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UNIT 6- PREV MED TEST 1 > 6-1 FOOD SERVICE PERSONNEL > Flashcards

6-1 FOOD SERVICE PERSONNEL Flashcards

1
Q

WHAT ARE THE RESPONSIBILITIES OF THE FOOD SERVICE ESTABLISHMENT MANAGER?

A
  • BE THE PERSON IN CHARGE (PIC), OR DESIGNATE A PIC

- ENSURE PIC IS PRESENT AT THE FOOD ESTABLISHMENT DURING ALL HOURS OF OPERATION

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2
Q

THE PIC SHALL DEMONSTRATE TO THE REGULATORY AUTHORITY KNOWLEDGE OF?

A
  • FOOD BORNE DISEASE PREVENTION
  • APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PRINCIPLES
  • REQUIREMENT OF THE TRI-SERVICE FOOD CODE
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3
Q

HOW IS DEMONSTRATION OF KNOWLEDGE ACHIEVED?

A
  • NO MULTIPLE VIOLATIONS OF CRITICAL ITEMS DURING CURRENT INSPECTION
  • BEING A CERTIFIED FOOD PROTECTION MANAGER
  • CURRENT FOOD PROTECTION CERTIFICATION
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4
Q

A FOOD SERVICE ESTABLISHMENT MANAGER SHOULD BE ABLE TO DESCRIBE THE RELATIONSHIP BETWEEN THE PREVENTION OF FOOD BORNE ILLNESS AND THE MANAGEMENT AND CONTROL OF:

A
  • CROSS CONTAMINATION
  • HAND CONTACT WITH READY TO EAT FOODS
  • HAND WASHING
  • MAINTAINING THE ESTABLISHMENT IN A CLEAN CONDITION/GOOD REPAIR
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5
Q

THE FOOD SERVICE ESTABLISHMENT MANAGER SHOULD BE ABLE TO EXPLAIN THE RESPONSIBILITIES, RIGHTS,. AND AUTHORITIES ASSIGNED TO THE:

A
  • FOOD EMPLOYEE
  • PIC
  • CONDITIONAL EMPLOYEE
  • REGULATORY AUTHORITY
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6
Q

DUTIES OF THE PIC

A
  • ENSURE THAT FOOD OPERATIONS ARE NOT CONDUCTED IN A PRIVATE ROOM USED AS LIVING/SLEEPING QUARTERS
  • UNNECESSARY PERSON ARE NOT ALLOWED IN THE FOOD SERVICE AREAS EXCEPT VISITS/TOURS
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7
Q

INFORMATION ABOUT FOOD EMPLOYEE’S HEALTH AND DISEASES TRANSMITTED THROUGH FOOD ARE REPORTED TO WHO?

A

PIC

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8
Q

WHAT INFORMATION IS INCLUDED IN THE REPORTING OF FOOD EMPLOYEE HEALTH CONDITIONS TO THE PIC?

A
  • DATE OF SX
  • ILLNESS
  • DX WITHOUT SX
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9
Q

WHAT ARE REPORTABLE SX?

A
  • VOMITING
  • DIARRHEA
  • JAUNDICE
  • SORE THROAT W/ FEVER
  • LESION CONTAINING PUS/INFECTED OPEN OR DRAINING WOUND
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10
Q

DX WITH ASYMPTOMATIC NOROVIRUS

WHEN TO EXCLUDE VS RESTRICT:

A

EXCLUDE- SERVING A HIGHLY SUSCEPTIBLE POPULATION

RESTRICT- NOT SERVING A HIGHLY SUSCEPTIBLE POPULATION

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11
Q

DX OR REPORTED PREVIOUS INFECTION DUE TO SALMONELLA TYPHI, OR REPORTS OF PREVIOUS INFECTION WITHIN THE PAST _____?
EXCLUDE WHEN?

