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AAA Food manager certification Exam Questions & Answers 2024-2025. Terms like: 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
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? - Answer: Hepatitis 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: A. Cooking b. cooling c. reheating d. NONE OF THESE 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
a. pesticides Pieces of glass and strands of hair are considered what type of hazard? - Answer: 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? - Answer: 1. Cutting raw chicken and then slicing melon on the same cutting board
Which of these is NOT a TCS food - Answer: 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? - Answer: 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? - Answer: Bimetallic thermometer Which of the following is not one of the big 6? - Answer: Clostridium Botulinum What is the correct temperature reading when calibrating a thermometer using the ice point method? - Answer: 32 Degrees Farenheight Raw food dripping onto ready to eat foods is an example of what hazard? - Answer: Cross Contamination
When taking the temperature of a steak, where should you insert the thermometer? - Answer: In the thickest part What minimum temperature should pork be cooked at? - Answer: 145 degrees F Failing to cook chicken to an internal temperature of 165 degrees F is what type of hazard? - Answer: Biological hazard Which of these examples is improper when serving food? - Answer: a. using tongs to serve ready-to-eat foods b. holding the dishes from the bottom c. using the same utensil for different kinds of foods d. holding utensils by the handle C. Using the same utensil for different kinds of foods What is the maximum amount of TOTAL time foods can be in the danger zone? - Answer: a. 2 hours b. 3 hours c. 4 hours d. 6 hours c. 4 Hours
The 2 stage cooling process involves cooling hot foods to 70 degrees F within 2 hours or less and then from 70 degrees F to 41 degrees F in How many hours or less? - Answer: a. 6 b. 3 c. 4 d. 2 C. 4 Proper cooling must take place within a total of how many hours or less? - Answer: a. 2 b. 4 c. 6 d. 8 c. 6 Which of these is NOT an acceptable way to cool foods? - Answer: a. place foods in an ice bath b. cut foods into smaller pieces c. use shallow pans d. at room temperature d. at room temperature
b. dairy products c. fish d. rice products d. rice products Which of these is not considered a major food allergen? - Answer: a. beef b. eggs c. shellfish d. wheat a. beef Of the following, what is a likely source for food contamination? - Answer: a. sick employee sneezes on food b. cooking chicken to the required internal correct temperature c. using gloves and tongs to serve ready-to-eat foods d. chewing gum in the break room during break a. sick employee sneezes on the food When must you wash your hands? - Answer: a. after using cell phone b. after using the restroom c. after eating d. all of these
d. All of these What is the total minimum time required for washing hands in foodservice? - Answer: 20 seconds Which of these is a not acceptable to drying hands? - Answer: cloth towel Where is handwashing permitted? - Answer: only in handwashing station which of the following is a requirement at a handwashing station? - Answer: a. soap b. signage c. means of drying hands, air-blow or paper towel d. all fo these d. all of these Which is required at handwashing station? - Answer: soap when must you wash your hands? - Answer: a. before starting working with food b. after using bathroom c. after taking out garbage d. all of these
What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines? - Answer: USDA Food handler may wear fingernail polish or artificial nails if they - Answer: Wear intact gloves in good repair Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least - Answer: 4 inches Floor coving is used to A. reduce sharp corners on hard-to-clean floors. B. eliminate the risk of slips and falls. C. increase the resiliency of hard-surface flooring. D. improved noise reduction capabilities. - Answer: a. reduce sharp corners on hard-to-clean floors Tuna salad in a cooler must be held at or below an internal temperature of - Answer: 41 degrees F Which is a TCS food? - Answer: Potentially hazardous foods like raw meat, cooked foods To which minimum internal temperature should gravy be reheated in a microwave? - Answer: 165 degrees F
