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PREVMED TEST 2 > PREVMED TEST 2 31.5 > Flashcards

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)

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2
Q

Who does the PIC demonstrate knowledge of foodborne disease prevention?

A

regulatory authority

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3
Q

What principles and requirements does the PIC need to demonstrate?

A

Hazard Analysis Critical Control Point (HACCP) & Tri-Service Food Code

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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
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5
Q

Who’s responsibility is it to prevent transmission of foodborne disease by food employees?

A

PIC

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6
Q

What are the 4 controls that prevent foodborne illness via management and control methods?

A
  1. Cross contamination
  2. hand contact with ready-to-eat foods
  3. handwashing
  4. maintaining food establishment in clean condition & good repair
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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

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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

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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
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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

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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
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12
Q

Exclude or Restrict: Symptomatic with vomiting, diarrhea (except noninfectous condition), diagnosed norovirus, shigella spp, EHEC or STEC

A

Exclude

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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.

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14
Q

Exclude or Restrict: Diagnosed with HEP A virus without symptoms

A

Exclude

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15
Q

Exclude or Restrict: Diagnosed with HEP A within 14 calendar days of onset symptoms or 7 days of onset jaundice

A

Exclude

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16
Q

When can you return to work if you have symptoms of jaundice?

A

Jaundice free X7 days

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17
Q

Exclude or Restrict: Diagnosed with Salmonella Typhi or previously infected with S. Typhi in the last 3 months

A

Exclude

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18
Q

Exclude or Restrict: Diagnosed with Norovirus and asymptomatic serving in a non HSP

A

Restrict

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19
Q

Exclude or Restrict: Diagnosed with Norovirus serving in HSP

A

Exclude

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20
Q

Exclude or Restrict: Diagnosed with Shigella spp. and asymptomatic serving in HSP

A

Exclude

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21
Q

Exclude or Restrict: Diagnosed with EHEC/STEC and asymptomatic serving in a non HSP

A

Restrict

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22
Q

Exclude or Restrict: Diagnosed with EHEC/STEC and asymptomatic serving in HSP

A

Exclude

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23
Q

Exclude or Restrict: Symptomatic with sore throat with fever serving in a non HSP

A

Restrict

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24
Q

Exclude or Restrict: Symptomatic with sore throat with fever serving in HSP

A

Exclude

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25
Q

Exclude or Restrict: Symptomatic with uncovered infected wound/pustular boil

A

Restrict

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26
Q

Exclude or Restrict: Exposed to foodborne pathogen serving in HSP

A

Restrict

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27
Q

Remove, Adjust or Retain: Diagnosed with Norovirus and asymptomatic X24hrs serving in a non HSP

A

adjust to restriction

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28
Q

Remove, Adjust, or Retain: Diagnosed with Norovirus was asymptomatic and now asymptomatic X24hrs serving in HSP

A

retain in exclusion

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29
Q

Remove, Adjust, or Retain: Diagnosed with Shigella spp. was symptomatic now asymptomatic X24hrs serving in a non HSP

A

adjust to restriction

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30
Q

Remove, Adjust, or Retain: Diagnosed with Shigella spp. was asymptomatic and now asymptomatic X24hrs serving in HSP

A

retain in exclusion

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31
Q

Remove, Adjust, or Retain: Diagnosed with EHEC/STEC was symptomatic now asymptomatic X24hrs in a non HSP and when should they be removed?

A

adjust exclusion for employee per TG (does it mean adjust to restriction??)

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32
Q

Remove, Adjust, or Retain: Diagnosed with EHEC/STEC was symptomatic now asymptomatic X24hrs serving in HSP

A

Retain in exclusion

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33
Q

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

A

Remove exclusions and reinstate

34
Q

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

A

Remove exclusions and reinstate

35
Q

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?

A

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
Q

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

A

Remove from exclusion/restriction and reinstate

37
Q

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)

A

Remove from exclusion/restriction and reinstate

38
Q

Remove, Adjust, or Retain: Diagnosed with Shigella spp. approval from reg. auth. and asymptomatic of vomiting/diarrhea X7 days

A

Remove from exclusion/restriction and reinstate

39
Q

Remove, Adjust, or Retain: Diagnosed with Shigella spp. approval from reg. auth. and didn’t develop symptoms & >7days since diagnosed

A

Remove from exclusion/restriction and reinstate

40
Q

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)

A

Remove from exclusion/restriction and reinstate

41
Q

Remove, Adjust, Retain: Diagnosed with EHEC/STEC approval from reg. auth. and 7 days asymptomatic of vomiting/diarrhea + diagnosis

A

Remove from exclusion/restriction and reinstate

42
Q

Remove, Adjust, Retain: Sore throat with fever and provided medical docs stating Streptococcus pyogenes therapy >24hrs

A

Remove from exclusion/restriction and reinstate

43
Q

Remove, Adjust, Retain: Sore throat with fever and provided medical docs sating at least 1 neg Streptococcus pyogenes culture

A

Remove from exclusion/restriction and reinstate

44
Q

Remove, Adjust, Retain: Sore throat with fever and provided medical docs determined by Health Practitioner to be free of Streptococcus pyogenes infection

A

Remove from exclusion/restriction and reinstate

45
Q

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

A

Remove restriction and reinstate

46
Q

Remove, Adjust, Retain: Serving HSP and exposed with Norovirus >48hrs since exposure or household contact is asymptomatic

A

Remove from exclusion/restriction and reinstate

47
Q

Remove, Adjust, Retain: Serving HSP and exposed with Shigella spp,, EHEC, STEC and >3 days since exposure or household contact is asymptomatic

A

Remove from exclusion/restriction and reinstate

48
Q

Remove, Adjust, Retain: Serving HSP and exposed with S. Typhi >14 days since exposure or household contact is asymptomatic

A

Remove from exclusion/restriction and reinstate

49
Q

Remove, Adjust, Retain: Serving HSP and exposed with HEP A now immune to illness due to prior exposure, vaccination, or IgG administration

A

Remove from exclusion/restriction and reinstate

50
Q

Remove, Adjust, Retain: Serving HSP and exposed with HEP A and >30 days since exposure or household contact was jaundiced

A

Remove from exclusion/restriction and reinstate

51
Q

What training is required for reinstating employees with HEP A exposure?

