AAA Food manager certification
ALREADY GRADED A+
A serious foodborne illness that is com-
monly transmitted by fecal-oral routes is Hepatitus A
caused by which virus?
Under ideal conditions bacteria can mul-
20 minutes
tiply every?
What is the range of temperature for the
41 - 135 Degrees
danger zone?
Which bacteria is associated with conta-
minated lunch meats and grows at tem- Listeria
peratures below 41 degrees Fahrenheit?
which parasite is associated with food-
borne illnesses caused by undercooked Trichinella
pork?
Which bacteria is associated with food-
borne illnesses caused by undercooked Shiga toxin producing E. Coli
ground beef?
What is the main goal for controlling time Reduce and prevent the growth of bacte-
and temperature? ria
A. Cooking
b. cooling
Toxins produced by pathogens can be c. reheating
easily eliminated by? d. NONE OF THESE
D. NONE OF THESE
Employees with a headache and cough
should be restricted to what type of du- Stock food
ties at work?
Getting a foodborne illness by ingest-
ing infected particles of feces or vomit
Norovirus
is commonly associated with which of
these viruses?
What must a food handler do when he or
Notify your manager
she is feeling sick?
, AAA Food manager certification
ALREADY GRADED A+
Vomiting
Which of the following is a common
diarrhea
symptom of a foodborne illness?
fever
What should you do at work if you have Go to work, but stay away from all direct
a headache, cough, and a runny nose? food handling activities.
The FDA has created a food defense
program called A.L.E.R.T. What part of
the program includes paying attention to
Employees
who is in the food facility and also con-
ducting background checks of employ-
ees during the hiring process?
A. Storing chemicals separately from
foods
b. Chemicals are being sprayed while
food is out
Which of these is NOT a potential chem- c. Bleach accidentally splashes on cob-
ical hazard? bler
D. Employee is spraying table cleaner
while customers are eating
a. storing chemicals separately from food
a. Pesticides
b. Hair falls in food
Which of these is NOT considered a po- C. Nail chips and gets in pudding
tential physical hazard? d. Plastic gets in cobbler
a. pesticides
a. physical hazards
b. chemical
Pieces of glass and strands of hair are c. cross contamination
considered what type of hazard? d. biological
a. physical hazard
1. Cutting raw chicken and then slicing
melon on the same cutting board
2. Filleting fish with a knife and using the
same one to cut chocolate cake
ALREADY GRADED A+
A serious foodborne illness that is com-
monly transmitted by fecal-oral routes is Hepatitus A
caused by which virus?
Under ideal conditions bacteria can mul-
20 minutes
tiply every?
What is the range of temperature for the
41 - 135 Degrees
danger zone?
Which bacteria is associated with conta-
minated lunch meats and grows at tem- Listeria
peratures below 41 degrees Fahrenheit?
which parasite is associated with food-
borne illnesses caused by undercooked Trichinella
pork?
Which bacteria is associated with food-
borne illnesses caused by undercooked Shiga toxin producing E. Coli
ground beef?
What is the main goal for controlling time Reduce and prevent the growth of bacte-
and temperature? ria
A. Cooking
b. cooling
Toxins produced by pathogens can be c. reheating
easily eliminated by? d. NONE OF THESE
D. NONE OF THESE
Employees with a headache and cough
should be restricted to what type of du- Stock food
ties at work?
Getting a foodborne illness by ingest-
ing infected particles of feces or vomit
Norovirus
is commonly associated with which of
these viruses?
What must a food handler do when he or
Notify your manager
she is feeling sick?
, AAA Food manager certification
ALREADY GRADED A+
Vomiting
Which of the following is a common
diarrhea
symptom of a foodborne illness?
fever
What should you do at work if you have Go to work, but stay away from all direct
a headache, cough, and a runny nose? food handling activities.
The FDA has created a food defense
program called A.L.E.R.T. What part of
the program includes paying attention to
Employees
who is in the food facility and also con-
ducting background checks of employ-
ees during the hiring process?
A. Storing chemicals separately from
foods
b. Chemicals are being sprayed while
food is out
Which of these is NOT a potential chem- c. Bleach accidentally splashes on cob-
ical hazard? bler
D. Employee is spraying table cleaner
while customers are eating
a. storing chemicals separately from food
a. Pesticides
b. Hair falls in food
Which of these is NOT considered a po- C. Nail chips and gets in pudding
tential physical hazard? d. Plastic gets in cobbler
a. pesticides
a. physical hazards
b. chemical
Pieces of glass and strands of hair are c. cross contamination
considered what type of hazard? d. biological
a. physical hazard
1. Cutting raw chicken and then slicing
melon on the same cutting board
2. Filleting fish with a knife and using the
same one to cut chocolate cake
