AAA Food manager certification exam ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with correct 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
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with correct 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
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
