AAA FOOD MANAGER CERTIFICATION EXAM
NEWEST
EXAM WITH COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS
Fresh fruits and vegetables must be washed
A. After being cut
D
O
B. Before being cut
N
C. In sanitizing solution
O
D. If they are organic
T
Before being cut
C
O
PY
A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus?
Hepatitus a
Under ideal conditions bacteria can multiply every?
20 minutes
,What is the range of temperature for the danger zone?
41 - 135 degrees
Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees fahrenheit?
Listeria
D
O
N
O
Which parasite is associated with foodborne illnesses caused by
T
undercooked pork?
C
Trichinella
O
PY
Which of the following is a requirement at a handwashing station?
A. Soap
B. Signage
C. Means of drying hands, air-blow or paper towel
D. All fo these
,D. All of these
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
D
O
N
A. Top shelf above all raw foods
O
T
C
O
Which is required at handwashing station?
PY
Soap
When must you wash your hands?
A. Before starting working with food
B. After using bathroom
C. After taking out garbage
D. All of these
, D. All of these
What is the proper minimum clearance between the floor and
floormounted equipment?
6 inches
D
O
What minimum temperature is required for rapidly reheating previously
cooked foods?
N
O
165 degrees f
T
C
O
PY
Freezing food keeps it safe because freezing
Slows the growth of pathogens in food
Later in the shift, a food handler complains about a sore throat and fever.
What should the manager do with the food that the food handler
prepared earlier in the day?
Throw it out
NEWEST
EXAM WITH COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS
Fresh fruits and vegetables must be washed
A. After being cut
D
O
B. Before being cut
N
C. In sanitizing solution
O
D. If they are organic
T
Before being cut
C
O
PY
A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus?
Hepatitus a
Under ideal conditions bacteria can multiply every?
20 minutes
,What is the range of temperature for the danger zone?
41 - 135 degrees
Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees fahrenheit?
Listeria
D
O
N
O
Which parasite is associated with foodborne illnesses caused by
T
undercooked pork?
C
Trichinella
O
PY
Which of the following is a requirement at a handwashing station?
A. Soap
B. Signage
C. Means of drying hands, air-blow or paper towel
D. All fo these
,D. All of these
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
D
O
N
A. Top shelf above all raw foods
O
T
C
O
Which is required at handwashing station?
PY
Soap
When must you wash your hands?
A. Before starting working with food
B. After using bathroom
C. After taking out garbage
D. All of these
, D. All of these
What is the proper minimum clearance between the floor and
floormounted equipment?
6 inches
D
O
What minimum temperature is required for rapidly reheating previously
cooked foods?
N
O
165 degrees f
T
C
O
PY
Freezing food keeps it safe because freezing
Slows the growth of pathogens in food
Later in the shift, a food handler complains about a sore throat and fever.
What should the manager do with the food that the food handler
prepared earlier in the day?
Throw it out
