Aaa food protection manager Certification examination guide 2024/2025

Aaa food protection manager
x x x x




Certification examination guide x x x




x
2024/2025 x


x

Which xfood xmust xbe xcooked xto xa xminimum xinternal xtemperature xof x155 xdegrees xF.
x(68 x
x
C) xfor x15

xseconds?
x
x
A. xPork x

xroast


B. xFish

xfillets
x
C. xGround xbeef

xpatties


D. xStuffed xpeppers x- xCORRECT xANSWER-C. xGround xbeef
xpatties
x

The xfirst xstep xin xcooling xa xdeep xpan xof xrice xis xto.... x
x

A. let xthe xpan xsit xon xthe xcounter xfor xan xhour xto xcool. x
B. cover xthe xrice xtightly xwith xfoil. x
C. place xthe xpan xof xrice xin xthe xwalk-in xfreezer. x
D. put xthe xrice xinto xshallow xpans. x- xCORRECT xANSWER-D. xput xthe xrice xinto
x
A xcook xworking xfor xthe xlocal xnursing xhome, xwants xto xserve xgrilled xsalmon
xwith


Hollandaise xsauce xto xthe xresidents. xWhat xtype xof xeggs xmust xthey xuse xin xthe
xsauce?

xshallow xpans. x
x
x
x
A.
xShell
x
B. xGrade
xA
x
C.
xPasteurized


D. xFortified x - x CORRECT x ANSWER-C.
xPasteurized
x

To xwhich xminimum xinternal xtemperature xshould xchopped xor xminced xfish xbe xcooked? x
x

, x
A. 125 xdegree xF. x(52 xx
xC)

B. 135 xdegree xF. x(57
xC)


C. x145 xdegree xF. x(63
xC)

D. x155 xdegree xF. x(68 xC) x- xCORRECT xANSWER-D. x155 xdegree xF. x(68
xC)
x

Which xpractice xis xan xeffective xmethod xof xpreventing xcross-contamination. x
x

A. Cooking xfood xitems xto xthe xcorrect xinternal xcooking xtemperature x
B. Keeping xthe xkitchen xfloor xand xwalls xclean xand xsanitary xat xall xtimes x
C. Exterminating xpest xthat xhave xentered xthe xfacility x
D. Cleaning xand xsanitizing xcutting xboards xbetween xprepping xcooked xand xraw xmeat x-
xCORRECT xANSWER-D. xCleaning xand xsanitizing xcutting xboards xbetween

xprepping xcooked xand xraw xmeat x
x

A xcouple xorders xgrilled xtop xsirloin xand xgrilled xhalibut. xThe xcustomer xtells xthe xserver
xthat xhe xis xallergic xto xfish. xThe xserver xtells xthe xChef. xAfter xplacing xthe xsirloin xon xthe

xgrill, xthe xChef xplaces xthe xhalibut xin xa xsaute xpan. xAfter x10 xminutes, xthe xChef xuses

xthe xsame xpair xof xtongs xto xturn xthe xhalibut xand xthen xthe xsteak. xThe xChef xcommitted
x
x

A. cross xcontact x
B. cross xgrilling x
C. cross xconnection x
D. cross xallergen xswitching x- xCORRECT xANSWER-A. xcross xcontact x
x

A xfood xhandler xis xpermitted xto xwork xwith xhighly xsusceptible xpopulations xwithout
xprior x
x
approval xfrom xthe xlocal xregulatory xauthority xwhen xthe xfood xhandler
xhas xa
x

A. diagnosis xof xnorovirus. x
B. diagnosis xof xtyphoid xfever xbut xprovides xa xmedical xnote. x
C. visibly xcovered xwound. x
D. case xof xjaundice xfor xmore xthan x7 xdays. x- xCORRECT xANSWER-C. xvisibly xcovered
xwound. x
x

Reusable xcontainers xprovided xby xan xoperation xfor xtake-home xfood xmust xbe x
x

A. provided xand xmaintained xby xthe xcustomer. x
B. cleaned xand xsanitized xby xthe xcustomer xbefore xbeing xrefilled. x
C. returned xto xthe xoperation xlabeled xwith xthe xcustomer's xname. x
D. cleaned xand xsanitized xby xthe xoperation xbefore xbeing xrefilled. x- xCORRECT
xANSWER-

D. xcleaned xand xsanitized xby xthe xoperation xbefore xbeing xrefilled. x

, x

The xmanager xassigns xa xcook xto xmonitor xand xrecord xtemperatures xon xthe xsteam
xtable xin x
x
order
xto
x

A. keep xthe xfood xfrom xdrying xout. x
B. prevent xcross-contamination. x
C. avoid xtime-temperature xabuse. x
D. ensure xfood xquality. x- xCORRECT xANSWER-C. xavoid xtime-temperature xabuse. x
x

In xa xself-service xarea, xutensils xshould xbe xprovided xfor xeach xitem xto xprevent
xcustomers x
x
from
x

A. xtaking xmore xthan
xone xserving xat xa xtime.
x
B. xasking xa xserver
xto xdispense xfood.
x
C. xsampling
xthe xfood.


D. xusing xtheir xbare xhands xto xdispense
xfood. x- xCORRECT xANSWER-D. xusing

xtheir xbare x
x
hands xto

xdispense xfood.
x

Food xdisplayed xon xa xsalad xbar x
x

A. must xbe xprotected xby xfood xguards. x
B. should xbe xplaced xon xice. x
C. should xbe xmaintained xat x45 xdegrees xF x(7 xC) x
D. must xinclude xnutritional xinformation. x- xCORRECT xANSWER-A. xmust xbe xprotected
xby xfood xguards. x
x

The xpurpose xof xsneeze xguards xin xself-service xareas xis xto x
x

A. maintain xfood xtemperature. x
B. retain xfood xsurface xmoisture. x
C. protect xfood xfrom xcustomer xcontamination. x
D. keep xinsects xout xof xfood. x- xCORRECT xANSWER-C. xprotect xfood xfrom xcustomer
xcontamination. x
x

A xconsumer xadvisory xis xrequired xwhen xserving x
x
x
A. x cooked-to-order
xhamburgers.