Employee Health & Hygiene

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* 1. Participant Information:

Name

Company Represented

Address (Company Address)

City/Town

State/Province

ZIP/Postal Code

Email Address

Phone Number

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* 2. Which is important to preventing the transmission of foodborne viruses and bacteria in food service establishments? Choose the best answer.

A. Restricting and excluding ill food employees from working with food

B. Using proper handwashing procedures

C. Eliminating bare hand contact with foods that are ready-to-eat

D. A and B only

E. All of the above

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* 3. Which IS NOT one of the “Big 6” foodborne pathogens that would require a manager to report to the health department?

A. Listeria

B. Norovirus

C. Shiga toxin-producing E. coli

D. Salmonella Typhi

E. Hepatitis A

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* 4. What is a symptom that food service operators should NOT be concerned about a food service worker having?

A. Jaundice (yellow skin or eyes)

B. Vomiting

C. Sore throat with fever

D. Infected cuts with pus on the leg

E. Diarrhea

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* 5. Which of the following IS NOT correct?

A. If an employee reports having a sore throat with fever, you must keep him from working in your restaurant.

B. If an employee reports having a sore throat with fever, do not allow him to work at all if working in a facility that mainly serves pre-school aged children or elderly.

C. If an employee reports having a sore throat with fever, you may allow him to clean the floors in your restaurant and not work with exposed food or food contact equipment.

D. If an employee reports having a sore throat with fever, you may allow restricted work as long as the facility doesn’t mainly serve pre-school aged children.

E. If an employee reports having a sore throat with fever, a restaurant manager may allow him to work in restricted activities and reinforce handwashing.

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* 6. Which IS TRUE? When a food worker reports vomiting or diarrhea, the worker may be allowed to return to work

A. If he does not serve small children, the elderly, or immune-compromised individuals.

B. If symptoms have stopped for at least 24 hours.

C. If he does not have sore throat with fever.

D. If they are restricted to dishwashing.

E. When they say that they feel better.

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* 7. Select the FALSE statement. Warm water is important for handwashing and:

A. Is more effective than cold water in removing fatty soils.

B. Soap is not.

C. An adequate flow of warm water will cause soap to lather better.

D. Encourages handwashing for the recommended amount of time.

E. Is usually more comfortable than cold water.

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* 8. The temperature of warm water for handwashing is required to be AT LEAST:

A. 75°F

B. 80°F

C. 90°F

D. 100°F

E. 110°F

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* 9. Select the FALSE statement. The person-in-charge can show that food workers have received the required Employee Health Policy information by:

A. Keeping a paper sign-in sheet from a group training meeting.

B. Providing an electronic sign-in sheet from a group training meeting.

C. Providing a paper record with the employee signature on the Employee Agreement form.

D. Doing either of the above.

E. Saying that they go over the information when offering the worker employment.

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* 10. Select the FALSE statement. A food worker is required to report to the person-in-charge if:

A. He has been exposed to a confirmed foodborne illness outbreak.

B. He has an illness that can be transmitted to someone else through food.

C. He has someone living in his house is diagnosed with a foodborne illness.

D. He has had nightmares in which he has had a foodborne illness.

E. He had diarrhea before going to bed last night, even if he feels fine by morning.

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* 11. Each handwashing step is important to getting rid of germs. Select the statement that is NOT part of the handwashing steps.

A. Rinse under clean, warm running water.

B. Apply hand sanitizer and rub all surfaces of the hands and fingers together vigorously with friction for at least 10 to 15 seconds.

C. Clean hands and forearms.

D. Thoroughly dry the hands and exposed arms with single-use paper towels or other approved hand-drying device.

E. If the faucet requires the use of the hands to turn off the water, use a paper towel to turn it off.