AAA Food Protection Manager Certification Examination Guide 2025/2026 With complete solution

AAA Food Protection Manager
Certification Examination Guide
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2025/2026 With complete solution Il`




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Which food must be cooked to a minimum internal temperature of 155 degrees F. (68
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C) for 15 seconds?
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A. Pork roast
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B. Fish fillets
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C. Ground beef patties
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D. Stuffed peppers - CORRECT ANSWER-C. Ground beef patties
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The first step in cooling a deep pan of rice is to....
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A. let the pan sit on the counter for an hour to cool.
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B. cover the rice tightly with foil. Il` Il` Il` Il` Il` Il`




C. place the pan of rice in the walk-in freezer. Il` Il` Il` Il` Il` Il` Il` Il` Il`



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A cook working for the local nursing home, wants to serve grilled salmon with
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Hollandaise sauce to the residents. What type of eggs must they use in the sauce? Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. put the rice into shallow pans. - CORRECT ANSWER-D. put the rice into shallow pans.
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A. Shell Il`

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B. Grade A Il` Il`

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C. Pasteurized Il`




D. Fortified - CORRECT ANSWER-C. Pasteurized
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To which minimum internal temperature should chopped or minced fish be cooked?
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A. 125 degree F. (52 C)
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B. 135 degree F. (57 C) Il` Il` Il` Il`




C. 145 degree F. (63 C)
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D. 155 degree F. (68 C) - CORRECT ANSWER-D. 155 degree F. (68 C)
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Which practice is an effective method of preventing cross-contamination.
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A. Cooking food items to the correct internal cooking temperature Il` Il` Il` Il` Il` Il` Il` Il` Il`




B. Keeping the kitchen floor and walls clean and sanitary at all times Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




C. Exterminating pest that have entered the facility Il` Il` Il` Il` Il` Il` Il`




D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat - Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




CORRECT ANSWER-D. Cleaning and sanitizing cutting boards between prepping
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cooked and raw meat
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A couple orders grilled top sirloin and grilled halibut. The customer tells the server that he is
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allergic to fish. The server tells the Chef. After placing the sirloin on the grill, the Chef
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places the halibut in a saute pan. After 10 minutes, the Chef uses the same pair of tongs to
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turn the halibut and then the steak. The Chef committed
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A. cross contact Il` Il`

, B. cross grilling Il` Il`




C. cross connection Il` Il`




D. cross allergen switching - CORRECT ANSWER-A. cross contact
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A food handler is permitted to work with highly susceptible populations without prior
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approval from the local regulatory authority when the food handler has a
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A. diagnosis of norovirus. Il` Il` Il`




B. diagnosis of typhoid fever but provides a medical note. Il` Il` Il` Il` Il` Il` Il` Il` Il`




C. visibly covered wound. Il` Il` Il`




D. case of jaundice for more than 7 days. - CORRECT ANSWER-C. visibly covered
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wound. Il` Il`




Reusable containers provided by an operation for take-home food must be
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A. provided and maintained by the customer. Il` Il` Il` Il` Il` Il`




B. cleaned and sanitized by the customer before being refilled. Il` Il` Il` Il` Il` Il` Il` Il` Il`




C. returned to the operation labeled with the customer's name. Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. cleaned and sanitized by the operation before being refilled. - CORRECT ANSWER- Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. cleaned and sanitized by the operation before being refilled.
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The manager assigns a cook to monitor and record temperatures on the steam table in
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order to
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A. keep the food from drying out. Il` Il` Il` Il` Il` Il`




B. prevent cross-contamination. Il` Il`




C. avoid time-temperature abuse. Il` Il` Il`




D. ensure food quality. - CORRECT ANSWER-C. avoid time-temperature abuse.
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In a self-service area, utensils should be provided for each item to prevent customers
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from
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A. taking more than one Il` Il` Il` Il`




serving at a time.
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B. asking a server to Il` Il` Il` Il`




dispense food.
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C. sampling Il`




the food.
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D. using their bare hands to dispense food.
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- CORRECT ANSWER-D. using their bare
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dispense food.
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Food displayed on a salad bar
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A. must be protected by food guards. Il` Il` Il` Il` Il` Il`




B. should be placed on ice. Il` Il` Il` Il` Il`




C. should be maintained at 45 degrees F (7 C) Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. must include nutritional information. - CORRECT ANSWER-A. must be protected by
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food guards. Il` Il` Il`