Resp. of Food Service Personnel

Question 1

What is the responsibility of the Food Service Establishment Manager

Answer 1

-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

Question 2

What is
NAVMED P-5010 chapter 1

Answer 2

Tri-Service Food Code

Question 3

What is the knowledge demonstration requirement for the Food service manager

Answer 3

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

Question 4

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

Answer 4

PIC

Question 5

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

Answer 5

-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.*

Question 6

PIC exclusion or restriction parameters
Vomiting or Diarrhea

Answer 6

-Exclude
-Symptomatic with V/D
-V/D diagnosed with Norovirus, Shigella ssp, or EHEC or STEC

Question 7

PIC exclusion or restriction parameters
Jaundiced or Dx with Hep A

Answer 7

-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

Question 8

Hep A or Jaundice DX and exposure removal of exclusion

Answer 8

-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

Question 9

PIC exclusion or restriction parameters
Salmonella Typhi

Answer 9

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

Question 10

Salmonella Typhi Dx Reinstatement

Answer 10

-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

Question 11

PIC removal, adjustment or retaining exclusion/restriction
General

Answer 11

-NOT Salmonella and HEP A Dx
-PIC is provided MED documentation stating symptoms are from noninfectious condition and/or is cleared to handle food

Question 12

PIC exclusion or restriction
Norovirus, Shigella, EHEC/STEC, and sore throat with fever

Answer 12

-Exclude if serving HSP
-Restrict if not serving HSP

Question 13

Shigella Dx exclusion adjustment/retain

Answer 13

-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

Question 14

Norovirus Dx and exposure Reinstatement

Answer 14

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

Question 15

PIC Restriction or Exclusion
Uncovered infected wound or pustular boil

Answer 15

Restrict

Question 16

PIC Restriction or Exclusion
Exposure to Food Borne Pathogen

Answer 16

Restrict if serving HSP

Question 17

EHEC or STEC Dx Adjustment of Exclusion

Answer 17

-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

Question 18

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

Answer 18

Task Force Medical Surgeon

Question 19

Shigella spp removal of exclusion or restriction

Answer 19

-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

Question 20

EHEC or STEC dx removing exclusion or restriction

Answer 20

-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

Question 21

Sore Throat w/ Fever Removing exclusion or restriction

Answer 21

-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

Question 22

Uncovered infected wound or pustular boil
removal of exclusion or restriction

Answer 22

-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

Question 23

EXPOSURE removal of restriction
Shigella, EHEC or STEC

Answer 23

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

Question 24

EXPOSURE removal of restriction
Salmonella Typhi

Answer 24

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

Question 25

EXPOSURE removal of restriction
HEP A

Answer 25

-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

Question 26

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

Answer 26

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

Question 27

How long must food service employees wash their hands

Answer 27

20 Seconds
-to include briskly rubbing hands for 15 seconds

Question 28

Hand antiseptics must be……

Answer 28

-FDA Approved

Question 29

Alcohol based Hand sanitizers must contain how much ethyl alcohol

Answer 29

Minimum of 60%

Question 30

Hand antiseptics used as a hand dip must be cleaned with

Answer 30

100mg per liter of chlorine

Question 31

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

Answer 31

wedding band

Question 32

What are the practices for recipe testing

Answer 32

-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

Question 33

what are the CDC five foodborne illness risk factors

Answer 33

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

Question 34

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

Answer 34

-within 30 days of beginning food svc duties
-annually (can be executed incrementally though year)
-4 hours

Question 35

What instructions direct Food Manager CERT training?

Answer 35

OPNAVINST 4061.4
MCO 4061.1

Question 36

How long is the food svc manager training good for

Answer 36

5 years unless specific CFP/ANSI exam requires shorter interval

Question 37

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

Answer 37

Prior to beginning duties
2 hours

Question 38

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

Answer 38

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

Question 39

Food Employee training documentation should be maintained where?

Answer 39

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