5 Employee health, hygrine, training

Question 1

Employees can be vehicles of contamination. What are Bio Contaminatoin concerns?

Answer 1

-pass viruse to food from mouth, nose, cuts
-cross contaminate -unwashed hands, or tools used

Question 2

Employees can be vehicles of contamination, What physical concers?

Answer 2

hair, jewlery, paint chips that end up in foods

Question 3

Employees can be vehicles of contamination. What chemical concerns?

Answer 3

perfume, cleaning supliess that get into food

Question 4

when is handwasing required?

Answer 4

-before food prep
-before putting on gloves
-between preparing differnt types of food
-after handeling trash
-after using the restroom
-after touhing body hair, sneezing, coughing, eating, drinking, smoking, service pets

Question 5

requirments of handwasing?

Answer 5

-dispense water 100F

Question 6

rule for food employees and service pets?

Answer 6

Food employees may not care for or handle pets or service animals that may be present such as specified in the food code (6-501.115(B)(2)-(5))
Unless if the wash their hands as specified in the food code.

Question 7

food employees with nail polish or artifical fingers nails when workig with exposed food should?

Answer 7

required to ware gloves

Question 8

how to succssfully wash hands?

Answer 8

-wet your hands with warm water then apply soap
-rub soap in vigorously for 10 – 15 seconds
-get between fingers and above the wrists
-rinse well
-dry off with clean towel
-process should take at least 20 seconds.

Question 9

When do you wear gloves?
when to change gloves?

Answer 9

-should wear gloves when handling food
-change when need to wash hands
-change when contaminated, ripped or torn

Question 10

if gloves become contaminated the worker should do the following steps:

Answer 10

remove
throw away
wash hands
put new gloves on

Question 11

Cocern with skin infection- any person that has ____ should be excluded from frood prep

Answer 11

-cuts, boils, septic pimples that can spread bacteria
-infection- dermatits or psoriasis

Question 12

Bandages should be:

Answer 12

-waterproof
-brighly colored- easily found
-well supplied first aid kit easy accessable

Question 13

an employee with a skin infection or open wound

Answer 13

-covered with an impermable cover like a bandaid, finger cot
-also be gloved

Question 14

concern over employee hair in the food prep area?

Answer 14

-hair, beards, mustaches
-contain pathogens or microorganism
contain physical & chemical contaminants

Question 15

-food saftey way or dealing with emplyee hair?

Answer 15

-comb or fix hair outside of food prep area
-had or netting
-beard covered with beard net

Question 16

Staphlococcus aureus is a ____ found ____ and symptoms of _____

Answer 16

Bacteria
skin
vomiting and diarrhea, what most people call food poisoning

Question 17

What is proper attire in the workplace? (clothing)

Answer 17

clean, washable, light in color
-no loose button or buckles

Question 18

what is proper attire in the workplace? (Perfume, soaps, aftershave)

Answer 18

use lightly as strong scents can affect food products
-also may have chemical or additives that would affect allergens

Question 19

What is proper attire in the workplace? (Jewelry)

Answer 19

-should be kept to a minimum
-harbor dirt, germs,
may fall into food or get caught in equipment causing injury

Question 20

Food handeling techniques, make reasonable sure not to have contact with food by doing ____

Answer 20

Avoid unnecessary contact
-use clean tongs or scoops
-use barriers- deli tissue
-use uncontaminated single use gloves
-no bare hands to touch cooked food

Question 21

To avoid contamining glassware and dishes, employees must ___

Answer 21

hold dishes so that they do not touch the lip or food contact surface

Question 22

The prohibition of bare hands contact with ready to eat foods does not apply to

Answer 22

the handling of ready to eat foods as they are being added to food that is to be cooked in the establishment to a minum tempature

Question 22

Emplyee who have AIDS/ HIV

Answer 22

-no reported cases of tranmission through working with food
-considered disabled, not able to discriminate or stop them from working

Question 22

Food personal must demonstate knowledge of CCP with reguard to sanitation

Answer 22

-dispaly handwasing, and when done
-how to clean and sanitize food contact surface

Question 22

Food personal must demonstate knowledge of CCP with reguard to food

Answer 22

-how to cook meast (hamburgers, chicken, turken, fish) to end temp and time
-how to cool food safely
-how to make safe salad
-how to handle left overs

Question 22

Food personnel training: Managers are responsible for (concerning employees)

Answer 22

identify the required competencies
-provide training
-alert employees as to how job preformance affect food safety

Question 22

Food personal must demonstate knowledge of CCP with reguard how food flows through establishment

Answer 22

-list hazard controls related to job
-illustrate how to monitor hazard
-list criteria for acquiring, handeling, serving food safely
-demonstrate how to transport, hold, serve hot or cold food

Question 23

employees should be able to define foodborne illness

Answer 23

-define foodborne illness outbreak
-outline how investigated
-distinguish between illness infection, intoxication, and toxin-mediated infection
-identify the 3 categories that make food unsafe, bio, chem, phy

Question 23

Foodborne illness- with reguard to knowlege of illness statistics

Answer 23

-know the current estimated number of cases, hospitalization and death annually
-understand difference between reported and estmated number of cases
-population groups high at risk are elderly, children, and weekened immune people