AAA FOOD MANAGER
EXAM
1. What is the minimum internal cooking temperature for poultry (chicken, turkey,
duck)?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
Answer: D. 165°F (74°C)
Explanation: Poultry must be cooked to 165°F to ensure pathogens like Salmonella
are killed.
2. What is the danger zone temperature range where bacteria grow most rapidly?
A. 0°F to 32°F
B. 41°F to 135°F
C. 135°F to 165°F
D. 32°F to 41°F
Answer: B. 41°F to 135°F
Explanation: This is the temperature range that supports rapid bacterial growth.
3. What is the first step in the HACCP system?
A. Establish monitoring procedures
B. Identify critical control points
C. Conduct a hazard analysis
D. Set up corrective actions
,Answer: C. Conduct a hazard analysis
Explanation: HACCP begins with identifying potential food safety hazards.
4. How long can ready-to-eat TCS (Time/Temperature Control for Safety) food be
stored in a refrigerator at 41°F or below?
A. 3 days
B. 5 days
C. 7 days
D. 10 days
Answer: C. 7 days
Explanation: Ready-to-eat TCS food must be labeled and used within 7 days.
5. Which of the following is NOT a proper method to thaw frozen food?
A. In the refrigerator
B. Under running cold water
C. On the countertop at room temperature
D. As part of the cooking process
Answer: C. On the countertop at room temperature
Explanation: This encourages bacterial growth and is unsafe.
6. A food handler diagnosed with Norovirus must be excluded from the operation
until:
A. They wear gloves at all times
B. They have a doctor’s note and no symptoms for 24 hours
C. They wash their hands more frequently
D. They are trained again
Answer: B. They have a doctor’s note and no symptoms for 24 hours
Explanation: Norovirus is highly contagious, requiring strict exclusion rules.
7. What is the correct order for cleaning and sanitizing a food-contact surface?
A. Rinse, wash, sanitize, air-dry
B. Wash, rinse, sanitize, air-dry
,C. Wash, sanitize, rinse, air-dry
D. Scrub, sanitize, rinse, towel-dry
Answer: B. Wash, rinse, sanitize, air-dry
Explanation: This is the standard 4-step procedure to ensure cleanliness.
8. Which government agency regulates and inspects meat, poultry, and eggs?
A. CDC
B. FDA
C. USDA
D. OSHA
Answer: C. USDA
Explanation: The USDA is responsible for meat, poultry, and egg products.
9. What is cross-contamination?
A. Freezing raw food
B. Mixing raw and cooked foods
C. Using the same cutting board for raw chicken and lettuce
D. Keeping food too long in the freezer
Answer: C. Using the same cutting board for raw chicken and lettuce
Explanation: This spreads pathogens from raw to ready-to-eat food.
10. Which food item requires a consumer advisory if served raw or undercooked?
A. Bread
B. Milk
C. Oysters
D. Rice
Answer: C. Oysters
Explanation: Raw shellfish are high-risk and require consumer notification.11. Which
food item is considered a TCS food?
A. Dried pasta
B. Sliced melon
C. Bread
, D. Salt
Answer: B. Sliced melon
Explanation: Once cut, melons become TCS foods due to high moisture and low
acidity.
12. What is the minimum handwashing time with soap and water?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds
Answer: C. 20 seconds
Explanation: Hands should be washed for at least 20 seconds, including 10–15
seconds of scrubbing.
13. When must food-contact surfaces be cleaned and sanitized?
A. Once per shift
B. After 8 hours
C. After each use or every 4 hours if in constant use
D. At the end of the day
Answer: C. After each use or every 4 hours if in constant use
Explanation: This prevents microbial buildup and ensures safety.
14. Which practice helps prevent allergic reactions in customers?
A. Cooking all food to the same temperature
B. Washing hands with sanitizer
C. Telling customers how a dish is prepared
D. Using spices to kill allergens
Answer: C. Telling customers how a dish is prepared
Explanation: Communication is key to preventing allergen exposure.
