AAA FOOD MANAGER - 100% CORRECT ANSWER S Question 1: When is a foo...

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AAA FOOD MANAGER

CERTIFICATION EXAM WITH

100% CORRECT ANSWER S

Question 1: When is a foodborne illness considered an

outbreak?

CORRECT ANSWER : A. Two or more people have

same symptoms after eating same food

Question 2: Biological Contaminants

CORRECT ANSWER : Bacteria, viruses, parasites,

fungi

Question 3: Chemical contaminants

CORRECT ANSWER : Cleaners, sanitizers, polishes

Question 4: Physical hazards

CORRECT ANSWER : Metal shavings, staples,

bandages, glass, dirt, natural objects like bone

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Question 5: Five risk factors for foodborne illness:

CORRECT ANSWER :

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

Question 6: Time-temperature abuse:

CORRECT ANSWER : When food has stayed too long

at temperatures good for pathogen growth

Question 7: Food has been time-temperature abused

when:

CORRECT ANSWER :

• It has not been held or stored at the correct temperature
• It is not cooked or reheated enough to kill pathogens
• It is not cooled correctly

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Question 8: Cross-contamination:

CORRECT ANSWER: When pathogens are transferred

from one surface or food to another

Question 9: Cross-contamination can cause a foodborne

illness when:

CORRECT ANSWER :

• Contaminated ingredients are added to food that

receives no further cooking

• Ready-to-eat food touches contaminated surfaces
• Contaminated food touches or drips fluids onto cooked

or ready-to-eat food

• A food handler touches contaminated food and then

touches ready-to-eat food

• Contaminated wiping cloths touch food-contact surfaces

Question 10: Poor personal hygiene can cause a

foodborne illness when food handlers:

CORRECT ANSWER :

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• Fail to wash their hands correctly after using the

restroom

• Cough or sneeze on food
• Touch or scratch wounds and then touch food
• Work while sick

Question 11: Poor cleaning and sanitizing can spread

pathogens from equipment to food when:

CORRECT ANSWER :

• Equipment and utensils are not washed, rinsed, and

sanitized between uses

• Food contact surfaces are wiped clean instead of being

washed, rinsed, and sanitized

• Wiping cloths are not stored in a sanitizer solution

between uses

• Sanitizing solutions are not at the required levels

Question 12: The two types of food that are most likely to

become unsafe:

CORRECT ANSWER: TCS food, Ready-to-eat food