AAA Food Manager Test Questions and
Accurate Verified Answers
• Under ideal conditions bacteria can multiply every? - Answer: 20
minutes
• What is the range of temperature for the danger zone? - Answer: 41 -
135 Degrees
• Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? - Answer: Listeria
• which parasite is associated with foodborne illnesses caused by
undercooked pork? - Answer: Trichinella
• Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? - Answer: Shiga toxin producing E. Coli
• What is the main goal for controlling time and temperature? - Answer:
Reduce and prevent the growth of bacteria
• Toxins produced by pathogens can be easily eliminated by? - Answer:
A. Cooking
,b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
• Employees with a headache and cough should be restricted to what
type of duties at work? - Answer: Stock food
• Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? - Answer:
Norovirus
• What must a food handler do when he or she is feeling sick? - Answer:
Notify your manager
• Which of the following is a common symptom of a foodborne illness? -
Answer: Vomiting
diarrhea
fever
• What should you do at work if you have a headache, cough, and a
runny nose? - Answer: Go to work, but stay away from all direct 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 who is in the food
facility and also conducting background checks of employees during the
hiring process? - Answer: Employees
• Which of these is NOT a potential chemical hazard? - Answer: 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
a. storing chemicals separately from food
• Which of these is NOT considered a potential physical hazard? -
Answer: a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
• Pieces of glass and strands of hair are considered what type of hazard?
- Answer: a. physical hazards
Accurate Verified Answers
• Under ideal conditions bacteria can multiply every? - Answer: 20
minutes
• What is the range of temperature for the danger zone? - Answer: 41 -
135 Degrees
• Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit? - Answer: Listeria
• which parasite is associated with foodborne illnesses caused by
undercooked pork? - Answer: Trichinella
• Which bacteria is associated with foodborne illnesses caused by
undercooked ground beef? - Answer: Shiga toxin producing E. Coli
• What is the main goal for controlling time and temperature? - Answer:
Reduce and prevent the growth of bacteria
• Toxins produced by pathogens can be easily eliminated by? - Answer:
A. Cooking
,b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
• Employees with a headache and cough should be restricted to what
type of duties at work? - Answer: Stock food
• Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses? - Answer:
Norovirus
• What must a food handler do when he or she is feeling sick? - Answer:
Notify your manager
• Which of the following is a common symptom of a foodborne illness? -
Answer: Vomiting
diarrhea
fever
• What should you do at work if you have a headache, cough, and a
runny nose? - Answer: Go to work, but stay away from all direct 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 who is in the food
facility and also conducting background checks of employees during the
hiring process? - Answer: Employees
• Which of these is NOT a potential chemical hazard? - Answer: 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
a. storing chemicals separately from food
• Which of these is NOT considered a potential physical hazard? -
Answer: a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
• Pieces of glass and strands of hair are considered what type of hazard?
- Answer: a. physical hazards
