6.1 Responsibilities of Food Service Personnel

Question 1

NAVMED P-5010, Current Edition Chapter 1

Answer 1

Manual of Naval Preventive Medicine / Tri-Service Food Code

Question 2

OPNAVINST 4061.4 Series

Answer 2

Food Safety Training Program

Question 3

Food Service Establishment Manager Shall be the

Answer 3

Person In-Charge (PIC) or designate a PIC

Question 4

PIC

Answer 4

Person in-charge

Question 5

Food Serice Establishment Manager ensures that

Answer 5

a PIC is present at the Food Establishment during all hours of operation

Question 6

PIC shall demonstrate to the Regulatory Authority

Answer 6

knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point (HACCP) principles, and the requirements of the Tri-Service Food Code.

Question 7

HACCP

Answer 7

Hazard Analysis Critical Control Point

Question 8

PIC demonstrates knowledge by

Answer 8

(a) Having no multiple violations of critical items during the current inspection.
(b) Being a certified food protection manager and maintain a current Food Protection certification.

Question 9

Food Service Establishment Manager must respond correctly to inspectors questions related to specific food operations involving:

Answer 9

(a) Describing the relationship between the prevention of foodborne disease and the personal hygiene of food employees.
(b) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
(c) Describing the symptoms associated with the diseases that are transmissible through food.
(d) Explaining the significance of maintaining the time and temperature for Safety Foods (TCS Foods) and the prevention of foodborne illness.
(e) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
(f) Stating the required food temperatures and times for safe cooking of TCS Foods.
(g) Stating the required food temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS) foods.
(h) Employees are properly cooking PHF(TCS) foods.
(i) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
1) Cross contamination
2) Hand contact with ready-to-eat foods.
3) Hand washing
4) Maintaining the Food Establishment in a clean condition and in good repair.
(j) Describing foods identified as Major Food Allergens and the symptoms that could cause in a sensitive individual who has an allergic reaction.
(k) Explaining the relationship between food safety and providing equipment that is:
1) Sufficient in number and capacity
2) Properly designed, constructed, located, operated, maintained, and cleaned.
(l) Explaining correct procedures for cleaning and sanitizing utensils and foodcontact surfaces of equipment.
(m) Identifying the source of water used and measures taken to ensure that it remains protected from contamination.
(n) Identifying poisonous or toxic materials in food establishment and the procedures for storage and disposal according to law.
(o) Identifying Critical Control Points in the operation from purchasing through sale or service.
(p) Explaining the details of how the PIC and food employees comply with the HACCP Plan.
(q) Explaining the responsibilities, rights, and authorities assigned to the:
1) Food employee
2) Conditional employee
3) PIC
4) Regulatory Authority
(r) Explaining how the PIC, and employees comply with reporting responsibilities and exclusion or restriction of food employees.

Question 10

PHF

Answer 10

Potentially Hazardous Foods

Question 11

TCS

Answer 11

Temp/Time Controlled Sensitive

Question 12

PIC shall ensure that

Answer 12

(1) Food establishment operations are not conducted in a private or in a room used as living or sleeping quarters.
(2) Persons unnecessary to the food establishment operation are not allowed in the food service areas except in brief visits and tours.
(3) Employees and other persons entering the food preparation, food storage, and ware washing areas comply with the establishment guidelines.
(4) Employees are effectively cleaning their hands.
(5) Employees are checking foods as they are received to determine that deliveries are authorized, food are within the required temperatures, and protected from contamination.
(6) Employees are properly cooking (TCS) foods, being particularly careful in cooking
those foods known to cause severe foodborne illness and death.
(7) Employees are using proper methods to rapidly cool (TCS) foods that are not held hot or are not for consumption within 4 hours.
(8) Consumers who order raw; or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety.
(9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through monitoring solution temperature and exposure time for chemical sanitizing.
(10) Consumers are notified that clean tableware is to be used when they return to self service areas such as salad bars and buffets.
(11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
(12) Employees are properly trained in food safety, including food allergy awareness.
(13) Food employees are informed of their responsibilities to report to the PIC, information about their health and activities as they relate to diseases that are transmissible through food.

Question 13

Symptoms reportable to the PIC

Answer 13

(a) Vomiting
(b) Diarrhea
(c) Jaundice
(d) Sore throat with fever

(e) A lesion containing pus such as a boil or infected wound that is open or draining.
1) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover.
2) On exposed portions of the arms, unless the lesion is protected by an impermeable cover.
3) On other parts of the body, unless the lesion is covered by a dry, durable, tightfighting bandage.

