6.1 Food Service Personnel Flashcards
Who is required to manage the Food Sanitation Program?
IDC
Responsibilities of the Food Service Establishment Manager
Shall be the Person in Charge (PIC)
Ensure PIC is present at all hours of operation
HACCP
Hazard Analysis Critical Control Point
Where can food establishment operations not be conducted?
Private rooms, living quarters or sleeping areas
Who designates the PIC?
Food service Establishment Manager
What are the reportable symptoms?
Sore throat with FEVER Vomiting Jaundice Diarrhea Lesion containing pus such as a boil
If i get sick with Hep A or Salmonella, who do i report to?
PIC
What do I have to give the PIC to come back to work?
Written medical documentation
What is used to cover boils/lesions on the hands?
impermeable cover such as a finger cot and a single use glove
If i am symptomatic with vomiting or diarrhea and serving HSP am i excluded or restricted?
Excluded
If i am exposed to a foodborne pathogen and work in a location serving HSP?
Restricted
How long do food employees wash their hands for?
20 seconds
Each hand washing sink or group of adjacent handwashing sinks shall be provided with
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
Alcohol based hand sanitizers shall contain a minimum what percent of ethyl alcohol?
60%
What is the max length for fingernails?
1/4 inch above the finer tip
What jewelry can i have?
one plane ring
Is recipe tasting authorized?
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
Food personnel shall be trained in the basic principles of food safety, which includes the CDCs five foodborne illness risk factors:
food from unsafe sources inadequate cooking improper holding/time-temperature contaminated equipment/cross contamination protection poor personal hygiene
At what minimum hours and how often should you receive training?
4 hours, annually
How long is supervisor training valid for?
5 years
Who maintains training records?
Maintained at the food establishment
available upon request by regulatory authority
