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AAA FOOD MANAGER
CERTIFICATION TEST
QUESTIONS AND ANSWER S
Question 1: A serious foodborne illness that is commonly
transmitted by fecal-oral routes is caused by which virus?
CORRECT ANSWER: Hepatitus A
Question 2: Under ideal conditions bacteria can multiply
every?
CORRECT ANSWER: 20 minutes
Question 3: What is the range of temperature for the
danger zone?
CORRECT ANSWER: 41 - 135 Degrees
Question 4: Which bacteria is associated with
contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?
CORRECT ANSWER: Listeria
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Question 5: which parasite is associated with foodborne
illnesses caused by undercooked pork?
CORRECT ANSWER: Trichinella
Question 6: Which bacteria is associated with foodborne
illnesses caused by undercooked ground beef?
CORRECT ANSWER: Shiga toxin producing E. Coli
Question 7: What is the main goal for controlling time
and temperature?
CORRECT ANSWER: Reduce and prevent the growth of
bacteria
Question 8: Toxins produced by pathogens can be easily
eliminated by?
- Cooking
- cooling
- reheating
- NONE OF THESE
CORRECT ANSWER: D. NONE OF THESE
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Question 9: Employees with a headache and cough should
be restricted to what type of duties at work?
CORRECT ANSWER: Stock food
Question 10: Getting a foodborne illness by ingesting
infected particles of feces or vomit is commonly associated with which of these viruses?
CORRECT ANSWER: Norovirus
Question 11: What must a food handler do when he or she
is feeling sick?
CORRECT ANSWER: Notify your manager
Question 12: Which of the following is a common
symptom of a foodborne illness?Vomiting diarrhea fever
CORRECT ANSWER: Vomiting diarrhea fever
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Question 13: What should you do at work if you have a
headache, cough, and a runny nose?
CORRECT ANSWER: Go to work, but stay away from
all direct food handling activities.
Question 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?
CORRECT ANSWER: Employees
Question 15: Which of these is NOT a potential chemical
hazard?
- Storing chemicals separately from foods
- Chemicals are being sprayed while food is out
- Bleach accidentally splashes on cobbler
- Employee is spraying table cleaner while customers
are eating