Virginia Food Safety Manager Certification
Three food hazards - ANS Physical, chemical, biological
Major food allergens - ANS milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat
Three types of food worker illness - ANS Symptomatic, asymptomatic, exposed
Reportable symptoms - ANS vomiting or diarrhea, jaundice, sore throat and fever, lesion with
pus
The top six pathogens - ANS Norovirus, hepatitis A, shigella, E. coli, salmonella typhi,
nontyphoidal salmonella
Norovirus- can return to work if - ANS Asymptomatic for 48 hours
Shigella and E. coli- can return to work if - ANS Asymptomatic for 7 days
Nontyphoidal salmonella- can return to work if - ANS Asymptomatic 30 days
Hepatitis A- can return to work if - ANS Jaundice for 7 days or asymptomatic for 14 days
Salmonella typhi- can return to work if - ANS Have doctor's note
Handwashing steps - ANS Wet hands with warm running water, apply soap, scrub for 15
seconds, rinse under water, dry hands
When hands must be washed - ANS After going to the bathroom, before and after preparing
food, after eating or drinking or smoking, after taking out trash, after taking a break, after
switching tasks, after using chemicals, after touching sanitized equipment, after touching skin or
hair or clothing, after touching an animal, before putting on gloves
When should I double hand wash? - ANS After using the restroom or working with raw meat
Change gloves after... - ANS 4 hours, taking a break, switching tasks, they become torn or dirty
Steps to care for a wound - ANS Apply first aid, report the injury, wash wound, cover wound
with sterile bandage, cover bandage with waterproof layer, discard any food worker was
preparing, clean and sanitize utensils and food-contact surfaces worker was using
Source contamination - ANS Hazards that get into food before it reaches your establishment
, Cross contamination - ANS The spread of hazards from one source to another
Flow of food - ANS The path that food follows from production to consumption
Shell eggs must be... - ANS Grade B
Milk must be... - ANS Grade A
Liquid eggs must be... - ANS Pasteurized
Steps for recalled food - ANS Stop serving food immediately, don't discard food, label food
clearly, store food safely
When to clean and sanitize - ANS When switching from raw animal product to another, when
switching from raw to RTE food, before resuming work, after working with the same equipment
for four hours
Steps to clean and sanitize - ANS scrape or rinse off food or dirt into trash, scrub surface with
warm water and detergent, rinse surface with clean water, apply sanitizing solution, air dry items
Chemicals for cleaning - ANS detergent, soap, solvent cleaner, acidic cleaner, abrasive cleaner
Chemicals for sanitizing - ANS chlorine, quaternary ammonium, iodine
PPM- parts per million - ANS The number of milligrams of sanitizer added to each liter of water
Steps to clean and sanitize in place - ANS unplug appliance, pre clean by removing large food
particles, remove small and removable parts to clean and sanitize, wash equipment with
detergent, rinse food-contact surfaces, wipe or spray with sanitizing solution, air dry and put
back together
Steps when you see a pest or sign of pests - ANS Record the time and date and location,
report to PCO
TCS - ANS Time and Temperature Control for Safety
TCS foods list - ANS Meat products, fish and shellfish, eggs, dairy products, cream or custard,
plants containing protein, cooked veggies, potato dishes, sliced melon and tomatoes, cut leafy
greens, raw sprouts, garlic in oil,
FAT TOM - ANS The six factors that affect bacterial growth
F - ANS Food
