Responsibilities Of Food Personnel Flashcards
What are the two Responsibilities/ Duties for the Food Service Establishment Manager?
Appoint a PIC
ensure the PIC is present during operations
How does a Food Service Establishment Manager demonstrate knowledge of foodborne disea
no multiple violations of critical items during inspection
maintaining a current Food Protection certification
The Food Service Manager needs to explain the responsibilities, rights, and authorities assigned to whom?
Food Employee
Conditional Employee
PIC
Regulatory Authority
The PIC shall require food employees to report what reportable symptoms?
Jaundice Sore Throat with fever Diarrhea Vomiting Boil or infected wound, open/draining
The PIC shall exclude personnel from a food establishment when they are symptomatic or diagnosed with
Hep A/ Jaundice
(7 days jaundice/ 14 days +2 Sx)
Salmonella Typhi
(3 months)
Shigella
Norovirus
EHEC/ STECWhen do you remove EXCLUSION from Norovirus diagnosis?
Regulatory authority approval
Removal is 48 hours
What do you need to remove EXCLUSION from HEP A?
Regulatory authority approval
Only jaundice 7 days
Jaundice and other Sx 14 days
What do you need to remove EXCLUSION from a Salmonella Typhi?
Approval from regulatory authority
Three stool samples
Not earlier than 1 month
48 hours after antibiotics
What do you need to remove EXCLUSION from Shigella?
Approval from regulatory authority
2 consecutive negative stool
48 hours after antibiotics
Seven calendar days have passed
What do you need to remove EXCLUSION from EHEC or STEC?
Regulatory authority approval
2 consecutive negative stool specimen
48 hours after antibiotics
Seven calendar days have passed
What do you need to remove EXCLUSION from sore throat with fever?
Antibiotic therapy for the past 24 hours
One negative throat specimen culture
What do you need to remove an EXCLUSION from an uncovered infected wound?
Impermeable cover on the arm if the infected wound or postural boil is on the arm
When do you remove a restriction when an employee was EXPOSED to Norovirus
More than 48 hours have passed
When do you remove a restriction when an employee was EXPOSED to shigella, EHEC, and STEC
More than 3 calendar days have passed since the employee was exposed
When do you remove a restriction from a Salmonella Typhi virus EXPOSURE
14 days have passed since the food employees household contact became asymptomatic
When do you remove the restriction when employee was EXPOSED to hepatitis A virus
 The food employee is immune to hepatitis a virus
More than 30 days have passed since potential exposure
How long do food employees wash their hands for
20 seconds
including surrogate prosthetic devices
Hand antiseptics must be approved by
approved by the FDA
Alcohol-based hand sanitizer must contain a minimum of
how much percentage of alcohol
60% ethyl alcohol
As a food employee,
how long can you fingernails be
and what jewelry is approved
1/4 inch above the fingertip
A wedding band
What steps do you need to take when recipe tasting
use a clean sanitized utensil or disposable utensils
the food shall be tasted away from the food
The utensil shall be used only once
What are the CDC five foodborne illness risk factors
Food from unsafe sources
Inadequate cooking
Improper holding/time temperature
Cross contamination
Poor personal hygiene
What is the minimum requirement for food sanitation refresher training
4 hours of training every year
OPNAVINST 4061.4/MCO 4061.4
States that a food service manager and PIC must complete
what type of training and how often
Food manager certification training
Every 5 years
What knowledge must the Food Service Establishment Manager demonstrates
Food borne disease prevention
Hazard Analysis Critical Control Point (HACCP)
Hand dip needs to be
100 milligram per liter chlorine
The PIC shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within
4 hours
