AAA Food Manager Certification Exam
AAA FOOD MANAGER CERTIFICATION EXAM NEWEST 2025
COMPLETE 160 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
Which of these is NOT considered a potential physical hazard?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
Pieces of glass and strands of hair are considered what type of hazard?
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?
1. Cutting raw chicken and then slicing melon on the same cutting board
2. Filleting fish with a knife and using the same one to cut chocolate cake
3. Storing raw and ready-to-eat foods on the same shelf
4. All of these
4. All of these
Which of these is an example of PHS/TCS foods
a. pizza
b. hamburger
c. tacos
d. all of these
D. All of these
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, AAA Food Manager Certification Exam
Which of these is NOT a TCS food
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?
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?
Bimetallic thermometer
Which of the following is not one of the big 6?
Clostridium Botulinum
What is the correct temperature reading when calibrating a thermometer using the ice point
method?
32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what hazard?
Cross Contamination
When should thermometers be re-calibrated?
1. When they havent been used for a while
2. When recently dropped
3. when used the wrong way
4. All of these
4. ALL OF THESE
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, AAA Food Manager Certification Exam
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
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?
Stock food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
Norovirus
3|Page
AAA FOOD MANAGER CERTIFICATION EXAM NEWEST 2025
COMPLETE 160 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
Which of these is NOT considered a potential physical hazard?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
Pieces of glass and strands of hair are considered what type of hazard?
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?
1. Cutting raw chicken and then slicing melon on the same cutting board
2. Filleting fish with a knife and using the same one to cut chocolate cake
3. Storing raw and ready-to-eat foods on the same shelf
4. All of these
4. All of these
Which of these is an example of PHS/TCS foods
a. pizza
b. hamburger
c. tacos
d. all of these
D. All of these
1|Page
, AAA Food Manager Certification Exam
Which of these is NOT a TCS food
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?
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?
Bimetallic thermometer
Which of the following is not one of the big 6?
Clostridium Botulinum
What is the correct temperature reading when calibrating a thermometer using the ice point
method?
32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what hazard?
Cross Contamination
When should thermometers be re-calibrated?
1. When they havent been used for a while
2. When recently dropped
3. when used the wrong way
4. All of these
4. ALL OF THESE
2|Page
, AAA Food Manager Certification Exam
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
Hepatitus A
Under ideal conditions bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees Fahrenheit?
Listeria
which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli
What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by?
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?
Stock food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
Norovirus
3|Page
