Transcript CACFP Jeopardy Norovirus Challenge

The Norovirus Challenge!
Norovirus
Facts
Prevent
Assemble
Respond
Total
Cleanup
100
100
100
100
100
200
200
200
200
200
300
300
300
300
300
400
400
400
400
400
500
500
500
500
500
Bonus Question
Norovirus Facts- 100
Norovirus can be spread by
a.
b.
c.
d.
e.
Contaminated food and water
Person-to-person
By airborne particles
All of the above
None of the above
Answer
Norovirus Facts- 200
Norovirus can spread through tiny particles from
nearby vomit through the air to food and surfaces for
up to
a.
b.
c.
d.
e.
25 inches
25 feet
25 yards
All of the above
None of the above
Answer
Norovirus Facts- 300
Norovirus symptoms include
a.
b.
c.
d.
e.
Vomiting and diarrhea
Rash and congestion
Blurred vision and difficulty swallowing
All of the above
None of the above
Answer
Norovirus Facts- 400
Norovirus can be killed by
a. Freezing
b. An approved sanitizer safe for food contact
surfaces
c. Immediate contact with stainless steel
surfaces
d. Use of a EPA-approved disinfectant-strength
chemical
e. All of the above
Answer
Norovirus Facts- 500
People infected with norovirus are contagious
a. Only when symptoms are active
b. Only before symptoms appear
c. From the moment they begin feeling ill to at
least 3 days after recovery
d. B and C
e. None of the above
Answer
Prevent- 100
Which will NOT prevent the spread of norovirus?
a. Frequent handwashing
b. Bare hand contact with ready-to-eat foods
c. Reporting symptoms, like vomiting and
diarrhea, to you director
d. All of the above
e. None of the above
Answer
Prevent- 200
Which symptoms must be reported to your facility’s
director?
a.
b.
c.
d.
e.
Diarrhea
Jaundice
Sore throat with fever
Exposure to norovirus
All of the above
Answer
Prevent- 300
Proper handwashing involves
a.
b.
c.
d.
e.
Using soap and warm water
Scrubbing hands and exposed arms
At least 20 seconds of time to complete
All of the above
B and C only
Answer
Prevent- 400
Norovirus prevention is the responsibility of
a.
b.
c.
d.
e.
Child care directors
Teachers and caregivers
Food service employees
B and C
All of the above
Answer
Prevent- 500
A foodservice employee has diarrhea. What should
the director do?
a. Prevent the employee from handling food and
food contact surfaces
b. Require the employee to work while wearing
gloves
c. Exclude the employee completely from work
d. A and B only
e. None of the above
Answer
Assemble- 100
Which item is NOT personal protective equipment?
a.
b.
c.
d.
e.
Disposable gown
Disposable gloves
Face mask with eye protection or goggles
Plastic garbage bag
All of the above are
Answer
Assemble- 200
Which piece of personal protective equipment would
protect you from aerosolized particles of norovirus?
a.
b.
c.
d.
e.
Disposable gown
Disposable gloves
Disposable shoe covers
Face mask with eye protection or goggles
None of the above
Answer
Assemble- 300
Which item is NOT in a body fluid cleanup kit?
a.
b.
c.
d.
e.
Bucket and spray bottle
Paper towels
Hand sanitizer
Plastic garbage bag & twist-ties
All of the above are
Answer
Assemble- 400
If chlorine bleach is used, how much will be mixed
into 1 gallon of water for the necessary
concentration?
a.
b.
c.
d.
e.
1/2 cup
1 1/2 cups
2 1/5 cups
2-3 cups
None of the above
Answer
Assemble- 500
Which is NOT part of a Body Fluid Cleanup Kit?
a.
b.
c.
d.
e.
