AAA Food manager certification Questions with
Correct answers
A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus? Correct Answer-Hepatitus A
Under ideal conditions bacteria can multiply every? Correct Answer-20
minutes
What is the range of temperature for the danger zone? Correct Answer-
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? Correct Answer-Listeria
which parasite is associated with foodborne illnesses caused by
undercooked pork? Correct Answer-Trichinella
Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? Correct Answer-Shiga toxin producing E.
Coli
What is the main goal for controlling time and temperature? Correct
Answer-Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by? Correct
Answer-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? Correct Answer-Stock food
Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? Correct
Answer-Norovirus
What must a food handler do when he or she is feeling sick? Correct
Answer-Notify your manager
Which of the following is a common symptom of a foodborne illness?
Correct Answer-Vomiting
diarrhea
fever
What should you do at work if you have a headache, cough, and a runny
nose? Correct Answer-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? Correct Answer-Employees
Which of these is NOT a potential chemical hazard? Correct 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
a. storing chemicals separately from food
Which of these is NOT considered a potential physical hazard? Correct
Answer-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?
Correct Answer-a. physical hazards
b. chemical
c. cross contamination
Correct answers
A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus? Correct Answer-Hepatitus A
Under ideal conditions bacteria can multiply every? Correct Answer-20
minutes
What is the range of temperature for the danger zone? Correct Answer-
41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? Correct Answer-Listeria
which parasite is associated with foodborne illnesses caused by
undercooked pork? Correct Answer-Trichinella
Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? Correct Answer-Shiga toxin producing E.
Coli
What is the main goal for controlling time and temperature? Correct
Answer-Reduce and prevent the growth of bacteria
Toxins produced by pathogens can be easily eliminated by? Correct
Answer-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? Correct Answer-Stock food
Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? Correct
Answer-Norovirus
What must a food handler do when he or she is feeling sick? Correct
Answer-Notify your manager
Which of the following is a common symptom of a foodborne illness?
Correct Answer-Vomiting
diarrhea
fever
What should you do at work if you have a headache, cough, and a runny
nose? Correct Answer-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? Correct Answer-Employees
Which of these is NOT a potential chemical hazard? Correct 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
a. storing chemicals separately from food
Which of these is NOT considered a potential physical hazard? Correct
Answer-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?
Correct Answer-a. physical hazards
b. chemical
c. cross contamination
