Unit 3 Flashcards
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
Norovirus
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
Shigella spp
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
Salmonella typhi
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
Hepatitis A
Hepatitis A
Hepatitis A
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.
human body
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.
bathing
____ should report to work bathed, with clean hair, and in clean clothes, even if a jacket or apron will be worn over the clothes.
Employees
____ is the most important step an employee can take against to prevent infecting or contaminating food.
Hand washing
Employees should practice hand washing only at ____ hand-washing sinks. Sinks used for washing dishes or for food preparation are ____ appropriate hand-washing sinks.
designated
NOT
____, meaning a second hand-washing on the way back to the kitchen after visiting the bathroom, is a strongly recommended.
Double-washing
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
MUST
Antiseptics are ___ a substitute for proper hand washing and a non-soap antiseptic should be used only after proper hand washing.
NOT
The temperature of the water in a handwashing sink must be at least ____ (38ºC)
100ºF
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.
up to the elbow
20
bacterial
bacteria-prone
Appropriate methods for hand drying include using ____, a ____ air dryer, or an ____ drying system
disposable paper towels
heated
air-knife
Gloved-contact with food is highly recommended above bare-hand contact with food, even when it is not ____.
required
Gloves ____ a substitute for proper hand washing. An employee should always wash their hands before putting on or changing gloves.
ARE NOT
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.
food
Hand washing is ____ before putting on a new pair of gloves, even when only changing from one pair to the next.
required
Cloth gloves or slash-resistant gloves should not be used in contact with food unless the food will be ____ after contact
cooked
A food employee’s fingernails should be ___ with ____ edges and ____.
short
smooth
unpolished
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.
gloves
physical
Wearing clean clothing helps prevent the ____ and ____ contamination of foods.
infection
physical
You should also change your apron when moving from ___ food preparation to handling ____ foods.
raw
ready-to-eat
If possible, you should also wear long sleeves when handling or preparing food. This provides a ____ between your skin and any food items.
barrier
Except for a plain ring (such as a wedding band without stones), jewelry on the arms or hands is prohibited by the ____.
Food Code
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.
physical
____ can be trapped within the impressions and crevices of jewelry.
Germs
Long chains, necklaces, and dangling earrings can all be ____ hazards to the employee AND increase the possibility for the physical contamination of the food.
Physical
An employee near food, food equipment, utensils, or food surfaces may drink from a ____ container.
Closed
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.
Contaminate
____ ____ 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.
Loose hair
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.
do not need
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.
prohibited
A food employee may handle and care for her own ___ ___ while on duty, but must follow appropriate hand-washing procedures after handling.
service animal
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.
aquatic
You must allow ___ ___ into your establishment, but employees should not touch the animal.
service animals
____ ____ occurs when the illness is caused by the growth of the pathogen in the body and causes the foodborne illness symptoms.
Food infection
____ ____ 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.
Food intoxication
Toxins
____ ____ 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.
Food infection
Food ____ will usually produce symptoms faster than food infections.
Intoxication
____ ____ occur as quickly as one hour after contamination.. Common food intoxications are Staphylococcus aureus, E.coli, and botulism.
Food intoxication
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.
prohibited
exit
The ____ is in charge of deciding if this employee should either be sent home from work, or only work as a non-food employee.
manager
There are some symptoms that employees MUST \_\_\_\_ to their supervisor. Some of these symptoms are: · Diarrhea · Vomiting · Sore throat with fever · Jaundice
report
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.
five
There are 5 major illnesses that employees are required to report to their manager or supervisor immediately.
List 1-5
Norovirus Hepatitis A Salmonella typhi Shigella,spp. E.coli
____ symptoms include vomiting, nausea, fever, and aches. This illness is usually transmitted by an infected person handling food items.
Norovirus
____ 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.)
Hepatitis A
____ 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.
Salmonella typhi
____ causes extreme stomach/intestinal illness and is usually caused by improper handwashing techniques.
Shigella,spp.
____ can be harmless, but some strains are quite dangerous. Causes include improper handwashing and improper food storage.
E.coli
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).
illness-specific
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.
temporary
A food establishment which serves a ___ ___ ___ (HSP) requires more strict exclusion policies than an establishment which serves a non-highly susceptible population (nonHSP).
highly susceptible population
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.
EXCLUDED
The Big 5 pathogens are:
salmonella shiga toxin-producing E.coli Norovirus Shigella spp. Hepatitis A.
Before reinstating the employee, you should speak with the employee’s ____ or your local regulatory body for clearance.
doctor
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.
___
___
___
· Jaundice
· Vomiting
· Diarrhea
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.
24 hours
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 ___ ___.
RESTRICTED EXCLUDED RESTRICTED EXCLUDED 48 hours
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.
covered
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.
impermeable cover
For lesions or wounds on exposed portions of the arms, an ____ ____ must cover the area at all times.
impermeable bandage
For lesions or wounds on non-exposed areas, the region must be covered by a dry, durable, and tight-fitting ____.
bandage
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.
restricted
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
48 hours
3 days
14 days
Foodborne intoxication infection occurs as quickly as ___ ___ after contamination.
Common food intoxications are Staphylococcus aureus, E.coli, and botulism.
one hour
