AAA FOOD MANAGER STUDY EXAMS 2025/2026 ANSWERS
AND QUESTIONS GRADED A+
✔✔The purpose of grease traps is to
A. Collect grease and prevent clogging the drain
B. Collect grease for use again
C. create an air gap
D. to prevent fire - ✔✔A.
✔✔When reheating hot PHF/TCS foods, reheat to
A. 135 F for 15 sec within 2 hours
B. 145 F for 15 sec within 4 hours
C. 155 F for 15 sec within 4 hours
D. 165 F for 15 sec within 2 hours - ✔✔D.
✔✔If you suspect a foodborne illness outbreak, all of the following is important EXCEPT
A. Document Everything
B. Separate the food and clearly label it "DO NOT EAT, DO NOT THROW AWAY"
C. be confrontational to the customer and throw away food in question
D. contact the local health department - ✔✔C.
✔✔All of the statements regarding microwave cooking of PHF/TCS foods are correct
except
A. They should be cooked to a minimum internal cooking temperate of 165 F
B. stir completely, halfway through cooking
C. let if stand for at least 2 minutes after cooking for even heat distribution
D. Cook uncovered - ✔✔D.
✔✔Hepatitis A can be prevented by
A. serving shellfish from approved sources
B. purchasing fruits from any source with the lowest price
C. washing hands for 10 seconds
D. properly cleaned vegetables with non-potable water - ✔✔A.
✔✔Presetting tableware is allowed EXCEPT when it is
A. Wrapped in plastic
B. Wrapped in a napkin
C. are cleaned and sanitized after each guest leaves
,D. left uncovered and in the open - ✔✔D.
✔✔All of the following practices can help prevent cross contamination during food
preparation EXCEPT
A. properly washing and sanitizing cutting boards between raw and ready to eat foods
B. using color coded cutting boards
C. working with raw and ready to eat foods at different times
D. using the same knife to cut raw pork and raw chicken - ✔✔D.
✔✔Which of the following is a correct storage practice?
A. Storing products based on expiration date, the products with closer expiration dates
in the front
B. non-food containers can be re-used to store food as long as they are properly
washed and sanitized
C. lining shelves in the cooler to keep the refrigerator clean
D. chemicals can be stored next to food - ✔✔A.
✔✔Food Contact surfaces in constant use must be cleaned and sanitized at least once
every
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours - ✔✔C.
✔✔If you suspect a foodborne illness outbreak, all of the following are important to
collect EXCEPT
A. general information, such as contact information
B. Time and Date the person felt sick
C. how much the customer paid for the meal
D. the food that was eaten and information regarding their symptoms - ✔✔C.
✔✔Upon inspection of a shipment of fresh steaks, when should you reject the
shipment?
A. the steaks do not have a smell
B. the internal temperature of the steak if 50 F
C. the flesh is soft and turning brown
D. the flesh is firm and has a bright red color - ✔✔C.
✔✔Which of the following fresh food shipments should be rejected
, A. eggs received at 45 F
B. clams with their shells closed
C. fish with dull, sunken eyes
D. chicken is firm and springs back when touched - ✔✔C.
✔✔Which of the following statements about Bi-Metallic stemmed thermometers is
incorrect
A. they don't require batteries
B. when properly calibrated, they are accurate +/- 2 F
C. they do not contain mercury
D. they are usually used for taking surface temperature of foods - ✔✔D.
✔✔Protective shields are important for light fixtures to prevent
A. Physical contamination by shattered glass
B. electrical shock
C. electrical fines
D. blindness from brightness - ✔✔A.
✔✔Which of the following is a correct serving procedure
A. Re-serving of unfinished salsa from another customer
B. Re-serving untouched food that was returned by a customer
C. Re-using of garnishes to decorate foods
D. Re-using unopened individually packaged ketchup packets - ✔✔D.
✔✔Which of the following statements about infrared thermometers is INCORRECT
A. they are great for taking the surfaces temperature of a food product
B. when used properly, risk of cross contamination is minimal
C. they take accurate internal food temperatures
D. they are great for giving quick readings - ✔✔C.
✔✔Hand washing stations are required in all of the following except
A. bathrooms
B. food preparation areas
C. dry storage areas
D. dishwashing - ✔✔C.
✔✔A customer complains that she found plastic packaging in her soup. This is an
example of which hazard?
