FOOD MANAGER CERTIFICATION 2025 – COMPLETE PREP
BUNDLE WITH OFFICIAL PRACTICE TEST & ANSWER KEY |
SAFE FOOD HANDLING, STORAGE, CLEANING & SANITARY
PRACTICES | ANSI & STATE COMPLIANT
Active Managerial Control
Step 1: Create Policy (standard operating procedure)
Step 2: Train
Step 3: Follow Up
HAACP
Hazard analysis and critical control points
• Identify potential food hazards
• identify steps where you can eliminate or reduce
7 HAACP Principles
1. Perform hazard analysis
2. Determine critical control points (CCP)
3. Set Critical Limits Ex:(cook chicken to 165 internal)
4. Establish a Monitoring System
5. Establish Corrective Actions
6. Establish Verification Precedures
7. Establish Recordkeeping Procedures (summary, HAACP Plan, Supporting documents,
records)
Categories of food hazards
• Physical
• Chemical
• Biological
Physical Hazard
any item that can choke, cut, or otherwise injure a customer.
,Chemical Hazards
cleaning and sanitizing solutions
Biological Hazards
organisms that can make people sick when eaten
pathogens
microorganism that can cause disease
Double Handwashing
wash once after restroom and then once at hand washing station before going back to working
with food
Gastroenteritis
inflammation of the stomach and intestines, employees must stay home until symptoms have
cleared for 24 hrs
Major Food Allergens
• milk
• eggs
• fish
• crustacean shellfish
• tree nuts
• wheat
• peanuts
• soybeans
• sesame
Asymptomatic carriers
do not have symptoms but carry a pathogen
Reportable illnesses
• Norovirus
• Hepatitis A
• Shigella
, • E. coli
• Typhoid fever
• nontyphoidal Salmonella
HSP
Highly susceptible population
Exclude vs restriction image
image
• vomiting
• diarrhea
• exclusion from establishment
• can return with doctors note saying non contagious or ti has been 24hours since the
symptom has stoped
Jaundice
• excluded
• alert regulatory authority
• can return with doctors note or jaundiced for more than 7 days
Sore throat with fever
• excluded
• restricted if general population
• doctors note saying free from strep to continue
Lesion containing pus
• restricted unless properly bandages
• must be double banded, waterproof and glove if on hand
• water proof if on arm
• anywhere else must be dry and durable bandaged
•
Food workers must report
, • norovirus
• Hepatitis A
• Shigella
• E.Coli
• Typhoid fever - not antibiotic therapy
• Salmonella
manager must call regulatory authority
Restrict vs exclude
• Highly susceptible population exclude on every illness
• General Public: exclude on typhoid fever and slamonela
• GP: exlude for 24hrs then restrict until regulatory approval on Norovirus, Shigella, E.coli
Regulatory Approval
Doctors note or
Norovirus: asymptomatic 48 hours
Shigela and ecoli: Asymptomatic for 7 days
samanella : asymptomatic for 30 days
Hepatitis A: jaundice for 7 or symptoms without jaundice for 14
typhoid fever: doctors note only
Asymptomatic exlude/restrict
always exclude for hepatitis and typhoid fever
HSP: exclude all but restrict salmonella
GP: restrict all but hep and typh
Must report exposure
• Norovirus
• hepatitis a
• shigella
• e coli
BUNDLE WITH OFFICIAL PRACTICE TEST & ANSWER KEY |
SAFE FOOD HANDLING, STORAGE, CLEANING & SANITARY
PRACTICES | ANSI & STATE COMPLIANT
Active Managerial Control
Step 1: Create Policy (standard operating procedure)
Step 2: Train
Step 3: Follow Up
HAACP
Hazard analysis and critical control points
• Identify potential food hazards
• identify steps where you can eliminate or reduce
7 HAACP Principles
1. Perform hazard analysis
2. Determine critical control points (CCP)
3. Set Critical Limits Ex:(cook chicken to 165 internal)
4. Establish a Monitoring System
5. Establish Corrective Actions
6. Establish Verification Precedures
7. Establish Recordkeeping Procedures (summary, HAACP Plan, Supporting documents,
records)
Categories of food hazards
• Physical
• Chemical
• Biological
Physical Hazard
any item that can choke, cut, or otherwise injure a customer.
,Chemical Hazards
cleaning and sanitizing solutions
Biological Hazards
organisms that can make people sick when eaten
pathogens
microorganism that can cause disease
Double Handwashing
wash once after restroom and then once at hand washing station before going back to working
with food
Gastroenteritis
inflammation of the stomach and intestines, employees must stay home until symptoms have
cleared for 24 hrs
Major Food Allergens
• milk
• eggs
• fish
• crustacean shellfish
• tree nuts
• wheat
• peanuts
• soybeans
• sesame
Asymptomatic carriers
do not have symptoms but carry a pathogen
Reportable illnesses
• Norovirus
• Hepatitis A
• Shigella
, • E. coli
• Typhoid fever
• nontyphoidal Salmonella
HSP
Highly susceptible population
Exclude vs restriction image
image
• vomiting
• diarrhea
• exclusion from establishment
• can return with doctors note saying non contagious or ti has been 24hours since the
symptom has stoped
Jaundice
• excluded
• alert regulatory authority
• can return with doctors note or jaundiced for more than 7 days
Sore throat with fever
• excluded
• restricted if general population
• doctors note saying free from strep to continue
Lesion containing pus
• restricted unless properly bandages
• must be double banded, waterproof and glove if on hand
• water proof if on arm
• anywhere else must be dry and durable bandaged
•
Food workers must report
, • norovirus
• Hepatitis A
• Shigella
• E.Coli
• Typhoid fever - not antibiotic therapy
• Salmonella
manager must call regulatory authority
Restrict vs exclude
• Highly susceptible population exclude on every illness
• General Public: exclude on typhoid fever and slamonela
• GP: exlude for 24hrs then restrict until regulatory approval on Norovirus, Shigella, E.coli
Regulatory Approval
Doctors note or
Norovirus: asymptomatic 48 hours
Shigela and ecoli: Asymptomatic for 7 days
samanella : asymptomatic for 30 days
Hepatitis A: jaundice for 7 or symptoms without jaundice for 14
typhoid fever: doctors note only
Asymptomatic exlude/restrict
always exclude for hepatitis and typhoid fever
HSP: exclude all but restrict salmonella
GP: restrict all but hep and typh
Must report exposure
• Norovirus
• hepatitis a
• shigella
• e coli
