Food Service Personnel Flashcards
Responsibilities of the Food Service Manager
Shall be the PIC, or designate a PIC
Ensure that a PIC is present at the Food Establishment during all hours of operation
How is demonstration of knowledge by the PIC achieved to the regulatory authority
having no multiple violations of critical items during the current inspection
being a certified food protection manager and maintain a current Food Protection certification
what is the PIC demonstrating to the Regulatory Authority knowledge of
foodborne disease prevention, application of the Hazard Analysis Critical Control Point (HACCP) principles, and the requirements of the tri service food code.
What is the responsibility of the PIC in regards to food employees in regards to health?
Shall require food employees to report information about their health and activities as they relate to diseases that are transmissible through food.
food employees health information reported to the PIC should include:
date of onset of sx, or of a diagnosis without sx.
What are reportable symptoms?
vomiting diarrhea jaundice sore throat with a fever a lesion containing pus such as a boil or infected wound that is open or draining
when reporting lesions, when can it not be reported
hands, wrist, or exposed part of the arms if the lesion is protected by an impermeable cover and on other parts of the body with a dry, durable, tight fitting bandage.
Exclusions/Restriction protocol: vomiting and diarrhea
EXCLUDE if symptomatic with vomiting or diarrhea
and/or
diagnosed with an infection from Norovirus, Shigella spp, or EHEC or STEC.
Exclusions/Restriction protocol: Jaundice
onset within last 7 days excluded. unless food employee provides written documentation specifying jaundice is not caused by HEP A.
Exclusions/Restriction protocol: Hep A
EXCLUDE diagnosed Hep A within 14 days of the onset of any illness sx, or 7 days of jaundice onset.
Exclusions/Restriction protocol: Salmonella Typhi
EXCLUDED: any DX or DX within 3 months.
Exclusions/Restriction protocol: Norovirus
DX with an asymptomatic infection
EXCLUDE: serving HSP
RESTRICT: not serving a HSP
Exclusions/Restriction protocol: Shigella spp infection, asymptomatic
EXCLUDE: from serving a HSP.
Exclusions/Restriction protocol: EHEC/STEC
EXCLUDE: serving HSP
RESTRICT: not serving a HSP.
Exclusions/Restriction protocol: sore throat w fever
EXCLUDE: serving a HSP
RESTRICT: not serving a HSP
Exclusions/Restriction protocol: uncovered infected wound or pustular boil
Restrict the food employee
Exclusions/Restriction protocol: exposed to Foodborne pathogen
restrict the food employee
Removing Exclusion: symptomatic but not diagnosed
Provide PIC with:
written medical documentation that sx is from non infectious disease, no longer has sx and is medically cleared.
Removing Exclusion: host country and third country nationals
based on standards set by law and approved by Senior Medical Authority. e.g., Task Force Medical Surgeon
Removing Exclusion: Norovirus
RESTRICT: asymptomatic for 24 hrs and not serving HSP.
REINSTATEMENT: approval from regulatory authority. AND one of following:
a) medical documentation stating free from infection
b) 48 hrs since asymptomatic
c) 48 hrs since diagnosed but was never symptomatic
Removing Exclusion: Shigella spp DX
RESTRICT: asymptomatic 24 hrs not serving a HSP.
REINSTATE: approval from regulatory authority. AND one of the following:
a) medical documentation
b) 7 calendar days since became asymptomatic
c) 7 calendar days from diagnosis if never developed sx
Medical test results for Shigella spp reinstatement
2 consecutive negative stool specimen cultures that are taken
1) not earlier that 48 hrs after antibiotic discontinuance
2) at least 24 hrs apart.
Removing Exclusion: EHEC or STEC DX
Adjust exclusion: if symptomatic and is now asymptomatic 24 hrs and not serving a HSP.
REMOVING EXCLUSION: approval from regulatory authority AND one of the following:
a) written medical documentation
b) 7 calendar days since asymptomatic
c) 7 days since diagnosed if never had sx
Medical testing requirements for EHEC/STEC reinstatement:
2 consecutive negative stool specimen cultures that are taken
1) not earlier than 48 hrs after discontinuance of antibiotics
2) at least 24 hrs apart.
Removing Exclusions: HEP A
REINSTATEMENT: approval from the regulatory authority AND one of the following:
a) jaundice free for more than 7 days
b) anicteric with other sx for more than 14 days
c) medical documentation
Removing Exclusions: S. Typhi
REINSTATEMENT: approval from regulatory authority or medical documentation
Stool analysis criteria for S. Typhi:
3 consecutive stool specimen cultures:
1) not earlier than one month after onset
2) 48 hours after discontinued antibiotics
3) 24 hours apart
if one culture is positive, repeats are taken at one month intervals until three negative cultures are obtained.
