AAA Food Manager Certification Course 2024-2025: Questions and Answers, Exams of Food Science and Technology

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AAA Food Manager

Certification Course 2024-

2025. Questions and Correct

Verified Answers. Graded A+

All bacteria needs oxygen to grow (true/false) - ANSFalse Are all mushrooms safe? - ANSNo, some are toxic and must be bought from approved sources At what temperature can mold grow? - ANSBelow 41 Degrees Fahrenheit but will stop growing at freezing temperatures At what time must food be discarded? - ANSAfter 4 hours in the TDZ Bacteria grows better in moist environments (true/false) - ANSTrue How do you kill mold? - ANSAt 140 Degrees Fahrenheit for 10 minutes How do you kill yeast? - ANSAt 136 Degrees Fahrenheit for 15 minutes How do you wash fruits and vegetables? - ANSUsing potable water and scrubbing with a brush How does food become unsafe? - ANS1. Purchasing food from unapproved sources 2. Failing to cook food correctly/in an unapproved location 3. Holding food at incorrect temperatures 4. Through cross contamination 5. Practicing poor personal hygiene How many people reporting sickness does it take to investigate a food business? - ANS people Under ideal conditions, bacteria can multiply every? - ANS20 minutes What are common symptoms of food borne illness? - ANS1. Diarrhea 2. Abdominal cramps 3. Vomiting 4.

Fever 5. Nausea 6. Jaundice What are fungi? - ANS1. Mold 2. Yeast 3. Mushrooms What are spores? - ANS1. A bacteria that forms a hard shell, making it resistant to heat and dry conditions 2. Spores won't multiply until certain conditions are met What are the Big 6? - ANS1. E.Coli 2. Shigella 3. Salmonella Typhi 4. Nontyphoidal Salmonella 5. Hepatitis A 6. Norovirus What are the types of contamination? - ANS1. Bio-Hazard 2. Chemical Hazard 3. Physical Hazard 4. Cross Contamination What are toxins? - ANS1. A substance that is released when a certain amount of bacteria grows 2. Sometimes they can look or smell bad 3. Cannot be killed by cooking, chilling, or reheating What are yeasts? - ANS1. They are used to make bread, beer, and wine 2. Rarely causes food borne illness but can spoil foods such as syrups, fruits, jams, soft drinks, alcohol, cheeses, and processed meats What does FAT TOM stand for? - ANS1. Food 2. Acidity 3. Temperature 4. Time 5. Oxygen 6. Moisture What does it mean to be a carrier? - ANSTo carry a pathogen or virus without being sick, but still able to infect others What does it mean to be asymptomatic? - ANSTo carry a pathogen or virus while being sick, but with no recognizable symptoms What is a Bio-Hazard? - ANS1. Does not look, taste, or smell bad 2. Includes germs, bacteria, viruses, parasites, fungi, toxins, and poisons What is a food infection caused by? - ANS1. Eating foods contaminated by bacteria, viruses, or

parasites 2. Failing to cook at the correct temperature + symptoms have a delayed onset (hours to days) What is a parasite? - ANS1. A small organism that requires a host to survive and reproduce 2. Can be killed by cooking What is a virus? - ANS1. A tiny pathogen that enters and reproduces inside of a living host or bacteria 2. They don't grow on food, but can utilize it to contaminate hosts 3. They are resistant to heat and cooking What is Anasakis? - ANS1. A parasite infection caused by eating raw or undercooked fish or squid 2. Can cause a tingling sensation signaling the worm moving in the mouth or throat 3. Can be manually extracted through the mouth by coughing or vomiting 4. They can invade the stomach wall and intestines What is Bacillus Cereus? - ANS1. A spore forming bacteria that releases toxins 2. Found in soil where veggies and grains are farmed 3. AKA "fried rice syndrome" due to reheated fried rice to remove toxins (does not work) What is Ciguatera Poisoning? - ANS1. A biological toxin caused by eating contaminated fish 2. Common in bigger fish such as barracuda, snapper, grouper, and amberjack that consumed smaller fish which ate algae contaminated by ciguatoxin 3. More common in summer months when the water is warmer What is Clostidium Botulinum? - ANS1. A spore forming bacteria that can grow without oxygen 2. Turns into a deadly neurotoxin that causes paralysis, respiratory failure, and death 3. Commonly

