Responsibilities of Food Service Personnel Flashcards
hand sanitizer may _____ hand washing but may not _____ hand washing
supplement
Substitute
how long should food employees wash hands
20 seconds
what should be used to dry hands
disposable paper towels
hand antiseptics must be approved by who
FDA
alcohol based hand sanitizers shall contain a minimum of how much ethyl alcohol
60%
how long above the finger nail should above the finger tip
1/4 inch
hand dip shall be cleaned with what strength solution
100mg per liter of chlorine
how should food employees taste food
disposable utensil
what are the five training food training food topics
contamination
holding/time- temperature
inadequate cooking
personal hygiene
unsafe sources
food service employees must receive how many hrs of training
4 hrs
refresher training should be conducted within how many months
12 no earlier than 1 month following initial training
within how many days must new food service employees receive training
30 day
how long is the food manger certification good for
5 years
temporary assigned food service employees assigned for 30 days or less will receive how many hrs of training
2 hrs
what should included in the documentation of food service training
topics
date
duration of training
attendees name
presenter name
where should food service certs be maintained
at the flood establishment
What are the duties and responsibilities of the Food Service Establishment Manager?
Assignment and Demonstration of knowledge
Who may be the Person in charge (PIC)
Food service establishment manager
Or
Designated individual by FSEM
When must the pic be present?
During all hours of operation
What areas does the PIC need to demonstrate knowledge of to the Regulatory Authority
Food borne disease prevention
Application of the HACCP principles
Requirements of the TriService food code.
What are the reportable symptoms
Vomiting Diarrhea Jaundice Sore throat with a fever A lesion containing pus
Norovirus reinstatement time
> 48 hrs since last day if potential exposure
Or
> 48 hrs since household contact is asymptomatic
Shigella spp., EHEC, STEC reinstatement time
> 3 days since last day if potential exposure
Or
> 3 days since household contact is asymptomatic
Salmonella Typhi reinstatement time
> 14 days since last day if potential exposure
Or
> 14 days since household contact is asymptomatic
Hepatitis A reinstatement time
> 30 days since last day if potential exposure
Or
> 30 days since household contact became jaundice
What instructions govern supervisor training and provide training resources
Opnavinst 4061.4
Mco 4061.1
What is the tri service food code manual
NAVMED P-5010-1
What other personnel require training
Contract officer representatives
Non-food employees/supervisors
Food service/safety instructors
If an employee works in more than one food establishment, their training records must be maintained where
At each food establishment
What are the general principles of food employee training requirements
- Train to perform duties in safe manner to protect from contamination
- Train the basic principles of food safety (5 CDC food borne illness risk)
- Recieve minimum 4 hrs training annually.
- The FDA food code is the recommended guideline.
