevent foodborne illness?

A. Wearing a hair net

B. Wearing clean clothes

C. don't eat, drink or smoke while preparing food

D. frequents and effective handwashing

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

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

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

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

C. before taking out the trash

D. before touching ready to eat foods

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

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

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

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

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

A.

Which chemical is not an approved sanitizing agent:

A. Chlorine

B. Delimer

C. iodine

D. quaternary ammonium

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

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

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

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

D.

Which food product should not be served to high risk groups?

A. Pasteurized juice

B. Sliced melons

C. bananas

D. alfalfa sprouts

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

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

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

D.

Before Manually washing dishes in the 3 compartment sink, the first thing that needs to be done is to

A. Add clean water to the first and second compartment

B. Clean and sanitize all 3 compartments of the sink

C. add detergent to the first compartment

D. add sanitizer to the third compartment

B.

Which of the following statements regarding dumpsters and recyclables is FALSE

A. they should be located on even surfaces and non-absorbent materials

B. They should be locate as far away from the building as local regulations permit

C. they should be clean and tightly covered

D. they can overflow as long as they are regularly cleaned

D.

Which of the following statements about CIP (Clean in Place) is FALSE

A. Many of them hold & dispense PHF/TCS foods like yogurt machines

B. When in constant use, they must be cleaned and sanitized every 4 hours

C. when in constant use, they must be cleaned and sanitized every day

D. cleaning and sanitizing solutions should be able to circulate throughout

B.

Which of the following statements regarding cleaners is FALSE

A. abrasive cleaners remove relatively heavy amounts of dirt, stains, and hard water deposits by scraping

B. degreasers dissolve grease and oil

C. delimers are acid cleaners that are used on hard-to-remove substances, such as mineral deposits and dirt

D. Detergents are cleaners that clean by sanitizing surfaces

D.

Gnaw marks on packaging, small black droppings, foul odor, and scraps of paper in a corner are all indications of what type of infestation?

A. Mice

B. roaches

C. flies

D. Ants

A.

The 2-stage cooling process allows for a maximum of how many hours in the temp danger zone?

A. 3 hours

B. 4 hours

C. 5 hours

D. 6 hours

D.

A bag of flour in the storage room

A. Can be placed on a clean, dry floor

B. should be transferred to a new bag to avoid moisture

C. should be placed on a shelf 6 inches from the floor and wall

D. should be placed on a shelf 12 inches from the floor and wall

C.

Toxic metal poisoning is caused when certain metals

A. are heated on high heat and toxins are released into the foods

B. like copper, brass and tin are mixed with food containing toxin producing bacteria

C. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced

D. like copper, brass and tin are mixed with acidic foods and toxins are produced

D.

What type of probe is best used for measuring the temp of a big pot of soup?

A. Surface probe

B. Penetration probe

C. Air probe

D. Immersion probe

D.

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

A. Immediately

B. within 1 hour

C. within 4 hours

D. within 6 hours

A.

When receiving frozen foods, reject shipments when

A. meats are colder than 0 F

B. the expiration date is valid

C. there is an extra layers of packaging

D. there is presence of large ice crystals around the packaging

D.

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

A. Tableware such as forks, spoons and knives

B. Plates

C. Cups & Glasses

D. nothing

C.

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

A. Canned Tuna

B. Single use ketchup packets

C. Some types of coffee creamers

D. Vacuum-sealed meat

C.

A severe allergic reaction to foods is called

A. Strep throat

B. Anaphylaxis

C. bronchitis

D. food poisoning

B.

The MOST Important step in maintaining good personal hygiene in a food business is

A. Wearing gloves

B. Wearing an apron

C. not eating while preparing food

D. Washing your hands

D.

Which of the following is not a PHF/TCS food

A. unpeeled banana

B. Pizza

C. Scrambled eggs

D. Milk

A.

The temperature danger zone is between which 2 temperatures?

A. 32F & 70F

B. 55F & 135F

C. 41F & 135F

D. 45F & 125F

C.

All of the following statements regarding storing chemicals are true EXCEPT

A. never store chemicals in food containers

B. properly label chemicals if not using its original container

C. Chemicals and pesticides can never be stored together

D. chemicals that are properly labeled can be stored next to dry foods such as rice and beans

D.

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

A. 10 seconds

B. 30 Seconds

C. 20 Seconds

D. 5 Seconds

A.

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

A. Salmonella Typhi

B. Shiga-Toxin producing E. Coli

C. Norovirus

D. Strep Throat

D.

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

A. adults with chronic health conditions

B. Children under age of 4

C. adults between the ages of 20 & 50

D. Adults between the ages of 65 and over

C.

