AAA Food Manager Certification Exam
100% Verified Answers
Average number of food borne illnesses per year - CORRECT ANSWER-76 million
people (1/4 people in the us)
Symptoms of foodborne illness - CORRECT ANSWER-cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - CORRECT ANSWER-have a greater health effect on pregnant
women
2 types of food borne illness - CORRECT ANSWER-Foodborne infection and foodborne
intoxication
Foodborne Infection - CORRECT ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - CORRECT ANSWER-an illness caused by toxins that an
organism has produced in a food; toxins may also be produced by chemicals, heavy
metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation - CORRECT ANSWER--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - CORRECT ANSWER-cooked to and internal temp of 165 for 15 seconds
ground beef - CORRECT ANSWER-cooked to and internal temp of 155 for 15 seconds
pork - CORRECT ANSWER-cooked to and internal temp of 145 for 15 seconds
food must be stored properly - CORRECT ANSWER-when food isn't being used it
should be held hot or kept cold
keeping food at room temperature is dangerous
, Food preparers must - CORRECT ANSWER-wash hands for at least 20 seconds
High Risk Populations - CORRECT ANSWER-Young children
the elderly
people with compromised immune systems
Sources of contamination - CORRECT ANSWER-food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers - CORRECT ANSWER-should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - CORRECT ANSWER-should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - CORRECT ANSWER-should be kept 6 inches off the ground
dirty soil - CORRECT ANSWER-all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - CORRECT ANSWER-must be drinkable as bacteria and parasites can live in
water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and
giardia
food contaminants - CORRECT ANSWER-biological
physical
chemical
cross contamination
biological hazards - CORRECT ANSWER-bacteria, viruses, parasites, fungi
bacteria - CORRECT ANSWER-food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
toxins - CORRECT ANSWER-cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
100% Verified Answers
Average number of food borne illnesses per year - CORRECT ANSWER-76 million
people (1/4 people in the us)
Symptoms of foodborne illness - CORRECT ANSWER-cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - CORRECT ANSWER-have a greater health effect on pregnant
women
2 types of food borne illness - CORRECT ANSWER-Foodborne infection and foodborne
intoxication
Foodborne Infection - CORRECT ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - CORRECT ANSWER-an illness caused by toxins that an
organism has produced in a food; toxins may also be produced by chemicals, heavy
metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation - CORRECT ANSWER--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - CORRECT ANSWER-cooked to and internal temp of 165 for 15 seconds
ground beef - CORRECT ANSWER-cooked to and internal temp of 155 for 15 seconds
pork - CORRECT ANSWER-cooked to and internal temp of 145 for 15 seconds
food must be stored properly - CORRECT ANSWER-when food isn't being used it
should be held hot or kept cold
keeping food at room temperature is dangerous
, Food preparers must - CORRECT ANSWER-wash hands for at least 20 seconds
High Risk Populations - CORRECT ANSWER-Young children
the elderly
people with compromised immune systems
Sources of contamination - CORRECT ANSWER-food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers - CORRECT ANSWER-should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - CORRECT ANSWER-should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - CORRECT ANSWER-should be kept 6 inches off the ground
dirty soil - CORRECT ANSWER-all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - CORRECT ANSWER-must be drinkable as bacteria and parasites can live in
water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and
giardia
food contaminants - CORRECT ANSWER-biological
physical
chemical
cross contamination
biological hazards - CORRECT ANSWER-bacteria, viruses, parasites, fungi
bacteria - CORRECT ANSWER-food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
toxins - CORRECT ANSWER-cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
