Exam (elaborations)
Virginia Food Safety Manager Certification Questions and Answers Graded A+
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Virginia Food Safety Manager Certification
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Virginia Food Safety ManagerCertification
Three food hazards - answerPhysical, chemical, biological
Major food allergens - answermilk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat
Three types of food worker illness - answerSymptomatic, asymptomatic, exposed
Reportable symptoms - answervomiting or diarrhea, jaundice, sore throat and fever,
lesion with pus
The top six pathogens - answerNorovirus, hepatitis A, shigella, E. coli, salmonella typhi,
nontyphodial salmonella
Norovirus- can return to work if - answerAsymptomatic for 48 hours
Shigella and E. coli- can return to work if - answerAsymptomatic for 7 days
Nontyphodial salmonella- can return to work if - answerAsymptomatic 30 days
Hepatitis A- can return to work if - answerJaundice for 7 days or asymptomatic for 14
days
Salmonella typhi- can return to work if - answerHave doctor's note
Handwashing steps - answerWet hands with warm running water, apply soap, scrub for
15 seconds, rinse under water, dry hands
When hands must be washed - answerAfter 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? - answerAfter using the restroom or working with raw
meat
Change gloves after... - answer4 hours, taking a break, switching tasks, they become
torn or dirty
Steps to care for a wound - answerApply 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 - answerHazards that get into food before it reaches your
establishment
Cross contamination - answerThe spread of hazards from one source to another
Flow of food - answerThe path that food follows from production to consumption
Shell eggs must be... - answerGrade B
Milk must be... - answerGrade A
Liquid eggs must be... - answerPasteurized
Steps for recalled food - answerStop serving food immediately, don't discard food, label
food clearly, store food safely
When to clean and sanitize - answerWhen 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 - answerscrape 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 - answerdetergent, soap, solvent cleaner, acidic cleaner,
abrasive cleaner
Chemicals for sanitizing - answerchlorine, quaternary ammonium, iodine
PPM- parts per million - answerThe number of milligrams of sanitizer added to each liter
of water
Steps to clean and sanitize in place - answerunplug 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 - answerRecord the time and date and
location, report to PCO
TCS - answerTime and Temperature Control for Safety
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