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

A. 2 hours

B. 3 hours

C. 4 hours

D. 6 hours

C.

An infrared thermometer can only be used to measure the

A. internal temperature of a pot chili

B. Internal temperature of a cooked pork roast

C. surface temperature of chicken breast

D. air temperature of the walk-in color

C.

How long can you keep freshly made potato salad or a freshly opened container of potato salad in the refrigerator for continued serving?

A. 4 hours

B. 24 hours

C. 7 days

D. until it tastes bad

7 days

Cold foods in a buffet or salad bar should be held at temperature no higher than

A. 5O F

B. 38 F

C. 32 F

D. 41 F

D.

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

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

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

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

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

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

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

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

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

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

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

D.

Which of the following is a correct storage practice?

A. Storing products based on expiration date, the products with closer expiration dates in the front

B. non-food containers can be re-used to store food as long as they are properly washed and sanitized

C. lining shelves in the cooler to keep the refrigerator clean

D. chemicals can be stored next to food

A.

Food Contact surfaces in constant use must be cleaned and sanitized at least once every

A. 2 hours

B. 3 hours

C. 4 hours

D. 6 hours

C.

If you suspect a foodborne illness outbreak, all of the following are important to collect EXCEPT

A. general information, such as contact information

B. Time and Date the person felt sick

C. how much the customer paid for the meal

D. the food that was eaten and information regarding their symptoms

C.

Upon inspection of a shipment of fresh steaks, when should you reject the shipment?

A. the steaks do not have a smell

B. the internal temperature of the steak if 50 F

C. the flesh is soft and turning brown

D. the flesh is firm and has a bright red color

C.

Which of the following fresh food shipments should be rejected

A. eggs received at 45 F

B. clams with their shells closed

C. fish with dull, sunken eyes

D. chicken is firm and springs back when touched

C.

Which of the following statements about Bi-Metallic stemmed thermometers is incorrect

A. they don't require batteries

B. when properly calibrated, they are accurate +/- 2 F

C. they do not contain mercury

D. they are usually used for taking surface temperature of foods

D.

Protective shields are important for light fixtures to prevent

A. Physical contamination by shattered glass

B. electrical shock

C. electrical fines

D. blindness from brightness

A.

Which of the following is a correct serving procedure

A. Re-serving of unfinished salsa from another customer

B. Re-serving untouched food that was returned by a customer

C. Re-using of garnishes to decorate foods

D. Re-using unopened individually packaged ketchup packets

D.

Which of the following statements about infrared thermometers is INCORRECT

A. they are great for taking the surfaces temperature of a food product

B. when used properly, risk of cross contamination is minimal

C. they take accurate internal food temperatures

D. they are great for giving quick readings

C.

Hand washing stations are required in all of the following except

A. bathrooms

B. food preparation areas

C. dry storage areas

D. dishwashing

C.

A customer complains that she found plastic packaging in her soup. This is an example of which hazard?

A. Biological

B. Chemical

C. cross contamination

D. physical

D.

hot foods in a buffet should be held at _____ temperature or above

A. 110 F

B. 135 F

C. 140 F

D. 165 F

B.

The temperature of a stuffed turkey can be measured by

A. using an immersion probe to check the temperature of the juices around the turkey

B. using an infrared thermometer to check the surfaces temperature of the turkey

C. Checking the temperature of the oven with an air probe

D. placing a penetration probe into the center of the stuffing and the thickest part of the turkey

D.

HACCP uses active managerial control the purpose of

A. training food handlers correctly

B. preventing foodborne illnesses through identifying and controlling hazards

C. preventing security threats to the food business

D. serving high quality food at the lowest prices

B.

Which of the following statements regarding the Food Code is INCORRECT?

A. written by FDA

B. provided to every state but not all states are required to follow it

C. recommends a person in charge to be onsite at all times during operating hours

D. Written by OSHA

D.

Bacteria need all of the following to grow EXCEPT

A. time

B. protein

C. dry conditions

D. temperature

C.

To prevent possible seafood foodborne illness caused by toxins, all of the following are important EXCEPT

A. Cook fish to an internal temperature of 135 F

B. receive fish at 41 F or lower

C. reject fish with dull, sunken eyes and soft sticky flesh

D. purchase from approved sources

A.

Foods stored in the dry storage area should be elevated how many inches off the ground to ensure proper pest control?

A. 4

B. 6

C. 8

D. 12

B.

The temperature of food held on a buffet line should be checked at least every

A. 2 hours

B. 6 hours

C. 4 hours

D. once a day

C.

Which pathogen is usually associated with contaminating leafy green produce such as romaine lettuce?