A

-3 MONTHS

EXCLUDE: SERVING A HIGHLY SUSCEPTIBLE POPULATION

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12
Q

DIAGNOSED WITH SHIGELLA SPP. INFECTION AND ASYMPTOMATIC:

EXCLUDE WHEN?

A

SERVING A HIGHLY SUSCEPTIBLE POPULATION

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13
Q

DIAGNOSED WITH EHEC OR STEC AND ASYMPTOMATIC:
EXCLUDE WHEN?
RESTRICT WHEN?

A

EXCLUDE- SERVING A HIGHLY SUSCEPTIBLE POPULATION

RESTRICT-NOT SERVING A HIGHLY SUSCEPTIBLE POPULATION

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14
Q

SYMPTOMATIC WITH SORE THROAT WITH FEVER:
EXCLUDE WHEN?
RESTRICT WHEN?

A

EXCLUDE-SERVING A HIGHLY SUSCEPTIBLE POPULATION

RESTRICT- NOT SERVING A HIGHLY SUSCEPTIBLE POPULATION

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15
Q

SYMPTOMATIC WITH AN UNCOVERED INFECTED WOUND OR PUSTULE

RESTRICT OR EXCLUDE?

A

RESTRICT

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16
Q

WHAT TYPE OF COVERING MUST FOOD EMPLOYEE HAVE FOR LESIONS CONTAINING PUS OR INFECTED OPEN/DRAINING WOUNDS?
ON THE HAND/WRIST?
ON EXPOSED ARM?
ON OTHER BODY PARTS?

A

ON THE HAND/WRIST- IMPERMEABLE COVER AND SINGLE USE GLOVE OVER

ON EXPOSED ARM- LESION IS PROTECTED BY AN IMPERMEABLE COVER

ON OTHER BODY PARTS- COVERED BY A DRY, DURABLE, TIGHT FITTING BANDAGE

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17
Q

HEPATITIS A OR JAUNDICE, REMOVING EXCLUSIONS GUIDELINES

MAY BE REINSTATED IF:

A
  • PIC OBTAINS APPROVAL FROM REGULATING AUTHORITY
  • HAS BEEN JAUNDICE FOR MORE THAN 7 CALENDAR DAYS
  • SYMPTOMATIC WITH SX OTHER THAN JAUNDICE FOR 14 CALENDAR DAYS
  • PROVIDES PIC WRITTEN MEDICAL DOCUMENTATION FREE OF HEP A
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18
Q

SALMONELLA TYPHI DIAGNOSIS, REMOVING EXCLUSIONS IF:

A
  • PIC OBTAINS APPROVAL FROM REGULATING AUTHORITY

- MEDICAL DOCUMENTATION STATING FREE FROM SALMONELLA TYPHI FROM 3 NEGATIVE CONSECUTIVE STOOL CULTURES

19
Q

GUIDELINES FOR SALMONELLA TYPHI STOOL CULTURES

A
  • 3 CONSECUTIVE NEGATIVE STOOL CULTURES
  • NO EARLIER THAN 1 MONTH AFTER ONSET
  • 48 AFTER FINISHING ANTIBIOTICS
  • 24 HOURS APART
20
Q

NOROVIRUS DIAGNOSIS, REMOVING EXCLUSION OR RESTRICTION:

A
  • PIC GETS APPROVAL FROM REGULATING AUTHORITY
  • WRITTEN MEDICAL NOTE STATING FREE OF NOROVIRUS
  • 48 HOURS ASYMPTOMATIC, WITH OR WITHOUT SX OF VOMITING/DIARRHEA
21
Q

SHIGELLA SPP. DIAGNOSIS- REMOVING EXCLUSION OR RESTRICTION:

A
  • PIC OBTAINS APPROVAL FROM REGULATING AUTHORITY
  • WRITTEN MEDICAL NOTE STATING FREE OF SHIGELLA SPP. FROM 2 CONSECUTIVE NEGATIVE STOOL CULTURES
  • IF THEY HAD SX, 7 CALENDAR DAYS HAVE PASSED SINCE ASYMPTOMATIC
  • NO SX, 7 CALENDAR DAYS SINCE DX
22
Q

