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AAA Food Manager Certification Graded A
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AAA Food Manager Certification Graded A Viruses and Foodborne Illness A serious foodborne illness transmitted by fecal-oral routes is caused by Hepatitis A. Another virus associated with this route is Norovirus. Bacterial Growth and Danger Zone Under ideal conditions, bacteria can mul...

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  • August 14, 2024
  • 12
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • aaa food manager certification graded a

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  • AAA Food Manager Certification Graded A
  • AAA Food Manager Certification Graded A

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AAA Food Manager Certification Graded A


Viruses and Foodborne Illness

A serious foodborne illness transmitted by fecal-oral routes is caused by Hepatitis A. Another virus
associated with this route is Norovirus.



Bacterial Growth and Danger Zone

Under ideal conditions, bacteria can multiply every 20 minutes. The range of temperatures considered
the danger zone is 41°F to 135°F.



Specific Bacteria and Parasites

- Listeria is associated with contaminated lunch meats and can grow at temperatures below 41°F.

- Trichinella is a parasite linked to foodborne illnesses from undercooked pork.

- Shiga toxin-producing E. coli is associated with undercooked ground beef.



Time and Temperature Control

The main goal for controlling time and temperature is to reduce and prevent the growth of bacteria.



Toxins and Pathogens

Toxins produced by pathogens cannot be eliminated by cooking, cooling, or reheating (none of these
options are effective).



Employee Health and Duties

Employees experiencing headaches and coughs should be restricted to tasks like stocking food. If a food
handler is feeling sick, they must notify their manager.



Common Symptoms of Foodborne Illness

Symptoms include vomiting, diarrhea, and fever. If experiencing a headache, cough, and runny nose, it’s
advisable to stay away from direct food handling activities.

, Food Defense Program – A.L.E.R.T.

The aspect of the program focusing on employees includes paying attention to who is in the food facility
and conducting background checks during hiring.



Chemical Hazards

Not storing chemicals separately from foods is NOT a potential chemical hazard (correct answer: a).
Chemicals should not be sprayed while food is exposed, and accidental splashes are considered hazards.



Physical Hazards

- Examples of physical hazards include pieces of glass and strands of hair (identified as a. physical
hazards).

- Pesticides are NOT considered a physical hazard (correct answer: a).



Cross Contamination Examples

Examples include cutting raw chicken and then slicing melon on the same board, using the same knife
for fish and cake, or storing raw and ready-to-eat foods together. The correct answer is 4. All of these.



PHS/TCS Foods

Examples include pizza, hamburger, and tacos (correct answer: d. All of these). Uncooked rice is NOT
considered a TCS food (correct answer: b).



Ready-to-Eat Foods

Examples include bananas, apples, and muffins (correct answer: d. All of these).



Thermometers

The most commonly used thermometer for internal food temperature is a bimetallic thermometer.
When calibrating a thermometer using the ice point method, the correct temperature reading is 32°F.



Hazards from Raw Foods

Raw food dripping onto ready-to-eat foods is an example of cross contamination.

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