AAA Food Manager Certification Exam Questions &
Correct Answers | Latest Update 2026/2027 (Graded
A+) | 100% Guaranteed Pass.
What should you do if an employee has a minor cut? -
ANSWER - Wash the wound, use a water resistant bandage
and cover the bandage with a single use glove or finger cot
Which of the following is an acceptable area for employee
handwashing? - ANSWER - Only in designated handwashing
areas
Which of the following is an acceptable method for hand drying?
- ANSWER - Single use disposable paper towels
Which is best for checking food temperatures? - ANSWER - A
metal stem thermometer inserted into the food
Prior to cleaning heavy equipment employees should? -
ANSWER - Disconnect the power
At what temperature will hot water effectively kill
microorganisms by itself? - ANSWER - 171 Degrees or hotter
At what concentration should chlorine sanitizer be used -
,ANSWER - 50 to 99 PPM (Parts Per Million
)
When should food contact surfaces be cleaned and sanitized? -
ANSWER - Before beginning a task and after each use
What is the source of Staphylococcus? - ANSWER - Human
ears, skin, nose and throat of an otherwise healthy person
What has a higher risk of causing cross contamination -
ANSWER - Placing raw meat on the top shelf in storage
How should glasses be stored? - ANSWER - Bottom Up
Which of the following is not acceptable above food contact
surfaces? - ANSWER - Sewer Pipes
What is an acceptable hair restraint for employees? - ANSWER
- Hairnet
What is the proper liquid to use when washing vegetables prior
to peeling, cutting or cooking? - ANSWER - Potable Water
Where should wiping cloths be stored after cleaning up a spill?
- ANSWER - In sanitizing solultion
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What temperature must ground beef be cooked to in order to
destroy dangerous pathogens? - ANSWER - 155 Degrees for
15 seconds
All of the following are common food allergens except? -
, ANSWER - Watermelon
When should canned and vacuum-sealed products be
thoroughly inspected? - ANSWER - Upon receipt and before
use
What food is commonly associated with Scombroid poisoning?
- ANSWER - Fish
A ineffective way to prevent pests is - ANSWER - Keep leftover
Marinara sauce on the counter overnight for the morning shift to
use
What is FIFO - ANSWER - Using stock rotation so products are
used in the order in which they are received
What is not a TCS food? - ANSWER - Salt
What minimum internal temperature should poultry, reheated
meats and stuffed meats be cooked to? - ANSWER - 165
degrees
How should food NOT be dethawed? - ANSWER - At room
temperature
What can happen if raw foods come into contact with cooked
ready to eat food? - ANSWER - A Cross-Contamination may
Correct Answers | Latest Update 2026/2027 (Graded
A+) | 100% Guaranteed Pass.
What should you do if an employee has a minor cut? -
ANSWER - Wash the wound, use a water resistant bandage
and cover the bandage with a single use glove or finger cot
Which of the following is an acceptable area for employee
handwashing? - ANSWER - Only in designated handwashing
areas
Which of the following is an acceptable method for hand drying?
- ANSWER - Single use disposable paper towels
Which is best for checking food temperatures? - ANSWER - A
metal stem thermometer inserted into the food
Prior to cleaning heavy equipment employees should? -
ANSWER - Disconnect the power
At what temperature will hot water effectively kill
microorganisms by itself? - ANSWER - 171 Degrees or hotter
At what concentration should chlorine sanitizer be used -
,ANSWER - 50 to 99 PPM (Parts Per Million
)
When should food contact surfaces be cleaned and sanitized? -
ANSWER - Before beginning a task and after each use
What is the source of Staphylococcus? - ANSWER - Human
ears, skin, nose and throat of an otherwise healthy person
What has a higher risk of causing cross contamination -
ANSWER - Placing raw meat on the top shelf in storage
How should glasses be stored? - ANSWER - Bottom Up
Which of the following is not acceptable above food contact
surfaces? - ANSWER - Sewer Pipes
What is an acceptable hair restraint for employees? - ANSWER
- Hairnet
What is the proper liquid to use when washing vegetables prior
to peeling, cutting or cooking? - ANSWER - Potable Water
Where should wiping cloths be stored after cleaning up a spill?
- ANSWER - In sanitizing solultion
,Thank you for Purchasing this exam
Study Guide. We provide high-
quality academic materials to help
students excel in exams. Our other
Services include but not limited to:
academic research, University &
College assignments writing, essay
writing, Online Classes, and
research projects. Our services are
reliable, affordable, and plagiarism-
free. All the Best in your Exam. For
more information; Contact us at:
or
0R
+254 741484450
What temperature must ground beef be cooked to in order to
destroy dangerous pathogens? - ANSWER - 155 Degrees for
15 seconds
All of the following are common food allergens except? -
, ANSWER - Watermelon
When should canned and vacuum-sealed products be
thoroughly inspected? - ANSWER - Upon receipt and before
use
What food is commonly associated with Scombroid poisoning?
- ANSWER - Fish
A ineffective way to prevent pests is - ANSWER - Keep leftover
Marinara sauce on the counter overnight for the morning shift to
use
What is FIFO - ANSWER - Using stock rotation so products are
used in the order in which they are received
What is not a TCS food? - ANSWER - Salt
What minimum internal temperature should poultry, reheated
meats and stuffed meats be cooked to? - ANSWER - 165
degrees
How should food NOT be dethawed? - ANSWER - At room
temperature
What can happen if raw foods come into contact with cooked
ready to eat food? - ANSWER - A Cross-Contamination may
