Unit 3

Question 1

For an HSP (Highly Susceptible Population) employee restricted because of possible exposure to transmissible illnesses, the employee may be fully reinstated without restriction if:

The employee was exposed to ____ and has been asymptomatic for at least 48 hours since last exposure or more than 48 hours have passed since the infected household member became asymptomatic

Answer 1

Norovirus

Question 2

For an HSP (Highly Susceptible Population) employee restricted because of possible exposure to transmissible illnesses, the employee may be fully reinstated without restriction if:

The employee was exposed to ____., EHEC, or STEC and has been asymptomatic for at least 3 days since last exposure or more than 3 days have passed since the infected household member became asymptomatic

Answer 2

Shigella spp

Question 3

For an HSP (Highly Susceptible Population) employee restricted because of possible exposure to transmissible illnesses, the employee may be fully reinstated without restriction if:

The employee was exposed to ____ and has been asymptomatic for 14 days since last exposure or more than 14 days have passed since the infected household member became asymptomatic

Answer 3

Salmonella typhi

Question 4

The employee was exposed to ____ and the employee is immune based on prior ____ illness, vaccination, or IgG administration; if more than 30 days have passed since last exposure or since the infected household member became jaundiced; or if the employee is not allowed bare-hand contact with ready-to-eat foods until 30 days have passed since last exposure and the employee is additionally instructed in the symptoms of ____ and prevention of its transmission, proper hand-washing procedures, and the protection of ready-to-eat foods against contamination by bare-hand contact

Answer 4

Hepatitis A
Hepatitis A
Hepatitis A

Question 5

The ____ is a harbor for bacterial growth; germs may grow and thrive on:
· the surfaces of skin,
· beneath nails,
· on the scalp and hair follicles, and
· especially on the face and near the mouth, nose, eyes and ears.

Answer 5

human body

Question 6

By ____ often, we can help prevent the build-up of bacterial growth, as most bacteria cannot survive the chemicals in soap or the heat and pressure of the water.

Answer 6

bathing

Question 7

____ should report to work bathed, with clean hair, and in clean clothes, even if a jacket or apron will be worn over the clothes.

Answer 7

Employees

Question 8

____ is the most important step an employee can take against to prevent infecting or contaminating food.

Answer 8

Hand washing

Question 9

Employees should practice hand washing only at ____ hand-washing sinks. Sinks used for washing dishes or for food preparation are ____ appropriate hand-washing sinks.

Answer 9

designated

NOT

Question 10

____, meaning a second hand-washing on the way back to the kitchen after visiting the bathroom, is a strongly recommended.

Answer 10

Double-washing

Question 11

Employees should wash their hands frequently throughout the work day. And, there are specific times when employees ____ wash their hands:
· Before putting on gloves for working with food
· During food preparation as necessary to maintain cleanliness and to prevent infection or contamination
· When transitioning from the preparation of one type of food to another to prevent crosscontamination
· When changing from working with raw foods to working with ready-to-eat foods
· After handling soiled utensils or equipment
· After touching bare skin, other than properly cleaned hands and forearms
· After using the restroom or lavatory
· After coughing, sneezing, or using a tissue,
· After using tobacco, eating, or drinking
· After handling money
· After handling animals, including service animals or aquatic animals
· After any break or time away from the food prep area
· After any other activity that could contaminate the hands

Answer 11

MUST

Question 12

Antiseptics are ___ a substitute for proper hand washing and a non-soap antiseptic should be used only after proper hand washing.

Answer 12

NOT

Question 13

The temperature of the water in a handwashing sink must be at least ____ (38ºC)

Answer 13

100ºF

Question 14

Rinse hands and the exposed portions of the arm (____) under clean, running warm water.

Rub the soap into a lather over the entire area to be cleansed for at least ____ seconds.

The scrubbing motion is very important as the friction is needed to dislodge any ____ growth.

Be sure to concentrate on ____ areas such as the fingertips, beneath nails, and in between fingers. A nail brush may be provided at the hand-washing sink for more thorough cleansing beneath the nails.

Answer 14

up to the elbow
20
bacterial
bacteria-prone

Question 15

Appropriate methods for hand drying include using ____, a ____ air dryer, or an ____ drying system

Answer 15

disposable paper towels
heated
air-knife

Question 16

Gloved-contact with food is highly recommended above bare-hand contact with food, even when it is not ____.

Answer 16

required

Question 17

Gloves ____ a substitute for proper hand washing. An employee should always wash their hands before putting on or changing gloves.

Answer 17

ARE NOT

Question 18

Gloves should be changed anytime they are excessively dirty, anytime they are nicked or torn, and anytime that the employee is changing from work with one type of ____ to another.

Answer 18

food

Question 19

Hand washing is ____ before putting on a new pair of gloves, even when only changing from one pair to the next.

Answer 19

required

Question 20

Cloth gloves or slash-resistant gloves should not be used in contact with food unless the food will be ____ after contact

Answer 20

cooked

Question 21

A food employee’s fingernails should be ___ with ____ edges and ____.

