AAA FOOD MANAGER
CERTIFICATION EXAM
QUESTIONS WITH VERIFIED
AND CORRECT ANSWERS
●All Food delivery vehicles should:
A. have proper signage on the doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary conditions -Answer: D.
●All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. Must be checked for leaks, dents, rust, missing labels
C. Must be purchased at the lowest price possible
D. Must be stored according to FIFO -Answer: C.
●"First In, First Out" (FIFO) refers to the safe food handling
practice of:
A. Using products that were just received first
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired -Answer: B.
●Which of the following is a potentially hazardous food
(PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons -Answer: D.
,●Which container is preferred to hold leftover spaghetti sauce in
the cooler?
A. Covered food pan
B. uncovered plastic container
C. copper pot
D. any clean container -Answer: A.
●What is the primary problem with mixing raw foods together
with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality -Answer: B.
●What is the BEST way to prevent foodborne illness?
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing -Answer: D.
●Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on
ice cream -Answer: B.
●Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
,D. in the dishwashing area -Answer: C.
●Staphylococcus Aureus is a bacteria that is usually found
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people -Answer: D.
●Which action DOES NOT require food handlers to wash their
hands and change gloves in order to prevent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods -Answer: C.
●Before raw fruits and vegetables are cooked or served, they
should be thoroughly washed with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water -Answer: C.
●What is the best method to check the temperature of food on a
buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food -Answer: D.
●Machine dishwashing requires all of the following EXCEPT:
A. Proper Training
, B. Routine checking for clogged spray nozzles or mineral
deposit build up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading -Answer: D.
●Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time -Answer: B.
●Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled -Answer: A.
●Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium -Answer: B.
●When cleaning and sanitizing electrical appliances, what
should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
D. disconnect the power -Answer: D.
●Pesticides or other poisonous materials must be
A. stored in food prep areas
CERTIFICATION EXAM
QUESTIONS WITH VERIFIED
AND CORRECT ANSWERS
●All Food delivery vehicles should:
A. have proper signage on the doors
B. Have a Siren
C. be only late model vehicles
D. have clean & sanitary conditions -Answer: D.
●All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. Must be checked for leaks, dents, rust, missing labels
C. Must be purchased at the lowest price possible
D. Must be stored according to FIFO -Answer: C.
●"First In, First Out" (FIFO) refers to the safe food handling
practice of:
A. Using products that were just received first
B. Using older products that were received first
C. Using products that are closest to you
D. Using products that are expired -Answer: B.
●Which of the following is a potentially hazardous food
(PHF/TCS)?:
A. an unopened UHT Coffee Creamer
B. an uncut apple
C. A loaf of bread
D. Sliced Melons -Answer: D.
,●Which container is preferred to hold leftover spaghetti sauce in
the cooler?
A. Covered food pan
B. uncovered plastic container
C. copper pot
D. any clean container -Answer: A.
●What is the primary problem with mixing raw foods together
with cooked foods?
A. Different use by dates
B. cross-contamination
C. cross-connection
D. difference in quality -Answer: B.
●What is the BEST way to prevent foodborne illness?
A. Wearing a hair net
B. Wearing clean clothes
C. don't eat, drink or smoke while preparing food
D. frequents and effective handwashing -Answer: D.
●Which of the following is a safe food service practice?
A. Thawing chicken in warm water
B. Putting a large pot of soup into shallow pans for cooling
C. Using a heat lamp to reheat pasta
D. Using the same spoon to add peanuts and granola topping on
ice cream -Answer: B.
●Where can food handlers smoke or eat?
A. in the food prep area
B. in food storage area
C. In designated areas
,D. in the dishwashing area -Answer: C.
●Staphylococcus Aureus is a bacteria that is usually found
A. in undercooked pork products
B. in contaminated waters
C. in the refrigerator
D. on the skin, nose, mouth of healthy people -Answer: D.
●Which action DOES NOT require food handlers to wash their
hands and change gloves in order to prevent contamination?
A. after checking your phone
B. After using the bathroom
C. before taking out the trash
D. before touching ready to eat foods -Answer: C.
●Before raw fruits and vegetables are cooked or served, they
should be thoroughly washed with
A. Chlorine
B. Vinegar
C. potable water
D. Non-potable water -Answer: C.
●What is the best method to check the temperature of food on a
buffet line?
A. make sure the thermostat is checked every 6 hours
B. Only check past temperature logs
C. Check to see that steam is rising from the hot food
D. Insert a thermometer into the food -Answer: D.
●Machine dishwashing requires all of the following EXCEPT:
A. Proper Training
, B. Routine checking for clogged spray nozzles or mineral
deposit build up
C. Sanitizing temperature of at least 180 F
D. dishes to be hand-washed prior to loading -Answer: D.
●Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time -Answer: B.
●Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled -Answer: A.
●Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium -Answer: B.
●When cleaning and sanitizing electrical appliances, what
should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
D. disconnect the power -Answer: D.
●Pesticides or other poisonous materials must be
A. stored in food prep areas
