Responsibilities of Food Service Personnel

Question 1

hand sanitizer may _____ hand washing but may not _____ hand washing

Answer 1

supplement

Substitute

Question 2

how long should food employees wash hands

Answer 2

20 seconds

Question 3

what should be used to dry hands

Answer 3

disposable paper towels

Question 4

hand antiseptics must be approved by who

Answer 4

FDA

Question 5

alcohol based hand sanitizers shall contain a minimum of how much ethyl alcohol

Answer 5

60%

Question 6

how long above the finger nail should above the finger tip

Answer 6

1/4 inch

Question 7

hand dip shall be cleaned with what strength solution

Answer 7

100mg per liter of chlorine

Question 8

how should food employees taste food

Answer 8

disposable utensil

Question 9

what are the five training food training food topics

Answer 9

contamination

holding/time- temperature

inadequate cooking

personal hygiene

unsafe sources

Question 10

food service employees must receive how many hrs of training

Answer 10

4 hrs

Question 11

refresher training should be conducted within how many months

Answer 11

12 no earlier than 1 month following initial training

Question 12

within how many days must new food service employees receive training

Answer 12

30 day

Question 13

how long is the food manger certification good for

Answer 13

5 years

Question 14

temporary assigned food service employees assigned for 30 days or less will receive how many hrs of training

Answer 14

2 hrs

Question 15

what should included in the documentation of food service training

Answer 15

topics

date

duration of training

attendees name

presenter name

Question 16

where should food service certs be maintained

Answer 16

at the flood establishment

Question 17

What are the duties and responsibilities of the Food Service Establishment Manager?

Answer 17

Assignment and Demonstration of knowledge

Question 18

Who may be the Person in charge (PIC)

Answer 18

Food service establishment manager

Or

Designated individual by FSEM

Question 19

When must the pic be present?

Answer 19

During all hours of operation

Question 20

What areas does the PIC need to demonstrate knowledge of to the Regulatory Authority

Answer 20

Food borne disease prevention

Application of the HACCP principles

Requirements of the TriService food code.

Question 21

What are the reportable symptoms

Answer 21

Vomiting 
Diarrhea 
Jaundice 
Sore throat with a fever
A lesion containing pus

Question 22

Norovirus reinstatement time

Answer 22

> 48 hrs since last day if potential exposure

Or

> 48 hrs since household contact is asymptomatic

Question 23

Shigella spp., EHEC, STEC reinstatement time

Answer 23

> 3 days since last day if potential exposure

Or

> 3 days since household contact is asymptomatic

Question 24

Salmonella Typhi reinstatement time

Answer 24

> 14 days since last day if potential exposure

Or

> 14 days since household contact is asymptomatic

Question 25

Hepatitis A reinstatement time

Answer 25

> 30 days since last day if potential exposure Or > 30 days since household contact became jaundice

Question 26

What instructions govern supervisor training and provide training resources

Answer 26

Opnavinst 4061.4 Mco 4061.1

Question 27

What is the tri service food code manual

Answer 27

NAVMED P-5010-1

Question 28

What other personnel require training

Answer 28

Contract officer representatives Non-food employees/supervisors Food service/safety instructors

Question 29

If an employee works in more than one food establishment, their training records must be maintained where

Answer 29

At each food establishment

Question 30

What are the general principles of food employee training requirements

Answer 30

1. Train to perform duties in safe manner to protect from contamination 2. Train the basic principles of food safety (5 CDC food borne illness risk) 3. Recieve minimum 4 hrs training annually. 4. The FDA food code is the recommended guideline.