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AAA Food manager certification questions with complete solutions
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AAA Food manager certification questions with complete solutions
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AAA Food manager certification questionswith complete solutions
A foodborne outbreak is when you have only how many people
with the same symptoms? Correct Answer 2 individuals
A serious foodborne illness that is commonly transmitted by
fecal-oral routes is caused by which virus? Correct Answer
Hepatitus A
An employee didnt wash their hands what should be done?
Correct Answer They need to wash hands for 20 seconds and be
retrained on kitchen procedures.
Assure - A.L.E.R.T Correct Answer To make sure all food,
equipment are from reputable sources.
Bacillus cereus bacteria Correct Answer Forms spores and
produces toxins, Common food poisoning, Found in fried rice
due to needing to cool rice at room temperature.
Bacteria grows faster within what temperature zone? Correct
Answer The danger temperature zone of 41 degrees F and 135
degrees F
Bacteria grows faster within what temperature zone? Correct
Answer The danger zone
,Bacteria have the ability to change there form to what? Correct
Answer spores (Thick shell around bacteria which is harder to
kill)
Can I cook chicken to 135 degrees F Correct Answer The
chicken must be cooked to 165 degrees F for 15 seconds
minimum.
Can I cook PHF/TCS Foods overnight? Correct 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.
Chicken, turkey and stuffed pastas, stuffed meats should be
cooked to what temperature Correct Answer 165 degrees F for
15 seconds
Ciguatara toxin is typically found in what? Correct Answer
Bigger Fish that have ciguatoxin
Clostridium botulinum Correct Answer Usually found in
packed foods, canned, not much oxygen
Cold TCS Foods should be kept at what temperature? Correct
Answer 41 degrees F or lower
Cooked fruits and veggies, rice and pastas should be cooked to
what temp Correct Answer 135 degrees F for at least 15 secs
Cooking kills most pathogens but cant kill toxins? true or false
Correct Answer True
, Employees - A.L.E.R.T. Correct Answer know who is in your
facility
Employees with a headache and cough should be restricted to
what type of duties at work? Correct Answer Stock food
Failing to cook chicken to an internal temperature of 165
degrees F is what type of hazard? Correct Answer Biological
hazard
Finding ice crystals on a delivery of frozen foods is a sign of
what? Correct Answer time and temperature abuse
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. Correct Answer a.
reduce sharp corners on hard-to-clean floors
Food handler may wear fingernail polish or artificial nails if they
Correct Answer Wear intact gloves in good repair
Food in dry storage must be how many inches off the ground?
Correct Answer 6 inches
Food that has NOT been honestly presented must be
A. thrown out.
B. re-labeled.
C. repurposed.
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