AAA FOOD MANAGER EXAM QUESTIONS & ANSWERS
All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar - Answers- portable water
A food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours - Answers- maintaining
temperature logs
Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f - Answers-
Which of the following is an example of potential cross contamination?
* placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator - Answers- placing
pumpkin pie below marinated raw chicken in the refrigerator
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? - Answers- only washing cutting boards between raw
meats
To help prevent flying insects from entering the kitchen, you should - Answers- Clean
up any leftover food on tables and floors
To take internal temperature of a steak, you should use a - Answers- Immersion probe
Which statement is CORRECT regarding food allergies? - Answers- Each food allergen
can cause different reactions in different people
What practice would be safe for storing pesticides? - Answers- They should be properly
labeled and stored separately from cleaning supplies
Which of the following temperatures is in the Danger Zone for food contamination? -
Answers- 50f
What is the MINIMUM temperature for cooking chicken breasts? - Answers- 165f
, Food managers must inform all employees a foodborne outbreak is defined as -
Answers- 12 or more persons get sick eating the same food at the same location
Where are food workers allowed to smoke a cigarette? - Answers- in designated areas
One of the responsibilities of a food safety manager is to - Answers- monitor
employee's health and exclude employees where necessary
How many days can a prepared Ready to Eat Food such as tuna salad be stored before
you need to discard it? - Answers- 3 days
When a customer complains they got sick from food in your restaurant, what should be
avoided? - Answers- Document customer information and the food that was eaten
Which of the following is NOT an approved sanitizer? - Answers- Quaternary
ammonium
Which of the following is NOT a primary responsibility of a food manager? - Answers-
Bathroom cleaning and sanitizing schedule
What is the proper way to store mops, brooms, and other cleaning tools? - Answers-
Cleaning tools must be stored in designated areas away from food
How long must Shellstock ID tags be kept? - Answers- 90 days from the date they were
served
What should a food handler do when a glove tears in the middle of a task? - Answers-
Discard gloves, wash hands, and put on a new pair of gloves
How should cans that are swollen and almost busting at the sears be handled? -
Answers- Notify the food supplier and hold the cans for return
Which of the following is a principle of HACCP? - Answers- Establish critical limits
What type of metal can cause toxic metal poisoning? - Answers- Aluminum
Which food shows the correct minimum required cooking temperature? - Answers-
Eggs cooked for immediate service to 145*F for 15 seconds
Food workers who have symptoms of a foodborne Ilness should - Answers- Tell the
manager, go home, and contact the manage on when to return
Which of the following is proper reheating procedures? - Answers- Hot buffet foods
should be reheated to 165°F within 2 hours or less
All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar - Answers- portable water
A food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours - Answers- maintaining
temperature logs
Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f - Answers-
Which of the following is an example of potential cross contamination?
* placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator - Answers- placing
pumpkin pie below marinated raw chicken in the refrigerator
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? - Answers- only washing cutting boards between raw
meats
To help prevent flying insects from entering the kitchen, you should - Answers- Clean
up any leftover food on tables and floors
To take internal temperature of a steak, you should use a - Answers- Immersion probe
Which statement is CORRECT regarding food allergies? - Answers- Each food allergen
can cause different reactions in different people
What practice would be safe for storing pesticides? - Answers- They should be properly
labeled and stored separately from cleaning supplies
Which of the following temperatures is in the Danger Zone for food contamination? -
Answers- 50f
What is the MINIMUM temperature for cooking chicken breasts? - Answers- 165f
, Food managers must inform all employees a foodborne outbreak is defined as -
Answers- 12 or more persons get sick eating the same food at the same location
Where are food workers allowed to smoke a cigarette? - Answers- in designated areas
One of the responsibilities of a food safety manager is to - Answers- monitor
employee's health and exclude employees where necessary
How many days can a prepared Ready to Eat Food such as tuna salad be stored before
you need to discard it? - Answers- 3 days
When a customer complains they got sick from food in your restaurant, what should be
avoided? - Answers- Document customer information and the food that was eaten
Which of the following is NOT an approved sanitizer? - Answers- Quaternary
ammonium
Which of the following is NOT a primary responsibility of a food manager? - Answers-
Bathroom cleaning and sanitizing schedule
What is the proper way to store mops, brooms, and other cleaning tools? - Answers-
Cleaning tools must be stored in designated areas away from food
How long must Shellstock ID tags be kept? - Answers- 90 days from the date they were
served
What should a food handler do when a glove tears in the middle of a task? - Answers-
Discard gloves, wash hands, and put on a new pair of gloves
How should cans that are swollen and almost busting at the sears be handled? -
Answers- Notify the food supplier and hold the cans for return
Which of the following is a principle of HACCP? - Answers- Establish critical limits
What type of metal can cause toxic metal poisoning? - Answers- Aluminum
Which food shows the correct minimum required cooking temperature? - Answers-
Eggs cooked for immediate service to 145*F for 15 seconds
Food workers who have symptoms of a foodborne Ilness should - Answers- Tell the
manager, go home, and contact the manage on when to return
Which of the following is proper reheating procedures? - Answers- Hot buffet foods
should be reheated to 165°F within 2 hours or less
