Public Health Interventions May 10, 2024 by Brian Klein /13 0 votes, 0 avg 0 Public Health Interventions 1 / 13 What example does ServSafe give for “controlling hands as a vehicle of contamination”? This might include requiring the use of tongs to handle ready-to-eat food Staff must know that they must report illnesses and illness symptoms to management Neither Both Wrong! Thats right! 2 / 13 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 3 / 13 Which of these Public Health Interventions were implemented by the he Centers for Disease Control and Prevention (CDC) to protect the public from foodborne illness? Controlling hands as a vehicle of contamination (controls must be in place to prevent bare-hand contact with ready-to-eat food) Staff health controls (staff must be instructed to report certain symptoms and illnesses to management) Time and temperature parameters for controlling pathogens (procedures put in place to limit the time food spends in the TDZ) Consumer advisories (notices that advise customers of the increased risk of foodborne illness with food that is raw or undercooked) Demonstration of knowledge (as the food protection manager, you must be able to prove that you know how to keep food safe) All are correct Wrong! Thats right! 4 / 13 According to the FDA, what foods should NOT be offered on a children’s menu if they are served raw or undercooked? Eggs Meat Poultry Seafood All are correct Wrong! Thats right! This is especially true with ground beef due to concerns of contamination with the bacteria Shiga toxin-producing E. coli. 5 / 13 What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food? A disclosure A reminder Neither Both Wrong! Thats right! These notices must include a statement about the risks of eating these foods. 6 / 13 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they must report illnesses and illness symptoms to management Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 7 / 13 What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”? Requiring food handlers to check the temperature of hot-held food every two hours Requiring food handlers to check the concentration of sanitizer solutions Neither Both Wrong! Thats right! 8 / 13 If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers? A disclosure A reminder Neither Both Wrong! Thats right! Notices must be provided to customers if you serve raw or undercooked menu items. 9 / 13 According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector? Answering food safety questions correctly when quizzed by the inspector Presenting your ServSafe Food Protection Manager certificate Neither Both Wrong! Thats right! 10 / 13 How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens? Having procedures that prevent bare-hand contact with RTE food Having procedures that limit the time food spends in unsafe temperatures Neither Both Wrong! Thats right! 11 / 13 The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness: • Demonstration of knowledge • Staff health controls • Controlling hands as a vehicle of contamination • Time and temperature parameters for controlling pathogens • Consumer advisories What are these recommendations known as? Public health interventions Consumer Advisories Neither Both Wrong! Thats right! 12 / 13 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both Wrong! Thats right! 13 / 13 Which is a consumer advisory? A ‘Disclosure’ discloses to guests when a menu item contains TCS ingredients that are raw or undercooked A ‘Reminder’ reminds guests of the increased risk of foodborne illness with food that is raw or undercooked Neither Both Wrong! Thats right! You must note it on the menu next to the item Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
