Study questions 6-1-2 Flashcards
food service establishment MANAGER assigns?
- PIC (can be him self)
- Designates one
Manager demonstrates what to regulatory authority?
- knowledge of foodborne diseases (FBD)
- prevention
- application, HACCP plan
- requirements of tri-service food code
manager demonstrates knowledge achieved by?
- no multiple violations of critical items/current inspections
- certified, maintained current
Manager should describe the relationship between the prevention of foodborne disease and what?
- The personal hygiene of food employees
Manager should explain the responsibility of the PIC for preventing the transmission of what?
- Foodborne disease by employee who has disease/medical condition causing foodborne disease.
Manager should describe what about diseases transmissible through food?
- Symptoms associated w/t diseases.
Manager should explain what significance for TCS foods to prevent foodborne illness?
- Maintaining the time and temp for safety foods
Manager should explain what about raw/under cooked meat, poultry, eggs, and fish?
- The hazards involved in consumption
Manager should state what for safe cooking of TCS foods?
- Required food time and temp
Manager should state what for refrigerated storage, hot holding, cooling, and reheating of TCS foods?
- Required food time and temps
Manager should know if employees are what to TCS foods?
- Properly cooking
Manager should describe relationship between prevention foodborne illness and management, control of what?
- Cross contamination
- Hand contact w/t ready-to-eat foods
- Hand washing
- Maintaining food estab. clean conditions and good repair
Manager should describe what about allergens?
- identification as major food allergens
- symptoms that could cause sensitive individuals who has allergic reaction
Manager should explain relationship of food safety and providing equipment that what?
- Is sufficient in number and capacity
- Properly designed, constructed, located, operated, maintained, and cleaned
Manager explain what about cleaning and sanitizing utensils and food contact surfaces of equipment?
- Correct procedures
Manager identify what about water?
- Sources of water used
- Measures taken to ensure it remains protected from contamination
Manager identify what materials in food establishment and procedures for storage, disposal according to who?
- Poisonous/toxic materials according to law
Manager should identify what points in operation from purchasing through sale/service?
- Critical Control Points
Manager should explain the details in what for PIC and food employee?
- HACCP plan
Manager should explain responsibilities, rights, authorities assigned to who?
- Food employee
- Conditional employee
- PIC
- Regulatory Authority
Manager should explain how the PIC and employees comply with?
- Reporting responsibilities and exclusion/restriction of food employees
PIC ensure operations not conducted where?
- In private/in room used as living/sleeping quarters
PIC ensure what about persons unnecessary to food establishment?
- Not allowed in food service areas except in brief visits and tours
PIC ensure employees and other persons entering food preparation, storage, and ware washing areas what?
- Comply w/t the establishment guidelines
PIC ensure employees effectively what?
- Clean hands
PIC ensure employees are what to foods as received?
- Checking to determine that deliveries are authorized, food are within required temp, and protected from contamination
PIC ensure employees are what to foods known to cause severe foodborne illness and death?
- Properly cooking TCS foods, being particularly careful in cooking those
PIC ensure employees are using what to TCS foods that are not held hot/are not for consumption within 4hrs?
- using proper methods to rapidly cool
PIC ensures consumers informed of what who order raw or partially cooked ready-to-eat foods?
- that the food is not cooked sufficiently to ensure its safety
PIC ensures employees are properly sanitizing cleaned what?
- Multiuse equipment and utensils before they are reused through monitoring solution temp and exposure time for chemical sanitizing
PIC ensures consumers notified that clean tableware is what?
- Used when they return to self service areas such as salad bars and buffets
PIC ensure employees are preventing cross-contamination of ready-to-eat foods w/t bare hands by?
- Properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
PIC ensure employees properly trained in?
- Food safety, including food allergy awareness
PIC ensure food employees are informed of their responsibilities to report to the PIC what?
- Information about health and activities as they relate to diseases that are transmissible through food.
What information dose PIC need from employees in regards to health and activities as relate to diseases that are transmissible through food?
- Date of onset of symptoms and an illness/diagnosis without symptoms.
What are reportable symptoms?