Answer 21

short
smooth
unpolished

Question 22

Nail polish and artificial nails are allowed only if the employee wears intact ____ at all times while handling food. These items pose a potential ____ contamination threat unless covered appropriately.

Answer 22

gloves

physical

Question 23

Wearing clean clothing helps prevent the ____ and ____ contamination of foods.

Answer 23

infection

physical

Question 24

You should also change your apron when moving from ___ food preparation to handling ____ foods.

Answer 24

raw

ready-to-eat

Question 25

If possible, you should also wear long sleeves when handling or preparing food. This provides a ____ between your skin and any food items.

Answer 25

barrier

Question 26

Except for a plain ring (such as a wedding band without stones), jewelry on the arms or hands is prohibited by the ____.

Answer 26

Food Code

Question 27

Jewelry presents a ____ hazard to the employee and it also the increases the potential for the physical contamination of food. For example, loose pieces on jewelry, chipped paint, or the jewelry itself can fall into the food.

Answer 27

physical

Question 28

____ can be trapped within the impressions and crevices of jewelry.

Answer 28

Germs

Question 29

Long chains, necklaces, and dangling earrings can all be ____ hazards to the employee AND increase the possibility for the physical contamination of the food.

Answer 29

Physical

Question 30

An employee near food, food equipment, utensils, or food surfaces may drink from a ____ container.

Answer 30

Closed

Question 31

A closed container is one with a straw and must be handled in a manner that does not ____ the employee’s hands, the food or other clean items, or the container itself.

Answer 31

Contaminate

Question 32

____ ____ presents the most likely chance for physical contamination of food. All food employees should:

• wear clean clothing that covers all body hair, and
• restrain and/or cover hair on their head with an appropriate restraint such as a hat, hair cover, or hair net.
• Beard restraints should also be worn when relevant.

Answer 32

Loose hair

Question 33

Non-food employees, such as counter-workers, hosts and hostesses, wait staff, and employees who work with only beverages or wrapped or packaged foods, ___ to wear hair restraints unless they can potentially contaminate food.

Answer 33

do not need

Question 34

Food employees are ____ from any form of animal handling while on duty at the food establishment. Animal handling means physically interacting with any animal present on the premises, such as patrol dogs, service animals, or pets.

Answer 34

prohibited

Question 35

A food employee may handle and care for her own ___ ___ while on duty, but must follow appropriate hand-washing procedures after handling.

Answer 35

service animal

Question 36

A food employee may handle or care for ____ animals, such as fish or crustacean, which are present on the premises, such as in an aquarium, so long as the employee follows proper hand-washing procedures post-handling.

Answer 36

aquatic

Question 37

You must allow ___ ___ into your establishment, but employees should not touch the animal.

Answer 37

service animals

Question 38

____ ____ occurs when the illness is caused by the growth of the pathogen in the body and causes the foodborne illness symptoms.

Answer 38

Food infection

Question 39

____ ____ is caused by the pathogens releasing toxins into the body. The pathogens themselves are not causing the symptoms, it is the ____ they produce that make you sick.

Answer 39

Food intoxication

Toxins

Question 40

____ ____ sometimes take longer to produce symptoms. This is because it takes longer for the pathogens to grow and multiply in the body. Some common food infections include salmonella, shigella spp., hepatitis A and listeria.

Answer 40

Food infection

Question 41

Food ____ will usually produce symptoms faster than food infections.

Answer 41

Intoxication

Question 42

____ ____ occur as quickly as one hour after contamination.. Common food intoxications are Staphylococcus aureus, E.coli, and botulism.

Answer 42

Food intoxication

Question 43

Any employee with discharge coming from the eyes, nose, or mouth, is ____ from working in the vicinity of exposed food areas, clean equipment, clean utensils, or unwrapped single-serving utensils. All employees who are coughing, sneezing, or have runny noses, need to ____ the work area immediately.

Answer 43

prohibited

exit

Question 44

The ____ is in charge of deciding if this employee should either be sent home from work, or only work as a non-food employee.

Answer 44

manager

Question 45

There are some symptoms that employees MUST \_\_\_\_ to their supervisor. Some of these symptoms are:
· Diarrhea
· Vomiting
· Sore throat with fever
· Jaundice

Answer 45

report

Question 46

There are ____ major illnesses that employees are required to report to their manager or supervisor immediately. These illnesses will require restriction or exclusion from food preparation and/or handling duties.

Norovirus symptoms include vomiting, nausea, fever, and aches. This illness is usually transmitted by an infected person handling food items.

Hepatitis A is an illness that affects the liver. It is very dangerous if left untreated. Symptoms include headache, fever and jaundice (yellowing of the eyes and skin.)

Salmonella typhi is a type of typhoid fever. It is highly contagious and you are required to report any diagnosis during the last 90 days to your employer.