15. What is the proper temperature for holding hot TCS food?
A. 115°F (46°C)
EXAM
1. What is the minimum internal cooking temperature for poultry (chicken, turkey,
duck)?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
Answer: D. 165°F (74°C)
Explanation: Poultry must be cooked to 165°F to ensure pathogens like Salmonella
are killed.
2. What is the danger zone temperature range where bacteria grow most rapidly?
A. 0°F to 32°F
B. 41°F to 135°F
C. 135°F to 165°F
D. 32°F to 41°F
Answer: B. 41°F to 135°F
Explanation: This is the temperature range that supports rapid bacterial growth.
3. What is the first step in the HACCP system?
A. Establish monitoring procedures
B. Identify critical control points
C. Conduct a hazard analysis
D. Set up corrective actions
,Answer: C. Conduct a hazard analysis
Explanation: HACCP begins with identifying potential food safety hazards.
4. How long can ready-to-eat TCS (Time/Temperature Control for Safety) food be
stored in a refrigerator at 41°F or below?
A. 3 days
B. 5 days
C. 7 days
D. 10 days
Answer: C. 7 days
Explanation: Ready-to-eat TCS food must be labeled and used within 7 days.
5. Which of the following is NOT a proper method to thaw frozen food?
A. In the refrigerator
B. Under running cold water
C. On the countertop at room temperature
D. As part of the cooking process
Answer: C. On the countertop at room temperature
Explanation: This encourages bacterial growth and is unsafe.
6. A food handler diagnosed with Norovirus must be excluded from the operation
until:
A. They wear gloves at all times
B. They have a doctor’s note and no symptoms for 24 hours
C. They wash their hands more frequently
D. They are trained again
Answer: B. They have a doctor’s note and no symptoms for 24 hours
Explanation: Norovirus is highly contagious, requiring strict exclusion rules.
7. What is the correct order for cleaning and sanitizing a food-contact surface?
A. Rinse, wash, sanitize, air-dry
B. Wash, rinse, sanitize, air-dry
,C. Wash, sanitize, rinse, air-dry
D. Scrub, sanitize, rinse, towel-dry
Answer: B. Wash, rinse, sanitize, air-dry
Explanation: This is the standard 4-step procedure to ensure cleanliness.
8. Which government agency regulates and inspects meat, poultry, and eggs?
A. CDC
B. FDA
C. USDA
D. OSHA
Answer: C. USDA
Explanation: The USDA is responsible for meat, poultry, and egg products.
9. What is cross-contamination?
A. Freezing raw food
B. Mixing raw and cooked foods
C. Using the same cutting board for raw chicken and lettuce
D. Keeping food too long in the freezer
Answer: C. Using the same cutting board for raw chicken and lettuce
Explanation: This spreads pathogens from raw to ready-to-eat food.
10. Which food item requires a consumer advisory if served raw or undercooked?
A. Bread
B. Milk
C. Oysters
D. Rice
Answer: C. Oysters
Explanation: Raw shellfish are high-risk and require consumer notification.11. Which
food item is considered a TCS food?
A. Dried pasta
B. Sliced melon
C. Bread
, D. Salt
Answer: B. Sliced melon
Explanation: Once cut, melons become TCS foods due to high moisture and low
acidity.
12. What is the minimum handwashing time with soap and water?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds
Answer: C. 20 seconds
Explanation: Hands should be washed for at least 20 seconds, including 10–15
seconds of scrubbing.
13. When must food-contact surfaces be cleaned and sanitized?
A. Once per shift
B. After 8 hours
C. After each use or every 4 hours if in constant use
D. At the end of the day
Answer: C. After each use or every 4 hours if in constant use
Explanation: This prevents microbial buildup and ensures safety.
14. Which practice helps prevent allergic reactions in customers?
A. Cooking all food to the same temperature
B. Washing hands with sanitizer
C. Telling customers how a dish is prepared
D. Using spices to kill allergens
Answer: C. Telling customers how a dish is prepared
Explanation: Communication is key to preventing allergen exposure.
15. What is the proper temperature for holding hot TCS food?
A. 115°F (46°C)