How many major food allergens are there? - Answer: 9 Major Food allergens What are the 9 major food allergens? - Answer: Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame. How can you prevent cross-contact of food allergies? - Answer: Make sure to clean and sanitize all possible surfaces, utensils and equipment. Use different fryers and oils for different foods. Remember that cooking cannot cook out allergens from food. What are high risk populations to food borne illness? - Answer: elderly, young children, sick people A foodborne outbreak is when you have only how many people with the same symptoms? - Answer: 2 individuals What does FDA Stand for? - Answer: Food and Drug Administration What does the FDA do? - Answer: Responsible for protecting public health inspect all food except poultry, meat and eggs regulates food transportation writes food code What does USDA Stand for? - Answer: The united states department of agriculture
Bacillus cereus bacteria - Answer: Forms spores and produces toxins, Common food poisoning, Found in fried rice due to needing to cool rice at room temperature. What is the acronym FAT TOM? - Answer: Ways that bacteria grows faster, Food, Acidity, Temperature, Time, Oxygen, Moisture Bacteria grows faster within what temperature zone? - Answer: The danger temperature zone of 41 degrees F and 135 degrees F What is the super danger temperature zone? - Answer: from 70 degrees F to 125 degrees F where bacteria can grow and multiply even faster If the food has been in the temperature danger zone for more than 4 hours what should be done? - Answer: it should be thrown away. Scombroid poisoning happens when fish become toxic due to time/temperature abuse, true or false? - Answer: True Ciguatara toxin is typically found in what? - Answer: Bigger Fish that have ciguatoxin Mold can be killed at what temperature? - Answer: 140 degrees F for 10 minutes Mold can grow below what temperature? - Answer: 41 degrees F
Yeasts can be killed at what temperature? - Answer: 136 degrees F for 15 minutes Cold TCS Foods should be kept at what temperature? - Answer: 41 degrees F or lower Hot TCS foods should be kept at what temperature? - Answer: 135 degrees F or higher What are some common TCS Foods? - Answer: Meat, dairy, cooked food (potatoes, rice, beans, tofu), fruits and vegetables. What is A.L.E.R.T? - Answer: FDA defense program for food establishments to protect themselves. A -Assure l - looking E- Employee R- Reports T- Threats What does PHF AND TCS Stand for? - Answer: Potentially hazardous foods, Time controlled for Safety TCS foods are raw meats, cooked foods like potatoes rice, fruits and veggies, dairy true or false? - Answer: True Assure - A.L.E.R.T - Answer: To make sure all food, equipment are from reputable sources. Look - A.L.E.R.T. - Answer: Checking security and cameras
Whole meat roasts, like lamb pork, cornbeef, and ham be cooked to what temp - Answer: 158 degrees F for 22 seconds 145 degrees f for 4 minutes and 130 degrees F for 112 minutes Raw or undercooked steak must meat "intact beef muscle" in order to be served raw or undercooked, and all surfaces have to be 145 degrees F, true or false? - Answer: True Bacteria grows faster within what temperature zone? - Answer: The danger zone HACCP Stands for what? - Answer: Hazard (Identify any hazards) Analysis (Identify hazard) Critical Control Points (Figure out how it can be controlled) I receive my steak at 60 degrees F, can I take it and cook? - Answer: No because it has to be received at 41 degrees F or lower An employee didnt wash their hands what should be done? - Answer: They need to wash hands for 20 seconds and be retrained on kitchen procedures. Can I cook PHF/TCS Foods overnight? - Answer: No, TCS/PHF Foods have to be cooled within 2 hours from 135 degrees F to 70 degrees F and within 4 hours from 70 degrees to 41 degrees, with a total of 6 hours. Can I cook chicken to 135 degrees F - Answer: The chicken must be cooked to 165 degrees F for 15 seconds minimum.
Variance is when food is prepared in another way, the health department will need HACCP plan for variance in case of hazards, true or false? - Answer: True Vibrio bacteria - Answer: Found in raw or contaminated fish Clostridium botulinum - Answer: Usually found in packed foods, canned, not much oxygen What is the Big 6? - Answer: FDA Labeled pathogens, E coli, shigella, salmonella Tyohi, Nontyphoidal salmonella, hepatitus A, Norovirus How long can ready-to-eat foods be stored? - Answer: 7 days at 41 degrees or below, after 7th day it must be thrown away.
