Prev Med 6.1/ Food Service Personnel Flashcards
What are the responsibilities of the Food Service Establishment Manager?
- Assign the Person in Charge or PIC
2. Ensure the PIC is present during operation
What knowledge does the PIC have to possess?
- Demonstrate food service knowledge
- How to prevent foodborne disease
- Signs and Symptoms of Foodborne illness
- Time and Temp Control
- Required Cook Times
- Cross Contamination
- Equipment design, operation and cleaning
- Cleaning utensils and food contact surfaces
- Indentify Critical Control Points
- HACCP Plan
What Duties does the PIC have?
- Food Establishment Operations are conducted properly
- Only Food Personnel are allowed in food areas
- Employees follow the established guidelines
- Employees are washing their hands
- Employees are properly trained
- Employees are preventing cross contamination
- Employees are aware to report information about their medical status to the PIC
What are some symptoms that should be reported to the PIC?
- Vomiting
- Diarrhea
- Jaundice
- Sore Throat with Fever
- Lesions on hands or wrists
What is an employee who reports to work with a lesion required to do?
- Place an imperemeable cover over the lesion
- Wear single use, disposable gloves
- Covered with a dry bandage
What is the process for employees to properly clean their hands?
- Employees should clean their hands and exposed arms with a cleaning compound for 20 seconds (Briskly scrub for 15 seconds, rinse for 5 seconds.
- Dry their hands with a disposable paper towel
When are some times that employees should wash their hands?
- Before donning gloves to work with food
- After touching any part of their body
- After using the bathroom
- After touching an animal
- After coughing or sneezing
- After handling soiled equipment or utensils
- During food prep, as often as necessary
- When switching between working with raw food and working with ready to eat food
Where should employees wash their hands?
In a handwashing sink or approved automatic handwashing facility
What type of hand anitseptics can be used?
- Antiseptics approved by the FDA
- Alcohol based hand sanitizers should contain 60 % ethyl alcohol
- Hand antiseptic solution should be a strength of milligrams per liter of chlorine
How long can fingernails be?
Should not extend more than 1/4 inch above the finger tip
What type of jewelry can be worn?
A plain ring, like a wedding ring
What condition should their clothing be in?
Food Employees shall wear clean outer clothing
Where can employees eat, drink, or use tobacco products?
- Only in designated areas
2. Employees can drink from a closed beverage container
How should an employee conduct a food tasting?
- Using a clean and sanitized utensil, which should only be used once
- Using a disposable utensil
- Food shall be tasted away from the food
Can employees with discharge from the eyes, nose or mouth work with exposed food?
No, they can’t work around food, utensils, equipment, or linens
What are the training requirements of Food Employees?
1, Trained in the basic principles of food safety, including the CDC 5 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 frequently should food employees be trained?
4 hours of training conducted annually (not less than 11 months)
How frequently should Foodservice Managers receive training?
Every 5 years
When does a new employee receive their training?
- 4 hours of initial training
2. To be completed within 30 days of beginning foodservice duties
What are the food safety instructions?
- OPNAVINST 4061.4/ MCO 4061 (Food Safety Training Program)
Where would you locate the basic requirements annual food safety training?
NAVMED P-5010, Chatper 1
NAVMED P-5010-1 (Tri-Service Food Code Manual)
What training do individuals who are not food handlers require?
Minimum of 4 hours of food safety, proper food handling, equipment and general sanitation, and basic vegetable preparation
Where should food training certifications be kept?
- Maintained at the Food Establishment or where the employee works
- Should be available upon request by the regulatory authority
