Aaa Food Handler Examination Questions And Answers

During manual dishwashing, plates and forks that are washed, rinsed, and sanitized should be A. Dried with wiping clothes B. immediately put away C. air dried D. towel dried {Ans: C.}hot foods in a buffet should be held at _____ temperature or above A. 110 F B. 135 F C. 140 F D. 165 F {Ans: B.}How often should food contact surfaces be cleaned? A. once a week B. after each use or at least once every 4 hours C. once a day D. twice a day {Ans: B.}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 {Ans: D.}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 {Ans: A.}Which chemical is not an