Prev Med 6.1/ Food Service Personnel

Question 1

What are the responsibilities of the Food Service Establishment Manager?

Answer 1

1. Assign the Person in Charge or PIC

2. Ensure the PIC is present during operation

Question 2

What knowledge does the PIC have to possess?

Answer 2

1. Demonstrate food service knowledge
2. How to prevent foodborne disease
3. Signs and Symptoms of Foodborne illness
4. Time and Temp Control
5. Required Cook Times
6. Cross Contamination
7. Equipment design, operation and cleaning
8. Cleaning utensils and food contact surfaces
9. Indentify Critical Control Points
10. HACCP Plan

Question 3

What Duties does the PIC have?

Answer 3

1. Food Establishment Operations are conducted properly
2. Only Food Personnel are allowed in food areas
3. Employees follow the established guidelines
4. Employees are washing their hands
5. Employees are properly trained
6. Employees are preventing cross contamination
7. Employees are aware to report information about their medical status to the PIC

Question 4

What are some symptoms that should be reported to the PIC?

Answer 4

1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore Throat with Fever
5. Lesions on hands or wrists

Question 5

What is an employee who reports to work with a lesion required to do?

Answer 5

1. Place an imperemeable cover over the lesion
2. Wear single use, disposable gloves
3. Covered with a dry bandage

Question 6

What is the process for employees to properly clean their hands?

Answer 6

1. Employees should clean their hands and exposed arms with a cleaning compound for 20 seconds (Briskly scrub for 15 seconds, rinse for 5 seconds.
2. Dry their hands with a disposable paper towel

Question 7

When are some times that employees should wash their hands?

Answer 7

1. Before donning gloves to work with food
2. After touching any part of their body
3. After using the bathroom
4. After touching an animal
5. After coughing or sneezing
6. After handling soiled equipment or utensils
7. During food prep, as often as necessary
8. When switching between working with raw food and working with ready to eat food

Question 8

Where should employees wash their hands?

Answer 8

In a handwashing sink or approved automatic handwashing facility

Question 9

What type of hand anitseptics can be used?

Answer 9

1. Antiseptics approved by the FDA
2. Alcohol based hand sanitizers should contain 60 % ethyl alcohol
3. Hand antiseptic solution should be a strength of milligrams per liter of chlorine

Question 10

How long can fingernails be?

Answer 10

Should not extend more than 1/4 inch above the finger tip

Question 11

What type of jewelry can be worn?

Answer 11

A plain ring, like a wedding ring

Question 12

What condition should their clothing be in?

Answer 12

Food Employees shall wear clean outer clothing

Question 13

Where can employees eat, drink, or use tobacco products?

Answer 13

1. Only in designated areas

2. Employees can drink from a closed beverage container

Question 14

How should an employee conduct a food tasting?

Answer 14

1. Using a clean and sanitized utensil, which should only be used once
2. Using a disposable utensil
3. Food shall be tasted away from the food

Question 15

Can employees with discharge from the eyes, nose or mouth work with exposed food?

Answer 15

No, they can’t work around food, utensils, equipment, or linens

Question 16

What are the training requirements of Food Employees?

Answer 16

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

Question 17

How frequently should food employees be trained?

Answer 17

4 hours of training conducted annually (not less than 11 months)

Question 18

How frequently should Foodservice Managers receive training?

Answer 18

Every 5 years

Question 19

When does a new employee receive their training?

Answer 19

1. 4 hours of initial training

2. To be completed within 30 days of beginning foodservice duties

Question 20

What are the food safety instructions?

Answer 20

1. OPNAVINST 4061.4/ MCO 4061 (Food Safety Training Program)

Question 21

Where would you locate the basic requirements annual food safety training?

Answer 21

NAVMED P-5010, Chatper 1

NAVMED P-5010-1 (Tri-Service Food Code Manual)

Question 22

What training do individuals who are not food handlers require?

Answer 22

Minimum of 4 hours of food safety, proper food handling, equipment and general sanitation, and basic vegetable preparation

Question 23

Where should food training certifications be kept?

Answer 23

1. Maintained at the Food Establishment or where the employee works
2. Should be available upon request by the regulatory authority