Virginia Food Safety Manager Certification Exam Questions & Answers

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 When to clean and sanitize - ANSWER 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 - ANSWER 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 - ANSWER detergent, soap, solvent cleaner, acidic cleaner, abrasive cleaner Chemicals for sanitizing - ANSWER chlorine, quaternary ammonium, iodine PPM- parts per million - ANSWER The number of milligrams of sanitizer added to each liter of water Steps to clean and sanitize in place - ANSWER 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