AAA FOOD MANAGER CERTIFICATION|| 120+ ACTUAL
QUESTIONS & CORRECT DETAILED ANSWERS
1. A serious foodborne illness that is commonly transmitted by
fecal-oral routes is caused by which virus? ANS Hepatitus A
2. Under ideal conditions bacteria can multiply every? ANS 20 minutes
3. What is the range of temperature for the danger zone? ANS 41 - 135 Degree
4. Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees Fahrenheit? ANS Listeria
5. which parasite is associated with foodborne illnesses caused by
under- cooked pork? ANS Trichinella
6. Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef? ANS Shiga toxin producing E. Coli
7. What is the main goal for controlling time and temperature? ANS
Reduce and prevent the growth of bacteria
1/
20
,8. Toxins produced by pathogens can be easily eliminated by? ANS A. Cookin
b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9. Employees with a headache and cough should be restricted to what
type of duties at work? ANS Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? ANS Norovirus
11. What must a food handler do when he or she is feeling sick? ANS
Notify your manager
12. Which of the following is a common symptom of a foodborne illness? ANS
-
Vomiting
diarrhea
fever
13. What should you do at work if you have a headache, cough, and a
runny nose? ANS Go to work, but stay away from all direct food handling
activities.
14. 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? ANS Em- ployees
2/
20
, 15. Which of these is NOT a potential chemical hazard? ANS 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
3/
20
QUESTIONS & CORRECT DETAILED ANSWERS
1. A serious foodborne illness that is commonly transmitted by
fecal-oral routes is caused by which virus? ANS Hepatitus A
2. Under ideal conditions bacteria can multiply every? ANS 20 minutes
3. What is the range of temperature for the danger zone? ANS 41 - 135 Degree
4. Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees Fahrenheit? ANS Listeria
5. which parasite is associated with foodborne illnesses caused by
under- cooked pork? ANS Trichinella
6. Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef? ANS Shiga toxin producing E. Coli
7. What is the main goal for controlling time and temperature? ANS
Reduce and prevent the growth of bacteria
1/
20
,8. Toxins produced by pathogens can be easily eliminated by? ANS A. Cookin
b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9. Employees with a headache and cough should be restricted to what
type of duties at work? ANS Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? ANS Norovirus
11. What must a food handler do when he or she is feeling sick? ANS
Notify your manager
12. Which of the following is a common symptom of a foodborne illness? ANS
-
Vomiting
diarrhea
fever
13. What should you do at work if you have a headache, cough, and a
runny nose? ANS Go to work, but stay away from all direct food handling
activities.
14. 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? ANS Em- ployees
2/
20
, 15. Which of these is NOT a potential chemical hazard? ANS 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
3/
20