SHIGELLA SPP. STOOL CULTURE GUIDLINES

A
  • 2 CONSECUTIVE NEGATIVE STOOL CULTURES
  • NOT EARLIER THAN 48 HOURS AFTER FINISHING ANTIBIOTICS
  • 24 HOURS APART
23
Q

EHEC OR STEC DIAGNOSIS- REMOVING EXCLUSIONS/RESTRICTIONS

A
  • APPROVAL FROM REGULATING AUTHORITY
  • WRITTEN MEDICAL NOTE STATING FREE FROM INFECTION FROM 2 CONSECUTIVE NEGATIVE STOOL CULTURES
  • IF THEY HAD SX, 7 CALENDAR DAYS HAVE PASSED SINCE ASYMPTOMATIC
  • NO SX, 7 CALENDAR DAYS SINCE DX
24
Q

EHEC/ STEC STOOL CULTURE GUIDLINES

A
  • 2 CONSECUTIVE NEGATIVE CULTURES
  • NO EARLIER THAN 48 HOURS AFTER ANTIBIOTICS FINISHED
  • 24 HOURS APART
25
Q

SORE THROAT WITH FEVER- REMOVING EXCLUSIONS OR RESTRICTION

A

WRITTEN MEDICAL NOTE STATING:

  • RECEIVED ANTIBIOTICS FOR STREP FOR MORE THAN 24 HOURS
  • AT LEAST ONE NEGATIVE STREP THROAT CULTURE
  • DETERMINED TO BE FREE OF STREP
26
Q

EXPOSURE TO NOROVIRUS AND SERVES HSP-REMOVING RESTRICTION

A
  • MORE THAN 48 HOURS HAVE PASSED SINCE LAST DAY OF EXPOSURE

- MORE THAN 48 HOURS HAVE PASSED SINCE HOUSEHOLD CONTACT BECAME ASYMPTOMATIC

27
Q

EXPOSURE TO SHIGELLA SSP, EHEC, STEC AND SERVES HSP- REMOVING RESTRICTION

A
  • MORE THAN 3 CALENDAR DAYS HAVE PASSED SINCE LAST DAY OF EXPOSURE
  • MORE THAN 3 CALENDAR DAYS SINCE HOUSEHOLD CONTACT BECAME ASYMPTOMATIC
28
Q

EXPOSURE TO SALMONELLA TYPHI AND SERVES HSP, REMOVING RESTRICTION

A
  • MORE THAN 14 CALENDAR DAYS HAVE PASSED SINCE LAST DAY OF EXPOSURE
  • MORE THAN 14 CALENDAR DAYS HAVE PASSED SINCE HOUSEHOLD CONTACT BECAME SYMPTOMATIC
29
Q

EXPOSURE TO HEPATITS A AND SERVES HSP- REMOVING RESTRICTIONS

A
  • IMMUNE TO HEP A, BECAUSE OF PRIOR ILLNESS FROM HEP A
  • IMMUNE TO HEP A, BECAUSE OF VACCINATION TO HEP A
  • IMMUNE TO HEP A, BECAUSE OF IgG ADMINISTRATION
  • MORE THAN 30 CALENDAR DAYS HAVE PASSED SINCE LAST DAY OF EXPOSURE
  • MORE THAN 30 CALENDAR DAYS HAVE PASSED SINCE HOUSEHOLD CONTACT BECAME JAUNDICE
30
Q

EMPLOYEES EXPOSED TO HEP A MUST RECEIVE ADDITIONAL TRAINING ABOUT?
DONE AFTER WAITING 30 DAYS POST-EXPOSURE

A
  • HEP A SX AND PREVENTING TRANSMISSION
  • PROPER HAND WASHING
  • PROTECTING READY TO EAT FOOD CONTAMINATION BY BARE HAND CONTACT
31
Q

FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED ARMS FOR AT LEAST _____?

