Food Manager/Person In Charge Quiz

About 'Person In Charge"

Risk Based Inspections require that the Certified Food Manager (or Person In Charge during the shift) is knowledgeable about food safety. See Food Code Section 2-201.11.

This quiz tests your knowledge on food safety topics expected of the Person In Charge.

Question Title

* 1. Which of the following symptoms does NOT need to be reported?

Diarrhea

Open wound

Rash

Sore throat with fever

Question Title

* 2. If someone was diagnosed with _____ in the last 3 months but did NOT take antibiotics, they must report this history to the PIC.

Flu

Common Cold

Norovirus

Salmonella

Question Title

* 3. True or False. If someone in a household has a confirmed notifiable disease, other household occupants in food service must notify their PIC about the potential exposure.

True

False

Question Title

* 4. An open lesion on the hand must be __________________.

protected by an impermeable cover, such as a finger cot (single finger glove)

covered by a single-use glove

reported to the PIC

all of the above

Question Title

* 5. True or False. An open lesion does not need to be reported to the PIC unless it is on one’s hands or arms.

True

False

Question Title

* 6. When should the PIC report a notifiable disease to the Health Department?

When an employee reports symptoms

When an employee is sent home

When an employee is diagnosed

When the employee returns to work

Question Title

* 7. The PIC has the authority to exclude a food employee from responsibility if the employee exhibits:

Nausea

Cough

Vomiting and or diarrhea

Question Title

* 8. Which is NOT a reportable disease?

Norovirus

Hepatitis A

Shigella

E. coli

Staphylococcus aureus

Salmonella

Question Title

* 9. When should a food establishment employee/food handler wash their hand? Check all that apply:

After touching bare human body parts other than clean hands

After using the restroom

After coughing, sneezing, or using a disposable tissue

After using any tobacco product, eating, or drinking

Immediately before engaging in food preparation, including clean equipment and utensils

When switching between working with raw food and 'ready-to-eat' food

After engaging in any other activity that contaminates hands e.g. taking the trash out, handling money, cleaning and sanitizing utensils and equipment

Question Title

* 10. What can a handwashing sink be used for?

Food preparation and washing fruits and vegetables

Washing your hands and equipment

Only washing your hands

Pouring out excess liquid from pitchers, glasses, and food prep containers