Sanitizer
Disposable paper towels
Plastic garbage bag
EPA-approved disinfectant
All of the above
Answer
Respond- 100
What is the FIRST step in responding to a vomiting
incident?
a. Cover the area with absorbent material
b. Clean the area with disposable paper towels,
detergent and water
c. Remove all individuals within a 25 foot radius
and ask them to immediately wash their hands
d. Saturate the area with disinfectant
e. Saturate the area with sanitizer
Answer
Respond- 200
Which statement is correct?
a. Any employee in the vicinity of a vomiting
incident should respond immediately.
b. Food being prepared nearby should be
covered and put away before cleanup begins.
c. Start with immediately covering the waste.
d. Stop all foodservice operations including
preparation and service.
e. All of the above
Answer
Respond- 300
If bleach is used what precaution should be taken?
a. Ensure the solution is 5000 parts per million
b. Prepare and use in a well ventilated area
c. Wear personal protective equipment to mix
and use
d. All of the above
e. None of the above
Answer
Respond- 400
During and after the cleanup response, waste, paper
towels, gloves and other disposable items should be
placed into a
a. A nearby trash can
b. A dumpster
c. A garbage bag and taken to a pre-determined
disposal area
d. All of the above
e. None of the above
Answer
Respond- 500
The best way to prevent spreading germs while regloving during a cleanup incident is to
a. Pull each glove back by the inside cuff until it
comes off inside-out
b. Dispose of gloves in a garbage bag
c. Thoroughly wash your hands with soap and
water before reapplying clean gloves
d. All of the above
e. None of the above
Answer
Total Cleanup - 100
Food within 25 feet of a vomiting cleanup incident
should be
a. Returned to refrigeration to prevent
temperature abuse during cleanup efforts
b. Thrown away
c. Re-washed or reheated before serving
d. All of the above
e. None of the above
Answer
Total Cleanup - 200
After responding to a body fluid cleanup incident
you should
a. Clean and disinfect non-disposable items
used in cleanup
b. Wash soiled uniforms with hot water and dry
on the hot setting
c. Wash your hands, exposed arms, and face
d. All of the above
e. None of the above
Answer
Total Cleanup - 300
For food contact surfaces treated with disinfectant, it
is important to
a.
b.
c.
d.
e.
Use a clear water rinse
Use only disinfectant for the next 1-2 days
Remove and replace these items
All of the above
None of the above
Answer
Total Cleanup - 400
When cleanup is complete the Body Fluid Cleanup
kit should be
a. Restocked before storing in the designated
location
b. Stored in the food prep area for easy access
c. Inspected by the local Health Department
d. All of the above
e. None of the above
Answer
Total Cleanup - 500
After the disinfecting cleanup response, the final
step for food contact surfaces is to
a. Wash, rinse and sanitize using an EPAapproved disinfectant
b. Wash, rinse and sanitize using an approved
sanitizer safe for food contact surfaces
c. Exclude the employee that performed cleanup
from working for 48 hours
d. All of the above
Answer
e. None of the above
Bonus Question
What does the acronym P. A. R. T. stand for?
Answer
Norovirus Facts- 100
d. All of the above
Table
Norovirus Facts- 200
b. 25 feet
Table
Norovirus Facts- 300
a. Vomiting and diarrhea
Table
Norovirus Facts- 400
d. Use of a EPA-approved disinfectantstrength chemical
Table
Norovirus Facts- 500
c. From the moment they begin feeling
ill to at least 3 days after recovery
Table
Prevent- 100
b. Bare hand contact with ready-to-eat
foods
Table
Prevent- 200
e. All of the above
Table
Prevent- 300
d. All of the above
Table
Prevent- 400
e. All of the above
Table
Prevent- 500
c. Exclude the employee completely
from work
Table
Assemble- 100
d. Plastic garbage bag
Table
Assemble- 200
d. Face mask with eye protection or
goggles
Table
Assemble- 300
c. Hand sanitizer
Table
Assemble- 400
b. 1 1/2 cups
Table
Assemble- 500
a. Sanitizer
Table
Respond- 100
c. Remove all individuals within a 25
foot radius and ask them to
immediately wash their hands
Table
Respond- 200
d. Stop all foodservice operations
including preparation and service
Table
Respond- 300
d. All of the above
Table
Respond- 400
c. A garbage bag and taken to a predetermined disposal area
Table
Respond- 500
d. All of the above
Table
Total Cleanup - 100
b. Thrown away
Table
Total Cleanup - 200
d. All of the above
Table
Total Cleanup - 300
a. Use a clear water rinse
Table
Total Cleanup - 400
a. Restocked before storing in the
designated location
Table
Total Cleanup - 500
b. Wash, rinse and sanitize using an
approved sanitizer safe for food
contact surfaces
Table
Bonus Question
• Prevent
• Assemble a Body Fluid Cleanup Kit
• Respond to an incident
• Total Cleanup
Table