AAA FOOD MANAGER CERTIFICATION EXAM QUESTIONS AND
ANSWERS GRADED A+ 100% VERIFIED.
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
Degrees
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, 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
8. Toxins produced by pathogens can be easily eliminated by? ANS >>> A.
Cooking
b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
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, 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
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, 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
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ANSWERS GRADED A+ 100% VERIFIED.
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
Degrees
mailto:https://www.stuvia.com/user/techgrades 1/
33
, 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
8. Toxins produced by pathogens can be easily eliminated by? ANS >>> A.
Cooking
b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
mailto:https://www.stuvia.com/user/techgrades 2/
33
, 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
mailto:https://www.stuvia.com/user/techgrades 3/
33
, 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
mailto:https://www.stuvia.com/user/techgrades 4/
33
