AAA FOOD HANDLER
PRACTICE EXAM GUIDE
Question 1: A food employee �nishes taking out the trash and is about to slice bread for service. What should the employee do �rst?
Choices:
1) Put on a new apron 2) Wash hands properly 3) Rinse the bread knife 4) Apply hand antiseptic
Correct Answer: Wash hands properly
Explanation: Handling trash can contaminate the hands. The employee must wash hands before returning to food preparation; hand antiseptic does not replace handwashing.Page 1
Question 2: A cook removes raw chicken from a pan while wearing single-use gloves and then needs to assemble ready-to-eat sandwiches. What is the correct next step?
Choices:
1) Wipe the gloves with sanitizer 2) Keep the gloves on if they look clean 3) Remove the gloves, wash hands, and put on new gloves 4) Put a second pair of gloves over the �rst pair
Correct Answer: Remove the gloves, wash hands, and put on new gloves
Explanation: Single-use gloves must be changed when switching from raw animal food to ready-to-eat food. Hands should be washed before putting on the new gloves.Question 3: A food handler reports vomiting that began this morning. What is the safest action?
Choices:
1) Continue working but avoid raw meat 2) Report the symptom to the person in charge and stop food handling as required 3) Work only in the dish area without telling anyone 4) Take an antacid and return to normal duties Correct Answer: Report the symptom to the person in charge and stop food handling as required Explanation: Vomiting is a symptom associated with foodborne illness risk. The employee should report it to the person in charge and be restricted or excluded according to the applicable food code and workplace policy.Page 2
Question 4: Where should a food employee wash hands during normal food
preparation?
Choices:
1) In the three-compartment sink 2) In the food-preparation sink 3) In a designated handwashing sink 4) In any sink with warm water
Correct Answer: In a designated handwashing sink
Explanation: Handwashing must be performed at a designated handwashing sink. Food- preparation and warewashing sinks are not substitutes for a handwashing sink.Question 5: A food handler has a small cut on a �nger and will prepare ready-to-eat food. Which practice provides the best protection?
Choices:
1) Cover the cut with an impermeable bandage and wear a single-use glove 2) Rinse the cut with water every hour 3) Wear a cloth bandage without a glove 4) Avoid touching metal utensils Correct Answer: Cover the cut with an impermeable bandage and wear a single-use glove Explanation: A wound on the hand should be protected with an impermeable cover and, when handling food, a single-use glove to prevent contamination.Page 3