AAA Food manager certification
1. A serious foodborne illness that is commonly transmitted by fecal-
oral routes is caused by which virus?: Hepatitus A
2. Under ideal conditions bacteria can multiply every?: 20 minutes
3. What is the range of temperature for the danger zone?: 41 - 135
Degrees
4. Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit?: Listeria
5. which parasite is associated with foodborne illnesses caused by
under- cooked pork?: Trichinella
6. Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef?: Shiga toxin producing E. Coli
7. What is the main goal for controlling time and temperature?: Reduce
and prevent the growth of bacteria
8. Toxins produced by pathogens can be easily eliminated by?: A. Cooking
b. cooling
c. reheating
d. OF THENONESE
D. NONE OF THESE
9. Employees with a headache and cough should be restricted to what
type of duties at work?: Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses?: Norovirus
11. What must a food handler do when he or she is feeling sick?: Notify
your manager
12. Which of the following is a common symptom of a foodborne illness?: -
Vomitin
g
diarrhe
a fever
13. 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.
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?: Em- ployees
15. Which of these is NOT a potential chemical hazard?: A. Storing
chemicals separately from foods
1/9
, AAA Food manager certification
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
2/9
, AAA Food manager certification
a. storing chemicals separately from food
16. Which of these is NOT considered a potential physical hazard?: a.
Pesti- cides
b.Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
17. Pieces of glass and strands of hair are considered what type of hazard?:
a. physical hazards
b.chemical
c. cross contamination
d. biological
a. physical hazard
18. Which of the following is an example of a potential cross
contamination?-
: 1. Cutting raw chicken and then slicing melon on the same cutting
board
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
19. Which of these is an example of PHS/TCS foods: a. pizza
b.hamburger
c. tacos
d. all of these
D. All of these
20. Which of these is NOT a TCS food: a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
b. Uncooked rice
21. Which of these is an example of ready-to-eat foods?: A. banana
b. apple
3/9
1. A serious foodborne illness that is commonly transmitted by fecal-
oral routes is caused by which virus?: Hepatitus A
2. Under ideal conditions bacteria can multiply every?: 20 minutes
3. What is the range of temperature for the danger zone?: 41 - 135
Degrees
4. Which bacteria is associated with contaminated lunch meats and grows
at temperatures below 41 degrees Fahrenheit?: Listeria
5. which parasite is associated with foodborne illnesses caused by
under- cooked pork?: Trichinella
6. Which bacteria is associated with foodborne illnesses caused by
under- cooked ground beef?: Shiga toxin producing E. Coli
7. What is the main goal for controlling time and temperature?: Reduce
and prevent the growth of bacteria
8. Toxins produced by pathogens can be easily eliminated by?: A. Cooking
b. cooling
c. reheating
d. OF THENONESE
D. NONE OF THESE
9. Employees with a headache and cough should be restricted to what
type of duties at work?: Stock food
10. Getting a foodborne illness by ingesting infected particles of feces or
vomit is commonly associated with which of these viruses?: Norovirus
11. What must a food handler do when he or she is feeling sick?: Notify
your manager
12. Which of the following is a common symptom of a foodborne illness?: -
Vomitin
g
diarrhe
a fever
13. 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.
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?: Em- ployees
15. Which of these is NOT a potential chemical hazard?: A. Storing
chemicals separately from foods
1/9
, AAA Food manager certification
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
2/9
, AAA Food manager certification
a. storing chemicals separately from food
16. Which of these is NOT considered a potential physical hazard?: a.
Pesti- cides
b.Hair falls in food
C. Nail chips and gets in pudding
d. Plastic gets in cobbler
a. pesticides
17. Pieces of glass and strands of hair are considered what type of hazard?:
a. physical hazards
b.chemical
c. cross contamination
d. biological
a. physical hazard
18. Which of the following is an example of a potential cross
contamination?-
: 1. Cutting raw chicken and then slicing melon on the same cutting
board
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
19. Which of these is an example of PHS/TCS foods: a. pizza
b.hamburger
c. tacos
d. all of these
D. All of these
20. Which of these is NOT a TCS food: a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
b. Uncooked rice
21. Which of these is an example of ready-to-eat foods?: A. banana
b. apple
3/9
