AAA Food Manager Certification Exam
100% Verified Answers
Average number of food borne illnesses per year - CORRECT ANSWER-76 million
people (1/4 people in the us)
Symptoms of foodborne illness - CORRECT ANSWER -cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - CORRECT ANSWER-have a greater health effect on pregnant
women
2 types of food borne illness - CORRECT ANSWER-Foodborne infection and foodborne
intoxication
Foodborne Infection - CORRECT ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - CORRECT ANSWER-an illness caused by toxins that an
organism has produced in a food; toxins may also be produced by chemicals, heavy
metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation - CORRECT ANSWER--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - CORRECT ANSWER-cooked to and internal temp of 165 for 15 seconds
ground beef - CORRECT ANSWER-cooked to and internal temp of 155 for 15 seconds
pork - CORRECT ANSWER-cooked to and internal temp of 145 for 15 seconds
food must be stored properly - CORRECT ANSWER-when food isn't being used it
, m
should mbe mheld mhot mor mkept
mcold
m
keeping mfood mat mroom mtemperature mis
mdangerous
m
Food mpreparers mmust m- mCORRECT mANSWER-wash mhands mfor mat mleast m20 mseconds m
m
High mRisk mPopulations m- mCORRECT mANSWER-Young
mchildren
m
the
melderly
m
people mwith mcompromised mimmune
msystems
m
Sources of contamination - CORRECT ANSWER -food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
m
food mhandlers m- mCORRECT mANSWER-should mfollow mproper mpersonal
mhygiene
m
- ma mspeck mof mdirt mcan mcontain mover ma mmillion
mbacteria
m
food-contact msurfaces m- mCORRECT mANSWER-should mbe mcleaned mevery m4
mhours
m
-old mfood mon msurfaces mcan mattract mpests msuch mas mroaches, mmice mand
mrats
m
packaging mmaterials m- mCORRECT mANSWER-should mbe mkept m6 minches moff mthe mground
m
m
m
dirty msoil m- mCORRECT mANSWER-all mproduce mmust mbe mwashed
mwell
-crops mthat mgrow mlow min mthe msoil mhave ma mhigher mlikelihood mof
mcontamination
m
water m- mCORRECT mANSWER-must mbe mdrinkable mas mbacteria mand mparasites mcan mlive
min mwater m
-dirty mwater mcan mhave mmicroorganisms msuch mas mE. mColi, msalmonella, mvibrio, mshigella,
mand mgiardia m
m
food mcontaminants m- mCORRECT mANSWER-
biological mphysical mchemical m
100% Verified Answers
Average number of food borne illnesses per year - CORRECT ANSWER-76 million
people (1/4 people in the us)
Symptoms of foodborne illness - CORRECT ANSWER -cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - CORRECT ANSWER-have a greater health effect on pregnant
women
2 types of food borne illness - CORRECT ANSWER-Foodborne infection and foodborne
intoxication
Foodborne Infection - CORRECT ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - CORRECT ANSWER-an illness caused by toxins that an
organism has produced in a food; toxins may also be produced by chemicals, heavy
metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation - CORRECT ANSWER--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - CORRECT ANSWER-cooked to and internal temp of 165 for 15 seconds
ground beef - CORRECT ANSWER-cooked to and internal temp of 155 for 15 seconds
pork - CORRECT ANSWER-cooked to and internal temp of 145 for 15 seconds
food must be stored properly - CORRECT ANSWER-when food isn't being used it
, m
should mbe mheld mhot mor mkept
mcold
m
keeping mfood mat mroom mtemperature mis
mdangerous
m
Food mpreparers mmust m- mCORRECT mANSWER-wash mhands mfor mat mleast m20 mseconds m
m
High mRisk mPopulations m- mCORRECT mANSWER-Young
mchildren
m
the
melderly
m
people mwith mcompromised mimmune
msystems
m
Sources of contamination - CORRECT ANSWER -food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
m
food mhandlers m- mCORRECT mANSWER-should mfollow mproper mpersonal
mhygiene
m
- ma mspeck mof mdirt mcan mcontain mover ma mmillion
mbacteria
m
food-contact msurfaces m- mCORRECT mANSWER-should mbe mcleaned mevery m4
mhours
m
-old mfood mon msurfaces mcan mattract mpests msuch mas mroaches, mmice mand
mrats
m
packaging mmaterials m- mCORRECT mANSWER-should mbe mkept m6 minches moff mthe mground
m
m
m
dirty msoil m- mCORRECT mANSWER-all mproduce mmust mbe mwashed
mwell
-crops mthat mgrow mlow min mthe msoil mhave ma mhigher mlikelihood mof
mcontamination
m
water m- mCORRECT mANSWER-must mbe mdrinkable mas mbacteria mand mparasites mcan mlive
min mwater m
-dirty mwater mcan mhave mmicroorganisms msuch mas mE. mColi, msalmonella, mvibrio, mshigella,
mand mgiardia m
m
food mcontaminants m- mCORRECT mANSWER-
biological mphysical mchemical m
