Virginia Food Safety Manager
Certification Exam Questions and
Answers 100% Correct
Three food hazards - ANSWER-Physical, chemical, biological
Major food allergens - ANSWER-milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat
Three types of food worker illness - ANSWER-Symptomatic, asymptomatic, exposed
Reportable symptoms - ANSWER-vomiting or diarrhea, jaundice, sore throat and fever,
lesion with pus
The top six pathogens - ANSWER-Norovirus, hepatitis A, shigella, E. coli, salmonella
typhi, nontyphodial salmonella
Norovirus- can return to work if - ANSWER-Asymptomatic for 48 hours
Shigella and E. coli- can return to work if - ANSWER-Asymptomatic for 7 days
Nontyphodial salmonella- can return to work if - ANSWER-Asymptomatic 30 days
Hepatitis A- can return to work if - ANSWER-Jaundice for 7 days or asymptomatic for 14
days
Salmonella typhi- can return to work if - ANSWER-Have doctor's note
Handwashing steps - ANSWER-Wet hands with warm running water, apply soap, scrub
for 15 seconds, rinse under water, dry hands
, When hands must be washed - ANSWER-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 handwash? - ANSWER-After using the restroom or working with
raw meat
Change gloves after... - ANSWER-4 hours, taking a break, switching tasks, they
become torn or dirty
Steps to care for a wound - ANSWER-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 surfacess
worker was using
Source contamination - ANSWER-Hazards that get into food before it reaches your
establishment
Cross contamination - ANSWER-The spread of hazards from one source to another
Flow of food - ANSWER-The path that food follows from production to consumption
Shell eggs must be... - ANSWER-Grade B
Milk must be... - ANSWER-Grade A
Liquid eggs must be... - ANSWER-Pasteurized
Steps for recalled food - ANSWER-Stop serving food immediately, don't discard food,
label food clearly, store food safely
Certification Exam Questions and
Answers 100% Correct
Three food hazards - ANSWER-Physical, chemical, biological
Major food allergens - ANSWER-milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat
Three types of food worker illness - ANSWER-Symptomatic, asymptomatic, exposed
Reportable symptoms - ANSWER-vomiting or diarrhea, jaundice, sore throat and fever,
lesion with pus
The top six pathogens - ANSWER-Norovirus, hepatitis A, shigella, E. coli, salmonella
typhi, nontyphodial salmonella
Norovirus- can return to work if - ANSWER-Asymptomatic for 48 hours
Shigella and E. coli- can return to work if - ANSWER-Asymptomatic for 7 days
Nontyphodial salmonella- can return to work if - ANSWER-Asymptomatic 30 days
Hepatitis A- can return to work if - ANSWER-Jaundice for 7 days or asymptomatic for 14
days
Salmonella typhi- can return to work if - ANSWER-Have doctor's note
Handwashing steps - ANSWER-Wet hands with warm running water, apply soap, scrub
for 15 seconds, rinse under water, dry hands
, When hands must be washed - ANSWER-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 handwash? - ANSWER-After using the restroom or working with
raw meat
Change gloves after... - ANSWER-4 hours, taking a break, switching tasks, they
become torn or dirty
Steps to care for a wound - ANSWER-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 surfacess
worker was using
Source contamination - ANSWER-Hazards that get into food before it reaches your
establishment
Cross contamination - ANSWER-The spread of hazards from one source to another
Flow of food - ANSWER-The path that food follows from production to consumption
Shell eggs must be... - ANSWER-Grade B
Milk must be... - ANSWER-Grade A
Liquid eggs must be... - ANSWER-Pasteurized
Steps for recalled food - ANSWER-Stop serving food immediately, don't discard food,
label food clearly, store food safely