Shigella,spp. causes extreme stomach/intestinal illness and is usually caused by improper handwashing techniques.

E.coli can be harmless, but some strains are quite dangerous. Causes include improper handwashing and improper food storage.

Answer 46

five

Question 47

There are 5 major illnesses that employees are required to report to their manager or supervisor immediately.
List 1-5

Answer 47

Norovirus 
Hepatitis A 
Salmonella typhi 
Shigella,spp. 
E.coli

Question 48

____ symptoms include vomiting, nausea, fever, and aches. This illness is usually transmitted by an infected person handling food items.

Answer 48

Norovirus

Question 49

____ is an illness that affects the liver. It is very dangerous if left untreated. Symptoms include headache, fever and jaundice (yellowing of the eyes and skin.)

Answer 49

Hepatitis A

Question 50

____ is a type of typhoid fever. It is highly contagious and you are required to report any diagnosis during the last 90 days to your employer.

Answer 50

Salmonella typhi

Question 51

____ causes extreme stomach/intestinal illness and is usually caused by improper handwashing techniques.

Answer 51

Shigella,spp.

Question 52

____ can be harmless, but some strains are quite dangerous. Causes include improper handwashing and improper food storage.

Answer 52

E.coli

Question 53

An excluded employee is not allowed to work at the food establishment until certain ____ conditions are met.

A food establishment which serves a highly susceptible population (HSP) requires more strict exclusion policies than an establishment which serves a non-highly susceptible population (nonHSP).

Answer 53

illness-specific

Question 54

A restricted employee may be allowed a ____ non-food-handling position, so long as the employee’s presence does not endanger other employees or consumers.

Answer 54

temporary

Question 55

A food establishment which serves a ___ ___ ___ (HSP) requires more strict exclusion policies than an establishment which serves a non-highly susceptible population (nonHSP).

Answer 55

highly susceptible population

Question 56

If a food employee has been diagnosed with an illness caused by any of the “Big 5” pathogens, he should immediately be ____ from working in any part of the food establishment.

To reinstate an employee that has had jaundice, he must have been cleared for reinstatement by his doctor.

Answer 56

EXCLUDED

Question 57

The Big 5 pathogens are:

Answer 57

salmonella
shiga toxin-producing E.coli
Norovirus
Shigella spp.
Hepatitis A.

Question 58

Before reinstating the employee, you should speak with the employee’s ____ or your local regulatory body for clearance.

Answer 58

doctor

Question 59

If a food employee has one or more of the following symptoms, he should immediately be EXCLUDED from working in any part of the food establishment.
___
___
___

Answer 59

· Jaundice
· Vomiting
· Diarrhea

Question 60

To reinstate an employee that has had diarrhea or vomiting, he must have had no symptoms for ____ ____ or longer and must have been cleared for reinstatement by his doctor.

Answer 60

24 hours

Question 61

If a food employee has a sore throat combined with a fever, the employee may be ____ or ____ from working with food depending on the type of food establishment.

In a non-HSP establishment, the employee must be ____ from any food-related work.

In an HSP establishment, the employee must be ____ from any food-related work.

The employee can be reinstated to full work duties when he has had no symptoms for at least ___ ___.

Answer 61

RESTRICTED
EXCLUDED
RESTRICTED
EXCLUDED
48 hours

Question 62

For employees with a pus-filled skin lesion, or an open or infected wound, the lesion or wound must be properly ___ for the employee to be permitted to work as a food employee.

Answer 62

covered

Question 63

For lesions or wounds on the hand or wrist, the affected region must be covered with an ___ ___ such as a finger cot or stall. Single-use gloves must be worn at all times as an added precaution.

Answer 63

impermeable cover

Question 64

For lesions or wounds on exposed portions of the arms, an ____ ____ must cover the area at all times.

Answer 64

impermeable bandage

Question 65

For lesions or wounds on non-exposed areas, the region must be covered by a dry, durable, and tight-fitting ____.

Answer 65

bandage

Question 66

If these standards are not met, the employee must be ____ from acting as a food employee. Employees are also required to report any lesions or open wounds to the person in charge prior to their exposure to food.

Answer 66

restricted

Question 67

For an HSP employee restricted because of possible exposure to transmissible illnesses, the employee may be fully reinstated without restriction if:

· the employee was exposed to Norovirus and has been asymptomatic for at least ___ ___ since last exposure or more than 48 hours have passed since the infected household member became asymptomatic

· the employee was exposed to Shigella spp., EHEC, or STEC and has been asymptomatic for at least ___ ___ since last exposure or more than 3 days have passed since the infected household member became asymptomatic

· the employee was exposed to Salmonella typhi and has been asymptomatic for___ ___ since last exposure or more than 14 days have passed since the infected household member became asymptomatic

Answer 67

48 hours
3 days
14 days

Question 68

Foodborne intoxication infection occurs as quickly as ___ ___ after contamination.

Common food intoxications are Staphylococcus aureus, E.coli, and botulism.

Answer 68

one hour