- Vomiting
- Diarrhea
- Jaundice
- Sore throat w/t fever
- Lesion containing pus (boil/infected wound, open/draining)
When lesion on hand/wrists what is used to cover area?
- unless impermeable cover (finger cot/stall and single use glove is worn over)
- exposed arms, unless lesion protected by impermeable cover
- other parts of body, unless covered by dry, durable tight fighting bandage
what are reasons PIC should exclude or restrict food employees?
- Symptomatic w/t vomiting/diarrhea, except when symptoms from a noninfectious condition Exclude if:
symptomatic V/D and diagnosed w/t infection from Norovirus, Shigella spp, or EHEC or STEC - Jaundiced/diagnosed w/t hep A
When Jaundiced and onset of Jaundice occurred employee is excluded with what criteria?
- occurred within 7cal days
- unless provides written med doc specifying not caused by Hep A virus/other fecal-orally transmitted
When DIAGNOSED w/t infection from Hep A virus employee is excluded with what criteria?
- within 14cal days from onset of illness symptoms
- within 7cal days of onset of Jaundice
- without developing symptoms
If DIAGNOSED or reported previous infection due to Salmonella Typhi or reports of previous infection within what time frame and are they excluded or restricted?
- Exclude Diagnosed or reports previous infection within past 3months
If DIAGNOSED w/t asymptomatic infection Norovirus, when do you exclude and restrict?
- Exclude work in estab. serving HSP
- Restrict work in estab. Not serving HSP
If DIAGNOSED w/t asymptomatic infection Shigella spp. when do you exclude and restrict?
- Exclude work in estab. serving HSP
If DIAGNOSED w/t asymptomatic infection EHEC or STEC when do you exclude and restrict?
- Exclude work in estab. serving HSP
- Restrict work in estab. Not serving HSP
If symptomatic w/t sore throat w/t fever when do you exclude and restrict?
- Exclude work in estab. serving HSP
- Restrict work in estab. Not serving HSP
If symptomatic w/t uncovered infected wound or pustular boil you should what that employee?
- Restrict
If exposed to foodborne pathogen and works in estab. serving HSP you should what that employee?
- Restrict
what criteria must PIC ensure when removing, adjusting, or retaining employee exclusion or restriction?
- except when DIAGNOSED w/t hep A or Salmonella Typhi
- removing exclusion- was symptomatic and not diagnosed – reinstate
- provides written med doc states symptoms from non-infectious condition
- provides written med doc states employee no longer symptoms and med cleared, handle food
Exclusion removal for host country and third country national supporting military op’s in deployment shall be what?
- based on standards set by law
- approved by senior med authority (Task Force Medical Surgeon)
Norovirus diagnosis – adjusting exclusion, was symptomatic and now asymptomatic?
- Restrict, was symptomatic 24hrs not serving HSP
- Retaining exclusion, was asymptomatic and now asymptomatic 24hrs and serving HSP
Shigella spp. diagnosis – adjusting exclusion, was symptomatic and now asymptomatic?
- Restrict, was asymptomatic for 24hrs not serving HSP
- Retaining exclusion, was asymptomatic and now asymptomatic for 24hrs serving HSP
EHEC or STEC diagnosis – exclusion?
- Adjusting exclusion, was symptomatic and now asymptomatic for 24hrs serving HSP
- Retaining exclusion, was symptomatic and now asymptomatic for 24hrs serving HSP
Hep A virus or Jaundice Diagnosis – removing exclusions
- Reinstate, obtains approval from Regulatory Authority and one of following conditions met:
- Jaundice free 7cal days
- Symptomatic w/t symptoms other than Jaundice more than 14 cal days
- provides written med doc stating free of Hep A infection
S. Typhi diagnosis – removing exclusions?
- Reinstate, obtains approval from Regulatory Authority
- Reinstate, provides written med doc states free infection determined by NEG stool testing
- Test: 3 consecutive stool specimen cultures
- not earlier than 1 month after onset
- 48hrs after discontinuance of antibiotics
- 24hrs apart
- If one cultures POS, repeat taken intervals of 1 month (3consecutive NEG)
Norovirus diagnosis – removing exclusion/restriction?
