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AAA Food manager certification 2023/2024 already graded A+
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AAA Food manager certification 2023/2024 already graded A+

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Información del documento

  • 16 de diciembre de 2023
  • 13
  • 2023/2024
  • Examen
  • Preguntas y respuestas

Temas

  • learn2serve food handler training course
  • a serious foodborne illness that is commonly tran
  • which bacteria is associated with contaminated lun
  • what is the main goal for controlling time and tem

Escuela, estudio y materia

  • Learn2Serve Food Handler Training Course
  • Learn2Serve Food Handler Training Course

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Ashley96

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AAA Food manager certification

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
Hepatitus A


Under ideal conditions bacteria can multiply every?
20 minutes


What is the range of temperature for the danger zone?
41 - 135 Degrees


Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees Fahrenheit?
Listeria


which parasite is associated with foodborne illnesses caused by undercooked pork?
Trichinella


Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
Shiga toxin producing E. Coli


What is the main goal for controlling time and temperature?
Reduce and prevent the growth of bacteria


Toxins produced by pathogens can be easily eliminated by?
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?

, Stock food


Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
Norovirus


What must a food handler do when he or she is feeling sick?
Notify your manager


Which of the following is a common symptom of a foodborne illness?
Vomiting
diarrhea
fever


What should you do at work if you have a headache, cough, and a runny nose?
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?
Employees


Which of these is NOT a potential chemical hazard?
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?
a. Pesticides
b. Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler

a. pesticides

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