AAA FOOD MANAGER CERTIFICATION EXAM
2026 ACTUAL TEST PAPER COMPLETE
SOLUTIONS VERIFIED
◉ 2 foodborne illness. Answer: 1. infection
2. contamination
◉ foodborne infection. Answer: produced by the ingestion of living,
harmful organisms present in food. Such as bacteria, viruses, or
parasites. Infection have a delayed onset
◉ 2 bacteria most associated with foodborne infection. Answer:
salmonella and E. coli
◉ foodborne intoxication. Answer: an illness produced by ingestion of
bacterial toxins or excrement that are present in food before it is
consumed. Intoxication have a rapid onset
◉ 2 bacteria associated with foodborne intoxication. Answer:
staphylococcus aureus and clostridium botulinum.
◉ 3 main areas of food safety and sanitation. Answer: 1. time and
temperature
2. heat and cold
,3. the washing of hands and ware-washing (i.e., dishware, glassware,
pots and pans
◉ 4 high risk population. Answer: 1. pregnant/ nursing(lactating)
women
2. infants and children
3. elderly
4. impaired immune systems
◉ Sources of Contamination. Answer: foodborne outbreak
◉ foodborne outbreak. Answer: an incident or event where two or more
people suffer a similar illness or sickness from eating a common food
◉ food becomes contaminated for the following reasons. Answer: food
handlers, food contact surfaces, packaging materials, soil, water, air,
ingredients, and pests
◉ food contact surfaces should be cleaned regularly. At least how many
hours?. Answer: every 4 hours
◉ Non food contact surfaces should always be kept free of...... Answer:
dirt, dust,and other particles.
, ◉ all packaging material (such as bags of flour) should be how many
inches from the ground?. Answer: At least 6 inches
◉ Food contaminants can be grouped into what 4 catergories. Answer:
1. biological 2. physical 3. chemical 4. cross contamination
◉ biological. Answer: anything that pertains to life and or living things
◉ physical contaminants. Answer: are objects that can be seen with the
human eye such as nails, hair, and bandages
◉ chemical contamination. Answer: can occur if an employee prepares
acidic food using a copper pot
◉ cross contamination. Answer: is the transfer of pathogens or disease
causing micro organisms from one food to another.
◉ What are the 4 biological hazards. Answer: 1. bacteria 2. viruses 3.
parasites 4. fungi
◉ bacterial foodborne illnesses account for more than how many
percentage of all foodborne related illness. Answer: 90%
◉ what is the danger zone. Answer: 41 degrees F- 135 degrees F
2026 ACTUAL TEST PAPER COMPLETE
SOLUTIONS VERIFIED
◉ 2 foodborne illness. Answer: 1. infection
2. contamination
◉ foodborne infection. Answer: produced by the ingestion of living,
harmful organisms present in food. Such as bacteria, viruses, or
parasites. Infection have a delayed onset
◉ 2 bacteria most associated with foodborne infection. Answer:
salmonella and E. coli
◉ foodborne intoxication. Answer: an illness produced by ingestion of
bacterial toxins or excrement that are present in food before it is
consumed. Intoxication have a rapid onset
◉ 2 bacteria associated with foodborne intoxication. Answer:
staphylococcus aureus and clostridium botulinum.
◉ 3 main areas of food safety and sanitation. Answer: 1. time and
temperature
2. heat and cold
,3. the washing of hands and ware-washing (i.e., dishware, glassware,
pots and pans
◉ 4 high risk population. Answer: 1. pregnant/ nursing(lactating)
women
2. infants and children
3. elderly
4. impaired immune systems
◉ Sources of Contamination. Answer: foodborne outbreak
◉ foodborne outbreak. Answer: an incident or event where two or more
people suffer a similar illness or sickness from eating a common food
◉ food becomes contaminated for the following reasons. Answer: food
handlers, food contact surfaces, packaging materials, soil, water, air,
ingredients, and pests
◉ food contact surfaces should be cleaned regularly. At least how many
hours?. Answer: every 4 hours
◉ Non food contact surfaces should always be kept free of...... Answer:
dirt, dust,and other particles.
, ◉ all packaging material (such as bags of flour) should be how many
inches from the ground?. Answer: At least 6 inches
◉ Food contaminants can be grouped into what 4 catergories. Answer:
1. biological 2. physical 3. chemical 4. cross contamination
◉ biological. Answer: anything that pertains to life and or living things
◉ physical contaminants. Answer: are objects that can be seen with the
human eye such as nails, hair, and bandages
◉ chemical contamination. Answer: can occur if an employee prepares
acidic food using a copper pot
◉ cross contamination. Answer: is the transfer of pathogens or disease
causing micro organisms from one food to another.
◉ What are the 4 biological hazards. Answer: 1. bacteria 2. viruses 3.
parasites 4. fungi
◉ bacterial foodborne illnesses account for more than how many
percentage of all foodborne related illness. Answer: 90%
◉ what is the danger zone. Answer: 41 degrees F- 135 degrees F
