Aaa food manager certification exam
,1. A serious foodborne illness that is Hepatitus A
commonly transmitted by fe- cal-oral
routes is caused by which virus?
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
Listeria
at temperatures below 41 degrees
Fahrenheit?
5. which parasite is associated with
foodborne illnesses caused by un-
Trichinella
dercooked pork?
6. Which bacteria is associated with
foodborne illnesses caused by un-
dercooked ground beef? Shiga toxin producing E. Coli
7. What is the main goal for control- ling
time and temperature?
Reduce and prevent the growth of bacteria
8. Toxins produced by pathogens can A. Cooking
be easily eliminated by? b. cooling
c. reheating
,d. NONE OF THESE D. NONE OF THESE
, 9. Employees with a headache and cough Stock food
should be restricted to what type of duties
at work?
10. Getting a foodborne illness by in- Norovirus
gesting infected particles of feces or
vomit is commonly associated with
which of these viruses?
11. What must a food handler do when Notify your manager
he or she is feeling sick?
12. Which of the following is a com- mon Vomiting
symptom of a foodborne ill- ness? diarrhea
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 de- fense
program called A.L.E.R.T. What part of Employees
the program includes paying attention
to who is in the food facility and also
conducting background checks of
employees during the hiring process?
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
,1. A serious foodborne illness that is Hepatitus A
commonly transmitted by fe- cal-oral
routes is caused by which virus?
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
Listeria
at temperatures below 41 degrees
Fahrenheit?
5. which parasite is associated with
foodborne illnesses caused by un-
Trichinella
dercooked pork?
6. Which bacteria is associated with
foodborne illnesses caused by un-
dercooked ground beef? Shiga toxin producing E. Coli
7. What is the main goal for control- ling
time and temperature?
Reduce and prevent the growth of bacteria
8. Toxins produced by pathogens can A. Cooking
be easily eliminated by? b. cooling
c. reheating
,d. NONE OF THESE D. NONE OF THESE
, 9. Employees with a headache and cough Stock food
should be restricted to what type of duties
at work?
10. Getting a foodborne illness by in- Norovirus
gesting infected particles of feces or
vomit is commonly associated with
which of these viruses?
11. What must a food handler do when Notify your manager
he or she is feeling sick?
12. Which of the following is a com- mon Vomiting
symptom of a foodborne ill- ness? diarrhea
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 de- fense
program called A.L.E.R.T. What part of Employees
the program includes paying attention
to who is in the food facility and also
conducting background checks of
employees during the hiring process?
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
