AAA FOOD MANAGER Certification
Exam Questions Answers Graded
A+ Latest Versions 2025
What minimum internal temperature should poultry, reheated meats and stuffed
meats be cooked to? - ANSWER - 165 degrees
How should food NOT be dethawed? - ANSWER - At room temperature
Which utensil should be used to dispense ice - ANSWER - A metal scoop
Hot food must be held at a minimum internal temperature of what? - ANSWER - 135
Degrees
Which of the following materials are unacceptable for storing acidic food? -
ANSWER - Galvanized Metal
What can happen if raw foods come into contact with cooked ready to eat food? -
ANSWER - A Cross-Contamination may occur
Which of the following is the best way to prevent cross contamination? - ANSWER -
Frequent and effective handwashing
Which of the following procedures is acceptable in a public food service
establishment? - ANSWER - Holding all potentially hazardous foods at 41 degrees or
below
Employees are prohibited from smoking and eating while at work because? -
ANSWER - Eating or smoking might contaminate their hands
What food is primarily associated with the bacteria Salmonella? - ANSWER - Raw
Chicken
What is a acceptable practice when dealing with a food service worker who has HIV
or AIDS - ANSWER - Allow the employee to work, UNLESS they have another
communicable disease
Acceptable jewelry in the food preparation area? - ANSWER - A metal band free of
stones
Who is allowed to spray pesticides - ANSWER - A licensed pest control operator
What is the fourth step of proper cleaning and sanitizing procedures for a 3
compartment sink? - ANSWER - Sanitize
, Where should waste-water/ Mop water be discarded? - ANSWER - Waste-water or
mop water must be discarded in a designated mopsink to prevent contamination
Food Service Employees must be trained in - ANSWER - Food Allergen Awareness
Priority Items are now designated to be - ANSWER - Critical Items
Childrens Menu items are required by the 2009 Food Code to be - ANSWER - Fully
Cooked to recommended temperatures for 15 seconds
Food Now considered TCS food includes - ANSWER - Cut-Leafy Greens, cut melon
and cut tomatoes
TCS food cannot remain in the Temperature Danger Zone f0r more then how many
hours? - ANSWER - 4 Hours
Illness usually associated with low acid or home canned foods - ANSWER - Botulism
What does TCS stand for - ANSWER - Temperature Control for Safety
Disease causing bacteria grow best between what temperatures? - ANSWER - 41
degree to 135 degree
Found in raw and under cooked ground beef, contaminated fresh produce and food
products made with raw or unpasteurized milk or apple cider - ANSWER - E. Coli
(Escherichia)
Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs
and deli meats. Grows best in reduced oxygen environment and can be harmful
especially to pregnant women. Can cause miscarriage or stillbirth. - ANSWER -
Listeriosis
Bacteria transmitted in prepared salads (like potato, chicken, macaroni, tuna, shrimp)
raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human
fecal contamination, water polluted by feces and insects that spread bacteria such as
flies. - ANSWER - Shigellosis
Organism that grow, feed and are sheltered on or in another organism - ANSWER -
Parasites
Illness associated with raw undercooked or improperly frozen seafood. - ANSWER -
Anisakiasis
Caused by consuming water from a contaminated water source - ANSWER - Giardia
Food Safety can be maintained by following what four basic steps? - ANSWER -
Clean, Separate, Cook and Chill
Research has shown that a major cause of foodborne illness is - ANSWER - Poor
personal Hygiene
Exam Questions Answers Graded
A+ Latest Versions 2025
What minimum internal temperature should poultry, reheated meats and stuffed
meats be cooked to? - ANSWER - 165 degrees
How should food NOT be dethawed? - ANSWER - At room temperature
Which utensil should be used to dispense ice - ANSWER - A metal scoop
Hot food must be held at a minimum internal temperature of what? - ANSWER - 135
Degrees
Which of the following materials are unacceptable for storing acidic food? -
ANSWER - Galvanized Metal
What can happen if raw foods come into contact with cooked ready to eat food? -
ANSWER - A Cross-Contamination may occur
Which of the following is the best way to prevent cross contamination? - ANSWER -
Frequent and effective handwashing
Which of the following procedures is acceptable in a public food service
establishment? - ANSWER - Holding all potentially hazardous foods at 41 degrees or
below
Employees are prohibited from smoking and eating while at work because? -
ANSWER - Eating or smoking might contaminate their hands
What food is primarily associated with the bacteria Salmonella? - ANSWER - Raw
Chicken
What is a acceptable practice when dealing with a food service worker who has HIV
or AIDS - ANSWER - Allow the employee to work, UNLESS they have another
communicable disease
Acceptable jewelry in the food preparation area? - ANSWER - A metal band free of
stones
Who is allowed to spray pesticides - ANSWER - A licensed pest control operator
What is the fourth step of proper cleaning and sanitizing procedures for a 3
compartment sink? - ANSWER - Sanitize
, Where should waste-water/ Mop water be discarded? - ANSWER - Waste-water or
mop water must be discarded in a designated mopsink to prevent contamination
Food Service Employees must be trained in - ANSWER - Food Allergen Awareness
Priority Items are now designated to be - ANSWER - Critical Items
Childrens Menu items are required by the 2009 Food Code to be - ANSWER - Fully
Cooked to recommended temperatures for 15 seconds
Food Now considered TCS food includes - ANSWER - Cut-Leafy Greens, cut melon
and cut tomatoes
TCS food cannot remain in the Temperature Danger Zone f0r more then how many
hours? - ANSWER - 4 Hours
Illness usually associated with low acid or home canned foods - ANSWER - Botulism
What does TCS stand for - ANSWER - Temperature Control for Safety
Disease causing bacteria grow best between what temperatures? - ANSWER - 41
degree to 135 degree
Found in raw and under cooked ground beef, contaminated fresh produce and food
products made with raw or unpasteurized milk or apple cider - ANSWER - E. Coli
(Escherichia)
Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs
and deli meats. Grows best in reduced oxygen environment and can be harmful
especially to pregnant women. Can cause miscarriage or stillbirth. - ANSWER -
Listeriosis
Bacteria transmitted in prepared salads (like potato, chicken, macaroni, tuna, shrimp)
raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human
fecal contamination, water polluted by feces and insects that spread bacteria such as
flies. - ANSWER - Shigellosis
Organism that grow, feed and are sheltered on or in another organism - ANSWER -
Parasites
Illness associated with raw undercooked or improperly frozen seafood. - ANSWER -
Anisakiasis
Caused by consuming water from a contaminated water source - ANSWER - Giardia
Food Safety can be maintained by following what four basic steps? - ANSWER -
Clean, Separate, Cook and Chill
Research has shown that a major cause of foodborne illness is - ANSWER - Poor
personal Hygiene
