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AAA Food Handlers Final Quiz 2025 | Newest Questions with 100% Correct Answers | Verified | Updated 2025 / 2026 $13.99
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AAA Food Handlers Final Quiz 2025 | Newest Questions with 100% Correct Answers | Verified | Updated 2025 / 2026

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AAA Food Handlers Final Quiz 2025 | Newest Questions with 100% Correct Answers | Verified | Updated 2025 / 2026

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  • January 27, 2024
  • 5
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • Food Manager
  • Food Manager

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AAA Food Handlers final quiz Q&A

1. if a food handler has been vomiting or has diarrhea, they should: call in

sick and don't return until the symtoms have been gone for at least 24

hours

2. after washing, rising and drying hands, its recommended that a food

han- dler: turn off the faucet with a paper towel

3. which is not a physical hazard: mold on cheddar cheese

4. what is the proper holding temperature of hot foods: 135 or above

5. Why are elderly people at a higher risk for foodborne illness?: they

have weakened immune systems

6. how often should your bi-metallic thermometer be calibrated: once a day

or at the beginning of any shift or if dropped

7. wheezing and hives are symptoms of: food allergies

8. which of the folliwing must be cleaned, rinsed and sanitized: cutting

boards

9. foodhandlers must wash their hands before: serving food

10.a food handler sees rodent droppings in the storage area. whens

should he tell the manager: immediately bruh, thats nasty

1/2

, 11.when washing hands, how long should food handlers scrub their

hands and arms: 10-15 seconds

12.how should the temp of a tri-tip steak be taken when cooked: put

thermome- ter in the thiccest part

13.what is used to test the concentration of sanitizing solution: test kit

14.which piece of jewelery is a food handlers allowed to wear: plain metal

band

15.hepatitis a is a contagious..: virus

16.where is the correct place to keep a towel used for cleaning spills when

not in use: in the container of sanitizing solution

17. a food handler notices the cooler temperature is at 48 degrees they

should-

: tell manager immediately

18.what is the minimum internal cooking temperature of seafood: 145

degrees or higher

19.a food handler who spends an entire shift making turkey

sandwiches should change gloves: every 4 hours

20.a food handler must inform their manager if they have which of the

follow- ing: sore throat and fever
2/2

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