PREVMED TEST 2 31.5 Flashcards
Responsibilities of Food Service Pers 31.5
1
Q
Who is present at the food establishment during all hours of operation?
A
person in charge (PIC)
2
Q
Who does the PIC demonstrate knowledge of foodborne disease prevention?
A
regulatory authority
3
Q
What principles and requirements does the PIC need to demonstrate?
A
Hazard Analysis Critical Control Point (HACCP) & Tri-Service Food Code
4
Q
What is PHF(TCS)? And what does the PIC need to explain to the inspector’s questions regarding this?
A
- Potential hazard food (PHF)
- temperature/time controls for safety (TCS)
- Explain significance and required temp/time for safe cooking to prevent foodborne illnesses
5
Q
Who’s responsibility is it to prevent transmission of foodborne disease by food employees?
A
PIC
6
Q
What are the 4 controls that prevent foodborne illness via management and control methods?
A
- Cross contamination
- hand contact with ready-to-eat foods
- handwashing
- maintaining food establishment in clean condition & good repair
7
Q
Who’s responsibilities, rights, and assigned authorities must the PIC be able to explain and respond for?
A
Food employees, conditional employee, PIC, regulatory authority
8
Q
Who ensures that food operations are not conducted in a private or in a room used as living or sleeping quarters?
A
PIC
9
Q
In regards to duties, what must the PIC ensure employees comply to?
A
- cleaning hands
- checking foods deliveries are authorized, within temps, and protected from contamination
- PHF(TCS) are cooked properly
- proper rapid cooling for PHF foods
- sanitize multiuse equipment
- prevent cross-contamination
- aware of food allergies
10
Q
What must the PIC inform employees in regards to responsibilities to report certain information?
A
Report to PIC information about health and activities related to diseases that are transmissible via food
11
Q
What information regarding health related to a disease transmissible through food must the food employees, conditional employees, and PIC report ?
A
- Onset of symptoms and an illness or diagnosis without symptoms,
- Report symptoms of vomiting, diarrhea, jaundice, sore throat with fever, lesion/pus/boil on hands/wrists/arms
12
Q
Exclude or Restrict: Symptomatic with vomiting, diarrhea (except noninfectous condition), diagnosed norovirus, shigella spp, EHEC or STEC
A
Exclude
13
Q
Exclude or Restrict: Jaundiced within the last 7 calendar days. What else is required?
A
Exclude, must provide PIC with written medical documentation specifying that is not caused by HEP A or fecal-orally transmitted infection.
14
Q
Exclude or Restrict: Diagnosed with HEP A virus without symptoms
A
Exclude
15
Q
Exclude or Restrict: Diagnosed with HEP A within 14 calendar days of onset symptoms or 7 days of onset jaundice
A
Exclude
16
Q
When can you return to work if you have symptoms of jaundice?
A
Jaundice free X7 days
17
Q
Exclude or Restrict: Diagnosed with Salmonella Typhi or previously infected with S. Typhi in the last 3 months
A
Exclude
18
Q
Exclude or Restrict: Diagnosed with Norovirus and asymptomatic serving in a non HSP
A
Restrict
19
Q
Exclude or Restrict: Diagnosed with Norovirus serving in HSP
A
Exclude
20
Q
Exclude or Restrict: Diagnosed with Shigella spp. and asymptomatic serving in HSP
A
Exclude
21
Q
Exclude or Restrict: Diagnosed with EHEC/STEC and asymptomatic serving in a non HSP
A
Restrict
22
Q
Exclude or Restrict: Diagnosed with EHEC/STEC and asymptomatic serving in HSP
A
Exclude
23
Q
Exclude or Restrict: Symptomatic with sore throat with fever serving in a non HSP
A
Restrict
24
Q
Exclude or Restrict: Symptomatic with sore throat with fever serving in HSP
A
Exclude
25
Exclude or Restrict: Symptomatic with uncovered infected wound/pustular boil
Restrict
26
Exclude or Restrict: Exposed to foodborne pathogen serving in HSP
Restrict
27
Remove, Adjust or Retain: Diagnosed with Norovirus and asymptomatic X24hrs serving in a non HSP
adjust to restriction
28
Remove, Adjust, or Retain: Diagnosed with Norovirus was asymptomatic and now asymptomatic X24hrs serving in HSP
retain in exclusion
29
Remove, Adjust, or Retain: Diagnosed with Shigella spp. was symptomatic now asymptomatic X24hrs serving in a non HSP
adjust to restriction
30
Remove, Adjust, or Retain: Diagnosed with Shigella spp. was asymptomatic and now asymptomatic X24hrs serving in HSP
retain in exclusion
31
Remove, Adjust, or Retain: Diagnosed with EHEC/STEC was symptomatic now asymptomatic X24hrs in a non HSP and when should they be removed?
adjust exclusion for employee per TG (does it mean adjust to restriction??)
