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 wi...
Thanks for your purchase and review.Success in your exams .Please refer my page to friends for the best exams help
Verkoper
Volgen
GUARANTEEDSUCCESS
Ontvangen beoordelingen
Voorbeeld van de inhoud
AAA Food manager certification test questions and answers
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
Pieces of glass and strands of hair are considered what type of hazard?
a. physical hazards
b. chemical
c. cross contamination
Voordelen van het kopen van samenvattingen bij Stuvia op een rij:
√ Verzekerd van kwaliteit door reviews
Stuvia-klanten hebben meer dan 700.000 samenvattingen beoordeeld. Zo weet je zeker dat je de beste documenten koopt!
Snel en makkelijk kopen
Je betaalt supersnel en eenmalig met iDeal, Bancontact of creditcard voor de samenvatting. Zonder lidmaatschap.
Focus op de essentie
Samenvattingen worden geschreven voor en door anderen. Daarom zijn de samenvattingen altijd betrouwbaar en actueel. Zo kom je snel tot de kern!
Veelgestelde vragen
Wat krijg ik als ik dit document koop?
Je krijgt een PDF, die direct beschikbaar is na je aankoop. Het gekochte document is altijd, overal en oneindig toegankelijk via je profiel.
Tevredenheidsgarantie: hoe werkt dat?
Onze tevredenheidsgarantie zorgt ervoor dat je altijd een studiedocument vindt dat goed bij je past. Je vult een formulier in en onze klantenservice regelt de rest.
Van wie koop ik deze samenvatting?
Stuvia is een marktplaats, je koop dit document dus niet van ons, maar van verkoper GUARANTEEDSUCCESS. Stuvia faciliteert de betaling aan de verkoper.
Zit ik meteen vast aan een abonnement?
Nee, je koopt alleen deze samenvatting voor €15,09. Je zit daarna nergens aan vast.
