Complete AAA Food Manager
Certification Q&A with Verified Correct
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:
D. NONE OF THESE
, Complete AAA Food Manager
Certification Q&A with Verified Correct
Answers
• 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
, Complete AAA Food Manager
Certification Q&A with Verified Correct
Answers
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
• Which of these is NOT considered a potential physical hazard? -
Answer: a. Pesticides
• Pieces of glass and strands of hair are considered what type of hazard?
- Answer: a. physical hazards
• Which of the following is an example of a potential cross
contamination? - Answer: 4. All of these
• Which of these is an example of PHS/TCS foods - Answer: D. All of
these
• Which of these is NOT a TCS food - Answer: b. Uncooked rice
Certification Q&A with Verified Correct
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:
D. NONE OF THESE
, Complete AAA Food Manager
Certification Q&A with Verified Correct
Answers
• 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
, Complete AAA Food Manager
Certification Q&A with Verified Correct
Answers
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
• Which of these is NOT considered a potential physical hazard? -
Answer: a. Pesticides
• Pieces of glass and strands of hair are considered what type of hazard?
- Answer: a. physical hazards
• Which of the following is an example of a potential cross
contamination? - Answer: 4. All of these
• Which of these is an example of PHS/TCS foods - Answer: D. All of
these
• Which of these is NOT a TCS food - Answer: b. Uncooked rice
