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AAA Food manager certification exam questions with correct answers.
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AAA Food manager certification exam questions with correct answers.
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AAA Food manager certificationm m m
1.A serious foodborne illness that is commonly transmitted by fecal-oral
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m routes is caused by which virus?: Hepatitus A
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2.Under ideal conditions bacteria can multiply every?: 20 minutes
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3.What is the range of temperature for the danger zone?: 41 - 135 Degrees
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4.Which bacteria is associated with contaminated lunch meats and grows at
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m temperatures below 41 degrees Fahrenheit?: Listeria
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5.which parasite is associated with foodborne illnesses caused by under-
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m cooked pork?: Trichinella
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6.Which bacteria is associated with foodborne illnesses caused by under-
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m cooked ground beef?: Shiga toxin producing E. Coli
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7.What is the main goal for controlling time and temperature?: Reduce and
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m prevent the growth of bacteria
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8.Toxins produced by pathogens can be easily eliminated by?: A. Cooking
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b.cooling
c. reheating
d. NONE OF THESE m m
D. NONE OF THESE
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9.Employees with a headache and cough should be restricted to what type of
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m duties at work?: Stock food
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10. Getting a foodborne illness by ingesting infected particles of feces or vomit
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m is commonly associated with which of these viruses?: Norovirus
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11.What must a food handler do when he or she is feeling sick?: Notify your
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m manager
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12.Which of the following is a common symptom of a foodborne illness?: -
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Vomiting
m diarrhe
a fever
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13.What should you do at work if you have a headache, cough, and a runny
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m nose?: Go to work, but stay away from all direct food handling activities.
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14.The FDA has created a food defense program called A.L.E.R.T. What part of
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m the program includes paying attention to who is in the food facility and also
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m conducting background checks of employees during the hiring process?: Em-
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m ployees
15.Which of these is NOT a potential chemical hazard?: A. Storing chemicals
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m separately from foods m m
b. Chemicals are being sprayed while food is out
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c. Bleach accidentally splashes on cobbler
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D. Employee is spraying table cleaner while customers are eating
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, AAA Food manager certification
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Study online at m m
mhttps://quizlet.com/_cup87m
a. storing chemicals separately from food
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16.Which of these is NOT considered a potential physical hazard?: a. Pesti-
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m cides
b.Hair falls in food m m m
C. Nail chips and gets in pudding
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d. Plastic gets in cobbler
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a. pesticides
17.Pieces of glass and strands of hair are considered what type of hazard?: a.
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m physical hazards m
b.chemical
c. cross contamination m
d.biological
a. physical hazard m
18.Which of the following is an example of a potential cross contamination?-
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: 1. Cutting raw chicken and then slicing melon on the same cutting board
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2.Filleting fish with a knife and using the same one to cut chocolate cake
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3.Storing raw and ready-to-eat foods on the same shelf
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4.All of these m m
4. All of thesem m m
19.Which of these is an example of PHS/TCS foods: a. pizza
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b.hamburger
c. tacos
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