AAA FOOD MANAGER CERTIFICATION EXAM
AAA Food manager certification Exam Updated 2025
(A+ Graded 100% Verified Answers)
A serious foodborne illness that is commonly transmitted by fecal-oral routes is
caused by which virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at
temperatures below 41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground
beef?
Shiga toxin producing E. Coli
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
A. Cooking
b. cooling
c. reheating
, AAA FOOD MANAGER CERTIFICATION EXAM
d. NONE OF THESE
D. NONE OF THESE
Employees with a headache and cough should be restricted to what type of duties at
work?
Stock food
Getting a foodborne illness by ingesting infected particles of feces or vomit is
commonly associated with which of these viruses?
Norovirus
What must a food handler do when he or she is feeling sick?
Notify your manager
Which of the following is a common symptom of a foodborne illness?
Vomiting
diarrhea
fever
What should you do at work if you have a headache, cough, and a runny nose?
Go to work, but stay away from all direct food handling activities.
The FDA has created a food defense program called A.L.E.R.T. What part of the
program includes paying attention to who is in the food facility and also conducting
background checks of employees during the hiring process?
Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
, AAA FOOD MANAGER CERTIFICATION EXAM
a. storing chemicals separately from food
Which of these is NOT considered a potential physical hazard?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
Pieces of glass and strands of hair are considered what type of hazard?
a. physical hazards
b. chemical
c. cross contamination
d. biological
a. physical hazard
Which of the following is an example of a potential cross contamination?
1. Cutting raw chicken and then slicing melon on the same cutting board
2. Filleting fish with a knife and using the same one to cut chocolate cake
3. Storing raw and ready-to-eat foods on the same shelf
4. All of these
4. All of these
Which of these is an example of PHS/TCS foods
a. pizza
b. hamburger
c. tacos
d. all of these
, AAA FOOD MANAGER CERTIFICATION EXAM
D. All of these
Which of these is NOT a TCS food
a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
b. Uncooked rice
Which of these is an example of ready-to-eat foods?
A. banana
b. apple
c. muffin
d. all of these
D. All of these
Which thermometer is the most widely used to take the internal temperature of food?
Bimetallic thermometer
Which of the following is not one of the big 6?
Clostridium Botulinum
What is the correct temperature reading when calibrating a thermometer using the
ice point method?
32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what hazard?
Cross Contamination
When should thermometers be re-calibrated?
AAA Food manager certification Exam Updated 2025
(A+ Graded 100% Verified Answers)
A serious foodborne illness that is commonly transmitted by fecal-oral routes is
caused by which virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at
temperatures below 41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground
beef?
Shiga toxin producing E. Coli
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
A. Cooking
b. cooling
c. reheating
, AAA FOOD MANAGER CERTIFICATION EXAM
d. NONE OF THESE
D. NONE OF THESE
Employees with a headache and cough should be restricted to what type of duties at
work?
Stock food
Getting a foodborne illness by ingesting infected particles of feces or vomit is
commonly associated with which of these viruses?
Norovirus
What must a food handler do when he or she is feeling sick?
Notify your manager
Which of the following is a common symptom of a foodborne illness?
Vomiting
diarrhea
fever
What should you do at work if you have a headache, cough, and a runny nose?
Go to work, but stay away from all direct food handling activities.
The FDA has created a food defense program called A.L.E.R.T. What part of the
program includes paying attention to who is in the food facility and also conducting
background checks of employees during the hiring process?
Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
, AAA FOOD MANAGER CERTIFICATION EXAM
a. storing chemicals separately from food
Which of these is NOT considered a potential physical hazard?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
Pieces of glass and strands of hair are considered what type of hazard?
a. physical hazards
b. chemical
c. cross contamination
d. biological
a. physical hazard
Which of the following is an example of a potential cross contamination?
1. Cutting raw chicken and then slicing melon on the same cutting board
2. Filleting fish with a knife and using the same one to cut chocolate cake
3. Storing raw and ready-to-eat foods on the same shelf
4. All of these
4. All of these
Which of these is an example of PHS/TCS foods
a. pizza
b. hamburger
c. tacos
d. all of these
, AAA FOOD MANAGER CERTIFICATION EXAM
D. All of these
Which of these is NOT a TCS food
a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
b. Uncooked rice
Which of these is an example of ready-to-eat foods?
A. banana
b. apple
c. muffin
d. all of these
D. All of these
Which thermometer is the most widely used to take the internal temperature of food?
Bimetallic thermometer
Which of the following is not one of the big 6?
Clostridium Botulinum
What is the correct temperature reading when calibrating a thermometer using the
ice point method?
32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what hazard?
Cross Contamination
When should thermometers be re-calibrated?
