AAA Food Protection Manager Practice Exam 2025/2026 100% verified correct

AAA Food Protection Manager Practice
Exam 2025/2026 100% verified correct
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A foodborne outbreak is when you have at least (Blank) people showing similar
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symptoms from eating the same thing at the same location? - CORRECT ANSWER-2
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Which of the following is an example of a high risk population?
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A. Young People Il` Il`




B. The Elderly Il` Il`




C. Sick People Il` Il`




D. All of these - CORRECT ANSWER-D. All of these
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All foods served in the food establishment must be from approved sources such as
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what? A. My home
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B. An unlicensed street vendor Il` Il` Il` Il`




C. A licensed food distributorIl` Il` Il` Il`




C. None of these - CORRECT ANSWER-C. A licensed food distributor
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Which of the following statements about the FDA is incorrect?
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A. It writes Food Code Il` Il` Il` Il`




B. It insects all food except eggs, poultry, and meat
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C. Requires a person in charge to become a certified food protection manager Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. Does not require a person in charge to be on-site at all times during operating hour -
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CORRECT ANSWER-D. Does not require a person in charge to be on-site at all times
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during operating hours
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by
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which virus?
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A. E. Coli Il` Il`




B. Yeast Il`




C. Hepatitis A Il` Il`




D. Mold - CORRECT ANSWER-C. Hepatitis A
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Under ideal conditions, bacteria can multiply every (blank). - CORRECT ANSWER-20
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Minutes
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What is the range of temperature for the Danger Zone? - CORRECT ANSWER-41 - 135
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degrees F
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Which bacteria is associated with contaminated lunch meats and grows at temperatures
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below 41 degrees? - CORRECT ANSWER-Listeria
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Which parasite is associated with foodborne illness caused by undercooked pork? -
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CORRECT ANSWER-Trichinella
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Which bacteria is associated with foodborne illness caused by undercooked ground
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beef? - CORRECT ANSWER-Shiga toxin producing E. Coli.
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, What is the main goal for controlling time and temperature? - CORRECT ANSWER-To
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reduce and prevent growth of bacteria.
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Toxins produced by pathogens can be easily eliminated by which activity?
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A. Cooking Il`




B. Cooling Il`




C. Reheating Il`




D. None of these - CORRECT ANSWER-
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Employees with a headache and a cough who come to work should be restricted to what Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




type of duties?
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A. Prep Food Il` Il`




B. Serve Food Il` Il`




C. Stock Food Il` Il`




D. Wash Dishes - CORRECT ANSWER-C. Stock Food
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Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
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associated with which of these viruses? Il` Il` Il` Il` Il`

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A. HIV Il`

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B. Malaria
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C. Norovirus
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D. Trichinella - CORRECT ANSWER-C. Norovirus
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What must a food handler do when he or she is feeling sick? - CORRECT ANSWER-
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Notify the manager/supervisor
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Which of the following is a common symptom of foodborne illness?
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A. Vomiting
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B. Diarrhea
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C. FeverIl`

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D. All of these - CORRECT ANSWER-D. All of these
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What should you do at work if you have a headache, cough, and a runny nose? A. Go
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to work, but should stay away from all direct food handling activities.
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B. Go to work without any restrictions from direct food handling activities.
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C. Not be able to work at all that day. Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. Go to work and serve food. - CORRECT ANSWER-A. Go to work, but should stay away
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from all direct food handling activities.
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The FDA has created a food defense program called ALERT. What part of the program
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includes paying attention to who is in the food facility and also conducting background
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checks of employees during the hiring process? - CORRECT ANSWER-E - Employees
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Which of these is NOT a potential chemical hazard? A.
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Storing chemicals separately from foods.
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B. Spraying pesticides when food is being prepared. Il` Il` Il` Il` Il` Il` Il`




C. Wiping down tables with sanitizers when guests are eating. Il` Il` Il` Il` Il` Il` Il` Il` Il`




D. Storing chemicals in the dry food storage areas. - CORRECT ANSWER-A. Storing Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




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chemicals separately from foods.
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