32
Remove, Adjust, or Retain: Diagnosed with EHEC/STEC was symptomatic now asymptomatic X24hrs serving in HSP
Retain in exclusion
33
Remove, Adjust, or Retain: Diagnosed with HEP A and meets one of the following: 1) jaundice free X7 days, 2) anicteric with symptoms other than jaundice X14 days 3) provides PIC with medical documentation stating HEP A virus free
Remove exclusions and reinstate
34
Remove, Adjust, or Retain: Diagnosed with S. Typhi was excluded and meets the following: approval from regulatory authority, provides medical docs stating free of infection, 3 consecutive neg stool cultures for S. Typhi
Remove exclusions and reinstate
35
For removing from exclusion for diagnosed S. Typhi when should the 3 stool samples be taken and what is done if one of them is positive?
1 month after onset, 48hrs post d/c of antibiotics, at least 24hrs apart. If one is pos, repeat cultures at 1 month intervals until 3 consecutive cultures are neg
36
Remove, Adjust, or Retain: Diagnosed with Norovirus was excluded/restricted, obtained regulatory approval and one of the following: 1) written medical docs stating infection free 2) asymptomatic of vomiting/diarrhea X48hrs 3) didn't develop symptoms & diagnosed >48hrs
Remove from exclusion/restriction and reinstate
37
Remove, Adjust, or Retain: Diagnosed with Shigella spp. approval from reg. auth. and written docs stating free of infection with 2 consecutive neg stool cultures (>48hrs of d/c antibiotics + 24hrs apart)
Remove from exclusion/restriction and reinstate
38
Remove, Adjust, or Retain: Diagnosed with Shigella spp. approval from reg. auth. and asymptomatic of vomiting/diarrhea X7 days
Remove from exclusion/restriction and reinstate
39
Remove, Adjust, or Retain: Diagnosed with Shigella spp. approval from reg. auth. and didn't develop symptoms & >7days since diagnosed
Remove from exclusion/restriction and reinstate
40
Remove, Adjust, Retain: Diagnosed with EHEC/STEC approval from reg. auth. and written medical docs stating free of infection and 2 consecutive neg stool cultures (>48hrs of d/c antibiotics + 24hrs apart)
Remove from exclusion/restriction and reinstate
41
Remove, Adjust, Retain: Diagnosed with EHEC/STEC approval from reg. auth. and 7 days asymptomatic of vomiting/diarrhea + diagnosis
Remove from exclusion/restriction and reinstate
42
Remove, Adjust, Retain: Sore throat with fever and provided medical docs stating Streptococcus pyogenes therapy >24hrs
Remove from exclusion/restriction and reinstate
43
Remove, Adjust, Retain: Sore throat with fever and provided medical docs sating at least 1 neg Streptococcus pyogenes culture
Remove from exclusion/restriction and reinstate
44
Remove, Adjust, Retain: Sore throat with fever and provided medical docs determined by Health Practitioner to be free of Streptococcus pyogenes infection
Remove from exclusion/restriction and reinstate
45
Remove, Adjust, Retain: uncovered infected wound/pustular boil, now covered with impermeable finger cot/ stall + single-use glove for hand/finger/wrist + dry/durable tight-fitting bandage for body part
Remove restriction and reinstate
46
Remove, Adjust, Retain: Serving HSP and exposed with Norovirus >48hrs since exposure or household contact is asymptomatic
Remove from exclusion/restriction and reinstate
47
Remove, Adjust, Retain: Serving HSP and exposed with Shigella spp,, EHEC, STEC and >3 days since exposure or household contact is asymptomatic
Remove from exclusion/restriction and reinstate
48
Remove, Adjust, Retain: Serving HSP and exposed with S. Typhi >14 days since exposure or household contact is asymptomatic
Remove from exclusion/restriction and reinstate
49
Remove, Adjust, Retain: Serving HSP and exposed with HEP A now immune to illness due to prior exposure, vaccination, or IgG administration
Remove from exclusion/restriction and reinstate
50
Remove, Adjust, Retain: Serving HSP and exposed with HEP A and >30 days since exposure or household contact was jaundiced
Remove from exclusion/restriction and reinstate
51
What training is required for reinstating employees with HEP A exposure?
1. HEP A symptoms & preventions
2. Proper handwashing
3. Protecting ready-to-eat food from contamination by bare hand contact
52
How many days must a food employee not use alternative procedure that allows bare hand contact with ready-to-eat food after HEP A exposure?
