6.1 Food Service Personnel

Question 1

Who is required to manage the Food Sanitation Program?

Answer 1

IDC

Question 2

Responsibilities of the Food Service Establishment Manager

Answer 2

Shall be the Person in Charge (PIC)

Ensure PIC is present at all hours of operation

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Point

Question 4

Where can food establishment operations not be conducted?

Answer 4

Private rooms, living quarters or sleeping areas

Question 5

Who designates the PIC?

Answer 5

Food service Establishment Manager

Question 6

What are the reportable symptoms?

Answer 6

Sore throat with FEVER
Vomiting 
Jaundice 
Diarrhea 
Lesion containing pus such as a boil

Question 7

If i get sick with Hep A or Salmonella, who do i report to?

Answer 7

PIC

Question 8

What do I have to give the PIC to come back to work?

Answer 8

Written medical documentation

Question 9

What is used to cover boils/lesions on the hands?

Answer 9

impermeable cover such as a finger cot and a single use glove

Question 10

If i am symptomatic with vomiting or diarrhea and serving HSP am i excluded or restricted?

Answer 10

Excluded

Question 11

If i am exposed to a foodborne pathogen and work in a location serving HSP?

Answer 11

Restricted

Question 12

How long do food employees wash their hands for?

Answer 12

20 seconds

Question 13

Each hand washing sink or group of adjacent handwashing sinks shall be provided with

Answer 13

individual disposable towels
heated air hand drying device
hand drying device that employs an air knife system that delivers high velocity pressurized air at ambient temps

Question 14

Alcohol based hand sanitizers shall contain a minimum what percent of ethyl alcohol?

Answer 14

60%

Question 15

What is the max length for fingernails?

Answer 15

1/4 inch above the finer tip

Question 16

What jewelry can i have?

Answer 16

one plane ring

Question 17

Is recipe tasting authorized?

Answer 17

yes, the food shall be tasted away from the food in a manner as to not contaminate the food. Single use spoon, not over the food

Question 18

Food personnel shall be trained in the basic principles of food safety, which includes the CDCs five foodborne illness risk factors:

Answer 18

food from unsafe sources 
inadequate cooking 
improper holding/time-temperature 
contaminated equipment/cross contamination protection 
poor personal hygiene

Question 19

At what minimum hours and how often should you receive training?

Answer 19

4 hours, annually

Question 20

How long is supervisor training valid for?

Answer 20

5 years

Question 21

Who maintains training records?

Answer 21

Maintained at the food establishment

available upon request by regulatory authority