FOOD MANAGER CERTIFICATION
A container previously used to store poisonous or toxic materials may not be used to store, transport, or
dispense food.
Poisonous or toxic materials shall: - ✔✔Be used according to law and this code
Contain manufacturer's use directions included in product labeling
Restricted use pesticide shall be applied only by a certified applicator.
Rodent bait shall be contained in a covered, tamper-resistant bait station.
A food associate may drink from a closed beverage container if the container is handled to prevent
contamination of: - ✔✔The associate's hands
The container
Exposed food or clean equipment, utensils, and linens
Unwrapped single-service and single-use articles
A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing
equipment and utensils. - ✔✔
A temperature measuring device with a suitable small-diameter probe that is designed to measure the
temperature of thin masses shall be provided and readily accessible to accurately measure the
temperature in thin foods such as meat patties and fish filets. - ✔✔
A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall
be provided. - ✔✔
A ware washing machine; the compartments of sinks, basins, or other receptacles used for washing and
rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drain-boards or other
equipment used to substitute for drain-boards shall be cleaned: - ✔✔Before use
Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and
to ensure that the equipment performs its intended function
,If used, at least every 24 hours
A warewashing sink may NOT be used for hand-washing. If a warewashing sink is used to wash wiping
cloths, the sink shall be cleaned before and after each time it is used to wash wiping cloths. Sinks used to
wash or thaw food shall be sanitized before and after using the sink to wash produce or thaw food. -
✔✔
Additional Personal Hygiene Considerations - ✔✔Except for a plain ring such as a wedding band, while
preparing food, food associates may not wear jewelry including medical information jewelry on their
arms and hands.
Additional Personal Hygiene Considerations - ✔✔Food associates shall keep their fingernails trimmed,
filed, and maintained so the edges and surfaces are cleanable and not rough.
Additional Personal Hygiene Considerations - ✔✔Food associates should wear clean outer clothing to
prevent contamination of food, equipment, utensils, linens, single-service and single-use articles.
Additional Personal Hygiene Considerations - ✔✔Unless wearing intact gloves in good repair, a food
associate may not wear fingernail polish or artificial fingernails when working with exposed food.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in one of the
following: - ✔✔Hot water manual operations by immersion for a minimum of one minute
Hot water mechanical operations to achieve a utensil surface temperature of 160°F
The application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying
methods
Contact times shall be consistent with those on EPA-registered label use instructions by providing:A
contact time of at least 30 seconds for other chemical sanitizing solutions, orA contact time used with a
combination of temperature, concentration, and pH that, when evaluated for efficacy, yields
sanitization.
Air Dry - ✔✔After cleaning and sanitizing, equipment and utensils should be air-dried or used after
adequate draining before contact with food. Equipment and utensils may NOT be cloth- dried. However,
utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
,Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Allergens - ✔✔Many foods, with or without identifiable allergens, have been reported to cause food
allergies. However, the FDA believes there is scientific consensus that the following nine major foods can
cause a serious allergic reaction in sensitive individuals. These foods account for 90% or more of all food
allergies:
Allergens - ✔✔Milk
Eggs
Fish (such as bass, flounder, or cod)
Crustacean shellfish (such as crab, lobster, or shrimp)
Tree nuts (such as almonds, pecans, or walnuts)
Wheat
Peanuts
Soybeans
Sesame
Allergic reactions are unique for each person. The look and feel of an allergic reaction depends on the
body part involved and the severity of the reaction. Some reactions may be localized and limited, while
others could involve multiple body systems. Symptoms of an allergic reaction include any, some, or
many of the following: - ✔✔Skin may be red, irritated, itching, blistering, or display a rash.
Wheezing, cough, or shortness of breath.
Swelling of the face, eyelids, lips, tongue or throat.
Headache.
Stuffy or runny nose, sneezing.
Itchy, swollen, watery or bloodshot eyes.
Stomach pain, nausea, vomiting, or diarrhea.
Ambient air temperature, water pressure, and water temperature measuring devices shall be
maintained in good repair and be accurate within the intended range of use. - ✔✔
, Approved - ✔✔Acceptable to the regulatory authority based on a determination of a conformity with
principles, practices, and generally recognized standards that protect public health.
Assocaite - ✔✔The permit holder, person in charge, food associate, person having supervisory or
management duties, person on the payroll, family member, volunteer, person performing work under
contractual agreement, or other person working in a food establishment.
Associate Foodborne Illness Symptoms - ✔✔Common symptoms of foodborne illness typically include:
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)
Sore throat with fever
Infected cuts and burns with pus on hands and wrists
asymptomatic - ✔✔Without obvious symptoms, not showing or producing indications of a disease or
other medical condition, such as an individual infected with a pathogen but not exhibiting or producing
any signs or symptoms of vomiting, diarrhea, or jaundice.
Automatic Hand-Washing Facilities - ✔✔Automatic hand-washing facilities may be substituted for hand-
washing sinks in a food establishment that has at least one hand-washing sink.
An automatic hand-washing facility shall be installed in accordance with manufacturer's instructions.
Aw - ✔✔water activity which is a measure of the free moisture in a food, is the quotient of the vapor
pressure of the substance divided by the vapor pressure of pure water at the same temperature and is
indicated by the symbol aw.
Backflow Prevention - ✔✔An air gap can prevent the backflow of unsafe water into a safe water supply.
An air gap between the water supply inlet and the flood level rim must be at least twice the diameter of
the water supply inlet but not less than one inch. If a backflow (or backsiphonage) device is installed, it
must meet American Society of Sanitary Engineering (ASSE) standards.
