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AAA Food Manager Certification Exam Newest 2026/2027
Complete 160 Questions And Correct Detailed Answers
(Verified Answers) |Already Graded A+|| Sure Pass!!!
Which pathogen is usually associated with contaminating leafy
green produce such as romaine lettuce? - ANSWER-E. Coli
What is the proper procedure for washing your hands? -
ANSWER-run hot water, apply soap, scrub hands and arms,
rinse hands, dry hands
What agencies oversee food safety in your food business? -
ANSWER-state and local health departments
Which of the following statements about Safety Data Sheets
(SDS) is FALSE - ANSWER-if you are familiar with the chemical,
you do not need to keep the SDS's on file
Which of these is an example of time-temperature abuse -
ANSWER-holding clam chowder at 125 F
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If a food handler is diagnosed with shiga-toxin producing E. Coli,
the manager must - ANSWER-send the food handler home and
notify the health department
What are common symptoms of foodborne illness? - ANSWER-
fever, vomiting, diarrhea
When entering a walk-in cooler, which of the following needs to
be corrected? - ANSWER-raw ground beef is stored on a shelf
above a tray of pork
A large pot of chili must be cooled from 135 F to 70F within ___
hours and from 70 F to 41 F or lower within an additional ____
hours. - ANSWER-2,4
What is the correct way to cool a large pot of soup? - ANSWER-
immerse the pot in an ice bath while stirring the contents
Written procedures must be in place EXCEPT - ANSWER-When
changing food suppliers
A food facility is required to have HACCP plan when - ANSWER-
serving raw seafood
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Which of the following does NOT prevent cross connection? -
ANSWER-a hose connected to your faucet sitting in a bucket of
dirty water
When receiving a delivery of raw chicken, what food safety
practice is most important? - ANSWER-check the temperature
of the chicken upon receipt
Which of these does NOT cause chemical contamination of
food? - ANSWER-using the correct concentration of quaternary
ammonium ppm to sanitize dishes
When storing raw ground beef and raw salmon, where should
the salmon be stored in the refrigerator? - ANSWER-above the
ground beef
Which of the following foods have been properly cooked? -
ANSWER-ground turkey cooked to an internal temp of 165 F for
15 sec.
Which of the following is NOT required for home delivery of
food to the customer? - ANSWER-a label listing food ingredients
AAA Food Manager Certification Exam Newest 2026/2027
Complete 160 Questions And Correct Detailed Answers
(Verified Answers) |Already Graded A+|| Sure Pass!!!
Which pathogen is usually associated with contaminating leafy
green produce such as romaine lettuce? - ANSWER-E. Coli
What is the proper procedure for washing your hands? -
ANSWER-run hot water, apply soap, scrub hands and arms,
rinse hands, dry hands
What agencies oversee food safety in your food business? -
ANSWER-state and local health departments
Which of the following statements about Safety Data Sheets
(SDS) is FALSE - ANSWER-if you are familiar with the chemical,
you do not need to keep the SDS's on file
Which of these is an example of time-temperature abuse -
ANSWER-holding clam chowder at 125 F
,2|Page
If a food handler is diagnosed with shiga-toxin producing E. Coli,
the manager must - ANSWER-send the food handler home and
notify the health department
What are common symptoms of foodborne illness? - ANSWER-
fever, vomiting, diarrhea
When entering a walk-in cooler, which of the following needs to
be corrected? - ANSWER-raw ground beef is stored on a shelf
above a tray of pork
A large pot of chili must be cooled from 135 F to 70F within ___
hours and from 70 F to 41 F or lower within an additional ____
hours. - ANSWER-2,4
What is the correct way to cool a large pot of soup? - ANSWER-
immerse the pot in an ice bath while stirring the contents
Written procedures must be in place EXCEPT - ANSWER-When
changing food suppliers
A food facility is required to have HACCP plan when - ANSWER-
serving raw seafood
, 3|Page
Which of the following does NOT prevent cross connection? -
ANSWER-a hose connected to your faucet sitting in a bucket of
dirty water
When receiving a delivery of raw chicken, what food safety
practice is most important? - ANSWER-check the temperature
of the chicken upon receipt
Which of these does NOT cause chemical contamination of
food? - ANSWER-using the correct concentration of quaternary
ammonium ppm to sanitize dishes
When storing raw ground beef and raw salmon, where should
the salmon be stored in the refrigerator? - ANSWER-above the
ground beef
Which of the following foods have been properly cooked? -
ANSWER-ground turkey cooked to an internal temp of 165 F for
15 sec.
Which of the following is NOT required for home delivery of
food to the customer? - ANSWER-a label listing food ingredients
