AAA Food Manager Certification Exam 2026 Actual with Questions &
Answers (Latest 2026 Update) 100% Guarantee Pass
Average number of food borne illnesses per year - 76 million people (1/4 people in the us)
Symptoms of foodborne illness - cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - have a greater health effect on pregnant women
2 types of food borne illness - Foodborne infection and foodborne intoxication
Foodborne Infection - an illness caused by a bacteria, virus, or parasite that has contaminated a
food
- most common are salmonella and E. Coli.
foodborne intoxication - an illness caused by toxins that an organism has produced in a food;
toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation - -time and temp
-heat and cold
,-handwashing/ware-washing(plates and etc)
poultry - cooked to and internal temp of 165 for 15 seconds
ground beef - cooked to and internal temp of 155 for 15 seconds
pork - cooked to and internal temp of 145 for 15 seconds
food must be stored properly - when food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous
Food preparers must - wash hands for at least 20 seconds
High Risk Populations - Young children
the elderly
people with compromised immune systems
Sources of contamination - food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
, food handlers - should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - should be kept 6 inches off the ground
dirty soil - all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia
food contaminants - biological
physical
chemical
cross contamination
biological hazards - bacteria, viruses, parasites, fungi
bacteria - food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
Answers (Latest 2026 Update) 100% Guarantee Pass
Average number of food borne illnesses per year - 76 million people (1/4 people in the us)
Symptoms of foodborne illness - cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - have a greater health effect on pregnant women
2 types of food borne illness - Foodborne infection and foodborne intoxication
Foodborne Infection - an illness caused by a bacteria, virus, or parasite that has contaminated a
food
- most common are salmonella and E. Coli.
foodborne intoxication - an illness caused by toxins that an organism has produced in a food;
toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation - -time and temp
-heat and cold
,-handwashing/ware-washing(plates and etc)
poultry - cooked to and internal temp of 165 for 15 seconds
ground beef - cooked to and internal temp of 155 for 15 seconds
pork - cooked to and internal temp of 145 for 15 seconds
food must be stored properly - when food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous
Food preparers must - wash hands for at least 20 seconds
High Risk Populations - Young children
the elderly
people with compromised immune systems
Sources of contamination - food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
, food handlers - should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - should be kept 6 inches off the ground
dirty soil - all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia
food contaminants - biological
physical
chemical
cross contamination
biological hazards - bacteria, viruses, parasites, fungi
bacteria - food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
