AAA Food Manager
Certification Exam Questions
and Complete Solutions
Denning Muriithi [Date] [Course title]
, AAA Food manager certification
1.A serious foodborne illness that is commonly transmitted by fecal-
oral routes is caused by which virus? Answer: Hepatitus A
2.Under ideal conditions bacteria can multiply every? Answer: 20 minutes
3.What is the range of temperature for the danger zone? Answer: 41 - 135
Degrees
4.Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? Answer: Listeria
5.which parasite is associated with foodborne illnesses caused by
under- cooked pork? Answer: Trichinella
6.Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef? Answer: Shiga toxin producing E. Coli
7.What is the main goal for controlling time and temperature? Answer:
Reduce and prevent the growth of bacteria
8.Toxins produced by pathogens can be easily eliminated by? Answer: A.
Cooking
b.cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9.Employees with a headache and cough should be restricted to what type
of duties at work? Answer: Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? Answer:
Norovirus
11.What must a food handler do when he or she is feeling sick? Answer:
Notify your manager
12.Which of the following is a common symptom of a foodborne illness?
Answer: -
Vomitin
g
diarrhe
a fever
13.What should you do at work if you have a headache, cough, and a
runny nose? Answer: Go to work, but stay away from all direct food
handling activities.
14.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
2/
18
, AAA Food manager certification
process? Answer: Em- ployees
15.Which of these is NOT a potential chemical hazard? Answer: 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
3/
18
Certification Exam Questions
and Complete Solutions
Denning Muriithi [Date] [Course title]
, AAA Food manager certification
1.A serious foodborne illness that is commonly transmitted by fecal-
oral routes is caused by which virus? Answer: Hepatitus A
2.Under ideal conditions bacteria can multiply every? Answer: 20 minutes
3.What is the range of temperature for the danger zone? Answer: 41 - 135
Degrees
4.Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? Answer: Listeria
5.which parasite is associated with foodborne illnesses caused by
under- cooked pork? Answer: Trichinella
6.Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef? Answer: Shiga toxin producing E. Coli
7.What is the main goal for controlling time and temperature? Answer:
Reduce and prevent the growth of bacteria
8.Toxins produced by pathogens can be easily eliminated by? Answer: A.
Cooking
b.cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9.Employees with a headache and cough should be restricted to what type
of duties at work? Answer: Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? Answer:
Norovirus
11.What must a food handler do when he or she is feeling sick? Answer:
Notify your manager
12.Which of the following is a common symptom of a foodborne illness?
Answer: -
Vomitin
g
diarrhe
a fever
13.What should you do at work if you have a headache, cough, and a
runny nose? Answer: Go to work, but stay away from all direct food
handling activities.
14.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
2/
18
, AAA Food manager certification
process? Answer: Em- ployees
15.Which of these is NOT a potential chemical hazard? Answer: 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
3/
18
