Unit 6.1 PrevMed Food Service Personnel

Question 1

Who manages the food service sanitation program?

Answer 1

IDC

Question 2

Responsibility of the food service manager.

Answer 2

• Assigned as the Person-In-Charge (PIC) or designate a PIC

- Ensures PIC is present during operation

Question 3

What does the Food service manager need to demonstrate?

Answer 3

• PIC shall demonstrate to the Regulatory Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point (HACCP) principles, and the requirements of the Tri-Service Food Code

Question 4

The PIC shall ensure that:

Answer 4

• Food establishment operations are not conducted in a private room or in a room used as living or sleeping quarters
• Persons unnecessary to the food establishment operation are not allowed in the food service areas except in brief visits and tours
• Employees and other persons entering the food preparation, food storage, and ware-washing areas comply with the establishment guidelines
• Employees are effectively cleaning their hands

Question 5

What symptoms must be reported to the PIC?

Answer 5

• Vomiting
• Diarrhea
• Jaundice
• A lesion containing pus such as a boil or infected wound that is open or draining and is:
  1. On the hands or wrists, unless an impermeable cover and single use glove is worn
  2. On exposed portions of the arms, unless impermeable cover is worn
  3. On other parts of the body, unless covered by a dry, durable, tight-fitting bandage

Question 6

What diagnosis’ must be reported to the PIC?

Answer 6

• Hep A
• Salmonella Typhi
• Norovirus
• Shigella spp.
• Enterohemorrhagic Escherichia Coli (EHEC) / Shiga Toxin-Producing Escherichia Coli (STEC)

Question 7

LIST the food employee’s training requirements

Answer 7

• Trained in the basic principles of food safety, which includes but is not limited to the CDC five foodborne illness risk factors:
• – Food from unsafe sources
• – Inadequate cooking
• – Improper holding/time-temperature
• – Contaminated equipment/cross contamination protection
• – Poor personal hygiene

Question 8

List some principles of food employee training requirements.

Answer 8

• Conducted within a 12-month period beginning no earlier than one month following an employee’s initial training
• May be executed incrementally throughout the year to achieve the 4-hour requirement
• Topics must contain the CDC’s five risk factors

Question 9

Supervisor training for food employees

Answer 9

• Foodservice managers, supervisors and designated PIC shall complete an approved Food Manager Certification training as directed by OPNAVINST 4061.4 and MCO 4061.1
• Training certification is valid for maximum of 5 years unless a specific CFP/ANSI accredited exam specifies a shorter interval