AAA Food Protection Manager Practice
Exam 2024/2025
A foodborne outbreak is when you have at least (Blank) people showing similar
symptoms from eating the same thing at the same location? - CORRECT ANSWER-2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - CORRECT ANSWER-D. All of these
All foods served in the food establishment must be from approved sources such as
what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - CORRECT ANSWER-C. A licensed food distributor
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating hour -
CORRECT ANSWER-D. Does not require a person in charge to be on-site at all times
during operating hours
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused
by which virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - CORRECT ANSWER-C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - CORRECT ANSWER-20
Minutes
What is the range of temperature for the Danger Zone? - CORRECT ANSWER-41 - 135
degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees? - CORRECT ANSWER-Listeria
, Which parasite is associated with foodborne illness caused by undercooked pork? -
CORRECT ANSWER-Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground
beef? - CORRECT ANSWER-Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - CORRECT ANSWER-To
reduce and prevent growth of bacteria.
Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these - CORRECT ANSWER-
Employees with a headache and a cough who come to work should be restricted to
what type of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - CORRECT ANSWER-C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - CORRECT ANSWER-C. Norovirus
What must a food handler do when he or she is feeling sick? - CORRECT ANSWER-
Notify the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - CORRECT ANSWER-D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. - CORRECT ANSWER-A. Go to work, but should stay
away from all direct food handling activities.
Exam 2024/2025
A foodborne outbreak is when you have at least (Blank) people showing similar
symptoms from eating the same thing at the same location? - CORRECT ANSWER-2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - CORRECT ANSWER-D. All of these
All foods served in the food establishment must be from approved sources such as
what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - CORRECT ANSWER-C. A licensed food distributor
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating hour -
CORRECT ANSWER-D. Does not require a person in charge to be on-site at all times
during operating hours
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused
by which virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - CORRECT ANSWER-C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - CORRECT ANSWER-20
Minutes
What is the range of temperature for the Danger Zone? - CORRECT ANSWER-41 - 135
degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees? - CORRECT ANSWER-Listeria
, Which parasite is associated with foodborne illness caused by undercooked pork? -
CORRECT ANSWER-Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground
beef? - CORRECT ANSWER-Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - CORRECT ANSWER-To
reduce and prevent growth of bacteria.
Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these - CORRECT ANSWER-
Employees with a headache and a cough who come to work should be restricted to
what type of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - CORRECT ANSWER-C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - CORRECT ANSWER-C. Norovirus
What must a food handler do when he or she is feeling sick? - CORRECT ANSWER-
Notify the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - CORRECT ANSWER-D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. - CORRECT ANSWER-A. Go to work, but should stay
away from all direct food handling activities.
