AAA Food Manager Exam questions and
answers
All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar - CORRECT ANSWER-portable water
A food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours - CORRECT
ANSWERmaintaining temperature logs
Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f - CORRECT ANSWER-
Which of the following is an example of potential cross contamination? *
placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator - CORRECT
ANSWER-placing pumpkin pie below marinated raw chicken in the refrigerator
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? - CORRECT ANSWER-only washing cutting boards
between raw meats
To help prevent flying insects from entering the kitchen, you should - CORRECT
ANSWER-Clean up any leftover food on tables and floors
To take internal temperature of a steak, you should use a - CORRECT ANSWER-
Immersion probe
, What mtype mof mmetal mcan mcause mtoxic mmetal mpoisoning? m- mCORRECT mANSWER-
Aluminum m
m
Which mfood mshows mthe mcorrect mminimum mrequired mcooking mtemperature? m-
mCORRECT m
m
ANSWER-Eggs mcooked mfor mimmediate mservice mto m145*F mfor m15
mseconds
m
m
Food mworkers mwho mhave msymptoms mof ma mfoodborne mIlness mshould m-
mCORRECT
ANSWER-Tell mthe mmanager, mgo mhome, mand mcontact mthe mmanage mon mwhen mto
mreturn
m
Which mof mthe mfollowing mis mproper mreheating mprocedures? m- mCORRECT mANSWER-
Hot m
m
buffet mfoods mshould mbe mreheated mto m165°F mwithin m2 mhours mor
mless
m
How mshould mraw mmeats mleft mout mat mroom mtemperature mfor m5 mhours mbe
mhandled? m-
m
CORRECT mANSWER-Must mbe mthrown
maway
m
During ma mhealth minspection, ma mfood mmanager mmay mbe mrequired mto mdo mall mof mthe
mfollowing m
m
EXCEPT m- mCORRECT mANSWER-Demonstrate madequete mknowledge min mfood
msafety
m
Which mof mthese mitems mneed mto mbe mregularly mcleaned mand msanitized? m-
mCORRECT m
m
ANSWER-Cutting
mboards
m
What mis ma mlikely mcause mof ma mfoodborne mIlness? m- mCORRECT mANSWER-Failing mto
mwear m
m
gloves mafter mwashing
mhandS
m
What mtype mof mcontamination mcauses mfood mto mbecome munsafe mto meat mbecause mof
mviruses? m-
m
CORRECT mANSWER-Cross
mcontamination
m
Where mshould mraw mfish mbe mstored min mthe mrefrigerator? m- mCORRECT mANSWER-
On mthe m
m
shelf mabove mground
mbeer
m
answers
All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar - CORRECT ANSWER-portable water
A food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours - CORRECT
ANSWERmaintaining temperature logs
Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f - CORRECT ANSWER-
Which of the following is an example of potential cross contamination? *
placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator - CORRECT
ANSWER-placing pumpkin pie below marinated raw chicken in the refrigerator
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? - CORRECT ANSWER-only washing cutting boards
between raw meats
To help prevent flying insects from entering the kitchen, you should - CORRECT
ANSWER-Clean up any leftover food on tables and floors
To take internal temperature of a steak, you should use a - CORRECT ANSWER-
Immersion probe
, What mtype mof mmetal mcan mcause mtoxic mmetal mpoisoning? m- mCORRECT mANSWER-
Aluminum m
m
Which mfood mshows mthe mcorrect mminimum mrequired mcooking mtemperature? m-
mCORRECT m
m
ANSWER-Eggs mcooked mfor mimmediate mservice mto m145*F mfor m15
mseconds
m
m
Food mworkers mwho mhave msymptoms mof ma mfoodborne mIlness mshould m-
mCORRECT
ANSWER-Tell mthe mmanager, mgo mhome, mand mcontact mthe mmanage mon mwhen mto
mreturn
m
Which mof mthe mfollowing mis mproper mreheating mprocedures? m- mCORRECT mANSWER-
Hot m
m
buffet mfoods mshould mbe mreheated mto m165°F mwithin m2 mhours mor
mless
m
How mshould mraw mmeats mleft mout mat mroom mtemperature mfor m5 mhours mbe
mhandled? m-
m
CORRECT mANSWER-Must mbe mthrown
maway
m
During ma mhealth minspection, ma mfood mmanager mmay mbe mrequired mto mdo mall mof mthe
mfollowing m
m
EXCEPT m- mCORRECT mANSWER-Demonstrate madequete mknowledge min mfood
msafety
m
Which mof mthese mitems mneed mto mbe mregularly mcleaned mand msanitized? m-
mCORRECT m
m
ANSWER-Cutting
mboards
m
What mis ma mlikely mcause mof ma mfoodborne mIlness? m- mCORRECT mANSWER-Failing mto
mwear m
m
gloves mafter mwashing
mhandS
m
What mtype mof mcontamination mcauses mfood mto mbecome munsafe mto meat mbecause mof
mviruses? m-
m
CORRECT mANSWER-Cross
mcontamination
m
Where mshould mraw mfish mbe mstored min mthe mrefrigerator? m- mCORRECT mANSWER-
On mthe m
m
shelf mabove mground
mbeer
m
