AAA Food Manager Certification Exam
Questions and Answers
1.A serious foodborne illness that is commonly transmitted by fecal-
oral routes is caused by which virus
Answer Hepatitus A
2.Under ideal conditions bacteria can multiply every
Answer 20 minutes
3.What is the range of temperature for the danger zone
Answer 41 - 135 Degrees
4.Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit
Answer Listeria
5.which parasite is associated with foodborne illnesses caused by
under- cooked pork
Answer Trichinella
6.Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef
Answer Shiga toxin producing E. Coli
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,7.What is the main goal for controlling time and temperature
Answer Reduce and prevent the growth of bacteria
8.Toxins produced by pathogens can be easily eliminated by
A. Cooking
b.cooling
c. reheating
d. NONE OF THESE
D. Answer NONE OF THESE
9.Employees with a headache and cough should be restricted to what type
of duties at work
Answer Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses
Answer Norovirus
11.What must a food handler do when he or she is feeling sick
Answer Notify your manager
12.Which of the following is a common symptom of a foodborne illness
Answer -
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, Vomitin
g
diarrhe
a fever
13.What should you do at work if you have a headache, cough, and a
runny nose
Answer Go to work, but stay away from all direct food handling
activities.
14.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
Answer Employees
15.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. Answer storing chemicals separately from food
16.Which of these is NOT considered a potential physical hazard
Answer a. Pesti- cides
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Questions and Answers
1.A serious foodborne illness that is commonly transmitted by fecal-
oral routes is caused by which virus
Answer Hepatitus A
2.Under ideal conditions bacteria can multiply every
Answer 20 minutes
3.What is the range of temperature for the danger zone
Answer 41 - 135 Degrees
4.Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit
Answer Listeria
5.which parasite is associated with foodborne illnesses caused by
under- cooked pork
Answer Trichinella
6.Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef
Answer Shiga toxin producing E. Coli
1/
21
,7.What is the main goal for controlling time and temperature
Answer Reduce and prevent the growth of bacteria
8.Toxins produced by pathogens can be easily eliminated by
A. Cooking
b.cooling
c. reheating
d. NONE OF THESE
D. Answer NONE OF THESE
9.Employees with a headache and cough should be restricted to what type
of duties at work
Answer Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses
Answer Norovirus
11.What must a food handler do when he or she is feeling sick
Answer Notify your manager
12.Which of the following is a common symptom of a foodborne illness
Answer -
2/
21
, Vomitin
g
diarrhe
a fever
13.What should you do at work if you have a headache, cough, and a
runny nose
Answer Go to work, but stay away from all direct food handling
activities.
14.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
Answer Employees
15.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. Answer storing chemicals separately from food
16.Which of these is NOT considered a potential physical hazard
Answer a. Pesti- cides
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21