- Reinstate, obtains approval from Regulatory Authority, one of following:
- Provides written med doc stating free of infection
- After symptoms V/D resolved & 48hr pass since became asymptomatic
- Not develop symptoms & 48hrs pass since diagnosed
Shigella spp. diagnosis – removing exclusion/restriction?
- Reinstate, obtains approval from Regulatory Authority, one of following:
- provides written med doc stating free of infection
- Test results showing 2 consecutive NEG stool specimen
- Not earlier 48hrs after discontinuance of antibiotics
- 24hrs apart
- symptoms V/D removed, 7cal days passed since asymptomatic
- not develop symptoms & 7cal days passed since diagnosed
EHEC or STEC diagnosis – removing exclusion or restriction?
- Reinstate, obtains approval from Regulatory Authority & one of following:
- Provides med doc from health practitioner stating free infection
- Test results 2 consecutive NEG stool
- 48hrs discontinuance antibiotics
- 24hrs apart
- symptoms of V/D resolved, 7cal days since asymptomatic
- 7days since diagnosed
Sore throat w/t fever – removing exclusion/restriction?
- Reinstate, provides written med doc stating meets one following:
- received antibiotic therapy more than 24hrs
- One NEG throat culture
- Health Practitioner determined free of infection
Uncovered infected wound/pustular boil – removing restriction?
- Reinstate, was restricted, skin infected wound, cut, pustular boil properly covered one following:
- Impermeable cover (finger cot/stall and single-use gloves over imp cover
- same for arm
- Dry, durable, tight fitting bandage (another part of the body)
Reinstate who was restricted and was exposed to Norovirus meeting what conditions
- 48hrs potentially exposed
- 48hrs HHC asymptomatic
Reinstate who was restricted and was exposed to Shigella spp., EHEC or STEC / Shigella spp. or EHEC or STEC meeting what conditions?
- 3cal days potentially exposed
- 3cal days HHC asymptomatic
Reinstate who was restricted and was exposed to S. Typhi meeting what conditions?
- 14 cal days potentially exposed
- 14 cal days HHC asymptomatic
Reinstate who was restricted and was exposed to Hep A meeting what conditions?
- Immune to Hep A bc prior illness Hep A
- Immune bc vaccination
- Immune bc IgG administration
- 30cal day since last potentially exposed
- 30cal day HHC became Jaundiced
- not use bare hand RtE food 30days af potentially exposed
Training to reinstate after exposed to Hep A?
- Hep A symptoms and preventing transmission infectins
- proper hand washing procedures
- Protecting RtE food from contamination introduced by bare hand contact
Employees should keep hands and exposed portions what?
- Clean
What may supplement hand washing procedures?
- Hand sanitizers but not be substituted for cleaning procedure
How long employees clean their hands?
- 20sec
Hand antiseptic used shall comply approved drug that listed in what?
- FDA publication
Alcohol-based hand sanitizers shall contain minimum of what % ethyl alcohol?
- 60%
Hand antiseptic solutions using hand dip, cleaned with what strength equivalent?
- 100 mg/L chlorine
Fingernails should be?
- Trimmed, filed, edges, surfaces cleanable, not rough, do not extend more than 1/4in above fingertip.
- no polish, artificial nails, jewelry when working exposed food
what are the CDC five food borne illness risk factors?
- Food from unsafe sources
- Inadequate cooking
- Improper holding/time-temp
- Contaminated equipment/cross contamination protection
- Poor personal hygiene
Employees receive minimum of what sanitation refresher training annually to reinforce subjects?
- 4hrs
Employees refresher training conducted within what time frame?
- 12months period, beginning no earlier than 1month following initial training
- May be executed incrementally through YR to achieve 4hrs req.
- Contain CDC five risk facts
Supervisor training cert valid max of what time frame?
- 5yr
New employee receive minimum what initial food sanitation, safety training, within what time frame beginning duties?
- 4hrs within 30days
Temporary employees assigned 30days/less receive what initial training and orientation?
- 2hrs
