Aaa Food Manager Final Exam Prep 2025/2026 Complete Questions And Correct Detailed Answers With Rationales || 100% Guaranteed Pass Recent Version

AAA FOOD MANAGER FINAL EXAM PREP 2025/2026 COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES || 100% GUARANTEED PASS RECENT VERSION 1. Who is most likely to get sick? - ANSWER Young children, pregnant women, sickly people (HIV/AIDS/Organ transplant), elderly, and immunocompromised people 2. How does food become unsafe? - ANSWER 1. Purchasing food from unapproved sources Failing to cook food correctly/in an unapproved location Holding food at incorrect temperatures Through cross contamination Practicing poor personal hygiene 3. What is the FDA (Food and Drug Administration)? - ANSWER An agency in charge of ensuring the safety of all foods sold except meat, poultry, and seafood + they regulate food transport across state lines and writes the food code 4. What is the USDA (United States Department of Agriculture)? - ANSWER An agency that inspects meat, poultry, and eggs + they regulate food transport across state lines 5. What is the CDC (Center for Disease Control and Prevention)? - ANSWER An agency that works with other agencies to conduct scientific research 6. What is the Local Health Department? - ANSWER A government department that inspects food facilities, enforce local law, issue and deny licenses, and investigate complaints 7. How many people reporting sickness does it take to investigate a food business? - ANSWER 2 people 8. What are the types of contamination? - ANSWER 1. Bio-Hazard 2. Chemical Hazard 3. Physical Hazard 4. Cross Contamination 9. What is Trichinella? - ANSWER 1. An uncommon but dangerous parasite infection caused by eating raw or undercooked meats 2. Is commonly associated with pork 2. Can cause fevers, chills, aching joints, diarrhea, or constipation 10. What is Giardia? - ANSWER 1. A parasite infection caused by drinking contaminated water, consuming uncooked meat, or ingesting the feces of a person or animal with giardiasis 11. What is Anasakis? - ANSWER 1. A parasite infection caused by eating raw or undercooked fish or squid 2. Can cause a tingling sensation signaling the worm moving in the mouth or throat 3. Can be manually extracted through the mouth by coughing or vomiting 4. They can invade the stomach wall and intestines 12. What are fungi? - ANSWER 1. Mold 2. Yeast 3. Mushrooms 13. What is mold? - ANSWER 1. Usually found on bread, fruit, and cooked rice 2. May not be dangerous by itself but can produce spores that produce toxins called "Mycotoxins" 3. Some are natural like blue cheese 14. At what temperature can mold grow? - ANSWER Below 41 Degrees Fahrenheit but will stop growing at freezing temperatures 15. How do you kill mold? - ANSWER At 140 Degrees Fahrenheit for 10 minutes 16. What are yeasts? - ANSWER 1. They are used to make bread, beer, and wine 2. Rarely causes food borne illness but can spoil foods such as syrups, fruits, jams, soft drinks, alcohol, cheeses, and processed meats 17. How do you kill yeast? - ANSWER At 136 Degrees Fahrenheit for 15 minutes 18. Are all mushrooms safe? - ANSWER No, some are toxic and must be bought from approved sources 19. What is Scombroid Poisoning? - ANSWER 1. A biological toxin that releases histamines that are created when fish become toxic due time or temperature abuse 2. Common in tuna, mackerel, and mahi mahi 20. What is Ciguatera Poisoning? - ANSWER 1. A biological toxin caused by eating contaminated fish 2. Common in bigger fish such as barracuda, snapper, grouper, and amberjack that consumed smaller fish which ate algae contaminated by ciguatoxin 3. More common in summer months when the water is warmer 21. When should an employee be removed from the work place? - ANSWER If they report symptoms of headache, runny nose, cough, body aches, or an infected wound. 22. What jobs can and cannot be done by food handlers while sick? - ANSWER 1. They can stock and clean 2. They cannot wash dishes, prep food, or serve food 23. Protective shields are important for light fixtures to prevent - ANSWER physical contamination by shattered glass 24. Which of the following is correct serving procedure - ANSWER re-using unopened individually packaged ketchup packets 25. What tool is the most accurate to use to check the temperature of a large rib roast? - ANSWER Bimetallic stemmed thermometer 26. Where can food handlers wash their hands? - ANSWER Sinks designated for handwashing only 27. A customer complains that she found hair in her soup. This is an example of which hazard? - ANSWER physical 28. Hot foods in a buffet should be held at ____ temperature or above - ANSWER 135 F 29. Written procedures must be in place EXCEPT - ANSWER when receiving a food delivery 30. HACCP uses active managerial control for the purpose of - ANSWER preventing foodborne illnesses through identifying and controlling hazards 31. Written procedures must be in place EXCEPT - ANSWER When checking how foods are stored in the freezer 32. Bacteria need all of the following to grow - ANSWER Protein, water, and ideal temperatures 33. To prevent possible seafood foodborne illness caused by toxins, all of the following are important EXCEPT - ANSWER Cook fish to an internal temperature of 135 F 34. Foods stored in the dry storage area should be elevated how many inches off the ground to ensure proper pest control? - ANSWER 6 35. A foodborne outbreak is when - ANSWER 2 or more people get sick from eating the same food from the same place, and having the same symptoms 36. The temperature of food held on a buffet line should be checked at least every - ANSWER 4 hours 37. Which pathogen is usually associated with contaminating leafy green produce such as romaine lettuce? - ANSWER E. Coli 38. What is the proper procedure for washing your hands? - ANSWER run hot water, apply soap, scrub hands and arms, rinse hands, dry hands 39. What agencies oversee food safety in your food business? - ANSWER state and local health departments 40. 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 41. Which of these is an example of time-temperature abuse - ANSWER holding clam chowder at 125 F 42. 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 43. What are common symptoms of foodborne illness? - ANSWER fever, vomiting, diarrhea 44. 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 45. 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 46. What is the correct way to cool a large pot of soup? - ANSWER immerse the pot in an ice bath while stirring the contents 47. Written procedures must be in place EXCEPT - ANSWER When changing food suppliers 48. A food facility is required to have HACCP plan when - ANSWER serving raw seafood 49. Which of the following does NOT prevent cross connection? - ANSWER a hose connected to your faucet sitting in a bucket of dirty water 50. When receiving a delivery of raw chicken, what food safety practice is most important? - ANSWER check the temperature of the chicken upon receipt 51. Which of these does NOT cause chemical contamination of food? - ANSWER using the correct concentration of quaternary ammonium ppm to sanitize dishes 52. When storing raw ground beef and raw salmon, where should the salmon be stored in the refrigerator? - ANSWER above the ground beef 53. Which of the following foods have been properly cooked? - ANSWER ground turkey cooked to an internal temp of 165 F for 15 sec. 54. Which of the following is NOT required for home delivery of food to the customer? - ANSWER a label listing food ingredients 55. When supervising the operations of a food establishment, under what circumstances my food handlers utilize their clean, bare hands? - ANSWER preparing ingredients that will be cooked 56. A food handler opens a container of Ultra High Temperature (UHT) milk from dry storage. How should the food handler store the unused portion? - ANSWER the remaining milk should be placed int he refrigerator 57. When purchasing milk or dairy products, all of the following are required EXCEPT - ANSWER USDA Organic