Removing Exclusions: Sore throat with Fever
REINSTATEMENT: medical documentation stating employee meets one of the following:
a) received antibiotic therapy >24 hrs
b) one negative throat specimen
c) determined by Health Practitioner to be infection free
Removing of restrictions: uncovered infected wound or boil
REINSTATEMENT: wound is covered either
a) impermeable cover AND single use glove on hand finger or wrist
b) impermeable cover on arm
c) dry durable tight fitting bandage on any other body part
Removing restrictions from exposures to FBP: Norovirus
> 48 hours after exposed OR since family became asymptomatic
Removing restrictions from exposures to FBP: Shigella spp, EHEC/STEC
three calendar days since exposure or family household became asymptomatic
Removing restrictions from exposures to FBP: S typhi
> 14 days since exposed or household became asymptomatic
Removing restrictions from exposures to FBP: Hep A
a) immunity is established
b) >30 days since exposure or household is asymptomatic
employee does not use alternative procedure to bare hand contact with ready to eat food until 30 days after exposure and training on sx, handwashing, and food contamination by bare hand training.
Hand sanitizer may supplement hand washing but does not replace what:
cleaning procedure
how long should food employees wash their hands?
for at least 20 seconds.
after cleaning procedure of hands, what is the preferred method of drying hands?
disposable paper towel
Areas where food employees may not wash their hands?
in a sink used for food preparation or washing, service sink, or a curbed cleaning facility used for disposal of mop water and liquid waste.
Hand antiseptics shall comply with the following:
FDA approved
applied only to clean hands
alcohol based shall contain minimum of 60% ethyl alcohol
Use of hand antiseptics that don’t meet hand dip criteria shall be:
a) followed through with hand washing
b) limited to no food contact situations with bare hands
c) maintained clean at a strength equivalent of 100 milligrams per liter chlorine
fingernails shall not be longer than:
1/4 inch above the finger tip
What is the only approved form of jewelry when preparing food?
a plain ring such as a wedding band
rules for food testing while cooking:
a) clean, sanitized utensil or single use
b) tasted away from the food in a matter that does not risk contamination
c) utensil may only be used once
examples of hair restraints:
hats, hair coverings or nets, beard restraints, and clothing that covers the body
what is the general principle of food employee training requirements?
trained to perform his or her duties in a safe manner and with the ability to protect themselves and others form intentional and unintentional food contamination
What is the CDC five foodborne illness risk factors:
a) food from unsafe sources
b) inadequate cooking
c) improper holding/time-temperature
d) contaminated equipment/cross contamination protection
e) poor personal hygiene
how many hours of food sanitation refresher training do food employees need
4 hours annually, beginning no earlier than one month from initial training.
may be executed incrementally throughout the year.
topics must contain the CDCs five risk factors
Foodservice Managers must receive food manager certification training IAW what instruction?
OPNAVINST 4061.4 and MCO 4061.1
How long is Food Manager Certification training valid?
valid for a maximum of 5 years unless a specific CFP/ANSI accredited exam specifies a shorter interval
within how many days does a new food employee need to receive their initial 4 hours of food sanitation training?
30 days of foodservice duties
What is the required training for food service employees assigned for 30 days or less?
2 hours of initial training focused on the CDC risk factors for food borne disease outbreak.
Training for food employee safety initial and annual may be a instructor as directed from which instuction?
OPNAVINST 4061.4 and MCO 4061.1
web based presentation/audio/visual presentations, televised programs and other media criteria for refresher training:
a) meet requirements from NAVMED P5010, CH 1
b) initiated by instructor who has completed Food Safety Manager Certification or any Conference of Food/ANSI accredited exam.
c) NAVMED P 5010 is the tri service food code manual
What is the training for Contract officer representatives
COR and QA evaluators should complete a food manager certification and recertification process
Name some of the duties of the food service PIC?
shall ensure that food establishment operations are not conducted in private or in a room used as living or sleeping quarters
persons unnecessary to the food establishment operations are not allowed in the food service areas except in brief visits and tours.
non food employee (e.g., drill sergeant, cadre, and platoon sergeants..) receive what training
4 hours of food safety, handling, equipment, sanitation, and vegetable prep
Training records: documentation, retention, and presentation
a) documented with topics, presenters name, personnel in attendance, duration of training and the date
Food Employee certification documents and training records shall be:
maintained at the food establishment (each one the employee works)
available upon request
what is OPNAVINST 4061.4/MCO 4061.1
Food Service Training program
