AAA Food manager certification Exam with verified question and answers

AAA Food manager certification Exam with verified question and answers 1. A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus?: Hepatitus A 2. Under ideal conditions bacteria can multiply every?: 20 minutes 3. What is the range of temperature for the danger zone?: 41 - 135 Degrees 4. Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?: Listeria 5. which parasite is associated with foodborne illnesses caused by under- cooked pork?: Trichinella 6. Which bacteria is associated with foodborne illnesses caused by under- cooked ground beef?: Shiga toxin producing E. Coli 7. What is the main goal for controlling time and temperature?: Reduce and prevent the growth of bacteria 8. Toxins produced by pathogens can be easily eliminated by?: 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?: Stock food 10. Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses?: Norovirus 11. What must a food handler do when he or she is feeling sick?: Notify your manager 12. Which of the following is a common symptom of a foodborne illness?: - Vomiting diarrhea fever