AAA Food Manager Certification Exam Practice Questions 2025-2026, Exams of Service Management

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AAA Food Manager Certification Exams Practice 2025-2026 A+ Rated

aS | A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk C. Have a Canning License D. Be approved by USDA- ANSWERB. All Food delivery vehicles should: A. have proper signage on the doors B. Have a Siren C. be only late model vehicles DES - Ase. All of the following are true for canned goods EXCEPT: A. must be checked for valid expiration date B. Must be checked for leaks, dents, rust, missing labels D. Must be stored according to FIFO - ANSWERC. Mn ec ee ee ee ee ee ee ee ee aS | “First In, First Out" (FIFO) refers to the safe food handling practice of: A. Using products that were just received first C. Using products that are closest to you D. Using produets that are expired- ANSWERB. Which of the following is a potentially hazardous food (PHF/TCS)?: /\. an mopened UHT Coffee Creamer B. an uncut apple C. A loaf of bread DUSHCEANI - ANSWeRD. Which container is preforred to hold leftover spaghetti sauce in the cooler? B. uncovered plastic container C. copper pot D. any clean container - ANSWER-A. What is the primary problem with mixing raw foods together with cooked foods? Mn ec ee ee ee ee ee ee ee ee aS | D. in the dishwashing area- ANSWERC. Staphylococcus Aureus is a bacteria that is usually found A. in undercooked pork products B. in contaminated waters C. in the refrigerator D. on the skin, nose, mouth ofhealthy people- —-D. Which action DOES NOT require food handlers to wash their hands and change gloves in order to prevent conlaminalion? A. after checking your phone B. After using the bathroom D. before touching ready to eat foods - ANSWERC. Before raw fruits and vegetables are cooked or served, they should be thoroughly washed with A. Chlorine B. Vinegar D. Non-potable water - ANSWER. Mn ec ee ee ee ee ee ee ee ee aS | What is the best method to check the temperature of food on a buffet line? A. make sure the thermostat is checked every 6 hours B. Only check past temperature logs C. Check to see that steam is rising from the hot food D. Insecta thermometer into the food- Dh, Machine dishwashing requires all of the following EXCEPT: A. Proper Training B. Ronline checking for clogged spray nozzles or mincral deposit build up C. Sanitizing temperature of at least 180 F DOSES EO SAREARNEBEON loading - ANSWEE-D. Wiping cloths used for wiping counters and walls should be A. stored in hot water C. Washed in the dishwasher D. Used only one time - ANSWER-B. Chemical sanitizing solutions Mn ec ee ee ee ee ee ee ee ee aS | All foods that will be cooked and served at your restaurant must come from A. Donated sources B. An unlicensed st. C. your home D. approved and reputable somreos- Th Which of the following CANNOT be used as a potable water sourec? A\. an ouldoor well water as long as it is Les rogularly B. Water trucks C. Water delivered through the city water system DI SEOREea - ANSWER. Which food product should not be served ta high risk groups? A. Pastourized juice B. Sliced melons C. bananas DRRIREARIB - ANSE. A variance from the health department is required if the food establishments serves Mn ec ee ee ee ee ee ee ee ee aS | A. Frozen foods that need proper thawing C. Canned Food D. foods that have ingredients that are known allergens - ANSWER-B. The best way to train employees and kitchen staff is through A. written memos B. visual aids & posters C. Clear verbal instructions eS ae Smoking and eating is not permitted in the food prep area A. unless the food handler washes their hands before and after B. Unless the other kitchen staff are fine with it C. because other kitchen staff may not like it D. because of possible comantination by the food handlor through saliva transfor-— -D. Bolore Manually washing dishes in the 3 compartment sink, the first thing that necds to be done is to A. Add clean water to the first and second compartment Mn ec ee ee ee ee ee ee ee ee aS | Gnaw marks on packaging, small black droppings. foul odor, and scraps of paper in a corner are all indications of what type of infestation? B. roaches C. flies D. Ants- ANSWER-A. age cooling process allows for a maximum of how many hours in the temp danger zone? A.3 hours B. 4 hours C. 3 hours DUSRONBE Avswero. A bag of flour in the storage room A. Can be placed on a clean, dry floor B. should be transferred to a new bag to avoid moisture D. should be placed on a shelf 12 inches from the floor and wall - ANSWER-C. Toxic metal poisoning is caused when certain metals Mn ec ee ee ee ee ee ee ee ee aS | A. are heated on high heat and toxins are released into the foods B. like copper, brass and tin are mixed with food containing toxin producing bacteria C. