Answer Happy

On the afternoon of March 11, environmental health specialists
from the local health department and the Texas Department of Health
(TDH) conducted an environmental health assessment of the
university main cafeteria.
The environmental health specialists began the assessment by
talking with the director of campus food services. The director
described general operating procedures at the university cafeterias
and shared copies of all written policies on food preparation and
handwashing. The director also provided a list of employees who
worked at the main cafeteria and the smaller cafeteria.
The environmental health specialists asked to interview all food
workers from the main cafeteria.
Question 18: What key areas would you explore
during interviews with cafeteria food workers? (Check Yes
or No for each item)
Yes
No
Food items served during the
implicated period
Use of illicit drugs
Illness among food workers during the implicated period
Work schedules and daily responsibilities
Food preparation procedures during the implicated period
Most unpopular food items
Handwashing and routine hygiene practices