Manager Survey

Attachment 5: EHS-Net Listeria Retail Deli Study-Manager Survey

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Manager Survey ESTABLISHMENT ID:__________

Please choose the best answer and mark your answer choice.

1. What should you do to ensure that the sanitizing solution you are using on a food prep surface will work properly?

 When mixing the solution, use a test kit to check its concentration.

 When using the solution, rinse it from the surface and then let it air dry.

 After applying the solution, test the surface to confirm that no more microorganisms

are present.

 None of the above.

 Unsure

2. What are the correct steps used to properly sanitize a prep table?

 Rinse, wash, sanitize, air dry

 Wash, rinse, sanitize, air dry

 Sanitize, wash, rinse, air dry

 Wash, rinse, air dry

 Unsure

3. Common bacteria often found in food can grow well at what temperature range?

 Below 32°F (0°C)

 Between 1°F and 40°F (-17°C to 4°C)

 Between 41°F and 135°F (5°C and 57°C)

 Above 212°F (100°C)

 Unsure

4. What is the proper procedure for washing your hands?

 Wet hands with warm water. Apply soap. Vigorously scrub hands and arms for 10-15 seconds. Rinse hands. Dry hands with clean paper or cloth towel.

 Wet hands with warm water. Apply soap. Vigorously scrub hands and arms for 2-5 seconds. Apply a hand antiseptic. Dry hands with clean paper or cloth towel.

 Wet hands with warm water. Apply soap. Rinse hands. Dry hands with paper or cloth

towel.

 None of the above.

 Unsure

5. Deli workers should change their gloves:

 When they become soiled or torn

 After taking out the trash

 After handling raw meat and before handling ready-to-eat foods

 All of the above

 Unsure

6. Deli workers must wash their hands before they start work and after:

 Using the restroom

 Sneezing, coughing or using a handkerchief/disposable tissue

 Handling raw meat, poultry, or seafood

 All of the above

 Unsure

7. When storing food you should always place ready-to-eat foods that do not need additional cooking before eating on the lower shelves and raw animal products on the higher shelves.

 True

 False

 Unsure

8. When a deli worker is sick with certain symptom(s), which of the following symptom(s) should you, the manager, be concerned about with regard to excluding that worker from handling food?

• Pink eye

• Runny nose and sneezing

• Vomiting and diarrhea

• None of the above

• Unsure

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