The Norovirus Challenge! Norovirus Facts PreventAssembleRespond Total Cleanup Bonus Question
Norovirus Facts- 100 Answer Norovirus can be spread by a.Contaminated food and water b.Person-to-person c.By airborne particles d.All of the above e.None of the above
a.25 inches b.25 feet c.25 yards d.All of the above e.None of the above Norovirus Facts- 200 Norovirus can spread through tiny particles from nearby vomit through the air to food and surfaces for up to Answer
Norovirus Facts- 300 Answer Norovirus symptoms include a.Vomiting and diarrhea b.Rash and congestion c.Blurred vision and difficulty swallowing d.All of the above e.None of the above
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 Norovirus Facts- 400 Answer Norovirus can be killed by
Norovirus Facts- 500 Answer 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
Prevent- 100 Answer 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
a.Diarrhea b.Jaundice c.Sore throat with fever d.Exposure to norovirus e.All of the above Prevent- 200 Answer Which symptoms must be reported to your facility’s director?
Prevent- 300 Answer Proper handwashing involves a.Using soap and warm water b.Scrubbing hands and exposed arms c.At least 20 seconds of time to complete d.All of the above e.B and C only
Prevent- 400 Answer Norovirus prevention is the responsibility of a.Child care directors b.Teachers and caregivers c.Food service employees d.B and C e.All of the above
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 Prevent- 500 Answer A foodservice employee has diarrhea. What should the director do?
Assemble- 100 Answer Which item is NOT personal protective equipment? a.Disposable gown b.Disposable gloves c.Face mask with eye protection or goggles d.Plastic garbage bag e.All of the above are
a.Disposable gown b.Disposable gloves c.Disposable shoe covers d.Face mask with eye protection or goggles e.None of the above Assemble- 200 Answer Which piece of personal protective equipment would protect you from aerosolized particles of norovirus?
Assemble- 300 Answer Which item is NOT in a body fluid cleanup kit? a.Bucket and spray bottle b.Paper towels c.Hand sanitizer d.Plastic garbage bag & twist-ties e.All of the above are
a.1/2 cup b.1 1/2 cups c.2 1/5 cups d.2-3 cups e.None of the above Assemble- 400 Answer If chlorine bleach is used, how much will be mixed into 1 gallon of water for the necessary concentration?
Assemble- 500 Answer Which is NOT part of a Body Fluid Cleanup Kit? a.Sanitizer b.Disposable paper towels c.Plastic garbage bag d.EPA-approved disinfectant e.All of the above
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 Respond- 100 Answer What is the FIRST step in responding to a vomiting incident?
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 Respond- 200 Answer Which statement is correct?
Respond- 300 Answer 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
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 Respond- 400 Answer During and after the cleanup response, waste, paper towels, gloves and other disposable items should be placed into a
Respond- 500 Answer The best way to prevent spreading germs while re- gloving 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
Total Cleanup Answer 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
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 Total Cleanup Answer After responding to a body fluid cleanup incident you should
a.Use a clear water rinse b.Use only disinfectant for the next 1-2 days c.Remove and replace these items d.All of the above e.None of the above Total Cleanup Answer For food contact surfaces treated with disinfectant, it is important to
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 Total Cleanup Answer When cleanup is complete the Body Fluid Cleanup kit should be
a.Wash, rinse and sanitize using an EPA- approved 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 e.None of the above Total Cleanup Answer After the disinfecting cleanup response, the final step for food contact surfaces is to
Bonus Question Answer What does the acronym P. A. R. T. stand for?
d. All of the above Norovirus Facts- 100 Table
Norovirus Facts- 200 Table b. 25 feet
a.Vomiting and diarrhea Norovirus Facts- 300 Table
d. Use of a EPA-approved disinfectant- strength chemical Norovirus Facts- 400 Table
c. From the moment they begin feeling ill to at least 3 days after recovery Norovirus Facts- 500 Table
b. Bare hand contact with ready-to-eat foods Prevent- 100 Table
e. All of the above Prevent- 200 Table
d. All of the above Prevent- 300 Table
e. All of the above Prevent- 400 Table
c. Exclude the employee completely from work Prevent- 500 Table
d. Plastic garbage bag Assemble- 100 Table
d. Face mask with eye protection or goggles Assemble- 200 Table
c. Hand sanitizer Assemble- 300 Table
Assemble- 400 b. 1 1/2 cups Table
a.Sanitizer Assemble- 500 Table
c. Remove all individuals within a 25 foot radius and ask them to immediately wash their hands Respond- 100 Table
d. Stop all foodservice operations including preparation and service Respond- 200 Table
d. All of the above Respond- 300 Table
c. A garbage bag and taken to a pre- determined disposal area Respond- 400 Table
d. All of the above Respond- 500 Table
b. Thrown away Total Cleanup Table
d. All of the above Total Cleanup Table
a.Use a clear water rinse Total Cleanup Table
a.Restocked before storing in the designated location Total Cleanup Table
b. Wash, rinse and sanitize using an approved sanitizer safe for food contact surfaces Total Cleanup Table
Bonus Question Table Prevent Prevent Assemble a Body Fluid Cleanup Kit Assemble a Body Fluid Cleanup Kit Respond to an incident Respond to an incident Total Cleanup Total Cleanup