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AAA Food manager certification exam questions and answers.
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AAA Food manager certification exam questions andanswers.
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused
by which virus? - ANS Hepatitis A
Under ideal conditions bacteria can multiply every? - ANS 20 minutes
What is the range of temperature for the danger zone? - ANS 41 - 135 Degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees Fahrenheit? - ANS Listeria
Which parasite is associated with foodborne illnesses caused by undercooked pork? -
ANS Trichinella
Which bacteria is associated with foodborne illnesses caused by undercooked ground
beef? - ANS Shiga toxin producing E. coli
What is the main goal for controlling time and temperature? - ANS Reduce and prevent
the growth of bacteria
Toxins produced by pathogens can be easily eliminated by? - ANS 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? - ANS Stock food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses? - ANS nor virus
What must a food handler do when he or she is feeling sick? - ANS Notify your manager
Which of the following is a common symptom of a foodborne illness? - ANS Vomiting
Diarrhea
Fever
What should you do at work if you have a headache, cough, and a runny nose? - ANS
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? - ANS Employees
Which of these is NOT a potential chemical hazard? - ANS 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? - ANS 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? - ANS a.
physical hazards
B. chemical
C. cross contamination
D. biological
A. physical hazard
Which of the following is an example of a potential cross contamination? - ANS 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
3. Storing raw and ready-to-eat foods on the same shelf
4. All of these
4. All of these
Which of these is an example of PHS/TCS foods - ANS a. pizza
B. hamburger
C. tacos
D. all of these
D. All of these
Which of these is NOT a TCS food - ANS a. fried chicken
B. uncooked rice
C. sliced melon
D. steak
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