AAA Food manager certification test questions and answers

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 associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with foodborne illnesses caused by undercooked pork? Trichinella Which bacteria is associated with foodborne illnesses caused by undercooked ground beef? Shiga toxin producing E. Coli What is the main goal for controlling time and temperature? Reduce and prevent the growth of bacteria Toxins produced by pathogens can be easily eliminated by? A. 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? Stock food Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses? Norovirus What must a food handler do when he or she is feeling sick? Notify your manager Which of the following is a common symptom of a foodborne illness? Vomiting diarrhea fever What should you do at work if you have a headache, cough, and a runny nose? Go 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? Employees Which of these is NOT a potential chemical hazard? A. 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? a. Pesticides b. Hair falls in food C. Nail chips and gets in pudding d. Plastic gets in cobbler a. pesticides Pieces of glass and strands of hair are considered what type of hazard? a. physical hazards b. chemical c. cross contamination d. biological a. physical hazard Which of the following is an example of a potential cross contamination? 1. Cutting raw chicken and then slicing melon on the same cutting board 2. Filleting fish with a knife and using the same one to cut chocolate cake 3. Storing raw and ready-to-eat foods on the same shelf 4. All of these 4. All of these Which of these is an example of PHS/TCS foods a. pizza b. hamburger c. tacos d. all of these D. All of these Which of these is NOT a TCS food a. fried chicken b. uncooked rice c. sliced melon d. steak b. Uncooked rice Which of these is an example of ready-to-eat foods? A. banana b. apple c. muffin d. all of these D. All of these Which thermometer is the most widely used to take the internal temperature of food? Bimetallic thermometer Which of the following is not one of the big 6? Clostridium Botulinum What is the correct temperature reading when calibrating a thermometer using the ice point method? 32 Degrees Farenheight Raw food dripping onto ready to eat foods is an example of what hazard? Cross Contamination When should thermometers be re-calibrated? 1. When they havent been used for a while 2. When recently dropped 3. when used the wrong way 4. All of these 4. ALL OF THESE What type of hazard are we avoiding when using different cutting boards when cutting raw chicken and chopping raw vegetables? Cross contamination Finding ice crystals on a delivery of frozen foods is a sign of what? time and temperature abuse upon delivery it is important to make sure cold, non-frozen foods such as raw meats are received at what or colder? 41 degrees F upon delivery it is important to make sure hot foods such as soups or stews are received at what or hotter? 135 degrees F Which is NOT a proper method for thawing frozen foods? Leaving it out on the counter in the kitchen What is the minimum cooking temperature for ground beef? 155 degrees F When taking the temperature of a steak, where should you insert the thermometer? In the thickest part What minimum temperature should pork be cooked at? 145 degrees F Failing to cook chicken to an internal temperature of 165 degrees F is what type of hazard? Biological hazard Which of these examples is improper when serving food? a. using tongs to serve ready-to-eat foods b. holding the dishes from the bottom c. using the same utensil for different kinds of foods d. holding utensils by the handle C. Using the same utensil for different kinds of foods What is the maximum amount of TOTAL time foods can be in the danger zone? a. 2 hours b. 3 hours c. 4 hours d. 6 hours c. 4 Hours The 2 stage cooling process involves cooling hot foods to 70 degrees F within 2 hours or less and then from 70 degrees F to 41 degrees F in How many hours or less? a. 6 b. 3 c. 4 d. 2 C. 4 Proper cooling must take place within a total of how many hours or less? a. 2 b. 4 c. 6 d. 8 c. 6 Which of these is NOT an acceptable way to cool foods? a. place foods in an ice bath b. cut foods into smaller pieces c. use shallow pans d. at room temperature d. at room temperature Where should ready-to-eat foods such as pies and other desserts be stored in the cooler, to prevent cross-contamination? a. top shelf above all raw foods b. middle shelf c. bottom shelf below raw foods d. anywhere there is space a. top shelf above all raw foods What does First in first out mean (FIFO)? A. foods with the latest expiration date should be used first b. foods should be used in any order c. foods with approaching expiration dates should be used first d. none of these c. foods with approaching expiration dates should be used first