A

20 SECONDS

32
Q

ALCOHOL BASED HAND SANITIZERS SHALL CONTAIN A MINIMUM OF __________

A

60% ETHYL ALCOHOL

33
Q

A HAND ANTISEPTIC SOLUTION USED AS A HAND DIP SHALL BE MAINTAINED CLEAN AND AT A STRENGTH EQUIVALENT TO AT LEAST?

A

100 MILLIGRAMS PER LITER (MG/L) CHLORINE

34
Q

WHAT ARE THE CDC 5 FOOD BORNE ILLNESS RISK FACTORS?

A
  • FOOD FROM UNSAFE SOURCES
  • INADEQUATE COOKING
  • IMPROPER HOLDING/TIME-TEMPERATURE
  • CONTAMINATED EQUIPMENT/CROSS CONTAMINATION PROTECTION
  • POOR PERSONAL HYGIENE
35
Q

FOOD EMPLOYEE SHALL RECEIVE A MINIMUM OF _______ OF FOOD SANITATION REFRESHER TRAINING ______ TO REINFORCE TRAINING OBJECTIVES

A

4 HOURS

ANNUALLY

36
Q

REFRESHER TRAINING SHALL BE CONDUCTED WITHIN WHAT TIME FRAME?
HOW LONG?
MUST CONTAIN WHAT TOPICS?

A
  • WITHIN A 12 MONTH PERIOD
  • 4 HOUR REQUIREMENT
  • TOPICS MUST INCLUDE CDC FIVE RISK FACTORS
37
Q

WHAT IS THE RECOMMENDED TRAINING GUIDANCE FOR FOOD EMPLOYEE TRAINING

A

-THE FDA FOOD CODE

38
Q

SUPERVISOR TRAINING APPLIES TO WHO?

WHAT IS THE TRAINING CALLED?

A
  • FOOD SERVICE MANAGERS
  • SUPERVISORS
  • DESIGNATED PIC

-FOOD MANAGER CERTIFICATION

39
Q

THE FOOD MANAGER CERTIFICATION TRAINING IS DIRECTED BY?

A

OPNAVINST 4061.4

MCO 4061.4

40
Q

SUPERVISOR TRAINING CERTIFICATION IS VALID FOR?

A

A MAX OF 5 YEARS

41
Q

NEW FOOD EMPLOYEES SHALL RECEIVE A MINIMUM OF HOW MANY HOURS OF INITIAL FOOD SANITATION AND SAFETY TRAINING?
-WITHIN HOW MANY DAYS OF BEGINNING FOOD SERVICE DUTIES?

A
  • 4 HOURS

- 30 DAYS

42
Q

TEMPORARY FOOD EMPLOYEES ASSIGNED FOR _______ DAYS OR LESS SHALL RECEIVE ________ HOURS OF INITIAL TRAINING AND ORIENTATION PRIOR TO FOOD SERVICE WORK.

A
  • 30 DAYS

- 2 HOURS

43
Q

INITIAL AND ANNUAL REFRESHER FOOD EMPLOYEE FOOD SAFETY TRAINING MAY BE OBTAINED FROM:

A
  • A QUALIFIED FOOD SAFETY INSTRUCTOR

- WEB BASED PRESENTATION, INITIATED AND SUPERVISED BY A QUALIFIED INSTRUCTOR

44
Q

AN ORIGINAL OR COPY OF A FOOD EMPLOYEE CERTIFICATION DOCUMENT AND TRAINING RECORDS SHALL BE:

A
  • MAINTAINED AT THE FOOD ESTABLISHMENT, OR WHERE THEY WORK

- AVAILABLE UPON REQUEST FROM THE REGULATING AUTHORITY

UNIT 6- PREV MED TEST 1 (10 decks)

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