AAA Food manager certification
1. A serious foodborne illness that Hepatitus A
is commonly transmitted by fe-
cal-oral routes is caused by which
virus?
2. Under ideal conditions bacteria 20 minutes
can multiply every?
3. What is the range of temperature 41 - 135 Degrees
for the danger zone?
4. Which bacteria is associated with Listeria
contaminated lunch meats and
grows at temperatures below 41
degrees Fahrenheit?
5. which parasite is associated with Trichinella
foodborne illnesses caused by un-
dercooked pork?
6. Which bacteria is associated with Shiga toxin producing E. Coli
foodborne illnesses caused by un-
dercooked ground beef?
7. What is the main goal for control- Reduce and prevent the growth of bac-
ling time and temperature? teria
8. Toxins produced by pathogens A. Cooking
can be easily eliminated by? b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9. Employees with a headache and Stock food
cough should be restricted to what
type of duties at work?
10. Getting a foodborne illness by in- Norovirus
gesting infected particles of feces
, AAA Food manager certification
or vomit is commonly associated
with which of these viruses?
11. What must a food handler do when Notify your manager
he or she is feeling sick?
12. Which of the following is a com- Vomiting
mon symptom of a foodborne ill- diarrhea
ness? fever
13. What should you do at work if you Go to work, but stay away from all di-
have a headache, cough, and a rect food handling activities.
runny nose?
14. The FDA has created a food de- Employees
fense 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?
15. Which of these is NOT a potential A. Storing chemicals separately from
chemical hazard? 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
16. Which of these is NOT considered a. Pesticides
a potential physical hazard? b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
1. A serious foodborne illness that Hepatitus A
is commonly transmitted by fe-
cal-oral routes is caused by which
virus?
2. Under ideal conditions bacteria 20 minutes
can multiply every?
3. What is the range of temperature 41 - 135 Degrees
for the danger zone?
4. Which bacteria is associated with Listeria
contaminated lunch meats and
grows at temperatures below 41
degrees Fahrenheit?
5. which parasite is associated with Trichinella
foodborne illnesses caused by un-
dercooked pork?
6. Which bacteria is associated with Shiga toxin producing E. Coli
foodborne illnesses caused by un-
dercooked ground beef?
7. What is the main goal for control- Reduce and prevent the growth of bac-
ling time and temperature? teria
8. Toxins produced by pathogens A. Cooking
can be easily eliminated by? b. cooling
c. reheating
d. NONE OF THESE
D. NONE OF THESE
9. Employees with a headache and Stock food
cough should be restricted to what
type of duties at work?
10. Getting a foodborne illness by in- Norovirus
gesting infected particles of feces
, AAA Food manager certification
or vomit is commonly associated
with which of these viruses?
11. What must a food handler do when Notify your manager
he or she is feeling sick?
12. Which of the following is a com- Vomiting
mon symptom of a foodborne ill- diarrhea
ness? fever
13. What should you do at work if you Go to work, but stay away from all di-
have a headache, cough, and a rect food handling activities.
runny nose?
14. The FDA has created a food de- Employees
fense 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?
15. Which of these is NOT a potential A. Storing chemicals separately from
chemical hazard? 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
16. Which of these is NOT considered a. Pesticides
a potential physical hazard? b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
