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U06 PM-1 > Study questions 6-1-2 > Flashcards

Study questions 6-1-2 Flashcards

1
Q

food service establishment MANAGER assigns?

A
  • PIC (can be him self)

- Designates one

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2
Q

Manager demonstrates what to regulatory authority?

A
  • knowledge of foodborne diseases (FBD)
  • prevention
  • application, HACCP plan
  • requirements of tri-service food code
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3
Q

manager demonstrates knowledge achieved by?

A
  • no multiple violations of critical items/current inspections
  • certified, maintained current
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4
Q

Manager should describe the relationship between the prevention of foodborne disease and what?

A
  • The personal hygiene of food employees
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5
Q

Manager should explain the responsibility of the PIC for preventing the transmission of what?

A
  • Foodborne disease by employee who has disease/medical condition causing foodborne disease.
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6
Q

Manager should describe what about diseases transmissible through food?

A
  • Symptoms associated w/t diseases.
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7
Q

Manager should explain what significance for TCS foods to prevent foodborne illness?

A
  • Maintaining the time and temp for safety foods
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8
Q

Manager should explain what about raw/under cooked meat, poultry, eggs, and fish?

A
  • The hazards involved in consumption
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9
Q

Manager should state what for safe cooking of TCS foods?

A
  • Required food time and temp
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10
Q

Manager should state what for refrigerated storage, hot holding, cooling, and reheating of TCS foods?

A
  • Required food time and temps
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11
Q

Manager should know if employees are what to TCS foods?

A
  • Properly cooking
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12
Q

Manager should describe relationship between prevention foodborne illness and management, control of what?

A
  • Cross contamination
  • Hand contact w/t ready-to-eat foods
  • Hand washing
  • Maintaining food estab. clean conditions and good repair
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13
Q

Manager should describe what about allergens?

A
  • identification as major food allergens

- symptoms that could cause sensitive individuals who has allergic reaction

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14
Q

Manager should explain relationship of food safety and providing equipment that what?

A
  • Is sufficient in number and capacity

- Properly designed, constructed, located, operated, maintained, and cleaned

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15
Q

Manager explain what about cleaning and sanitizing utensils and food contact surfaces of equipment?

A
  • Correct procedures
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16
Q

Manager identify what about water?

A
  • Sources of water used

- Measures taken to ensure it remains protected from contamination

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17
Q

Manager identify what materials in food establishment and procedures for storage, disposal according to who?

A
  • Poisonous/toxic materials according to law
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18
Q

Manager should identify what points in operation from purchasing through sale/service?

A
  • Critical Control Points
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19
Q

Manager should explain the details in what for PIC and food employee?

A
  • HACCP plan
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20
Q

Manager should explain responsibilities, rights, authorities assigned to who?

A
  • Food employee
  • Conditional employee
  • PIC
  • Regulatory Authority
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21
Q

Manager should explain how the PIC and employees comply with?

A
  • Reporting responsibilities and exclusion/restriction of food employees
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22
Q

PIC ensure operations not conducted where?

A
  • In private/in room used as living/sleeping quarters
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23
Q

PIC ensure what about persons unnecessary to food establishment?

A
  • Not allowed in food service areas except in brief visits and tours
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24
Q

PIC ensure employees and other persons entering food preparation, storage, and ware washing areas what?

A
  • Comply w/t the establishment guidelines
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25
Q

PIC ensure employees effectively what?

A
  • Clean hands
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26
Q

PIC ensure employees are what to foods as received?

A
  • Checking to determine that deliveries are authorized, food are within required temp, and protected from contamination
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27
Q

PIC ensure employees are what to foods known to cause severe foodborne illness and death?

A
  • Properly cooking TCS foods, being particularly careful in cooking those
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28
Q

PIC ensure employees are using what to TCS foods that are not held hot/are not for consumption within 4hrs?

A
  • using proper methods to rapidly cool
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29
Q

PIC ensures consumers informed of what who order raw or partially cooked ready-to-eat foods?

A
  • that the food is not cooked sufficiently to ensure its safety
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30
Q

PIC ensures employees are properly sanitizing cleaned what?

A
  • Multiuse equipment and utensils before they are reused through monitoring solution temp and exposure time for chemical sanitizing
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31
Q

PIC ensures consumers notified that clean tableware is what?

A
  • Used when they return to self service areas such as salad bars and buffets
32
Q

PIC ensure employees are preventing cross-contamination of ready-to-eat foods w/t bare hands by?

A
  • Properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
33
Q

PIC ensure employees properly trained in?

A
  • Food safety, including food allergy awareness
34
Q

PIC ensure food employees are informed of their responsibilities to report to the PIC what?

A
  • Information about health and activities as they relate to diseases that are transmissible through food.
35
Q

What information dose PIC need from employees in regards to health and activities as relate to diseases that are transmissible through food?

A
  • Date of onset of symptoms and an illness/diagnosis without symptoms.
36
Q

What are reportable symptoms?

A
  • Vomiting
  • Diarrhea
  • Jaundice
  • Sore throat w/t fever
  • Lesion containing pus (boil/infected wound, open/draining)
37
Q

When lesion on hand/wrists what is used to cover area?

A
  • 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
38
Q

what are reasons PIC should exclude or restrict food employees?

A
  • 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
39
Q

When Jaundiced and onset of Jaundice occurred employee is excluded with what criteria?

