AAA FOOD HANDLER EXAM CURRENTLY
TESTING EXAM VERSION WITH A PREDICTED
EXAM VERSION AND A STUDY GUIDE |
ACCURATE AND EXPERT VERIFIED FOR
GUARANTEED PASS | LATEST UPDATE
A foodborne outbreak is when you have at least (Blank) people showing similar
symptoms from eating the same thing at the same location? - ANSWER>>2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - ANSWER>>D. All of these
All foods served in the food establishment must be from approved sources such
as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - ANSWER>>C. A licensed food distributor
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating
hour - ANSWER>>D. Does not require a person in charge to be on-site at all times
during operating hours
,A serious foodborne illness that is commonly transmitted by fecal-oral routes is
caused by which virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - ANSWER>>C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - ANSWER>>20
Minutes
What is the range of temperature for the Danger Zone? - ANSWER>>41 - 135
degrees F
Which bacteria is associated with contaminated lunch meats and grows at
temperatures below 41 degrees? - ANSWER>>Listeria
Which parasite is associated with foodborne illness caused by undercooked pork?
- ANSWER>>Trichinella
Which bacteria is associated with foodborne illness caused by undercooked
ground beef? - ANSWER>>Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - ANSWER>>To
reduce and prevent growth of bacteria.
Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these - ANSWER>>
Employees with a headache and a cough who come to work should be restricted
to what type of duties?
, A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER>>C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is
commonly associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - ANSWER>>C. Norovirus
What must a food handler do when he or she is feeling sick? - ANSWER>>Notify
the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - ANSWER>>D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. - ANSWER>>A. Go to work, but should stay away
from all direct food handling activities.
The FDA has created a food defense program called ALERT. 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? -
ANSWER>>E - Employees
TESTING EXAM VERSION WITH A PREDICTED
EXAM VERSION AND A STUDY GUIDE |
ACCURATE AND EXPERT VERIFIED FOR
GUARANTEED PASS | LATEST UPDATE
A foodborne outbreak is when you have at least (Blank) people showing similar
symptoms from eating the same thing at the same location? - ANSWER>>2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - ANSWER>>D. All of these
All foods served in the food establishment must be from approved sources such
as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - ANSWER>>C. A licensed food distributor
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating
hour - ANSWER>>D. Does not require a person in charge to be on-site at all times
during operating hours
,A serious foodborne illness that is commonly transmitted by fecal-oral routes is
caused by which virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - ANSWER>>C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - ANSWER>>20
Minutes
What is the range of temperature for the Danger Zone? - ANSWER>>41 - 135
degrees F
Which bacteria is associated with contaminated lunch meats and grows at
temperatures below 41 degrees? - ANSWER>>Listeria
Which parasite is associated with foodborne illness caused by undercooked pork?
- ANSWER>>Trichinella
Which bacteria is associated with foodborne illness caused by undercooked
ground beef? - ANSWER>>Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - ANSWER>>To
reduce and prevent growth of bacteria.
Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these - ANSWER>>
Employees with a headache and a cough who come to work should be restricted
to what type of duties?
, A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER>>C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is
commonly associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - ANSWER>>C. Norovirus
What must a food handler do when he or she is feeling sick? - ANSWER>>Notify
the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - ANSWER>>D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. - ANSWER>>A. Go to work, but should stay away
from all direct food handling activities.
The FDA has created a food defense program called ALERT. 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? -
ANSWER>>E - Employees
