AAA Food manager certification questions with 100% correct answers already graded A+

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

Hepatitus A

Under ideal conditions bacteria can multiply every?

20 minutes

What is the range of temperature for the danger zone?

41 - 135 Degrees

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

Listeria

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

Trichinella

Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?

Shiga toxin producing E. Coli

What is the main goal for controlling time and temperature?

Reduce and prevent the growth of bacteria

Toxins produced by pathogens can be easily eliminated by?

A. Cooking

b. cooling

c. reheating

d. NONE OF THESE

D. NONE OF THESE

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

Stock food

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

Norovirus

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

Notify your manager

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

Vomiting

diarrhea

fever

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.

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?

Employees

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. storing chemicals separately from food

Which of these is NOT considered a potential physical hazard?

a. Pesticides

b. Hair falls in food

C. Nail chips and gets in pudding

d. Plastic gets in cobbler

a. pesticides

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

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

Which of these is an example of PHS/TCS foods

a. pizza

b. hamburger

c. tacos

d. all of these

D. All of these

Which of these is NOT a TCS food

a. fried chicken

b. uncooked rice

c. sliced melon

d. steak

b. Uncooked rice

Which of these is an example of ready-to-eat foods?

A. banana

b. apple

c. muffin

d. all of these

D. All of these

Which thermometer is the most widely used to take the internal temperature of food?

Bimetallic thermometer

Which of the following is not one of the big 6?

Clostridium Botulinum

What is the correct temperature reading when calibrating a thermometer using the ice point method?

32 Degrees Farenheight

Raw food dripping onto ready to eat foods is an example of what hazard?

Cross Contamination

When should thermometers be re-calibrated?

1. When they havent been used for a while

2. When recently dropped

3. when used the wrong way

4. All of these

4. ALL OF THESE

What type of hazard are we avoiding when using different cutting boards when cutting raw chicken and chopping raw vegetables?

Cross contamination

Finding ice crystals on a delivery of frozen foods is a sign of what?

time and temperature abuse

upon delivery it is important to make sure cold, non-frozen foods such as raw meats are received at what or colder?

41 degrees F

upon delivery it is important to make sure hot foods such as soups or stews are received at what or hotter?

135 degrees F

Which is NOT a proper method for thawing frozen foods?

Leaving it out on the counter in the kitchen

What is the minimum cooking temperature for ground beef?

155 degrees F

When taking the temperature of a steak, where should you insert the thermometer?

In the thickest part

What minimum temperature should pork be cooked at?

145 degrees F

Failing to cook chicken to an internal temperature of 165 degrees F is what type of hazard?

Biological hazard

Which of these examples is improper when serving food?

a. using tongs to serve ready-to-eat foods

b. holding the dishes from the bottom

c. using the same utensil for different kinds of foods

d. holding utensils by the handle

C. Using the same utensil for different kinds of foods

What is the maximum amount of TOTAL time foods can be in the danger zone?

a. 2 hours

b. 3 hours

c. 4 hours

d. 6 hours

c. 4 Hours

The 2 stage cooling process involves cooling hot foods to 70 degrees F within 2 hours or less and then from 70 degrees F to 41 degrees F in How many hours or less?

a. 6

b. 3

c. 4

d. 2

C. 4

Proper cooling must take place within a total of how many hours or less?

a. 2

b. 4

c. 6

d. 8

c. 6

Which of these is NOT an acceptable way to cool foods?

a. place foods in an ice bath

b. cut foods into smaller pieces

c. use shallow pans

d. at room temperature

d. at room temperature

Where should ready-to-eat foods such as pies and other desserts be stored in the cooler, to prevent cross-contamination?

a. top shelf above all raw foods

b. middle shelf

c. bottom shelf below raw foods

d. anywhere there is space

a. top shelf above all raw foods

What does First in first out mean (FIFO)?

A. foods with the latest expiration date should be used first

b. foods should be used in any order

c. foods with approaching expiration dates should be used first

d. none of these

c. foods with approaching expiration dates should be used first

Food in dry storage must be how many inches off the ground?

6 inches

There are how many major food allergens?

9

Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame

Which of these is not considered a major food allergen?

a. soy products

b. dairy products

c. fish

d. rice products

d. rice products

Which of these is not considered a major food allergen?

a. beef

b. eggs

c. shellfish

d. wheat

a. beef

Of the following, what is a likely source for food contamination?

a. sick employee sneezes on food

b. cooking chicken to the required internal correct temperature

c. using gloves and tongs to serve ready-to-eat foods

d. chewing gum in the break room during break

a. sick employee sneezes on the food

When must you wash your hands?

a. after using cell phone

b. after using the restroom

c. after eating

d. all of these

d. All of these

What is the total minimum time required for washing hands in foodservice?