A
  1. HEP A symptoms & preventions
  2. Proper handwashing
  3. Protecting ready-to-eat food from contamination by bare hand contact
52
Q

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?

A

30 days

53
Q

How long should food employees clean their hands and exposed portions of their arms using a cleaning compound for?

A

20 seconds

54
Q

At a minimum, how long should food employs briskly rub their hands? What should they rinse hands with?

A

15 seconds, potable running warm water

55
Q

What are the requirements for hand antiseptics?

A
  • 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
Q

T or F: Antiseptic hand solution with hand dip that doesn’t meet the criteria can be used on hands in contact with food ?

A

False

57
Q

Can food employees have fingernails extended 1/2” beyond fingertips?

A

No

58
Q

Can Food employees wear nail polish, artificial fingernails or jewelry such as a wedding band?

A

No, except a wedding band is allowed

59
Q

To prevent food contamination, what are 3 hygienic practices for recipe testing?

A
  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
Q

To prevent food contamination, what should employees drink from?

A

Closed beverage containers and handled to prevent contamination of hands, container, and exposed food

61
Q

Besides symptoms of N/V/F, what other symptoms should food employees not work with exposed food?

A

When sneezing, coughing, or runny nose with discharges from eyes, nose, or mouth

62
Q

What are the 5 CDC foodborne illness risk factors for food safety training?

A
  1. Food from unsafe sources
  2. Inadequate cooking
  3. improper holding time/ temp
  4. Contaminated equipment/cross contamination protection
  5. Poor personal hygiene
63
Q

How many hours and timeframe of training are required for food employs and what type of topics must it contain?

A

*Initially 4hrs of food sanitation within 30 days
*refresher training 4hrs throughout 12-month period
Topics: 5 CDC risk factors + FDA Food Code

64
Q

What are the training requirements for foodservice managers/supervisors/ PIC?

A

Complete an approved Food manager course and obtain a cert. IAW OPNAVINST 4061.4 + MCO 4061.1
valid X5yrs

65
Q

What are the training requirements for temporary food employees for 30 days or less?

A

2hrs initial training on CDC risk factors + food borne disease outbreaks

66
Q

Where can you find basic requirements for food safety annual training?

A

NAVMED P5010, Ch. 1

67
Q

What organizations can accredit and provide Food Safety Manager certification and training?

A

Conference of Food Protection (CFP)

American National Standards Institute (ANSI)

68
Q

If a platoon sergeant is designated to supervise foodservice operations, what training should they receive? who can waive this requirement?

A

4hrs on food safety, proper food handling, equipment + general sanitation, basic veggie prep.
Regulatory authority can waive this requirement

69
Q

Where are Food Employee certs and training records kept?

A

maintained @ food establishment, where employee works, and available at each establishment employee works at

70
Q

To adjust to restrictions, personnel diagnosed with Norovirus serving in non HSP must be asymptomatic for how long?

A

24hrs

71
Q

If diagnosed with Norovirus was excluded/restricted, obtained regulatory approval which one of the three things must be met to be removed and reinstated?

A

1) written medical docs stating infection free
2) asymptomatic of vomiting/diarrhea X48hrs
3) didn’t develop symptoms & diagnosed >48hrs

72
Q

To adjust to restriction, personnel diagnosed with Shigella spp. must be asymptomatic for how long?

A

24hrs

73
Q

To remove from restriction and reinstate, diagnosed with Shigella spp. what is required?

A

approval from reg. auth. and asymptomatic of vomiting/diarrhea X7 days

74
Q

What 2 diseases require personnel and household contact serving in HSP to be asymptomatic for 3 days

A

3 days for EHEC/STEC and Shigella

75
Q

What disease require personnel and household contact serving in HSP to be asymptomatic for 14 days?

A

14 days for S. Typhi

76
Q

What diseases requires 2 neg stool cultures to be removed and reinstated?

A

EHEC/STEC and Shigella

77
Q

What disease requires 3 neg stool cultures to be removed and reinstated?

A

S. Typhi

78
Q

What diseases are retained in exclusion if personnel are asymptomatic for 24hrs serving in HSP?

A

Norovirus, shigella, EHEC/STEC (previously symptomatic now asymptomatic)

79
Q

Which diseases are personnel placed on restrictions if asymptomatic and in non HSP

A

EHEC/STEC and Norovirus

80
Q

Which diseases are personnel placed on restrictions?

A

Uncovered wound + symptomatic
Exposed to foodborne pathogen in HSP
Diagnosed EHEC/STEC + Norovirus asymptomatic in non HSP

81
Q

Which disease allows you to return to work with restrictions after 24hrs asymptomatic serving in a non HSP? What about serving in HSP?

A

Shigella

Exclude if in HSP

PREVMED TEST 2 (5 decks)

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