AAA FOOD MANAGER EXAM NEWEST 2024 ACTUAL
EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
Exclude a food worker from the operation who has been diagnosed with - ANSWER:
Hepatitis A Virus, Norovirus, or Jaundice.
(The food worker must report diagnosis)
Exclude worker with illnesses caused by - ANSWER: Salmonella Typhi, Shigella spp. or
Engterohemorrhagic and shiga toxin-producing Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these symptoms - ANSWER: jaundice,
diarrhea, vomiting, and fever
When hand washing, water should be at least - ANSWER: 100°F (38°C)
Apply soap and wash hands with soap for how long? - ANSWER: 10-15 seconds
Total wash time is how long? - ANSWER: 20 seconds
TCS foods are foods that need? - ANSWER: TIME and TEMPERATURE CONTROL for
SAFETY
What are some examples of TCS foods? - ANSWER: milk, chicken, cooked rice,
melons, sprouts, and vacuum-packaged foods
TCS COLD food must be received and stored at? - ANSWER: 41°F (5°C) or lower
TCS HOT food must be received and stored at? - ANSWER: 135°F (57°C) or higher.
TCS food can remain without temperature controls for how long? - ANSWER: 6 hours
if the food does not exceed 70°F (21°C), and is discarded after 6 hours. Check the
temperature after 4 hours.
TCS ready-to-eat food: hold for no more than how many days? - ANSWER: 7 days.
Day 1 is the date that it is packaged.
Store TCS ready-to-eat food at what temp.? - ANSWER: 41°F (5°C) or lower
TCS ready-to eat food or commercially processed food reheat to an internal
temperature of at least what temp.? - ANSWER: 135°F (57°C) or higher.
TCS food thawed in a cooler must be at - ANSWER: 41°F (5°C) or lower
, TCS food thawed by running water must be submerged under running water at -
ANSWER: 70°F or lower.
Eggs cooked to be served right away - ANSWER: 145°F (63°C) or higher for a
minimum of 15 seconds.
Eggs cooked to be held for later service - ANSWER: 155°F (68°C) or higher for a
minimum of 15 seconds and held at 135°F (57°C).
Pooled Eggs - ANSWER: cook promptly after mixing or store at 41°F or lower.
Most raw animal foods, including seafood, steaks and chops, must be cooked to a
minimum internal temperature of - ANSWER: 145°F (63°C) for at least 15 seconds.
Ground beef, needle-injected meats, including brined ham and flavor-injected roasts,
and mechanically tenderized meat - cook to an internal temperature of - ANSWER:
155°F (68°C) for 15 seconds
Shellfish, shucked shellfish, milk, and eggs must be received at - ANSWER: 45 °F (7°C)
or lower. Once received, the shellfish, shucked shellfish, and milk must be cooled to
41°F or lower in four hours.
Frozen food should be received - ANSWER: frozen solid.
On a buffet line, hold cold foods at - ANSWER: 41°F (5°C) or below
On a buffet line, hold hot foods at - ANSWER: 135°F (57°C) or above.
Meat, poultry, eggs, and seafood cooked in a microwave to - ANSWER: 165°F (74°C).
Rotate and stir halfway. Let stand for at least 2 minutes after cooking.
Food reheated for hot-holding - reheated to an internal temperature of - ANSWER:
165°F for 15 seconds within two hours.
Reheat commercially processed and packaged ready-to-eat food to an internal
temperature of at least - ANSWER: 135°F.
Store non-cooked dairy products at - ANSWER: 41°F (5°C) or below for serving.
A consumer advisory must be posted for - ANSWER: raw and undercooked animal
foods such as raw beef, raw fish, or raw oysters.
A variance is needed to offer - ANSWER: live shellfish
Chicken - thaw in refrigerator at a maximum temperature of - ANSWER: 41° F (5°C).
EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+
Exclude a food worker from the operation who has been diagnosed with - ANSWER:
Hepatitis A Virus, Norovirus, or Jaundice.
(The food worker must report diagnosis)
Exclude worker with illnesses caused by - ANSWER: Salmonella Typhi, Shigella spp. or
Engterohemorrhagic and shiga toxin-producing Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these symptoms - ANSWER: jaundice,
diarrhea, vomiting, and fever
When hand washing, water should be at least - ANSWER: 100°F (38°C)
Apply soap and wash hands with soap for how long? - ANSWER: 10-15 seconds
Total wash time is how long? - ANSWER: 20 seconds
TCS foods are foods that need? - ANSWER: TIME and TEMPERATURE CONTROL for
SAFETY
What are some examples of TCS foods? - ANSWER: milk, chicken, cooked rice,
melons, sprouts, and vacuum-packaged foods
TCS COLD food must be received and stored at? - ANSWER: 41°F (5°C) or lower
TCS HOT food must be received and stored at? - ANSWER: 135°F (57°C) or higher.
TCS food can remain without temperature controls for how long? - ANSWER: 6 hours
if the food does not exceed 70°F (21°C), and is discarded after 6 hours. Check the
temperature after 4 hours.
TCS ready-to-eat food: hold for no more than how many days? - ANSWER: 7 days.
Day 1 is the date that it is packaged.
Store TCS ready-to-eat food at what temp.? - ANSWER: 41°F (5°C) or lower
TCS ready-to eat food or commercially processed food reheat to an internal
temperature of at least what temp.? - ANSWER: 135°F (57°C) or higher.
TCS food thawed in a cooler must be at - ANSWER: 41°F (5°C) or lower
, TCS food thawed by running water must be submerged under running water at -
ANSWER: 70°F or lower.
Eggs cooked to be served right away - ANSWER: 145°F (63°C) or higher for a
minimum of 15 seconds.
Eggs cooked to be held for later service - ANSWER: 155°F (68°C) or higher for a
minimum of 15 seconds and held at 135°F (57°C).
Pooled Eggs - ANSWER: cook promptly after mixing or store at 41°F or lower.
Most raw animal foods, including seafood, steaks and chops, must be cooked to a
minimum internal temperature of - ANSWER: 145°F (63°C) for at least 15 seconds.
Ground beef, needle-injected meats, including brined ham and flavor-injected roasts,
and mechanically tenderized meat - cook to an internal temperature of - ANSWER:
155°F (68°C) for 15 seconds
Shellfish, shucked shellfish, milk, and eggs must be received at - ANSWER: 45 °F (7°C)
or lower. Once received, the shellfish, shucked shellfish, and milk must be cooled to
41°F or lower in four hours.
Frozen food should be received - ANSWER: frozen solid.
On a buffet line, hold cold foods at - ANSWER: 41°F (5°C) or below
On a buffet line, hold hot foods at - ANSWER: 135°F (57°C) or above.
Meat, poultry, eggs, and seafood cooked in a microwave to - ANSWER: 165°F (74°C).
Rotate and stir halfway. Let stand for at least 2 minutes after cooking.
Food reheated for hot-holding - reheated to an internal temperature of - ANSWER:
165°F for 15 seconds within two hours.
Reheat commercially processed and packaged ready-to-eat food to an internal
temperature of at least - ANSWER: 135°F.
Store non-cooked dairy products at - ANSWER: 41°F (5°C) or below for serving.
A consumer advisory must be posted for - ANSWER: raw and undercooked animal
foods such as raw beef, raw fish, or raw oysters.
A variance is needed to offer - ANSWER: live shellfish
Chicken - thaw in refrigerator at a maximum temperature of - ANSWER: 41° F (5°C).
