food manager EXAM A+ GRADE ASSURED COMPLETE SOLUTIONS AND VERIFIED ANSWERS

EXAM

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AAA Food manager certification 2026 A+ GRADE ASSUR
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ED COMPLETE SOLUTIONS AND VERIFIED ANSWERS (5
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A4C5)




QUESTION 1 uy




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

Hepatitus A uy




QUESTION 2 uy




Under ideal conditions bacteria can multiply every?
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ANSWER

20 minutesuy




QUESTION 3 uy




What is the range of temperature for the danger zone?
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ANSWER

41 - 135 Degrees
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QUESTION 4 uy




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

Listeria

,QUESTION 5 uy




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

Trichinella



QUESTION 6 uy




Which bacteria is associated with foodborne illnesses caused by undercooked ground b
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eef?
ANSWER

Shiga toxin producing
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E. Coli
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QUESTION 7 uy




What is the main goal for controlling time and temperature?
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ANSWER

Reduce and prevent the growth of bacteria
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QUESTION 8 uy




Toxins produced by pathogens can be easily eliminated by?
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ANSWER

A. Cooking
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b. cooling
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c. reheating
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d. NONE OF THESE
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QUESTION 9 uy




Employees with a headache and cough should be restricted to what type of duties at wo
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rk?
ANSWER

Stock food
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QUESTION 10 uy

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

Norovirus



QUESTION 11 uy




What must a food handler do when he or she is feeling sick?
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ANSWER

Notify your manager uy uy




QUESTION 12 uy




Which of the following is a common symptom of a foodborne illness?
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ANSWER

Vomiting diarrhea fever uy uy




QUESTION 13 uy




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

Go to work, but stay away from all direct food handling activities.
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QUESTION 14 uy




The FDA has created a food defense program called A.L.E.R.T. What part of the program
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includes paying attention to who is in the food facility and also conducting background
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checks of employees during the hiring process?
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ANSWER

Employees



QUESTION 15 uy




Which of these is NOT a potential chemical hazard?
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ANSWER

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a. storing chemicals separately from food
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