AAA Food manager certification r r r
Studyronlineratrhttps://quizlet.com/_cup87m
1. A serious foodborne illness that is commonly transmitted by fecal-
r r r r r r r r r
oralroutes is caused by which virus?: Hepatitus A
r r r r r r r r
2. Under ideal conditions bacteria can multiply every?: 20 minutes
r r r r r r r r
3. What is the range of temperature for the danger zone?: 41 - 135 Degrees
r r r r r r r r r r r r r
4. Which bacteria is associated with contaminated lunch meats and grows atte
r r r r r r r r r r r
mperatures below 41 degrees Fahrenheit?: Listeria r r r r r
5. which parasite is associated with foodborne illnesses caused by under-
r r r r r r r r r
cooked pork?: Trichinella
r r r
6. Which bacteria is associated with foodborne illnesses caused by under-
r r r r r r r r r
cooked ground beef?: Shiga toxin producing E. Coli
r r r r r r r r
7. What is the main goal for controlling time and temperature?: Reduce andpre
r r r r r r r r r r r r
vent the growth of bacteria
r r r r
8. Toxins produced by pathogens can be easily eliminated by?: A. Cooking
r r r r r r r r r r
b. cooling
c. reheating
d. NONE OF THESE r r
D. NONE OF THESE
r r r
9. Employees with a headache and cough should be restricted to what type ofdut r r r r r r r r r r r r r
ies at work?: Stock food
r r r r
10. Getting a foodborne illness by ingesting infected particles of feces or vomitis c
r r r r r r r r r r r r r
ommonly associated with which of these viruses?: Norovirus
r r r r r r r
11. What must a food handler do when he or she is feeling sick?: Notify yourma
r r r r r r r r r r r r r r r
nager
12. Which of the following is a common symptom of a foodborne illness?: -
r r r r r r r r r r r r
Vomiting
diarrhea
r r
fever
13. What should you do at work if you have a headache, cough, and a runnynos
r r r r r r r r r r r r r r r
e?: Go to work, but stay away from all direct food handling activities.
r r r r r r r r r r r r
14. The FDA has created a food defense program called A.L.E.R.T. What part of t
r r r r r r r r r r r r r
he program includes paying attention to who is in the food facility and alsocondu
r r r r r r r r r r r r r r
cting background checks of employees during the hiring process?: Em-ployees
r r r r r r r r r r
15. Which of these is NOT a potential chemical hazard?: A. Storing chemicalsse
r r r r r r r r r r r r
parately from foods r r
b. Chemicals are being sprayed while food is out
r r r r r r r r
c. Bleach accidentally splashes on cobbler
r r r r r
D. Employee is spraying table cleaner while customers are eating
r r r r r r r r r
1r/r9
, AAA Food manager certification r r r
Studyronlineratrhttps://quizlet.com/_cup87m
a. storing chemicals separately from food r r r r
16. Which of these is NOT considered a potential physical hazard?: a. Pesti-
r r r r r r r r r r r
cides
r
b. Hair falls in food r r r
C. Nail chips and gets in pudding
r r r r r r
d. Plastic gets in cobbler
r r r r
a. pesticides
17. Pieces of glass and strands of hair are considered what type of hazard?: a.phy
r r r r r r r r r r r r r r
sical hazards r
b. chemical
c. cross contamination r
d. biological
a. physical hazard r
18. Which of the following is an example of a potential cross contamination?-
r r r r r r r r r r r
: 1. Cutting raw chicken and then slicing melon on the same cutting board
r r r r r r r r r r r r r
2. Filleting fish with a knife and using the same one to cut chocolate cake
r r r r r r r r r r r r r
3. Storing raw and ready-to-eat foods on the same shelf r r r r r r r r
4. All of these r r
4. All of these r r r
19. Which of these is an example of PHS/TCS foods: a. pizza r r r r r r r r r r
b. hamburger
c. tacos
d. all of these r r
D. All of these r r r
20. Which of these is NOT a TCS food: a. fried chicken r r r r r r r r r r
b. uncooked rice r
c. sliced melon r
d. steak
b. Uncooked ricer r
21. Which of these is an example of ready-to-eat foods?: A. banana r r r r r r r r r r
b. apple
c. muffin
