AAA Food manager certification
A serious foodborne illness that is commonly transmitted Hepatitus A
by fecal-oral routes is caused by which virus?
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 Listeria
meats and grows at temperatures below 41 degrees
Fahrenheit?
which parasite is associated with foodborne illnesses Trichinella
caused by undercooked pork?
Which bacteria is associated with foodborne illnesses Shiga toxin producing E. Coli
caused by undercooked ground beef?
What is the main goal for controlling time and Reduce and prevent the growth of bacteria
temperature?
Toxins produced by pathogens can be easily eliminated A. Cooking
by? b. cooling
c. reheating
d.NONE OF THESE
D. NONE OF THESE
, Employees with a headache and cough should be Stock food
restricted to what type of duties at work?
Getting a foodborne illness by ingesting infected Norovirus
particles of feces or vomit is commonly associated with
which of these viruses?
What must a food handler do when he or she is feeling Notify your manager
sick?
Which of the following is a common symptom of a Vomiting
foodborne illness? diarrhea
fever
What should you do at work if you have a headache, Go to work, but stay away from all direct food handling activities.
cough, and a runny nose?
The FDA has created a food defense program called Employees
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?
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 a.Pesticides
hazard? 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 a.physical hazards
type of hazard? b.chemical
c. cross contamination
d.biological
a.physical hazard
Which of the following is an example of a potential cross 1. Cutting raw chicken and then slicing melon on the same cutting board
contamination? 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
A serious foodborne illness that is commonly transmitted Hepatitus A
by fecal-oral routes is caused by which virus?
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 Listeria
meats and grows at temperatures below 41 degrees
Fahrenheit?
which parasite is associated with foodborne illnesses Trichinella
caused by undercooked pork?
Which bacteria is associated with foodborne illnesses Shiga toxin producing E. Coli
caused by undercooked ground beef?
What is the main goal for controlling time and Reduce and prevent the growth of bacteria
temperature?
Toxins produced by pathogens can be easily eliminated A. Cooking
by? b. cooling
c. reheating
d.NONE OF THESE
D. NONE OF THESE
, Employees with a headache and cough should be Stock food
restricted to what type of duties at work?
Getting a foodborne illness by ingesting infected Norovirus
particles of feces or vomit is commonly associated with
which of these viruses?
What must a food handler do when he or she is feeling Notify your manager
sick?
Which of the following is a common symptom of a Vomiting
foodborne illness? diarrhea
fever
What should you do at work if you have a headache, Go to work, but stay away from all direct food handling activities.
cough, and a runny nose?
The FDA has created a food defense program called Employees
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?
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 a.Pesticides
hazard? 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 a.physical hazards
type of hazard? b.chemical
c. cross contamination
d.biological
a.physical hazard
Which of the following is an example of a potential cross 1. Cutting raw chicken and then slicing melon on the same cutting board
contamination? 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
