1 / Virginia Food Safety Manager Certification
1.Three food hazards
ANS Physical, chemical, biological
2.Major food allergens
ANS milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat
3.Three types of food worker illness
ANS Symptomatic, asymptomatic, exposed
4.Reportable symptoms
ANS vomiting or diarrhea, jaundice, sore throat and fever, lesion with pus
5.The top six pathogens
ANS Norovirus, hepatitis A, shigella, E. coli, salmonella typhi, nontyphodial salmonella
6.Norovirus- can return to work if
ANS Asymptomatic for 48 hours
7.Shigella and E. coli- can return to work if
ANS Asymptomatic for 7 days .Nontyphodial salmonella- can return to work if
ANS Asymptomatic 30 days
9.Hepatitis A- can return to work if
ANS Jaundice for 7 days or asymptomatic for 14 days
10.Salmonella typhi- can return to work if
ANS Have doctor's note
11.Handwashing steps
ANS Wet hands with warm running water, apply soap, scrub for 15 seconds, rinse under water, dry hands
12.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
13.When should I double handwash?
ANS After using the restroom or working with raw meat
14.Change gloves after...
ANS 4 hours, taking a break, switching tasks, they become torn or dirty
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