Food Manager Cert. L2

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  1. What is a Communicable Disease?
    Any illness spread from person to person, or animal to person by direct or indirect contact.
  2. What is a carrier?
    People who look and may feel healthy, but harbor infections within or on their bodies.
  3. What are the BIG 5?
    The 5 most common food borne illness.

    • Salmonella Typhi (Typhoid Fever).
    • Shigella spp. (Dysentery).
    • Eschericia Coli (E. Coli).
    • Hepatitis A (Virus).
    • Norovirus (Virus).
  4. If an Employee is at risk of the BIG 5, what are the actions taken?
    • The Employee must report the risk.
    • The Employer must report the risk to the Health Department.
    • BIG 5-Salmonella Typhi, Shigella spp., Eschericia Coli, Hepatitis A, Norovirus.
  5. How does an Employee know if they are at risk of the BIG 5?
    • If they suspect they have been exposed.
    • If they are living in the same home as a person diagnosed with a disease.
    • If they are living in the same home as another person who attends or works in a setting where there is a confirmed outbreak.
    • BIG 5-Salmonella Typhi, Shigella spp., Eschericia Coli, Hepatitis A, Norovirus.
  6. What are the health reporting criteria for a Food Worker Employee?
    • They must report;
    • Vomiting.
    • Diarrhea.
    • Jaundice.
    • Sore Throat WITH fever.
    • Lesions containing PUS (which can be covered and an impermeable glove worn over - 2 layers of protection).
    • In a HSP establishment, the symptom of any gastrointestinal illness must be reported.
  7. When can an Employee be Excluded for Health reasons? And, what is Exclusion?
    If the Employee is diagnosed with one of the BIG 5 (Salmonella Typhi, Shigella spp, Eschericia Coli, Hepatitis A, Norovirus).

    Exclusion is prohibiting the Food Worker from entering a Food Establishment (except as a customer).
  8. When can an Employee be Restricted for Health reasons? And, what is Restriction?
    If the Employee does not have any of the BIG 5 as confirmed by a medical professional, or the symptoms of;

    • Gastrointestinal illness,
    • Diarrhea,
    • Vomiting,
    • Jaundice,
    • Lesions containing pus,
    • Persistent Sneezing,
    • Coughing,
    • Runny Eyes,
    • Runny Nose.

    Restriction is allowing the Employee to continue working but assigning duties away from exposed food, food preparation, clean equipment, clean utensils, clean linens, unwrapped single service articles and single use articles.
  9. What are the conditions for Employee REINSTATEMENT?
    • A Person-In-Charge may remove the Exclusion provided;
    • Approval from the Regulatory Authority is provided.
    • The Employee provides written medical documentation from a Licensed Physician that the employee is free of the infectious agent.
  10. When is the Local Health Authority Notified regarding Food Worker Heath?
    The PERMIT holder for the Food Establishment must report any worker that is diagnosed with any of the BIG 5.

    Salmonella Typhi, Shigella spp, E. Coli, Hepatitis A, Norovirus.
  11. What is the one action you can do that reduces foodborne illness?
    Wash your hands.
  12. When should you wash your hands?
    • Before starting work.
    • Before engaging in food preparation.
    • During work as often as necessary to keep them clean.
    • After touching any bare body part.
    • When switching between raw foods and ready to eat foods.
    • After handling soiled equipment and utensils.
    • After handling raw meat, poultry, seafood, or produce.
    • After coughing, sneezing, using a tissue or handkerchief.
    • After smoking, eating, drinking, or chewing gum, chewing tobacco.
    • After using the toilet (wash TWICE).
    • After handling the trash.
    • After any other activitiy.
  13. Where should you wash your hands?
    In a sink designated for handwashing ONLY.
  14. What should you have to wash your hands properly?
    • A sink for HANDWASHING ONLY.
    • 100f or more Hot water and Cold water.
    • Cleaning solution for Hands.
    • A 20 second reminder.
    • Single use towels for drying.
    • Waste can.
    • A sign, poster, or icon to remind you to wash your hands.
  15. Where should you not wash your hands?
    In a sink used for another purpose such as a food preparation sink, the mop sink, utensil sink.
  16. Why should you not wash your hands in a sink of another purpose?
    To reduce the risk of cross contamination.
  17. Who is responsible for washing their hands?
    Everyone is responsible for washing their own hands AND the Person-in-Charge is responsible for teaching how to do it correctly, monitoring that it is being done, and enforcing it.
  18. What are the 4 Handwashing steps?
    • Wash your hands and bare arms with warm water and soap with vigorous friction for at least 20 seconds.
    • Thoroughly rinse under clean running warm water.
    • Thoroughly dry the hands and arms.
    • Then turn off the faucest using a disposable towel to avoid re-contaminating your hands.
  19. Are Hand Sanitizing Products Permitted?
    Yes, but not for BARE HAND contact of ready to eat foods.

    Hand Sanitizers must be safe and effective AND food-safe (as it does contact directly with food).
  20. Are Gloves permitted?
    Yes, AFTER proper Hand Washing.

    • Single use gloves can only be used once.
    • They must be discarded after that single use.
    • Gloves must be smooth, durable and nonabsorbent.
    • Slash resistant or cloth gloves may be used for foods that will be cooked before serving.
  21. Are there guidelines for proper clothing?

    • Clothing must be clean, free of dirt and soiled areas.
    • Do not wipe hands/utensils on clothing.
    • Aprons, if worn, must be removed before entering the restroom.
  22. Are Hair Nets required?

    Hair nets must be worn over any exposed hair (head, beard, mustache), unless the hair is closely trimmed (1/4") and clean.
  23. Is Jewelery permitted?
    No, only a plain gold band is allowed, with no stones, scores or decorations.

    This includes Medical ALERT identification.
  24. Are False Fingernails permitted?
    No, they can come off.

    Nor nailpolish (it flakes off).
  25. Are Employees permitted to eat and take breaks?
    • Yes, but NOT in the food preparation area.
    • Activities like eating, drinking, smoking, chewing gum, chewing tobacco and others are not allowed in the food and food preparation areas.
  26. Are you allowed to drink while working?
    Yes, but you must do so from a closed non-spillable beverage container that you do not cross contaminate (i.e. just use the straw, don't touch the cup itself).
  27. Are you allowed to smoke?

    Nor can you smoke within 25 feet of outside entrances, exits, ramps.
Card Set:
Food Manager Cert. L2
2011-05-14 15:45:30
Food Manager Certification Lesson

Food Manager Certification, Lesson 2
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