A. Trichinella

B. Hepatitis B Virus

C. Staphylococcus Aureus

D. E. Coli

D.

What is the proper procedure for washing your hands?

A. run cold water, apply soap, scrub hands and arms

B. run hot water, apply soap, scrub hands and arms, rinse hands, dry hands

C. run cold water, apply soap, scrub hands and arms, rinse hands, dry hands

D. run cold water, apply soap, scrub hands and arms, apply sanitizer, dry hands

B.

What agencies oversee food safety in your food business?

A. HACCP

B. State and local health department

C. USDA

D. CDC

B.

Which of the following statements about Safety Data Sheets (SDS) is FALSE?

A. they are required by OSHA

B. They provide important information about the chemical's hazards, safe handling, and first aid instructions

C. if you are familiar with the chemical, you do not need to keep the SDS's on file

D. store brought chemicals provide SDS information on the back of the label

C.

Which of these is an example of time-temperature abuse

A. holding potato salad at 40 F

B. holding clam chowder at 125 F

C. microwave reheating of chili to 165 F for 15 sec

D. storing milk at 41 F

B.

If a food handler is diagnosed with Shiga-toxin producing E. Coli, the manager must

A. have the food handler wear gloves and a mask while handling food

B. close the food business

C. send the food handler home and notify the health department

D. assign the food handler to non-food duties

C.

What are common symptoms of foodborne illness?

A. soreness, itching, fatigue

B. fever, vomiting, diarrhea

C. headache, irritability, thirst

D. Muscle cramps, insomnia, sweating

B.

When entering a walk-in cooler, which of the following needs to be corrected?

A. raw ground beef is stored on a shelf above a tray of pork

B. macaroni salad is stored in a sealed plastic container

C. loosely covered lasagna is cooling on the top shelf

D. frozen turkey is thawing in a pan on the bottom shelf

A.

A large pot of chili must be cooled from 135 F to 70 F within ___ hours and from 70 F to 41 F or lower within an additional ___ hours

A. 2, 4

B. 4 ,2

C. 2, 6

D. 2, 3

A.

What is the correct way to cool a large pot of soup?

A. place the pot directly into the walk-in freezer and move to the refrigerator after a couple hours

B. put the pot directly into the walk-in cooler

C. divide the soup into smaller portions, that increase the surface area for cooling, and placed in the cooler

D. allow the pot to cool at room temperature and then move to the walk in refrigerator

C.

Which of the following practices is CORRECT at a buffet line?

A. allowing guests to re-use their plate to get more food

B. storing raw meat next to ready-to-eat food

C. holding hot, potentially hazardous foods at 110 F

D. allowing guest to re-use drink cups for refills

D.

A food facility is not required to have a HACCP Plan when

A. serving undercooked eggs

B. serving raw seafood

C. packaging reduced oxygen packaging (ROP) foods

D. packaging unpasteurized juice

A.

Which of the following does NOT prevent cross connection

A. using a grease trap to collect any oils that might clog your drain pipes

B. a hose connected to your faucet sitting in a bucket of dirty water

C. the air gap between the faucet and bottom of the sink

D. the air gap between the drain pipe and the floor drain

B.

When receiving a delivery of raw chicken, what food safety practice is most important?

A. make sure the name of the company matches the invoice

B. check to make sure the delivery truck has auto insurance

C. put the chicken in the refrigerator as soon as possible

D. check the temperature of the chicken upon receipt

D.

Which of these does NOT cause chemical contamination food?

A. stirring tomato sauce in a copper pot

B. serving orange juice in a brass cup

C. using the correct concentration of quaternary ammonium to sanitize dishes

D. pouring lemon juice in a cup coated with pewter

C.

When storing raw ground beef and raw salmon, where should the salmon be stored in the refrigerator?

A. on the top shelf

B. above the ground beef

C. on the same shelf as the ground beef

D. below the ground beef

B.

Which of the following foods have been properly cooked?

A. fish cooked to an internal temp of 135 F for 15 sec

B. ground turkey cooked to an internal temp of 155 F for 15 sec

C. roasted vegetables cooked to an internal temp of 135 F for 15 sec

D. pork chops cooked to an internal temp of 125 F for for 15 sec

C.

Which of the following is NOT required for home delivery of food to the customer?

A. delivery vehicle must be clean and sanitary

B. instructions on reheating the foods

C. a label listing food ingredients

D. delivering food as quickly as possible

C.

Upon inspection, when should you reject a delivery of fresh fish?

A. sunken eyes

B. bright and clear eyes

C. shiny skin

D. mild ocean smell

A.