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