AAA FOOD MANAGER CERTIFICATION
EXAM LATEST VERSION
A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus? - Precise Answer ✔✔Hepatitus A
Under ideal conditions bacteria can multiply every? - Precise Answer
✔✔20 minutes
What is the range of temperature for the danger zone? - Precise Answer
✔✔41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? - Precise Answer
✔✔Listeria
which parasite is associated with foodborne illnesses caused by
undercooked pork? - Precise Answer ✔✔Trichinella
Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? - Precise Answer ✔✔Shiga toxin producing
E. Coli
What is the main goal for controlling time and temperature? - Precise
Answer ✔✔Reduce and prevent the growth of bacteria
,Toxins produced by pathogens can be easily eliminated by? - Precise
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? - Precise Answer ✔✔Stock food
Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? - Precise
Answer ✔✔Norovirus
What must a food handler do when he or she is feeling sick? - Precise
Answer ✔✔Notify your manager
Which of the following is a common symptom of a foodborne illness? -
Precise Answer ✔✔Vomiting
diarrhea
fever
, What should you do at work if you have a headache, cough, and a runny
nose? - Precise 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? - Precise Answer ✔✔Employees
Which of these is NOT a potential chemical hazard? - Precise 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? - Precise
Answer ✔✔a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
EXAM LATEST VERSION
A serious foodborne illness that is commonly transmitted by fecal-oral
routes is caused by which virus? - Precise Answer ✔✔Hepatitus A
Under ideal conditions bacteria can multiply every? - Precise Answer
✔✔20 minutes
What is the range of temperature for the danger zone? - Precise Answer
✔✔41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? - Precise Answer
✔✔Listeria
which parasite is associated with foodborne illnesses caused by
undercooked pork? - Precise Answer ✔✔Trichinella
Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? - Precise Answer ✔✔Shiga toxin producing
E. Coli
What is the main goal for controlling time and temperature? - Precise
Answer ✔✔Reduce and prevent the growth of bacteria
,Toxins produced by pathogens can be easily eliminated by? - Precise
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? - Precise Answer ✔✔Stock food
Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? - Precise
Answer ✔✔Norovirus
What must a food handler do when he or she is feeling sick? - Precise
Answer ✔✔Notify your manager
Which of the following is a common symptom of a foodborne illness? -
Precise Answer ✔✔Vomiting
diarrhea
fever
, What should you do at work if you have a headache, cough, and a runny
nose? - Precise 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? - Precise Answer ✔✔Employees
Which of these is NOT a potential chemical hazard? - Precise 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? - Precise
Answer ✔✔a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
