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AAA Food Manager Certification Exam (Actual
Exam 2025) | Complete Questions and Correct
Answers | Newest Exam 2025 | Just Released
All of the following statements regarding storing chemicals are true EXCEPT --------
- CORRECT ANSWER-----------------Chemicals that are properly labeled ca be stored next to dry foods such as rice and beans Tabletop equipment such as meat slicers should be raised a minimum of _____ about the table ---------CORRECT ANSWER-----------------4 inch Food handlers with the following illnesses should be reported to the health department due to its contagious nature EXCEPT ---------CORRECT ANSWER--------- --------Strep throat Which of the following is NOT considered to be a high risk population? --------- CORRECT ANSWER-----------------adults between the ages of 20 and 50 Which of the following is NOT required when date marking food products: --------- CORRECT ANSWER-----------------Name of the person who made the food
An infrared thermometer can be used to measure the ---------CORRECT ANSWER--- --------------surface temperature of a chicken breast How long can you keep freshly made potato salad or a freshly opened container of potato salad in the refrigerator for continued serving? ---------CORRECT ANSWER-----------------7 days Cold foods in a buffet or salad bar should be held at temperatures no higher than ---------CORRECT ANSWER-----------------41 F All of the following are proper ways to limit time and temperature abuse EXCEPT - --------CORRECT ANSWER-----------------not refrigerating cut melons Cross contamination can be prevented with each of these steps EXCEPT --------- CORRECT ANSWER-----------------tasting foods with the same spoon and using a napkin to wipe the spoon clean between uses Ground beef (hamburgers) must be cooked to a minimum internal temperature of ---------CORRECT ANSWER-----------------155 F for 15 sec.
A food handler is making tuna salad of the same prep table used for preparing raw hamburger patties earlier in the day. An E. Coli outbreak occurs for customers who ordered tuna salad sandwiches. What is the most likely cause of the outbreak? ---------CORRECT ANSWER-----------------cross-contamination What is NOT a primary factor when choosing a food supplier ---------CORRECT ANSWER-----------------they offer the lowest prices Which of the following would be the best temperature for your refrigerator? ------ ---CORRECT ANSWER-----------------39 F Which of the following is the correct practice for storing pesticides? --------- CORRECT ANSWER-----------------they must be clearly labeled, stored, locked, and stored separately from cleaning supplies and all foods Under what condition would you REJECT a shipment of live oysters? --------- CORRECT ANSWER-----------------the shells are open Which of the following should be washed before cooking or serving --------- CORRECT ANSWER-----------------all of the above
Bacteria that cause food intoxication ---------CORRECT ANSWER----------------- produce toxins that can be dangerous Which of the following is NOT acceptable way to restrain your hair? --------- CORRECT ANSWER-----------------a ponytail Cleaning supplies and tools should be ---------CORRECT ANSWER-----------------in designated areas away from food To properly cool an 11-pound roast beef: ---------CORRECT ANSWER----------------- Cut into smaller pieces to increase the surface area for faster cooling Presence of brown egg casings is an indication of what pest? ---------CORRECT ANSWER-----------------roaches Which of the following is most important in reducing or killing microorganisms to safe levels? ---------CORRECT ANSWER-----------------cooking TCS foods to their minimum internal cooking temperatures Bacteria grow well in TCS foods with the following conditions: ---------CORRECT ANSWER-----------------slightly acidic, moist with protein
Green onions, romaine lettuce, and other fruits and vegetables like melons may be a source of contamination for all the following reasons except ---------CORRECT ANSWER-----------------if grown organically, they do not need to be washed before serving Which of the following is an improper way to thaw frozen foods? ---------CORRECT ANSWER-----------------under cold stagnant water Which of the following is the correct way to serve ice? ---------CORRECT ANSWER-- ---------------using a scoop with handle All of the following are true about ice EXCEPT ---------CORRECT ANSWER-------------- ---it can be used to cool foods and then re-used for drinking Salmonella bacteria is usually found in ---------CORRECT ANSWER----------------- poultry and eggs In the event of a food recall, all of the following are important regarding the food item except ---------CORRECT ANSWER-----------------it must be discarded
A food handler with a minor cut is permitted to work when ---------CORRECT ANSWER-----------------the wound is cleaned, covered with an impermeable bandaid or fingercot and the food handler wears gloves All of the following should be rejected upon delivery except? ---------CORRECT ANSWER-----------------Shellfish that have shellstock ID tags All food delivery vehicles should ---------CORRECT ANSWER-----------------Have clean and sanitary conditions All of the following are true for canned goods except ---------CORRECT ANSWER---- -------------Must be purchased at the lowest price possible "First in, First Out" (FIFO) refers to the safe food handling practice of --------- CORRECT ANSWER-----------------using older products that were received first Which of the following is a TCS food? ---------CORRECT ANSWER-----------------sliced melons Which container is preferred to hold leftover spaghetti sauce in the cooler? --------
- CORRECT ANSWER-----------------covered food pan
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with ---------CORRECT ANSWER-----------------potable water What is the best method to check the temperature of food on a buffet line? --------
- CORRECT ANSWER-----------------Insert a thermometer into the food Machine dishwashing requires all of the following EXCEPT ---------CORRECT ANSWER-----------------Dishes to be hand-washed prior to loading Wiping cloths used for wiping counters and should be ---------CORRECT ANSWER--- --------------Stored in a sanitizing solution Chemical sanitizing solutions ---------CORRECT ANSWER-----------------Should have its concentration checked with a test strip Which chemical is not an approved sanitizing agent: ---------CORRECT ANSWER----- ------------delimer
