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AAA Food Manager Certification Exam Prep 2025-2026: Q&A Guide, Exams of Food science

Paul Smith's College (PSC)Food science

A comprehensive set of questions and answers designed to prepare individuals for the aaa food manager certification exams for 2025-2026. It covers essential topics such as foodborne illnesses, temperature control, hygiene practices, and allergen management. The material is presented in a clear, question-and-answer format, making it an effective study aid for anyone seeking to enhance their knowledge of food safety and obtain certification. It includes key concepts and best practices for maintaining a safe and healthy food service environment, ensuring compliance with industry standards and regulations. This resource is invaluable for food service professionals aiming to excel in food safety management. (410 characters)

Typology: Exams

2024/2025

Available from 06/07/2025

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AAA Food manager certification Exams Prep 2025-2026
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1. A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus?: Hepatitus A
2. Under ideal conditions bacteria can multiply every?: 20 minutes
3. What is the range of temperature for the danger zone?: 41 - 135 Degrees
4. Which bacteria is associated with contaminated lunch meats and grows at
temperatures below 41 degrees Fahrenheit?: Listeria
5. which parasite is associated with foodborne illnesses caused by under-
cooked pork?: Trichinella
6. Which bacteria is associated with foodborne illnesses caused by under-
cooked ground beef?: Shiga toxin producing E. Coli
7. What is the main goal for controlling time and temperature?: Reduce and
prevent the growth of bacteria
8. Toxins produced by pathogens can be easily eliminated by?: A. Cooking
b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9. Employees with a headache and cough should be restricted to what type of
duties at work?: Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or vomit
is commonly associated with which of these viruses?: Norovirus
11. What must a food handler do when he or she is feeling sick?: Notify your
manager
12. Which of the following is a common symptom of a foodborne illness?: -
Vomiting
diarrhea
fever
13. What should you do at work if you have a headache, cough, and a runny
nose?: Go to work, but stay away from all direct food handling activities.
14. The FDA has created a food defense program called A.L.E.R.T. What part
of the program includes paying attention to who is in the food facility and also
conducting background checks of employees during the hiring process?: Em-
ployees
15. Which of these is NOT a potential chemical hazard?: A. Storing chemicals
separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
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Download AAA Food Manager Certification Exam Prep 2025-2026: Q&A Guide and more Exams Food science in PDF only on Docsity!

AAA Food manager certification Exams Prep 2025- 2026

  1. A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus?: Hepatitus A
  2. Under ideal conditions bacteria can multiply every?: 20 minutes
  3. What is the range of temperature for the danger zone?: 41 - 135 Degrees
  4. Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?: Listeria
  5. which parasite is associated with foodborne illnesses caused by under- cooked pork?: Trichinella
  6. Which bacteria is associated with foodborne illnesses caused by under- cooked ground beef?: Shiga toxin producing E. Coli
  7. What is the main goal for controlling time and temperature?: Reduce and prevent the growth of bacteria
  8. Toxins produced by pathogens can be easily eliminated by?: A. Cooking b. cooling c. reheating d. NONE OF THESE

D. NONE OF THESE

  1. Employees with a headache and cough should be restricted to what type of duties at work?: Stock food
  2. Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses?: Norovirus
  3. What must a food handler do when he or she is feeling sick?: Notify your manager
  4. Which of the following is a common symptom of a foodborne illness?: - Vomiting diarrhea fever
  5. What should you do at work if you have a headache, cough, and a runny nose?: Go to work, but stay away from all direct food handling activities.
  6. The FDA has created a food defense program called A.L.E.R.T. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process?: Em- ployees
  7. Which of these is NOT a potential chemical hazard?: A. Storing chemicals separately from foods b. Chemicals are being sprayed while food is out c. Bleach accidentally splashes on cobbler D. Employee is spraying table cleaner while customers are eating

a. storing chemicals separately from food

  1. Which of these is NOT considered a potential physical hazard?: a. Pesti- cides b. Hair falls in food C. Nail chips and gets in pudding d. Plastic gets in cobbler

a. pesticides

  1. Pieces of glass and strands of hair are considered what type of hazard?: a. physical hazards b. chemical c. cross contamination d. biological

a. physical hazard

  1. Which of the following is an example of a potential cross contamination?- : 1. Cutting raw chicken and then slicing melon on the same cutting board
  2. Filleting fish with a knife and using the same one to cut chocolate cake
  3. Storing raw and ready-to-eat foods on the same shelf
  4. All of these
  5. All of these
  6. Which of these is an example of PHS/TCS foods: a. pizza b. hamburger c. tacos d. all of these

D. All of these

  1. Which of these is NOT a TCS food: a. fried chicken b. uncooked rice c. sliced melon d. steak

b. Uncooked rice

  1. Which of these is an example of ready-to-eat foods?: A. banana b. apple c. muffin d. all of these

C. Using the same utensil for different kinds of foods

  1. What is the maximum amount of TOTAL time foods can be in the danger zone?: a. 2 hours b. 3 hours c. 4 hours d. 6 hours

c. 4 Hours

  1. The 2 stage cooling process involves cooling hot foods to 70 degrees F within 2 hours or less and then from 70 degrees F to 41 degrees F in How many hours or less?: a. 6 b. 3 c. 4 d. 2