A. Biological
AND QUESTIONS GRADED A+
✔✔The purpose of grease traps is to
A. Collect grease and prevent clogging the drain
B. Collect grease for use again
C. create an air gap
D. to prevent fire - ✔✔A.
✔✔When reheating hot PHF/TCS foods, reheat to
A. 135 F for 15 sec within 2 hours
B. 145 F for 15 sec within 4 hours
C. 155 F for 15 sec within 4 hours
D. 165 F for 15 sec within 2 hours - ✔✔D.
✔✔If you suspect a foodborne illness outbreak, all of the following is important EXCEPT
A. Document Everything
B. Separate the food and clearly label it "DO NOT EAT, DO NOT THROW AWAY"
C. be confrontational to the customer and throw away food in question
D. contact the local health department - ✔✔C.
✔✔All of the statements regarding microwave cooking of PHF/TCS foods are correct
except
A. They should be cooked to a minimum internal cooking temperate of 165 F
B. stir completely, halfway through cooking
C. let if stand for at least 2 minutes after cooking for even heat distribution
D. Cook uncovered - ✔✔D.
✔✔Hepatitis A can be prevented by
A. serving shellfish from approved sources
B. purchasing fruits from any source with the lowest price
C. washing hands for 10 seconds
D. properly cleaned vegetables with non-potable water - ✔✔A.
✔✔Presetting tableware is allowed EXCEPT when it is
A. Wrapped in plastic
B. Wrapped in a napkin
C. are cleaned and sanitized after each guest leaves
,D. left uncovered and in the open - ✔✔D.
✔✔All of the following practices can help prevent cross contamination during food
preparation EXCEPT
A. properly washing and sanitizing cutting boards between raw and ready to eat foods
B. using color coded cutting boards
C. working with raw and ready to eat foods at different times
D. using the same knife to cut raw pork and raw chicken - ✔✔D.
✔✔Which of the following is a correct storage practice?
A. Storing products based on expiration date, the products with closer expiration dates
in the front
B. non-food containers can be re-used to store food as long as they are properly
washed and sanitized
C. lining shelves in the cooler to keep the refrigerator clean
D. chemicals can be stored next to food - ✔✔A.
✔✔Food Contact surfaces in constant use must be cleaned and sanitized at least once
every
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours - ✔✔C.
✔✔If you suspect a foodborne illness outbreak, all of the following are important to
collect EXCEPT
A. general information, such as contact information
B. Time and Date the person felt sick
C. how much the customer paid for the meal
D. the food that was eaten and information regarding their symptoms - ✔✔C.
✔✔Upon inspection of a shipment of fresh steaks, when should you reject the
shipment?
A. the steaks do not have a smell
B. the internal temperature of the steak if 50 F
C. the flesh is soft and turning brown
D. the flesh is firm and has a bright red color - ✔✔C.
✔✔Which of the following fresh food shipments should be rejected
, A. eggs received at 45 F
B. clams with their shells closed
C. fish with dull, sunken eyes
D. chicken is firm and springs back when touched - ✔✔C.
✔✔Which of the following statements about Bi-Metallic stemmed thermometers is
incorrect
A. they don't require batteries
B. when properly calibrated, they are accurate +/- 2 F
C. they do not contain mercury
D. they are usually used for taking surface temperature of foods - ✔✔D.
✔✔Protective shields are important for light fixtures to prevent
A. Physical contamination by shattered glass
B. electrical shock
C. electrical fines
D. blindness from brightness - ✔✔A.
✔✔Which of the following is a correct serving procedure
A. Re-serving of unfinished salsa from another customer
B. Re-serving untouched food that was returned by a customer
C. Re-using of garnishes to decorate foods
D. Re-using unopened individually packaged ketchup packets - ✔✔D.
✔✔Which of the following statements about infrared thermometers is INCORRECT
A. they are great for taking the surfaces temperature of a food product
B. when used properly, risk of cross contamination is minimal
C. they take accurate internal food temperatures
D. they are great for giving quick readings - ✔✔C.
✔✔Hand washing stations are required in all of the following except
A. bathrooms
B. food preparation areas
C. dry storage areas
D. dishwashing - ✔✔C.
✔✔A customer complains that she found plastic packaging in her soup. This is an
example of which hazard?
A. Biological