When cleaning and sanitizing electrical appliances, what should be done first? ----- ----CORRECT ANSWER-----------------Disconnect the power Responsibilities of a food manager include the following EXCEPT: ---------CORRECT ANSWER-----------------Training only cooking staff regarding dishes with food allergens Using detergents for cleaning food equipment allows: ---------CORRECT ANSWER--- --------------Dirt and bacteria to be washed away Drinking liquids is permitted while working under the following conditions: --------- CORRECT ANSWER-----------------The drink is covered with a lid and can be consumed through a straw What do bacteria need in order to grow? ---------CORRECT ANSWER----------------- Water and protein When a food employee has an infected cut or burn, what should they know? ------ ---CORRECT ANSWER-----------------the infected area can contain bacteria that can cause foodborne illness
Pests are growing in numbers. Which step can prevent the problem from getting worse? ---------CORRECT ANSWER-----------------Clean up any leftover food on tables and floors The 2-stage cooling process allows for a maximum of how many hours in the temperature danger zone? ---------CORRECT ANSWER-----------------6 hours A bag of flour in the storage room ---------CORRECT ANSWER-----------------Should be placed on a shelf 6 inches from the floor and the wall Toxic metal poisoning is caused when certain metals ---------CORRECT ANSWER----- ------------like copper, brass and tin are mixed with acidic foods and toxins are produced When packaging food for sale in your restaurant, which of the following is NOT required? ---------CORRECT ANSWER-----------------nutrition information A food establishment that has a sewage backup on its premise must close --------- CORRECT ANSWER-----------------immediately
When receiving frozen foods, reject shipments when ---------CORRECT ANSWER---- -------------There is a presence of large ice crystals around the packaging What items can customers re-use in a buffet line? ---------CORRECT ANSWER-------- ---------Cups and glasses Which of these are a UHT (Ultra High Temperature) food? ---------CORRECT ANSWER-----------------some types of coffee creamers A severe allergic reaction to foods in called ---------CORRECT ANSWER----------------- anaphylaxis The MOST important step in maintaining good personal hygiene in a food business is ---------CORRECT ANSWER-----------------Washing your hands Which of the following is NOT a TCS food? ---------CORRECT ANSWER----------------- unpeeled banana The temperature danger one is between which 2 temperatures? ---------CORRECT ANSWER-----------------41 F and 135 F
If you suspect a foodborne illness outbreak, all of the following are important to collect EXCEPT ---------CORRECT ANSWER-----------------How much the customer paid for the meal and to submit their complaint in writing Upon inspection of a shipment of fresh steaks, when should you reject the shipment? ---------CORRECT ANSWER-----------------the flesh is soft and turning brown and have a strong smell Which symptom can a food handler continue working without restrictions? --------
- CORRECT ANSWER-----------------sneezing Which of the following statements about bi-metallic stemmed thermometers in INCORRECT ---------CORRECT ANSWER-----------------they are usually used for taking surface temperature of foods Protective shields are important for light fixtures to prevent ---------CORRECT ANSWER-----------------physical contamination by shattered glass Which of the following is correct serving procedure ---------CORRECT ANSWER------ -----------re-using unopened individually packaged ketchup packets
What tool is the most accurate to use to check the temperature of a large rib roast? ---------CORRECT ANSWER-----------------Bimetallic stemmed thermometer Where can food handlers wash their hands? ---------CORRECT ANSWER----------------
- Sinks designated for handwashing only A customer complains that she found hair in her soup. This is an example of which hazard? ---------CORRECT ANSWER-----------------physical Hot foods in a buffet should be held at ____ temperature or above --------- CORRECT ANSWER-----------------135 F Written procedures must be in place EXCEPT ---------CORRECT ANSWER--------------- --when receiving a food delivery HACCP uses active managerial control for the purpose of ---------CORRECT ANSWER-----------------preventing foodborne illnesses through identifying and controlling hazards
Which pathogen is usually associated with contaminating leafy green produce such as romaine lettuce? ---------CORRECT ANSWER-----------------E. Coli What is the proper procedure for washing your hands? ---------CORRECT ANSWER- ----------------run hot water, apply soap, scrub hands and arms, rinse hands, dry hands What agencies oversee food safety in your food business? ---------CORRECT ANSWER-----------------state and local health departments Which of the following statements about Safety Data Sheets (SDS) is FALSE --------- CORRECT ANSWER-----------------if you are familiar with the chemical, you do not need to keep the SDS's on file Which of these is an example of time-temperature abuse ---------CORRECT ANSWER-----------------holding clam chowder at 125 F If a food handler is diagnosed with shiga-toxin producing E. Coli, the manager must ---------CORRECT ANSWER-----------------send the food handler home and notify the health department
What are common symptoms of foodborne illness? ---------CORRECT ANSWER------ -----------fever, vomiting, diarrhea When entering a walk-in cooler, which of the following needs to be corrected? ---- -----CORRECT ANSWER-----------------raw ground beef is stored on a shelf above a tray of pork A large pot of chili must be cooled from 135 F to 70F within ___ hours and from 70 F to 41 F or lower within an additional ____ hours. ---------CORRECT ANSWER--- --------------2, What is the correct way to cool a large pot of soup? ---------CORRECT ANSWER------ -----------immerse the pot in an ice bath while stirring the contents Written procedures must be in place EXCEPT ---------CORRECT ANSWER--------------- --When changing food suppliers A food facility is required to have HACCP plan when ---------CORRECT ANSWER------ -----------serving raw seafood