found in vacuum packed foods, canned foods, smoked meats, and honey 4. Can look swollen, leaky, dusty, opened, dented, or have missing labels What is E. Coli? - ANS1. A bacteria that can contaminate beef, unwashed fruits, fresh juices, dirty water, or the feces or vomit of infected people What is food intoxication caused by? - ANS1. Eating foods contaminated by toxins + symptoms show up quickly (few hours) What is Giardia? - ANS1. A parasite infection caused by drinking contaminated water, consuming uncooked meat, or ingesting the feces of a person or animal with giardiasis What is Hepatitis A? - ANS1. A deadly virus that causes liver infection 2. Is transmitted through fecal oral due to lack of hand washing 3. Can take 2 to 6 weeks for symptoms to show What is Listeria? - ANS1. A bacteria that grows below 41 Degrees Fahrenheit 2. Commonly found in refrigerators and lunch meats What is mold? - ANS1. Usually found on bread, fruit, and cooked rice 2. May not be dangerous by itself but can produce spores that produce toxins called "Mycotoxins" 3. Some are natural like blue cheese What is Norovirus? - ANS1. A very contagious virus known for outbreak on cruise ships 2. Can be spread by coming in to contact with the feces or vomit of an infected person, usually by small air particles 3. This is why employees are required to be trained on how to clean up vomit and diarrhea (including written procedures) What is pathogen? - ANSA microorganism that

causes disease What is Salmonella? - ANS1. A bacteria found in raw chicken, eggs, and shells 2. Caused by unsanitary farm conditions or a lack of hand washing while cooking or cracking eggs What is Scombroid Poisoning? - ANS1. A biological toxin that releases histamines that are created when fish become toxic due time or temperature abuse 2. Common in tuna, mackerel, and mahi mahi What is Shiga toxin-producing E. coli?

• ANS1. E. coli O157:H7 2. A bacteria that lives in cattle and found in beef What is Shigella? - ANS1. A bacteria caused by lack of hygiene and is contagious by coming in contact with infected people, surfaces, or foods What is Staphylococcus Aureus? - ANS1. A bacteria found on the skin and nose 2. Caused by lack of hand washing causing uncooked food to become contaminated and cause food poisoning What is the CDC (Center for Disease Control and Prevention)? - ANSAn agency that works with other agencies to conduct scientific research What is the FDA (Food and Drug Administration)? - ANSAn agency in charge of ensuring the safety of all foods sold except meat, poultry, and seafood + they regulate food transport across state lines and writes the food code What is the ideal acidity for bacteria growth? - ANSNeutral (PH 7) to slightly acidic What is the ideal food for bacteria growth? - ANSHigh protein food because of their nutrient content What is the ideal temperature for bacteria growth? - ANS41 to 135

Degrees Fahrenheit What is the Local Health Department? - ANSA government department that inspects food facilities, enforce local law, issue and deny licenses, and investigate complaints What is the temperature danger zone? - ANS70 to 125 Degrees Fahrenheit What is the USDA (United States Department of Agriculture)? - ANSAn agency that inspects meat, poultry, and eggs + they regulate food transport across state lines What is Trichinella? - ANS1. An uncommon but dangerous parasite infection caused by eating raw or undercooked meats 2. Is commonly associated with pork 2. Can cause fevers, chills, aching joints, diarrhea, or constipation What is Vibrio? - ANS1. A bacteria found in raw or contaminated fish and shellfish 2. Needs salt to grow and is common in hot weather 3. People with liver disease should avoid raw oysters and clams What jobs can and cannot be done by food handlers while sick? - ANS1. They can stock and clean

2. They cannot wash dishes, prep food, or serve food What should a supervisor do if an employee calls out due to them or a family member having one of the Big 6? - ANS1. The employee must be sent home 2. The supervisor should report to the Health Department 3. The Health Department will determine when the employee can return to work What should you do if a customer reports a food borne illness? - ANS When should an employee be removed from the work place? - ANSIf

they report symptoms of headache, runny nose, cough, body aches, or an infected wound. Who is most likely to get sick? - ANSYoung children, pregnant women, sickly people (HIV/AIDS/Organ transplant), elderly, and immunocompromised people