20 seconds

Which of these is a not acceptable to drying hands?

cloth towel

Where is handwashing permitted?

only in handwashing station

which of the following is a requirement at a handwashing station?

a. soap

b. signage

c. means of drying hands, air-blow or paper towel

d. all fo these

d. all of these

Which is required at handwashing station?

soap

when must you wash your hands?

a. before starting working with food

b. after using bathroom

c. after taking out garbage

d. all of these

d. all of these

what is the proper minimum clearance between the floor and floor-mounted equipment?

6 inches

what minimum temperature is required for rapidly reheating previously cooked foods?

165 degrees F

Freezing food keeps it safe because freezing

slows the growth of pathogens in food

Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?

Throw it out

Fresh fruits and vegetables must be washed

a. after being cut

b. before being cut

c. in sanitizing solution

d. if they are organic

before being cut

Food that has NOT been honestly presented must be

A. thrown out.

B. re-labeled.

C. repurposed.

D. frozen.

Thrown out

What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?

USDA

Food handler may wear fingernail polish or artificial nails if they

Wear intact gloves in good repair

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least

4 inches

Floor coving is used to

A. reduce sharp corners on hard-to-clean floors.

B. eliminate the risk of slips and falls.

C. increase the resiliency of hard-surface flooring.

D. improved noise reduction capabilities.

a. reduce sharp corners on hard-to-clean floors

Tuna salad in a cooler must be held at or below an internal temperature of

41 degrees F

Which is a TCS food?

Potentially hazardous foods like raw meat, cooked foods

To which minimum internal temperature should gravy be reheated in a microwave?

165 degrees F

How many major food allergens are there?

9 Major Food allergens

What are the 9 major food allergens?

Dairy, Eggs, Soy, Wheat, Peanuts, Tree nuts, Fish, Shellfish, Sesame.

How can you prevent cross-contact of food allergies?

Make sure to clean and sanitize all possible surfaces, utensils and equipment. Use different fryers and oils for different foods. Remember that cooking cannot cook out allergens from food.

What are high risk populations to food borne illness?

elderly, young children, sick people

A foodborne outbreak is when you have only how many people with the same symptoms?

2 individuals

What does FDA Stand for?

Food and Drug Administration

What does the FDA do?

Responsible for protecting public health

inspect all food except poultry, meat and eggs

regulates food transportation

writes food code

What does USDA Stand for?

The united states department of agriculture

What does USDA Do?

Inspects all meat, poultry and eggs

What does CDC Stand for

Centers for Disease Control and Prevention

What does the CDC Do?

They work with other agencies to prevent foodborne outbreak

Bacteria have the ability to change there form to what?

spores (Thick shell around bacteria which is harder to kill)

Shiga toxin E. coli O157:H7 can be in what?

Raw veggies and fruit

ground beef

unpasturized juices

What bacteria is often associated with human intestines, caused by not washing hands, and person to person transfer is very high?

Shigella Bacteria

What bacteria is associated with eggs, chicken and egg shells?

Salmonella

Staphylococcus aureus bacteria

found in uncooked foods like puddings, sliced meats found on skin and in nose

Bacillus cereus bacteria

Forms spores and produces toxins, Common food poisoning, Found in fried rice due to needing to cool rice at room temperature.

What is the acronym FAT TOM?

Ways that bacteria grows faster, Food, Acidity, Temperature, Time, Oxygen, Moisture

Bacteria grows faster within what temperature zone?

The danger temperature zone of 41 degrees F and 135 degrees F

What is the super danger temperature zone?

from 70 degrees F to 125 degrees F where bacteria can grow and multiply even faster

If the food has been in the temperature danger zone for more than 4 hours what should be done?

it should be thrown away.

Scombroid poisoning happens when fish become toxic due to time/temperature abuse, true or false?

True

Ciguatara toxin is typically found in what?

Bigger Fish that have ciguatoxin

Mold can be killed at what temperature?

140 degrees F for 10 minutes

Mold can grow below what temperature?

41 degrees F

Yeasts can be killed at what temperature?

136 degrees F for 15 minutes

Cold TCS Foods should be kept at what temperature?

41 degrees F or lower

Hot TCS foods should be kept at what temperature?

135 degrees F or higher

What are some common TCS Foods?

Meat, dairy, cooked food (potatoes, rice, beans, tofu), fruits and vegetables.

What is A.L.E.R.T?

FDA defense program for food establishments to protect themselves. A -Assure l - looking E- Employee R- Reports T- Threats

What does PHF AND TCS Stand for?

Potentially hazardous foods, Time controlled for Safety

TCS foods are raw meats, cooked foods like potatoes rice, fruits and veggies, dairy true or false?

True

Assure - A.L.E.R.T

To make sure all food, equipment are from reputable sources.