EXAM
Exam Solution
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AAA Food manager certification 2026 A+ GRADE ASSU
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RED COMPLETE SOLUTIONS AND VERIFIED ANSWERS (
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1E847)
QUESTION 1 zm
A serious foodborne illness that is commonly transmitted by fecal-
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oral routes is caused by which virus?
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ANSWER
Hepatitus A zm
QUESTION 2 zm
Under ideal conditions bacteria can multiply every?
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ANSWER
20 minutes
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QUESTION 3 zm
What is the range of temperature for the danger zone?
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ANSWER
41 - 135 Degrees
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QUESTION 4 zm
Which bacteria is associated with contaminated lunch meats and grows at temperatur
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es below 41 degrees Fahrenheit?
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ANSWER
Listeria
,QUESTION 5 zm
which parasite is associated with foodborne illnesses caused by undercooked pork?
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ANSWER
Trichinella
QUESTION 6 zm
Which bacteria is associated with foodborne illnesses caused by undercooked ground
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beef?
ANSWER
Shiga toxin producing
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E. Coli
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QUESTION 7 zm
What is the main goal for controlling time and temperature?
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ANSWER
Reduce and prevent the growth of bacteria
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QUESTION 8 zm
Toxins produced by pathogens can be easily eliminated by?
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ANSWER
A. Cooking
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b. cooling
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c. reheating
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d. NONE OF THESE
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QUESTION 9 zm
Employees with a headache and cough should be restricted to what type of duties at
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work?
ANSWER
Stock food
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QUESTION 10 zm
, Getting a foodborne illness by ingesting infected particles of feces or vomit is common
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ly associated with which of these viruses?
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ANSWER
Norovirus
QUESTION 11 zm
What must a food handler do when he or she is feeling sick?
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ANSWER
Notify your manager
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QUESTION 12 zm
Which of the following is a common symptom of a foodborne illness?
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ANSWER
Vomiting diarrhea fever zm zm
QUESTION 13 zm
What should you do at work if you have a headache, cough, and a runny nose?
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ANSWER
Go to work, but stay away from all direct food handling activities.
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QUESTION 14 zm
The FDA has created a food defense program called A.L.E.R.T. What part of the progra
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m includes paying attention to who is in the food facility and also conducting backgro
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und checks of employees during the hiring process?
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ANSWER
Employees
QUESTION 15 zm
Which of these is NOT a potential chemical hazard?
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ANSWER
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a. storing chemicals separately from food
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Exam Solution
zm
AAA Food manager certification 2026 A+ GRADE ASSU
zm zm zm zm zm zm zm
RED COMPLETE SOLUTIONS AND VERIFIED ANSWERS (
zm zm zm zm zm zm
1E847)
QUESTION 1 zm
A serious foodborne illness that is commonly transmitted by fecal-
zm zm zm zm zm zm zm zm zm
oral routes is caused by which virus?
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ANSWER
Hepatitus A zm
QUESTION 2 zm
Under ideal conditions bacteria can multiply every?
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ANSWER
20 minutes
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QUESTION 3 zm
What is the range of temperature for the danger zone?
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ANSWER
41 - 135 Degrees
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QUESTION 4 zm
Which bacteria is associated with contaminated lunch meats and grows at temperatur
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es below 41 degrees Fahrenheit?
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ANSWER
Listeria
,QUESTION 5 zm
which parasite is associated with foodborne illnesses caused by undercooked pork?
zm zm zm zm zm zm zm zm zm zm
ANSWER
Trichinella
QUESTION 6 zm
Which bacteria is associated with foodborne illnesses caused by undercooked ground
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beef?
ANSWER
Shiga toxin producing
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E. Coli
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QUESTION 7 zm
What is the main goal for controlling time and temperature?
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ANSWER
Reduce and prevent the growth of bacteria
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QUESTION 8 zm
Toxins produced by pathogens can be easily eliminated by?
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ANSWER
A. Cooking
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b. cooling
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c. reheating
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d. NONE OF THESE
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QUESTION 9 zm
Employees with a headache and cough should be restricted to what type of duties at
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work?
ANSWER
Stock food
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QUESTION 10 zm
, Getting a foodborne illness by ingesting infected particles of feces or vomit is common
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ly associated with which of these viruses?
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ANSWER
Norovirus
QUESTION 11 zm
What must a food handler do when he or she is feeling sick?
zm zm zm zm zm zm zm zm zm zm zm zm
ANSWER
Notify your manager
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QUESTION 12 zm
Which of the following is a common symptom of a foodborne illness?
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ANSWER
Vomiting diarrhea fever zm zm
QUESTION 13 zm
What should you do at work if you have a headache, cough, and a runny nose?
zm zm zm zm zm zm zm zm zm zm zm zm zm zm zm
ANSWER
Go to work, but stay away from all direct food handling activities.
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QUESTION 14 zm
The FDA has created a food defense program called A.L.E.R.T. What part of the progra
zm zm zm zm zm zm zm zm zm zm zm zm zm zm
m includes paying attention to who is in the food facility and also conducting backgro
zm zm zm zm zm zm zm zm zm zm zm zm zm zm
und checks of employees during the hiring process?
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ANSWER
Employees
QUESTION 15 zm
Which of these is NOT a potential chemical hazard?
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ANSWER
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a. storing chemicals separately from food
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