AAA FOOD MANAGER CERTIFICATION EXAM 2026
FINAL REVIEW BUNDLED SOLUTION PACKAGE
◉ All food delivery vehicles should Answer: Have clean and sanitary
conditions
◉ All of the following are true for canned goods except Answer: Must
be purchased at the lowest price possible
◉ "First in, First Out" (FIFO) refers to the safe food handling practice of
Answer: using older products that were received first
◉ Which of the following is a TCS food? Answer: sliced melons
◉ Which container is preferred to hold leftover spaghetti sauce in the
cooler? Answer: covered food pan
◉ What is the primary problem with cutting raw foods together on the
same cutting board with cooked foods? Answer: Cross-contamination
◉ What is the BEST way to prevent foodborne illnesses? Answer:
Frequent and effective handwashing
,◉ Which of the following is a safe food service practice? Answer:
Putting a large pot of soup into shallow pans for cooling
◉ Where can food handler smoke or eat? Answer: In designated areas
◉ Date marking is necessary for ready-to-eat or prepared TCS foods if
they will be kept for longer than: Answer: 24 hours
◉ Which action DOES NOT require food handlers to wash their hands
and change gloves in order to prevent contamination? Answer: Before
taking out the trash
◉ Before raw fruits and vegetables are cooked or served, they should be
thoroughly washed with Answer: potable water
◉ What is the best method to check the temperature of food on a buffet
line? Answer: Insert a thermometer into the food
◉ Machine dishwashing requires all of the following EXCEPT Answer:
Dishes to be hand-washed prior to loading
◉ Wiping cloths used for wiping counters and should be Answer: Stored
in a sanitizing solution
, ◉ Chemical sanitizing solutions Answer: Should have its concentration
checked with a test strip
◉ Which chemical is not an approved sanitizing agent: Answer: delimer
◉ When cleaning and sanitizing electrical appliances, what should be
done first? Answer: Disconnect the power
◉ Responsibilities of a food manager include the following EXCEPT:
Answer: Training only cooking staff regarding dishes with food
allergens
◉ Using detergents for cleaning food equipment allows: Answer: Dirt
and bacteria to be washed away
◉ Drinking liquids is permitted while working under the following
conditions: Answer: The drink is covered with a lid and can be
consumed through a straw
◉ What do bacteria need in order to grow? Answer: Water and protein
◉ When a food employee has an infected cut or burn, what should they
know? Answer: the infected area can contain bacteria that can cause
foodborne illness
FINAL REVIEW BUNDLED SOLUTION PACKAGE
◉ All food delivery vehicles should Answer: Have clean and sanitary
conditions
◉ All of the following are true for canned goods except Answer: Must
be purchased at the lowest price possible
◉ "First in, First Out" (FIFO) refers to the safe food handling practice of
Answer: using older products that were received first
◉ Which of the following is a TCS food? Answer: sliced melons
◉ Which container is preferred to hold leftover spaghetti sauce in the
cooler? Answer: covered food pan
◉ What is the primary problem with cutting raw foods together on the
same cutting board with cooked foods? Answer: Cross-contamination
◉ What is the BEST way to prevent foodborne illnesses? Answer:
Frequent and effective handwashing
,◉ Which of the following is a safe food service practice? Answer:
Putting a large pot of soup into shallow pans for cooling
◉ Where can food handler smoke or eat? Answer: In designated areas
◉ Date marking is necessary for ready-to-eat or prepared TCS foods if
they will be kept for longer than: Answer: 24 hours
◉ Which action DOES NOT require food handlers to wash their hands
and change gloves in order to prevent contamination? Answer: Before
taking out the trash
◉ Before raw fruits and vegetables are cooked or served, they should be
thoroughly washed with Answer: potable water
◉ What is the best method to check the temperature of food on a buffet
line? Answer: Insert a thermometer into the food
◉ Machine dishwashing requires all of the following EXCEPT Answer:
Dishes to be hand-washed prior to loading
◉ Wiping cloths used for wiping counters and should be Answer: Stored
in a sanitizing solution
, ◉ Chemical sanitizing solutions Answer: Should have its concentration
checked with a test strip
◉ Which chemical is not an approved sanitizing agent: Answer: delimer
◉ When cleaning and sanitizing electrical appliances, what should be
done first? Answer: Disconnect the power
◉ Responsibilities of a food manager include the following EXCEPT:
Answer: Training only cooking staff regarding dishes with food
allergens
◉ Using detergents for cleaning food equipment allows: Answer: Dirt
and bacteria to be washed away
◉ Drinking liquids is permitted while working under the following
conditions: Answer: The drink is covered with a lid and can be
consumed through a straw
◉ What do bacteria need in order to grow? Answer: Water and protein
◉ When a food employee has an infected cut or burn, what should they
know? Answer: the infected area can contain bacteria that can cause
foodborne illness
