AAA Food Safety Manager Exam Latest Update

AAA Food Safety Manager Exam Latest Update - with 220 Questions and Verified Correct Answers Golden Ticket to Guaranteed A+ Verified by Professor

A bacterial infection found on raw poultry and eggs is

a) Salmonella

b) Vibrio

c) Staphylococcus Aureus

d) Hepatitis A - CORRECT ANSWER: a) Salmonella

A bacterial infection is caused by

• a virus surviving on a counter
• consuming live bacteria that grows in the body
• consuming the toxin produced by a bacteria

d) a parasite living in the food consumed - CORRECT ANSWER: b) consuming live

bacteria that grows in the body

A bacterial intoxication is caused by

• a virus surviving on a counter
• consuming a live bacteria that grows in the body
• consuming the toxin produced by a bacteria
• a parasite living in the food consumed - CORRECT ANSWER: c) consuming the toxin

produced by a bacteria 1 / 4

A biological hazard would include all of the following except

• parasites
• insecticide
• bacteria

d) viruses - CORRECT ANSWER: b) insecticide

A chemical hazard can be avoided by all of the following except

• labeling containers that contain chemicals
• properly storing chemicals away from food
• keeping containers closed
• only storing chemicals in the dry storage area - CORRECT ANSWER: d) only storing

chemicals in the dry storage area

A Clean In Place (CIP) item must

• be easily disassembled for daily cleaning and sanitizing
• be designed so cleaning and sanitizing solution will circulate and contact all food

contact surfaces in CIP item

• be able to fit in the mechanical ware washing machine
• be able to fit in the manual ware washing sink - CORRECT ANSWER: b) be designed

so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item

A copper container may not be used

a) To hold an acidic liquid

b) As a bread bowl 2 / 4

• to display whole oranges

d) As a pitcher of water - CORRECT ANSWER: a) To hold an acidic liquid

A cross connection occurs when

a) Chicken drips onto lettuce in the cooler

b) An employee uses the same gloves for cleaning shrimp and making a sandwich

c) Potable water and non-potable water flow together

d) A customer takes a dirty plate back up to a buffet line - CORRECT ANSWER: c)

Potable water and non-potable water flow together

A customer informs their server they have an allergy to peanuts. The server should tell the Person In Charge and the Person In Charge should

• inform the customer which foods on the menu may have peanuts in them
• remove the peanuts from the customer's salad before serving it to the customer
• cooking the food with the peanuts for the flavor and then removing them before

serving the food to the customer

• do nothing as the Person In Charge has no responsibility in regards to food allergens

- CORRECT ANSWER: a) inform the customer which foods on the menu may have

peanuts in them

A designated employee break area must do all of the following except

a) Allow the employee to eat during a break

b) Protect the stored food

c) Allow the employee to smoke inside

d) Protect the food prep area - CORRECT ANSWER: c) Allow the employee to smoke

inside

• / 4

A dumpster should have all of the following except

a) Tight fitting lids kept closed

b) Located on a smooth, sloped, non-absorbent pad

c) Scheduled pick ups as needed to prevent overflow

d) Drain holes to remove the excess liquid - CORRECT ANSWER: d) Drain holes to

remove the excess liquid

A Food Manager finds cardboard boxes with some peach residue on them broken down and stacked in the garbage room waiting for recycling. What does the Food Manager instruct an employee to do?

a) Stop recycling because it takes up too much space.

b) Stop breaking down the boxes because they can be reused.

c) Place the cardboard boxes in the dumpster because they have food residue on them.

d) There is nothing to be done as there is no mistake here. - CORRECT ANSWER: c)

Place the cardboard boxes in the dumpster because they have food residue on them.

A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours.

• 2
• 4
• 8

d) 3 - CORRECT ANSWER: b) 4

A Food Manager notices an employee is checking the temperature of the chicken as it cooks and then immediately using the same thermometer to check the temperature of the cold items on the buffet. What is this an example of?

a) Proper monitoring of both cooking and cold holding

• / 4