AAA FOOD MANAGER CERTIFICATION - EXAMINATION COMPLETE QUESTIONS AND DETAILED SOLUTIONS LATEST UPDATE THIS YEAR JUST RELEASED

AAA FOOD MANAGER CERTIFICATION - EXAMINATION
COMPLETE QUESTIONS AND DETAILED SOLUTIONS
LATEST UPDATE THIS YEAR JUST RELEASED


Question 1: Which of the following helps prevent a Hepatitis A
outbreak
Answer:

serving shellfish from approved sources


Question 2: Handwashing sinks require all of the following
EXCEPT:
Answer:

Hand sanitizer


Question 3: All of the following practices can help prevent cross
contamination during food preparation EXCEPT
Answer:

using the same knife to cut raw pork and raw chicken


Question 4: Which of the following is a correct storage practice?
Answer:

storing products based on expiration date, the products with closer expiration
dates in the front


Question 5: Food contact surfaces in constant use must be cleaned
and sanitized at least once every
Answer:

, 4 hours


Question 6: If you suspect a foodborne illness outbreak, all of the
following are important to collect EXCEPT
Answer:

How much the customer paid for the meal and to submit their complaint in
writing


Question 7: Upon inspection of a shipment of fresh steaks, when
should you reject the shipment?
Answer:

the flesh is soft and turning brown and have a strong smell


Question 8: Which symptom can a food handler continue working
without restrictions?
Answer:

sneezing


Question 9: Which of the following statements about bi-metallic
stemmed thermometers in INCORRECT
Answer:

they are usually used for taking surface temperature of foods


Question 10: Protective shields are important for light fixtures to
prevent
Answer:

, physical contamination by shattered glass


Question 11: Which of the following is correct serving procedure
Answer:

re-using unopened individually packaged ketchup packets


Question 12: What tool is the most accurate to use to check the
temperature of a large rib roast?
Answer:

Bimetallic stemmed thermometer


Question 13: Where can food handlers wash their hands?
Answer:

Sinks designated for handwashing only


Question 14: A customer complains that she found hair in her
soup. This is an example of which hazard?
Answer:

physical


Question 15: Hot foods in a buffet should be held at ____
temperature or above
Answer:

135 F


Question 16: Written procedures must be in place EXCEPT