AAA Food Manager Certification Test with Verified Answers |Latest 2024/2025

AAA Food Manager Certification Test with Verified Answers |Latest 2024/2025 A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 2. Under ideal conditions bacteria can multiply every? 3. What is the range of temperature for the danger zone? 4. Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 5. which parasite is associated with foodborne illnesses caused by undercooked pork? 6. Which bacteria is associated with foodborne illnesses caused by undercooked ground beef? 7. What is the main goal for controlling time and temperature? 8. Toxins produced by pathogens can be easily eliminated by? 9. Employees with a headache and cough should be restricted to what type of duties at work? 10. Getting a foodborne illness by ingesting infected particles of feces Hepatitus A 20 minutes 41 - 135 Degrees Listeria Trichinella Shiga toxin producing E. Coli Reduce and prevent the growth of bacteria A. Cooking b. cooling c. reheating d. NONE OF THESE D. NONE OF THESE Stock food Norovirus 2 / 15 AAA Food Manager Certification Test with Verified Answers. or vomit is commonly associated with which of these viruses? 11. What must a food handler do when he or she is feeling sick? 12. Which of the following is a common symptom of a foodborne illness? 13. What should you do at work if you have a headache, cough, and a runny nose? 14. 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? 15. Which of these is NOT a potential chemical hazard? 16. Which of these is NOT considered a potential physical hazard? Notify your manager Vomiting diarrhea fever Go to work, but stay away from all direct food handling activities. Employees A. Storing