d. all of these r r
2r/r9
Studyronlineratrhttps://quizlet.com/_cup87m
1. A serious foodborne illness that is commonly transmitted by fecal-
r r r r r r r r r
oralroutes is caused by which virus?: Hepatitus A
r r r r r r r r
2. Under ideal conditions bacteria can multiply every?: 20 minutes
r r r r r r r r
3. What is the range of temperature for the danger zone?: 41 - 135 Degrees
r r r r r r r r r r r r r
4. Which bacteria is associated with contaminated lunch meats and grows atte
r r r r r r r r r r r
mperatures below 41 degrees Fahrenheit?: Listeria r r r r r
5. which parasite is associated with foodborne illnesses caused by under-
r r r r r r r r r
cooked pork?: Trichinella
r r r
6. Which bacteria is associated with foodborne illnesses caused by under-
r r r r r r r r r
cooked ground beef?: Shiga toxin producing E. Coli
r r r r r r r r
7. What is the main goal for controlling time and temperature?: Reduce andpre
r r r r r r r r r r r r
vent the growth of bacteria
r r r r
8. Toxins produced by pathogens can be easily eliminated by?: A. Cooking
r r r r r r r r r r
b. cooling
c. reheating
d. NONE OF THESE r r
D. NONE OF THESE
r r r
9. Employees with a headache and cough should be restricted to what type ofdut r r r r r r r r r r r r r
ies at work?: Stock food
r r r r
10. Getting a foodborne illness by ingesting infected particles of feces or vomitis c
r r r r r r r r r r r r r
ommonly associated with which of these viruses?: Norovirus
r r r r r r r
11. What must a food handler do when he or she is feeling sick?: Notify yourma
r r r r r r r r r r r r r r r
nager
12. Which of the following is a common symptom of a foodborne illness?: -
r r r r r r r r r r r r
Vomiting
diarrhea
r r
fever
13. What should you do at work if you have a headache, cough, and a runnynos
r r r r r r r r r r r r r r r
e?: Go to work, but stay away from all direct food handling activities.
r r r r r r r r r r r r
14. The FDA has created a food defense program called A.L.E.R.T. What part of t
r r r r r r r r r r r r r
he program includes paying attention to who is in the food facility and alsocondu
r r r r r r r r r r r r r r
cting background checks of employees during the hiring process?: Em-ployees
r r r r r r r r r r
15. Which of these is NOT a potential chemical hazard?: A. Storing chemicalsse
r r r r r r r r r r r r
parately from foods r r
b. Chemicals are being sprayed while food is out
r r r r r r r r
c. Bleach accidentally splashes on cobbler
r r r r r
D. Employee is spraying table cleaner while customers are eating
r r r r r r r r r
1r/r9
, AAA Food manager certification r r r
Studyronlineratrhttps://quizlet.com/_cup87m
a. storing chemicals separately from food r r r r
16. Which of these is NOT considered a potential physical hazard?: a. Pesti-
r r r r r r r r r r r
cides
r
b. Hair falls in food r r r
C. Nail chips and gets in pudding
r r r r r r
d. Plastic gets in cobbler
r r r r
a. pesticides
17. Pieces of glass and strands of hair are considered what type of hazard?: a.phy
r r r r r r r r r r r r r r
sical hazards r
b. chemical
c. cross contamination r
d. biological
a. physical hazard r
18. Which of the following is an example of a potential cross contamination?-
r r r r r r r r r r r
: 1. Cutting raw chicken and then slicing melon on the same cutting board
r r r r r r r r r r r r r
2. Filleting fish with a knife and using the same one to cut chocolate cake
r r r r r r r r r r r r r
3. Storing raw and ready-to-eat foods on the same shelf r r r r r r r r
4. All of these r r
4. All of these r r r
19. Which of these is an example of PHS/TCS foods: a. pizza r r r r r r r r r r
b. hamburger
c. tacos
d. all of these r r
D. All of these r r r
20. Which of these is NOT a TCS food: a. fried chicken r r r r r r r r r r
b. uncooked rice r
c. sliced melon r
d. steak
b. Uncooked ricer r
21. Which of these is an example of ready-to-eat foods?: A. banana r r r r r r r r r r
b. apple
c. muffin
d. all of these r r
2r/r9
