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Prev Med Uno > Resp. of Food Service Personnel > Flashcards

Resp. of Food Service Personnel Flashcards

1
Q

What is the responsibility of the Food Service Establishment Manager

A
  • Shall be the PIC (person in-charge) or designate a PIC

- Ensure there is always a PIC present in the establishment during hours of operation

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2
Q

What is

NAVMED P-5010 chapter 1

A

Tri-Service Food Code

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3
Q

What is the knowledge demonstration requirement for the Food service manager

A

To demonstrate Regulatory Authority knowledge of foodborne disease, prevention, application of the Hazard Analysis Control Point (HACCP), and the REQ of the Tri-Service food code.

  • No multi violations of critical items during current inspection
  • Being a CERT Food Manager
  • Maintain Food Protection CERT
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4
Q

Who is supposed to require food employees to report information about their health and activities related to diseases transmittable through food?

A

PIC

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5
Q

What are the reportable symptoms for Food Employees and what info should it include?

A
  • Vomiting
  • Diarrhea
  • Jaundice
  • Sore Throat w/ Fever
  • Lesion containing pus or infected wound that is open or draining on hands, wrists, arms, other parts of body.
  • Must include date of onset of symptoms/illness, or Dx w/o symptoms.*
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6
Q

PIC exclusion or restriction parameters

Vomiting or Diarrhea

A
  • Exclude
  • Symptomatic with V/D
  • V/D diagnosed with Norovirus, Shigella ssp, or EHEC or STEC
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7
Q

PIC exclusion or restriction parameters

Jaundiced or Dx with Hep A

A
  • EXCLUDE
  • Onset of Jaundice within 7 Days, unless medical r/o Hep A
  • Dx w/ Hep A within 14 Days of onset of jaundice or asymptomatic
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8
Q

Hep A or Jaundice DX and exposure removal of exclusion

A
  • Approval by Regulatory Authority, and one following
    • Jaundice free for at least 7 days
    • Anicteric w/ symptoms other than jaundice for 14 days
    • Provides Med documentation proving is free of HEP A
  • If Exposed
    • more than 30 calendar days of potential exposure and household contact became jaundiced.
  • If immune to hep a because of vaccine or IgG administration
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9
Q

PIC exclusion or restriction parameters

Salmonella Typhi

A
  • EXCLUDE

- Dx w/ S Typhi or reports of infection within last 3 months

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10
Q

Salmonella Typhi Dx Reinstatement

A
  • Approval from Regulated med authority
  • Employee has 3 consecutive stool cultures that are NEG
    • not earlier than 1 month of onset
    • 48 hours after d/c of antibiotics
    • 24 hours apart
    • If one cult is POS repeat q1 month until NEG is obtained
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11
Q

PIC removal, adjustment or retaining exclusion/restriction

General

A
  • NOT Salmonella and HEP A Dx

- PIC is provided MED documentation stating symptoms are from noninfectious condition and/or is cleared to handle food

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12
Q

PIC exclusion or restriction

Norovirus, Shigella, EHEC/STEC, and sore throat with fever

A
  • Exclude if serving HSP

- Restrict if not serving HSP

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13
Q

Shigella Dx exclusion adjustment/retain

A
  • Adjust exclusion if now asymptomatic for at least 24H if not serving HSP
  • Retain exclusion if asymptomatic for at least 24H and IS serving HSP
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14
Q

Norovirus Dx and exposure Reinstatement

A

Reinstate if PIC obtains approval from REG AUTH and one of the following
-med documentation stating employee is free of infection
-V/D has resolved and has been symptom free for 48 hours
-48 hours post Dx and was asymptomatic
If exposed
-reinstate if 48 hours post exposure and HH contact became asymptomatic

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15
Q

PIC Restriction or Exclusion

Uncovered infected wound or pustular boil

A

Restrict

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16
Q

PIC Restriction or Exclusion

Exposure to Food Borne Pathogen

A

Restrict if serving HSP

17
Q

EHEC or STEC Dx Adjustment of Exclusion

A
  • Adjust exclusion if now asymptomatic for at least 24H if not serving HSP
  • Retain exclusion if asymptomatic for at least 24H and IS serving HSP
18
Q