Question 14

Hand sanitizer

Answer 14

may supplement hand washing procedures for food employees, but
shall not be substituted for the cleaning procedure

Question 15

how long should handwashing take? (scrub and rinse)

Answer 15

at least 20 seconds

Question 16

how long should you scrub your hands?

Answer 16

at least 15 seconds

Question 17

how can you dry your hands after washing?

Answer 17

disposable paper towels

Question 18

when should you wash hands

Answer 18

1) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
2) After using the toilet room.
3) After caring for or handling service animals or aquatic animals.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) After engaging in other activities that contaminate the hands.

Question 19

where can you wash your hands

Answer 19

handwashing sink or approved automatic handwashing facility

Question 20

where can you not wash your hands

Answer 20

1. sink used for food preparation or warewashing
2. service sink
3. curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Question 21

hand antiseptics must be

Answer 21

1) listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations.
2) Have active antimicrobial ingredients that are listed in the FDA monograph for over the counter Health-Care Antiseptic Drug Products.
3) Be applied only to hands that are cleaned.
4) Alcohol-based hand sanitizers shall contain a minimum of 60% ethyl alcohol

Question 22

A hand antiseptic solution used as a hand dip shall be

Answer 22

maintained clean and at a strength equivalent to at least 100 milligrams per liter (mg/L) chlorine

Question 23

finger nails

Answer 23

1. not extend more than 1/4–inch above the finger tip.
2. shall not wear fingernail polish, artificial fingernails, or fingernail
   jewelry when working with exposed food.

Question 24

Jewelry

Answer 24

may not be worn on hands or arms except for a plain ring such as a wedding band

Question 25

where can an employee eat, drink or use tobacco products

Answer 25

designated areas only

Question 26

employee may drink from a closed beverage container if

Answer 26

container is handled to prevent contamination of:

      (a) The employee's hands
      (b) The container
      (c) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Question 27

recipe testing authorized if

Answer 27

1. a clean sanitized utensil or single service disposable utensil is used
2. tasted away from food so not to contaminate
3. utensil only used once

Question 28

employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth

Answer 28

may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use article

Question 29

hair restraints

Answer 29

shall be worn on all exposed hair (scalp, beard, body)

Question 30

the CDC 5 foodborne illness risk factors

Answer 30

(a) Food from unsafe sources
(b) Inadequate cooking
(c) Improper holding/time-temperature
(d) Contaminated equipment/cross contamination protection.
(e) Poor personal hygiene.

Question 31

training requirements: Food employee (refresher)

Answer 31

minimum of 4 hours of food sanitation refresher training
annually:

      (a) Shall be conducted within a 12-month period beginning no earlier than one month following an employee’s initial training. 
      (b) May be executed incrementally throughout the year to achieve the 4-hour requirement.
      (c) Topics must contain the CDC’s five risk factors.

Question 32

Supervisor Training

Answer 32

1. complete an approved Food Manager Certification training as directed by OPNAVINST 4061.4 and MCO 4061.1.
2. Training certification is valid for maximum of 5 years unless a specific CFP/ANSI accredited exam specifies a shorter interval.

Question 33

Food Employee Training

Answer 33

(1) minimum of 4 hours initial food sanitation and safety training, within 30 days of beginning foodservice duties.
(2) Temporary food employees assigned for 30 days or less shall receive 2 hours of initial training and orientation prior to working in a food establishment. Training should focus on the CDC risk factors for food borne disease outbreaks.

Question 34

Initial and annual refresher food employee food safety training may be obtained from

Answer 34

1) A qualified food safety instructor as directed by OPNAVINST 4061.4 and MCO 4061.1

2) A web-based presentation; audio/visual presentation, televised program, or other media that:
a) Meets the basic requirements for food safety annual training as specified under §2-501-11 of the NAVMED P5010, chapter 1.
b) Is initiated and supervised by a qualified instructor, public health officers and technicians, food establishment manager, PIC or supervisor who has completed a Food Safety Manager Certification course (CANTRAC B-322- 2101) or successful completion of any Conference of Food Protection (CFP)/American National Standards Institute (ANSI) accredited Food Protection Manager Examination.
c) NAVMED P 5010-1 is the Tri-Service Food Code Manual.