A
  • occurred within 7cal days

- unless provides written med doc specifying not caused by Hep A virus/other fecal-orally transmitted

40
Q

When DIAGNOSED w/t infection from Hep A virus employee is excluded with what criteria?

A
  • within 14cal days from onset of illness symptoms
  • within 7cal days of onset of Jaundice
  • without developing symptoms
41
Q

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?

A
  • Exclude Diagnosed or reports previous infection within past 3months
42
Q

If DIAGNOSED w/t asymptomatic infection Norovirus, when do you exclude and restrict?

A
  • Exclude work in estab. serving HSP

- Restrict work in estab. Not serving HSP

43
Q

If DIAGNOSED w/t asymptomatic infection Shigella spp. when do you exclude and restrict?

A
  • Exclude work in estab. serving HSP
44
Q

If DIAGNOSED w/t asymptomatic infection EHEC or STEC when do you exclude and restrict?

A
  • Exclude work in estab. serving HSP

- Restrict work in estab. Not serving HSP

45
Q

If symptomatic w/t sore throat w/t fever when do you exclude and restrict?

A
  • Exclude work in estab. serving HSP

- Restrict work in estab. Not serving HSP

46
Q

If symptomatic w/t uncovered infected wound or pustular boil you should what that employee?

A
  • Restrict
47
Q

If exposed to foodborne pathogen and works in estab. serving HSP you should what that employee?

A
  • Restrict
48
Q

what criteria must PIC ensure when removing, adjusting, or retaining employee exclusion or restriction?

A
  • 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
49
Q

Exclusion removal for host country and third country national supporting military op’s in deployment shall be what?

A
  • based on standards set by law

- approved by senior med authority (Task Force Medical Surgeon)

50
Q

Norovirus diagnosis – adjusting exclusion, was symptomatic and now asymptomatic?

A
  • Restrict, was symptomatic 24hrs not serving HSP

- Retaining exclusion, was asymptomatic and now asymptomatic 24hrs and serving HSP

51
Q

Shigella spp. diagnosis – adjusting exclusion, was symptomatic and now asymptomatic?

A
  • Restrict, was asymptomatic for 24hrs not serving HSP

- Retaining exclusion, was asymptomatic and now asymptomatic for 24hrs serving HSP

52
Q

EHEC or STEC diagnosis – exclusion?

A
  • Adjusting exclusion, was symptomatic and now asymptomatic for 24hrs serving HSP
  • Retaining exclusion, was symptomatic and now asymptomatic for 24hrs serving HSP
53
Q

Hep A virus or Jaundice Diagnosis – removing exclusions

A
  • 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
54
Q

S. Typhi diagnosis – removing exclusions?

A
  • 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)
55
Q

Norovirus diagnosis – removing exclusion/restriction?

A
  • 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
56
Q

Shigella spp. diagnosis – removing exclusion/restriction?

A
  • 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
57
Q

EHEC or STEC diagnosis – removing exclusion or restriction?

A
  • 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
58
Q

Sore throat w/t fever – removing exclusion/restriction?

A
  • 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
59
Q

Uncovered infected wound/pustular boil – removing restriction?

A
  • 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)
60
Q

Reinstate who was restricted and was exposed to Norovirus meeting what conditions

A
  • 48hrs potentially exposed

- 48hrs HHC asymptomatic

61
Q

Reinstate who was restricted and was exposed to Shigella spp., EHEC or STEC / Shigella spp. or EHEC or STEC meeting what conditions?

A
  • 3cal days potentially exposed

- 3cal days HHC asymptomatic

62
Q

Reinstate who was restricted and was exposed to S. Typhi meeting what conditions?

A
  • 14 cal days potentially exposed

- 14 cal days HHC asymptomatic

63
Q

Reinstate who was restricted and was exposed to Hep A meeting what conditions?

A
  • 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
64
Q

Training to reinstate after exposed to Hep A?

A
  • Hep A symptoms and preventing transmission infectins
  • proper hand washing procedures
  • Protecting RtE food from contamination introduced by bare hand contact
65
Q

Employees should keep hands and exposed portions what?

A
  • Clean
66
Q

What may supplement hand washing procedures?

A
  • Hand sanitizers but not be substituted for cleaning procedure
67
Q

How long employees clean their hands?

A
  • 20sec
68
Q

Hand antiseptic used shall comply approved drug that listed in what?

A
  • FDA publication
69
Q

Alcohol-based hand sanitizers shall contain minimum of what % ethyl alcohol?

A
  • 60%
70
Q

Hand antiseptic solutions using hand dip, cleaned with what strength equivalent?

A
  • 100 mg/L chlorine
71
Q

Fingernails should be?

A
  • 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
72
Q

what are the CDC five food borne illness risk factors?

A
  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding/time-temp
  • Contaminated equipment/cross contamination protection
  • Poor personal hygiene
73
Q

Employees receive minimum of what sanitation refresher training annually to reinforce subjects?

A
  • 4hrs
74
Q

Employees refresher training conducted within what time frame?

A
  • 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
75
Q

Supervisor training cert valid max of what time frame?

A
  • 5yr
76
Q

New employee receive minimum what initial food sanitation, safety training, within what time frame beginning duties?

A
  • 4hrs within 30days
77
Q

Temporary employees assigned 30days/less receive what initial training and orientation?

A
  • 2hrs

U06 PM-1 (15 decks)

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