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced D. like capper, brass and tin are mixed with acidic foods and toxins are produced =D, What type of probe is best used for measuring the temp of a big pol of soup? A. Surface probe B. Penetration probe C. Air probe DUE - ANS WERD. A food establishment that has a sewage backup on its premise must close B. within 1 hour C. within 4 hours D. within 6 hours - ANSWEI-A. When receiving frozen foods, reject shipments when A. meats are colder than 0 F B. the expiration date is valid Mn ec ee ee ee ee ee ee ee ee aS | The MOST Important step in maintaining good personal hygiene in a food business is A. Wearing gloves B. Wearing an apron C. not eating while preparing food a Which of the following is not a PHF/TCS food B. Pizza C. Scrambled eggs D. Milk- ANSWER-A. The temperature danger zone is between which 2 temperatures? A.32F & 70F D. 45F & 125F - ANSWER-C. All of the following statements regarding storing chemicals are true EXCEPT A. never store chemicals in food containers Mn ec ee ee ee ee ee ee ee ee aS | B. properly label chemicals if not using its original container \ C. Chemicals and pesticides can never be stored together ANSWER-D. Serubs your hands and lower arms for at least _ seconds. Give special attention to the areas between your fingers. thumbs, & under your fingernails B. 30 Seconds C. 20 Seconds D. 5 Seconds - ANSWER-A. Food handlers with the following illnesses should be reported to the health department due to its contagious nature EXCEPT A. Salmonella Typhi B. Shiga-Toxin producing E. Coli C. Norovirus BUSHES - ANSWER. Which of the following is not considered Lo be a high risk population? A\. adulis with chronic health conditions B. Children under age of 4 Mn ec ee ee ee ee ee ee ee ee aS | Cold foods in a buffet or salad bar should be held at temperature no higher than AsO F B.38F C. 32 F DMGB -Answero. All of the following are proper ways Lo limil Lime and temperalure abuse EXCEPT A. laking only quantities of food out of the refrigerator that will be used right away B. cooking frozen French Fries directly in the deep fryers C. not refrigerating foods like whole onions, apples, and bananas DSRS ASE. cross-conlamination can be prevented wilh cach of these steps EXCEPT A\. Preparing PHF/TCS foods and Ready to Eal foods at different times B. Cleaning and sanitizing prep tables between different types of foods C. using the different oils to fry different Ioods ANSWER-D. Stuffed pasta shells must be cooked to a minimum internal temperature of Mn ec ee ee ee ee ee ee ee ee aS | A. 135 F for 15 see B. 145 F for 15 see C. 155 F for 15 see DRGSOMIBEA - ANSWERD. When a powcr oulage takes place, all of the following are proper food safely procedures EXCEPT A. keep the freezer/refrigerator tightly closed B. Add blocks of dry ice as a Lomporary solutions C. any foods above 30 F are to be thrown away D. some foods can still be re-frazen if they have been kept bellow 50F- DD. The purpose of grease traps is to B. Collect grease for use again C. create an air gap D. to prevent fire- ANSWER-A. When reheating hot PHF/TCS foods, reheat to A. 135 F for 15 see within 2 hours Mn ec ee ee ee ee ee ee ee ee aS | Presetting tableware is allowed EXCEPT when it is A. Wrapped in plastic B. Wrapped in a napkin C. are cleaned and sanitized after each guest leaves DCS vse. All of the following practices can help prevent cross contamination during food preparation EXCEPT A. properly washing and sanitizing cutting boards between raw and ready to eat foods B. using color coded cutting boards C. working with raw and ready to eat foods at different times D. using the same knife to cut raw porlsand raw ehicken~ DD Which of the following is a correct storage practi B. non-food containers can be re-used to store food as long as they are properly washed and sanilizod C. lining shelves in the cooler to keep the refrigerator clean D. chemicals can be stored next lo food- ANSWER-A. Mn ec ee ee ee ee ee ee ee ee aS | Food Contact surfaces in constant use must be cleaned and sanitized at least once every A.2 hours B. 3 hours D. 6 hours - ANSWER-C. If you suspect a foodborne illness outbreak, all of the following are important to collect EXCEPT A\. general information, such as contact information B. Time and Date the person felt sick D. the food that was eaten and information regarding their symptoms - ANSWER-C. Upon inspection of a shipment of fresh steaks, when should you reject the shipment? A. the steaks do not have a smell B. the internal temperature of the steak if 50 F D. the flesh is firm and has a bright red color- ANSWER. Which of the following fresh food shipments should be rejected Mn ec ee ee ee ee ee ee ee ee