AAA Food manager certification questions with
complete solutions graded A+ passed
1. A serious foodborne illness
Hepatitus A
that is commonly
transmitted by fe- cal-oral
routes is caused by which
virus?
2. Under ideal conditions 20 minutes
bacteria can multiply
every?
41 - 135 Degrees
3. What is the range of
temperature for the danger
zone? Listeria
4. Which bacteria is associated
with contaminated lunch
meats and grows at
temperatures below 41 Trichinella
degrees Fahrenheit?
5. which parasite is associated
with foodborne illnesses Shiga toxin producing E. Coli
caused by un- dercooked
pork?
6. Which bacteria is associated Reduce and prevent the growth of bacteria
with foodborne illnesses
caused by un- dercooked
ground beef?
7. What is the main goal for
control- ling time and
temperature?
,AAA Food manager certification questions with
complete solutions graded A+ passed
8. Toxins produced by pathogens can A. Cooking
be easily eliminated by? b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
,AAA Food manager certification questions with
complete solutions graded A+ passed
9. Employees with a headache Stock food
and cough should be restricted
to what type of duties at
work?
Norovirus
10. Getting a foodborne illness
by in- gesting infected
particles of feces or vomit is
commonly associated with
which of these viruses?
11. What must a food handler do when Notify your manager
he or she is feeling sick?
12. Which of the following is a potential chemical hazard?
com- mon symptom of a
foodborne ill- ness?
13. What should you do at work if
you have a headache,
cough, and a runny nose?
14. The FDA has created a food
de- fense 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
,AAA Food manager certification questions with
complete solutions graded A+ passed
Vomiting
diarrhea
fever
Go to work, but stay away from all direct food handling
activities.
Employees
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
complete solutions graded A+ passed
1. A serious foodborne illness
Hepatitus A
that is commonly
transmitted by fe- cal-oral
routes is caused by which
virus?
2. Under ideal conditions 20 minutes
bacteria can multiply
every?
41 - 135 Degrees
3. What is the range of
temperature for the danger
zone? Listeria
4. Which bacteria is associated
with contaminated lunch
meats and grows at
temperatures below 41 Trichinella
degrees Fahrenheit?
5. which parasite is associated
with foodborne illnesses Shiga toxin producing E. Coli
caused by un- dercooked
pork?
6. Which bacteria is associated Reduce and prevent the growth of bacteria
with foodborne illnesses
caused by un- dercooked
ground beef?
7. What is the main goal for
control- ling time and
temperature?
,AAA Food manager certification questions with
complete solutions graded A+ passed
8. Toxins produced by pathogens can A. Cooking
be easily eliminated by? b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
,AAA Food manager certification questions with
complete solutions graded A+ passed
9. Employees with a headache Stock food
and cough should be restricted
to what type of duties at
work?
Norovirus
10. Getting a foodborne illness
by in- gesting infected
particles of feces or vomit is
commonly associated with
which of these viruses?
11. What must a food handler do when Notify your manager
he or she is feeling sick?
12. Which of the following is a potential chemical hazard?
com- mon symptom of a
foodborne ill- ness?
13. What should you do at work if
you have a headache,
cough, and a runny nose?
14. The FDA has created a food
de- fense 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
,AAA Food manager certification questions with
complete solutions graded A+ passed
Vomiting
diarrhea
fever
Go to work, but stay away from all direct food handling
activities.
Employees
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
