AAA FOOD MANAGER
CERTIFICATION|COURSE TEST
QUESTIONS AND ANSWERS 2025 RATED
A+
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by
which virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
All of the following should be rejected upon delivery except?
Shellfish that have shellstock ID tags
All food delivery vehicles should
Have clean and sanitary conditions
All of the following are true for canned goods except
Must be purchased at the lowest price possible
"First in, First Out" (FIFO) refers to the safe food handling practice of
using older products that were received first
Which of the following is a TCS food?
sliced melons
Which container is preferred to hold leftover spaghetti sauce in the cooler?
,covered food pan
What is the primary problem with cutting raw foods together on the same cutting board
with cooked foods?
Cross-contamination
Which of the following is NOT required for home delivery of food to the customer?
a label listing food ingredients
When supervising the operations of a food establishment, under what circumstances my
food handlers utilize their clean, bare hands?
preparing ingredients that will be cooked
A food handler opens a container of Ultra High Temperature (UHT) milk from dry
storage. How should the food handler store the unused portion?
the remaining milk should be placed int he refrigerator
When purchasing milk or dairy products, all of the following are required EXCEPT
USDA Organic
A food handler is making tuna salad of the same prep table used for preparing raw
hamburger patties earlier in the day. An E. Coli outbreak occurs for customers who
ordered tuna salad sandwiches. What is the most likely cause of the outbreak?
cross-contamination
What is NOT a primary factor when choosing a food supplier
they offer the lowest prices
Which of the following would be the best temperature for your refrigerator?
39 F
Which of the following is the correct practice for storing pesticides?
they must be clearly labeled, stored, locked, and stored separately from cleaning supplies and all
foods
Under what condition would you REJECT a shipment of live oysters?
the shells are open
Which of the following should be washed before cooking or serving
all of the above
Bacteria that cause food intoxication
,produce toxins that can be dangerous
Which of the following is NOT acceptable way to restrain your hair?
a ponytail
Cleaning supplies and tools should be
in designated areas away from food
What is the BEST way to prevent foodborne illnesses?
Frequent and effective handwashing
Which of the following is a safe food service practice?
Putting a large pot of soup into shallow pans for cooling
Where can food handler smoke or eat?
In designated areas
Date marking is necessary for ready-to-eat or prepared TCS foods if they will be kept for
longer than:
24 hours
Which action DOES NOT require food handlers to wash their hands and change gloves in
order to prevent contamination?
Before taking out the trash
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed
with
potable water
What is the best method to check the temperature of food on a buffet line?
Insert a thermometer into the food
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli
To properly cool an 11-pound roast beef:
Cut into smaller pieces to increase the surface area for faster cooling
Presence of brown egg casings is an indication of what pest?
roaches
Which of the following is most important in reducing or killing microorganisms to safe
levels?
, cooking TCS foods to their minimum internal cooking temperatures
Bacteria grow well in TCS foods with the following conditions:
slightly acidic, moist with protein
Which of the following statements regarding food allergies is FALSE
food allergies usually do not lead to serious reactions
Which food is safe to eat if cooked to a minimum internal temperature of 135 F for 15 sec.?
cooked vegetables
What type of contamination can mouse droppings cause?
biological
What is the ideal temperature for the 1st compartment (wash section) in the 3
compartment sink?
110 F
When the health inspector arrives, what should you do?
ask for identification
Previously cooked ribs or salmon should be reheated rapidly to a minimum internal
temperature of
165 F
Green onions, romaine lettuce, and other fruits and vegetables like melons may be a source
of contamination for all the following reasons except
if grown organically, they do not need to be washed before serving
Which of the following is an improper way to thaw frozen foods?
under cold stagnant water
Which of the following is the correct way to serve ice?
using a scoop with handle
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
A. Cooking
b. cooling
c. reheating
CERTIFICATION|COURSE TEST
QUESTIONS AND ANSWERS 2025 RATED
A+
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by
which virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
All of the following should be rejected upon delivery except?
Shellfish that have shellstock ID tags
All food delivery vehicles should
Have clean and sanitary conditions
All of the following are true for canned goods except
Must be purchased at the lowest price possible
"First in, First Out" (FIFO) refers to the safe food handling practice of
using older products that were received first
Which of the following is a TCS food?
sliced melons
Which container is preferred to hold leftover spaghetti sauce in the cooler?
,covered food pan
What is the primary problem with cutting raw foods together on the same cutting board
with cooked foods?
Cross-contamination
Which of the following is NOT required for home delivery of food to the customer?
a label listing food ingredients
When supervising the operations of a food establishment, under what circumstances my
food handlers utilize their clean, bare hands?
preparing ingredients that will be cooked
A food handler opens a container of Ultra High Temperature (UHT) milk from dry
storage. How should the food handler store the unused portion?
the remaining milk should be placed int he refrigerator
When purchasing milk or dairy products, all of the following are required EXCEPT
USDA Organic
A food handler is making tuna salad of the same prep table used for preparing raw
hamburger patties earlier in the day. An E. Coli outbreak occurs for customers who
ordered tuna salad sandwiches. What is the most likely cause of the outbreak?
cross-contamination
What is NOT a primary factor when choosing a food supplier
they offer the lowest prices
Which of the following would be the best temperature for your refrigerator?
39 F
Which of the following is the correct practice for storing pesticides?
they must be clearly labeled, stored, locked, and stored separately from cleaning supplies and all
foods
Under what condition would you REJECT a shipment of live oysters?
the shells are open
Which of the following should be washed before cooking or serving
all of the above
Bacteria that cause food intoxication
,produce toxins that can be dangerous
Which of the following is NOT acceptable way to restrain your hair?
a ponytail
Cleaning supplies and tools should be
in designated areas away from food
What is the BEST way to prevent foodborne illnesses?
Frequent and effective handwashing
Which of the following is a safe food service practice?
Putting a large pot of soup into shallow pans for cooling
Where can food handler smoke or eat?
In designated areas
Date marking is necessary for ready-to-eat or prepared TCS foods if they will be kept for
longer than:
24 hours
Which action DOES NOT require food handlers to wash their hands and change gloves in
order to prevent contamination?
Before taking out the trash
Before raw fruits and vegetables are cooked or served, they should be thoroughly washed
with
potable water
What is the best method to check the temperature of food on a buffet line?
Insert a thermometer into the food
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli
To properly cool an 11-pound roast beef:
Cut into smaller pieces to increase the surface area for faster cooling
Presence of brown egg casings is an indication of what pest?
roaches
Which of the following is most important in reducing or killing microorganisms to safe
levels?
, cooking TCS foods to their minimum internal cooking temperatures
Bacteria grow well in TCS foods with the following conditions:
slightly acidic, moist with protein
Which of the following statements regarding food allergies is FALSE
food allergies usually do not lead to serious reactions
Which food is safe to eat if cooked to a minimum internal temperature of 135 F for 15 sec.?
cooked vegetables
What type of contamination can mouse droppings cause?
biological
What is the ideal temperature for the 1st compartment (wash section) in the 3
compartment sink?
110 F
When the health inspector arrives, what should you do?
ask for identification
Previously cooked ribs or salmon should be reheated rapidly to a minimum internal
temperature of
165 F
Green onions, romaine lettuce, and other fruits and vegetables like melons may be a source
of contamination for all the following reasons except
if grown organically, they do not need to be washed before serving
Which of the following is an improper way to thaw frozen foods?
under cold stagnant water
Which of the following is the correct way to serve ice?
using a scoop with handle
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
A. Cooking
b. cooling
c. reheating