Who can AUTH exclusion removal for host country or third country nationals supporting military operations in deployment

A

Task Force Medical Surgeon

19
Q

Shigella spp removal of exclusion or restriction

A
  • Provided MED documentation states is free of a Shigella infection based on 2 consecutive negative stool cultures.
    • not earlier than 48h after D/c of antibiotics
    • at least 24 hours apart
  • At least 7 days since becoming asymptomatic or Dx
20
Q

EHEC or STEC dx removing exclusion or restriction

A
  • Provided MED documentation states is free of EHEC or STEC infection based on 2 consecutive negative stool cultures.
    • not earlier than 48h after D/c of antibiotics
    • at least 24 hours apart
  • At least 7 days since becoming asymptomatic or Dx
21
Q

Sore Throat w/ Fever Removing exclusion or restriction

A
  • Remove if MED documentation states one of following
    • has recieved antibiotic therapy for STREP for more than 24h
    • NEG throat culture for STREP
    • determined by health practitioner to be free of STREP
22
Q

Uncovered infected wound or pustular boil

removal of exclusion or restriction

A
  • Impermeable cover such as a finger cot/stall and single use glove if on hand, finger or wrist
  • impermeable cover if on arm
  • dry durable tight fitting bandage on any other part of body
23
Q

EXPOSURE removal of restriction

Shigella, EHEC or STEC

A

-reinstate if 3 days post exposure and HH contact became asymptomatic

24
Q

EXPOSURE removal of restriction

Salmonella Typhi

A

-reinstate if 14 days post exposure and HH contact became asymptomatic

25
Q

EXPOSURE removal of restriction

HEP A

A
  • Immune to HEP A because of vaccination or IgG administration
  • 30 days post exposure and HH contact became jaundiced
  • does not use alt procedure allowing bare hand contact with RTE food until 30 days after potential exposure
26
Q

Food employees who have potential exposure to HEP A will receive what additional training in order to be reinstated?

A
  • HEP A symptoms and transmission
  • Proper handwashing procedures
  • protecting RTE food from contamination by bare hand contact
27
Q

How long must food service employees wash their hands

A

20 Seconds

-to include briskly rubbing hands for 15 seconds

28
Q

Hand antiseptics must be……

A

-FDA Approved

29
Q

Alcohol based Hand sanitizers must contain how much ethyl alcohol

A

Minimum of 60%

30
Q

Hand antiseptics used as a hand dip must be cleaned with

A

100mg per liter of chlorine

31
Q

What the only approved jewelry for food employees on arms and hands?

A

wedding band

32
Q

What are the practices for recipe testing

A
  • use clean sanitized utensil or single serve disposable utensil
  • shall be tasted away from the food in a mater as to prevent contamination
  • utensil can only be used once
33
Q

what are the CDC five foodborne illness risk factors

A
  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding/time-temp
  • Contaminated equip/cross contamination protection
  • Poor personal hygiene (#1)
34
Q

When must food employees receive food sanitation training and how long is it?

A
  • within 30 days of beginning food svc duties
  • annually (can be executed incrementally though year)
  • 4 hours
35
Q

What instructions direct Food Manager CERT training?

A

OPNAVINST 4061.4

MCO 4061.1

36
Q

How long is the food svc manager training good for

A

5 years unless specific CFP/ANSI exam requires shorter interval

37
Q

TEMP food employees working for less than 30 days receive training when and how long is the training?

A

Prior to beginning duties

2 hours

38
Q

Non-food employees/supervisors designated to supervise food svc operations should receive a minimum of what training
(drill sergeant, cadre, platoon sergeant)

A

4 Hours of training in food safety, proper food handling, equip and gen sanitation, and basic vegetable handling

39
Q

Food Employee training documentation should be maintained where?

A

At food establishment or each establishment employee works at
-must be available upon request by the regulatory authority

Prev Med Uno (13 decks)

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