C. 4

  1. Proper cooling must take place within a total of how many hours or less?: a. 2 b. 4 c. 6 d. 8

c. 6

  1. Which of these is NOT an acceptable way to cool foods?: a. place foods in an ice bath b. cut foods into smaller pieces c. use shallow pans d. at room temperature

d. at room temperature

  1. Where should ready-to-eat foods such as pies and other desserts be stored in the cooler, to prevent cross-contamination?: a. top shelf above all raw foods b. middle shelf c. bottom shelf below raw foods d. anywhere there is space

a. top shelf above all raw foods

  1. What does First in first out mean (FIFO)?: A. foods with the latest expiration date should be used first b. foods should be used in any order c. foods with approaching expiration dates should be used first d. none of these

c. foods with approaching expiration dates should be used first

  1. Food in dry storage must be how many inches off the ground?: 6 inches
  2. There are how many major food allergens?: 9 Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame
  3. Which of these is not considered a major food allergen?: a. soy products b. dairy products c. fish d. rice products

d. rice products

  1. Which of these is not considered a major food allergen?: a. beef b. eggs c. shellfish d. wheat

a. beef

  1. Of the following, what is a likely source for food contamination?: a. sick employee sneezes on food b. cooking chicken to the required internal correct temperature c. using gloves and tongs to serve ready-to-eat foods d. chewing gum in the break room during break

a. sick employee sneezes on the food

  1. When must you wash your hands?: a. after using cell phone b. after using the restroom c. after eating d. all of these

d. All of these

  1. What is the total minimum time required for washing hands in foodser- vice?: 20 seconds
  2. Which of these is a not acceptable to drying hands?: cloth towel
  1. Floor coving is used to A. reduce sharp corners on hard-to-clean floors. B. eliminate the risk of slips and falls. C. increase the resiliency of hard-surface flooring. D. improved noise reduction capabilities.: a. reduce sharp corners on hard-to-clean floors
  2. Tuna salad in a cooler must be held at or below an internal temperature of: 41 degrees F
  3. Which is a TCS food?: Potentially hazardous foods like raw meat, cooked foods
  4. To which minimum internal temperature should gravy be reheated in a microwave?: 165 degrees F
  5. How many major food allergens are there?: 9 Major Food allergens
  6. What are the 9 major food allergens?: Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame.
  7. How can you prevent cross-contact of food allergies?: Make sure to clean and sanitize all possible surfaces, utensils and equipment. Use different fryers and oils for different foods. Remember that cooking cannot cook out allergens from food.
  8. What are high risk populations to food borne illness?: elderly, young chil- dren, sick people
  9. A foodborne outbreak is when you have only how many people with the same symptoms?: 2 individuals
  10. What does FDA Stand for?: Food and Drug Administration
  11. What does the FDA do?: Responsible for protecting public health inspect all food except poultry, meat and eggs regulates food transportation writes food code
  12. What does USDA Stand for?: The united states department of agriculture
  13. What does USDA Do?: Inspects all meat, poultry and eggs
  14. What does CDC Stand for: Centers for Disease Control and Prevention
  15. What does the CDC Do?: They work with other agencies to prevent foodborne outbreak
  16. Bacteria have the ability to change there form to what?: spores (Thick shell around bacteria which is harder to kill)
  17. Shiga toxin E. coli O157:H7 can be in what?: Raw veggies and fruit ground beef unpasturized juices
  18. What bacteria is often associated with human intestines, caused by not washing hands, and person to person transfer is very high?: Shigella Bacteria
  19. What bacteria is associated with eggs, chicken and egg shells?: Salmonella
  1. Staphylococcus aureus bacteria: found in uncooked foods like puddings, sliced meats found on skin and in nose
  2. Bacillus cereus bacteria: Forms spores and produces toxins, Common food poisoning, Found in fried rice due to needing to cool rice at room temperature.
  3. What is the acronym FAT TOM?: Ways that bacteria grows faster, Food, Acidity, Temperature, Time, Oxygen, Moisture
  4. Bacteria grows faster within what temperature zone?: The danger tempera- ture zone of 41 degrees F and 135 degrees F
  5. What is the super danger temperature zone?: from 70 degrees F to 125 degrees F where bacteria can grow and multiply even faster
  6. If the food has been in the temperature danger zone for more than 4 hours what should be done?: it should be thrown away.
  7. Scombroid poisoning happens when fish become toxic due to time/tem- perature abuse, true or false?: True
  8. Ciguatara toxin is typically found in what?: Bigger Fish that have ciguatoxin
  9. Mold can be killed at what temperature?: 140 degrees F for 10 minutes
  10. Mold can grow below what temperature?: 41 degrees F
  11. Yeasts can be killed at what temperature?: 136 degrees F for 15 minutes
  12. Cold TCS Foods should be kept at what temperature?: 41 degrees F or lower
  13. Hot TCS foods should be kept at what temperature?: 135 degrees F or higher
  14. What are some common TCS Foods?: Meat, dairy, cooked food (potatoes, rice, beans, tofu), fruits and vegetables.
  15. What is A.L.E.R.T?: FDA defense program for food establishments to protect themselves. A -Assure l - looking E- Employee R- Reports T- Threats
  16. What does PHF AND TCS Stand for?: Potentially hazardous foods, Time con- trolled for Safety
  17. TCS foods are raw meats, cooked foods like potatoes rice, fruits and veggies, dairy true or false?: True
  18. Assure - A.L.E.R.T: To make sure all food, equipment are from reputable sources.
  19. Look - A.L.E.R.T.: Checking security and cameras
  20. Employees - A.L.E.R.T.: know who is in your facility
  21. Report - A.L.E.R.T.: Report everything to do with food defense
  22. Threat (ALERT): identify what you will do and who you will contact if there is suspicious activity or a threat at your operation
  23. Where should foods be placed when thawing out?: In the refrigerator, under cold water, or microwave (will need to be cooked right after).
  24. Cooking kills most pathogens but cant kill toxins? true or false: True