AAA Food Manager Certification Questions and Answers Already Passed

AAA Food Manager Certification Questions and Answers Already Passed 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 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? a. physical hazards b. chemical c. cross contamination d. biological a. physical hazard Which of the following is an example of a potential cross contamination