6-1-2 Responsibilities of Food Service Personnel

Question 1

Food Service Manager Responsibilities

Answer 1

Assign a Person In-Charge (PIC), ensure PIC is present at at the Food Establishment at all hours of operation.
- PIC shall demonstrate to the REGULATORY AUTHORITY knowledge of food borne disease prevention and application of the Hazard Analysis Critical Control Point (HACCP)

Question 2

Food Service Manager Responsibilities Demonstration of Knowledge

Answer 2

• Having no multiple violations critical items during the current inspection
• Being a certified food protection manager and maintain current Food Protection cert.

They will either explain, describe, state, explain or identify answers to inspectors questions, example.
- Explaining responsibility of the PIC for preventing the transmission of food borne disease by a food employee who has a disease or medical condition that may cause food borne disease.
- Explaining the relationship between safety and providing equipment that is:
a. Sufficient number in capacity
b. Properly design, contracted, located, operated, maintained and cleaned.

Question 3

PIC Responsibilities

Answer 3

PIC shall require food employees and conditional employees to report to them about they health and activities as they relate to diseases that are transmissible through food.

Reportable Symptoms
- Vomitting
- Diarrhea
- Jaundice
- Sore throat with fever
- Lesion containing pus that is open or draining( on hands, arms or parts of the body. Must be covered by impermeable covers like gloves or tight fitting bandage)

Question 4

Five CDC Food Borne Illness Risk Factors

Answer 4

1) Food from unsafe sources
2) Inadequate cooking
3) Improper holding/time-temp
4) Contaminated equipement/ cross contamination protection
5) Poor personal hygiene