AAA FOOD MANAGER FINAL EXAM SCRIPT
2026 FULL QUESTIONS AND CORRECT
ANSWERS GRADED A+
◉ Under ideal conditions bacteria can multiply every? Answer: 20
minutes
◉ What is the range of temperature for the danger zone? Answer: 41 -
135 Degrees
◉ Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees Fahrenheit? Answer: Listeria
◉ which parasite is associated with foodborne illnesses caused by
undercooked pork? Answer: Trichinella
◉ Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? Answer: Shiga toxin producing E. Coli
◉ What is the main goal for controlling time and temperature? Answer:
Reduce and prevent the growth of bacteria
,◉ Toxins produced by pathogens can be easily eliminated by? Answer:
D. NONE OF THESE
◉ Employees with a headache and cough should be restricted to what
type of duties at work? Answer: Stock food
◉ Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? Answer:
Norovirus
◉ What must a food handler do when he or she is feeling sick? Answer:
Notify your manager
◉ Which of the following is a common symptom of a foodborne illness?
Answer: Vomiting
diarrhea
fever
◉ What should you do at work if you have a headache, cough, and a
runny nose? Answer: 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? Answer: Employees
◉ Which of these is NOT a potential chemical hazard? Answer: A.
Storing chemicals separately from foods
◉ Which of these is NOT considered a potential physical hazard?
Answer: a. Pesticides
◉ Pieces of glass and strands of hair are considered what type of
hazard? Answer: a. physical hazards
◉ Which of the following is an example of a potential cross
contamination? Answer: 4. All of these
◉ Which of these is an example of PHS/TCS foods. Answer: D. All of
these
◉ Which of these is NOT a TCS food. Answer: b. Uncooked rice
◉ Which of these is an example of ready-to-eat foods? Answer: D. All
of these
2026 FULL QUESTIONS AND CORRECT
ANSWERS GRADED A+
◉ Under ideal conditions bacteria can multiply every? Answer: 20
minutes
◉ What is the range of temperature for the danger zone? Answer: 41 -
135 Degrees
◉ Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees Fahrenheit? Answer: Listeria
◉ which parasite is associated with foodborne illnesses caused by
undercooked pork? Answer: Trichinella
◉ Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? Answer: Shiga toxin producing E. Coli
◉ What is the main goal for controlling time and temperature? Answer:
Reduce and prevent the growth of bacteria
,◉ Toxins produced by pathogens can be easily eliminated by? Answer:
D. NONE OF THESE
◉ Employees with a headache and cough should be restricted to what
type of duties at work? Answer: Stock food
◉ Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? Answer:
Norovirus
◉ What must a food handler do when he or she is feeling sick? Answer:
Notify your manager
◉ Which of the following is a common symptom of a foodborne illness?
Answer: Vomiting
diarrhea
fever
◉ What should you do at work if you have a headache, cough, and a
runny nose? Answer: 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? Answer: Employees
◉ Which of these is NOT a potential chemical hazard? Answer: A.
Storing chemicals separately from foods
◉ Which of these is NOT considered a potential physical hazard?
Answer: a. Pesticides
◉ Pieces of glass and strands of hair are considered what type of
hazard? Answer: a. physical hazards
◉ Which of the following is an example of a potential cross
contamination? Answer: 4. All of these
◉ Which of these is an example of PHS/TCS foods. Answer: D. All of
these
◉ Which of these is NOT a TCS food. Answer: b. Uncooked rice
◉ Which of these is an example of ready-to-eat foods? Answer: D. All
of these
