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 associa...
AAA Food manager certification
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? correct answerHepatitus A
Under ideal conditions bacteria can multiply every? correct answer20 minutes
What is the range of temperature for the danger zone? correct answer41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? correct answerListeria
which parasite is associated with foodborne illnesses caused by undercooked pork? correct answerTrichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground beef? correct answerShiga toxin producing E. Coli
What is the main goal for controlling time and temperature? correct answerReduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by? correct answerA. 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? correct answerStock food Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses? correct answerNorovirus
What must a food handler do when he or she is feeling sick? correct answerNotify your manager
Which of the following is a common symptom of a foodborne illness? correct answerVomiting diarrhea
fever
What should you do at work if you have a headache, cough, and a runny nose? correct answerGo to work, but stay away from all direct food handling activities.
The FDA has created a food defense program called A.L.E.R.T. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process? correct answerEmployees
Which of these is NOT a potential chemical hazard? correct answerA. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
a. storing chemicals separately from food
Which of these is NOT considered a potential physical hazard? correct answera. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
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