AAA FOOD HANDLER EXAM
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 – ANSWER- 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 – ANSWERD.
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 – ANSWER- 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 – ANSWER- 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 –
ANSWER- 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 – ANSWER- 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 – ANSWER- 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 – ANSWER- 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 –
ANSWER- 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 – ANSWER- 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 – ANSWER- C
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For reference https://aaafoodhandler.com/