AAA Food Manager Certification Exam Prep – 165
Verified Questions & Answers | Latest Update 2026 |
Exam Q&A PDF | 100% Pass Guarantee
1. There Is hair In the dish. What type of contamination would this be
considered:
Chemical
Physical
Pathogens
Biological
2. Caleb is planning a huge Super Bowl Party. He wants to have his food out for
most of the game. What is the limit of time allowed for at-risk foods to sit for
serving in the FDZ?
4 hours
2 hours
1 hour
3 hours
3. Describe how poor hand hygiene can lead to the spread of foodborne
illnesses, particularly focusing on E. coli.
Handwashing has no effect on the spread of foodborne illnesses.
E. coli is only spread through contaminated water, not through hands.
E. coli can only be transmitted through undercooked meat.
Poor hand hygiene can lead to the transfer of E. coli from
contaminated hands to food, resulting in foodborne illness.
,4. To correctly check the temperature of a steak, you should______ _.
press on the steak with your finger
insert a thermometer into the center of the steak
take the surface temperature of the steak
insert a thermometer into the thickest part of the steak
5. Which list of food is ALL TCS food?
Uncooked whole potatoes, garlic powder, cut pineapple
Powdered milk, fresh bread, canned tuna
Cut cucumbers, canned sardines, and non-organic coffee
Shell eggs, poultry, garlic-in-oil mixtures
6. What must the person in charge of a nursing home do when A food handler
has a sore throat and fever?
Send the food handler home.
Make the food handler wear a medical face mask.
Allow the food handler to wash dishes.
7. An example of TCS food is
sliced cantaloupe.
chopped celery.
dried parsley.
diced cranberries.
8. Which food item is classified as a major food allergen?
, Chicken
Pork
Beef
Shellfish
9. What organization does the acronym USDA represent?
United States Defense of Animals
United States Director of Agriculture
United States Division of Animals
United States Department of Agriculture
10. Describe why the temperature range of 40°F to 140°F is considered the
danger zone in food safety.
The danger zone is the temperature range where food is best
preserved.
The danger zone refers to temperatures above 165°F, where food
becomes unsafe.
The danger zone is defined as temperatures below freezing, which
prevent bacterial growth.
The temperature range of 40°F to 140°F is considered the danger
zone because it is the range in which bacteria can grow rapidly,
increasing the risk of foodborne illnesses.
11. What is one of the primary roles of the CDC in food safety?
Regulate food production facilities
Set food pricing standards
, Conduct food safety training for managers
Monitor and investigate foodborne illnesses
12. Bacteria grows most rapidly in the
Freezer
Hot Hold Areas
Temperature Danger Zone
Reach-in Coolers
13. What is the safe cooking temperature for cooked fruits and vegetables, rice,
and pastas?
160°F
180°F
165°F
145°F
14. What is the minimum temperature at which raw pork is cooked?
160F
155F
165F
145F
15. The USDA is responsible for:
Ensuring the safety, efficacy, and security of human and veterinary
drugs, biological products, and medical devices
Verified Questions & Answers | Latest Update 2026 |
Exam Q&A PDF | 100% Pass Guarantee
1. There Is hair In the dish. What type of contamination would this be
considered:
Chemical
Physical
Pathogens
Biological
2. Caleb is planning a huge Super Bowl Party. He wants to have his food out for
most of the game. What is the limit of time allowed for at-risk foods to sit for
serving in the FDZ?
4 hours
2 hours
1 hour
3 hours
3. Describe how poor hand hygiene can lead to the spread of foodborne
illnesses, particularly focusing on E. coli.
Handwashing has no effect on the spread of foodborne illnesses.
E. coli is only spread through contaminated water, not through hands.
E. coli can only be transmitted through undercooked meat.
Poor hand hygiene can lead to the transfer of E. coli from
contaminated hands to food, resulting in foodborne illness.
,4. To correctly check the temperature of a steak, you should______ _.
press on the steak with your finger
insert a thermometer into the center of the steak
take the surface temperature of the steak
insert a thermometer into the thickest part of the steak
5. Which list of food is ALL TCS food?
Uncooked whole potatoes, garlic powder, cut pineapple
Powdered milk, fresh bread, canned tuna
Cut cucumbers, canned sardines, and non-organic coffee
Shell eggs, poultry, garlic-in-oil mixtures
6. What must the person in charge of a nursing home do when A food handler
has a sore throat and fever?
Send the food handler home.
Make the food handler wear a medical face mask.
Allow the food handler to wash dishes.
7. An example of TCS food is
sliced cantaloupe.
chopped celery.
dried parsley.
diced cranberries.
8. Which food item is classified as a major food allergen?
, Chicken
Pork
Beef
Shellfish
9. What organization does the acronym USDA represent?
United States Defense of Animals
United States Director of Agriculture
United States Division of Animals
United States Department of Agriculture
10. Describe why the temperature range of 40°F to 140°F is considered the
danger zone in food safety.
The danger zone is the temperature range where food is best
preserved.
The danger zone refers to temperatures above 165°F, where food
becomes unsafe.
The danger zone is defined as temperatures below freezing, which
prevent bacterial growth.
The temperature range of 40°F to 140°F is considered the danger
zone because it is the range in which bacteria can grow rapidly,
increasing the risk of foodborne illnesses.
11. What is one of the primary roles of the CDC in food safety?
Regulate food production facilities
Set food pricing standards
, Conduct food safety training for managers
Monitor and investigate foodborne illnesses
12. Bacteria grows most rapidly in the
Freezer
Hot Hold Areas
Temperature Danger Zone
Reach-in Coolers
13. What is the safe cooking temperature for cooked fruits and vegetables, rice,
and pastas?
160°F
180°F
165°F
145°F
14. What is the minimum temperature at which raw pork is cooked?
160F
155F
165F
145F
15. The USDA is responsible for:
Ensuring the safety, efficacy, and security of human and veterinary
drugs, biological products, and medical devices