30 days
53
How long should food employees clean their hands and exposed portions of their arms using a cleaning compound for?
20 seconds
54
At a minimum, how long should food employs briskly rub their hands? What should they rinse hands with?
15 seconds, potable running warm water
55
What are the requirements for hand antiseptics?
* FDA approved listed under Approved Drug Products with Therapeutic Equiv. Evaluations
* Must have FDA approved antimicrobial ingredients listed in FDA monograph for OTC
* Apply to cleaned hands
* Contain at least 60% ethyl alcohol IAW instructions
56
T or F: Antiseptic hand solution with hand dip that doesn't meet the criteria can be used on hands in contact with food ?
False
57
Can food employees have fingernails extended 1/2" beyond fingertips?
No
58
Can Food employees wear nail polish, artificial fingernails or jewelry such as a wedding band?
No, except a wedding band is allowed
59
To prevent food contamination, what are 3 hygienic practices for recipe testing?
1. use a clean sanitized utensil or single service
2. taste away from food, don't risk food contamination
3. Use utensil once only
60
To prevent food contamination, what should employees drink from?
Closed beverage containers and handled to prevent contamination of hands, container, and exposed food
61
Besides symptoms of N/V/F, what other symptoms should food employees not work with exposed food?
When sneezing, coughing, or runny nose with discharges from eyes, nose, or mouth
62
What are the 5 CDC foodborne illness risk factors for food safety training?
1. Food from unsafe sources
2. Inadequate cooking
3. improper holding time/ temp
4. Contaminated equipment/cross contamination protection
5. Poor personal hygiene
63
How many hours and timeframe of training are required for food employs and what type of topics must it contain?
*Initially 4hrs of food sanitation within 30 days
*refresher training 4hrs throughout 12-month period
Topics: 5 CDC risk factors + FDA Food Code
64
What are the training requirements for foodservice managers/supervisors/ PIC?
Complete an approved Food manager course and obtain a cert. IAW OPNAVINST 4061.4 + MCO 4061.1
valid X5yrs
65
What are the training requirements for temporary food employees for 30 days or less?
2hrs initial training on CDC risk factors + food borne disease outbreaks
66
Where can you find basic requirements for food safety annual training?
NAVMED P5010, Ch. 1
67
What organizations can accredit and provide Food Safety Manager certification and training?
Conference of Food Protection (CFP)
| American National Standards Institute (ANSI)
68
If a platoon sergeant is designated to supervise foodservice operations, what training should they receive? who can waive this requirement?
4hrs on food safety, proper food handling, equipment + general sanitation, basic veggie prep.
Regulatory authority can waive this requirement
69
Where are Food Employee certs and training records kept?
maintained @ food establishment, where employee works, and available at each establishment employee works at
70
To adjust to restrictions, personnel diagnosed with Norovirus serving in non HSP must be asymptomatic for how long?
24hrs
71
If diagnosed with Norovirus was excluded/restricted, obtained regulatory approval which one of the three things must be met to be removed and reinstated?
1) written medical docs stating infection free
2) asymptomatic of vomiting/diarrhea X48hrs
3) didn't develop symptoms & diagnosed >48hrs
72
To adjust to restriction, personnel diagnosed with Shigella spp. must be asymptomatic for how long?
24hrs
73
To remove from restriction and reinstate, diagnosed with Shigella spp. what is required?
approval from reg. auth. and asymptomatic of vomiting/diarrhea X7 days
74
What 2 diseases require personnel and household contact serving in HSP to be asymptomatic for 3 days
3 days for EHEC/STEC and Shigella
75
What disease require personnel and household contact serving in HSP to be asymptomatic for 14 days?
14 days for S. Typhi
76
What diseases requires 2 neg stool cultures to be removed and reinstated?
EHEC/STEC and Shigella
77
What disease requires 3 neg stool cultures to be removed and reinstated?
S. Typhi
78
What diseases are retained in exclusion if personnel are asymptomatic for 24hrs serving in HSP?
Norovirus, shigella, EHEC/STEC (previously symptomatic now asymptomatic)
79
Which diseases are personnel placed on restrictions if asymptomatic and in non HSP
EHEC/STEC and Norovirus
80
Which diseases are personnel placed on restrictions?
Uncovered wound + symptomatic
Exposed to foodborne pathogen in HSP
Diagnosed EHEC/STEC + Norovirus asymptomatic in non HSP
81
Which disease allows you to return to work with restrictions after 24hrs asymptomatic serving in a non HSP? What about serving in HSP?
Shigella
| Exclude if in HSP
