ADVANCEMENT OF THE PRACTITIONER
JEH QUIZ
Food Allergy Policies and Procedures in Independently Owned Restaurants in the Orlando Metropolitan Area, Florida FEATURED ARTICLE QUIZ #2
A vailable to those with an active National Environmental Health Association (NEHA) membership, the JEH Quiz is offered six times per calendar year and is an easily accessible way to earn continuing education (CE) contact hours toward maintaining a NEHA credential. Each quiz is worth 1.0 CE. Completing quizzes is now based on the honor system and should be self-reported by the credential holder. Quizzes published only during your current credential cycle are eligible for CE credit. Please keep a copy of each completed quiz for your records. CE credit will post to your account within 3 business days. Paper or electronic quiz submissions will no longer be collected by NEHA staff. INSTRUCTIONS TO SELF-REPORT A JEH QUIZ FOR CE CREDIT 1. Read the featured article and select the correct answer to each JEH Quiz question. 2. Log in to your MyNEHA account at https://neha.users.membersuite.com/ home. 3. Click on Credentials located at the top of the page. 4. Select Report CEs from the drop-down menu. 5. Enter the date you finished the quiz in the Date Attended field. 6. Enter 1.0 in the Length of Course in Hours field. 7. In the Description field, enter the activity as “ JEH Quiz #, Month Year” (e.g., JEH Quiz 2, October 2024). 8. Click the Create button.
Quiz effective date: October 1, 2024 | Quiz deadline: January 1, 2025
7. Of the study participants, __ reported zero occurrences of allergic reaction in a customer in their restaurant.
1. Food allergies affect __ million individuals in the U.S. a. 11 b. 22 c. 33 d. 44 2. A 2016 study conducted at
a. 23% b. 43% c. 63% d. 83%
8. In this study, __ of owners, operators, and managers and __ of back-of-house employees reported receiving formal food allergy training. a. 54%; 62% b. 58%; 62% c. 62%; 54% d. 68%; 54% 9. Of the participants in this study, __ responded no to having food allergy training offered in multiple languages. a. 64% b. 74% c. 84% d. 94% 10. In a study of front-of-house and back- of-house employees from chain and independently owned restaurants in the U.S., __ of participating employees indicated having policies for accommodating consumers who have food allergies.
independently owned and chain restaurants found that despite employee interest in learning about food allergies, __ of employees had not received food allergy training. a. 53% b. 63% c. 73% d. 83% 3. Challenges to providing allergen-free foods to consumers who have food allergies include a. food preparation techniques. b. lack of resources. c. untrained employees. d. a and c. e. all of the above. 4. At time of press, __ states and __ cities have legislation for training food service employees about food allergies to safeguard customers who have food allergies. a. 4; 3 b. 5; 2 c. 6; 7 d. 7; 2 5. The Florida Division of Hotels and Restaurants requires all food operators and employees to know and name the top __ major allergens included on form HR 5030-038 and to recognize food allergy symptoms. a. 7 b. 8 c. 9 d. 10 6. In this study, the authors a) assessed current food allergy policies and procedures in independently owned restaurants and b) examined similarities and differences in existing food allergy policies and procedures in independently owned restaurants in the Orlando metropolitan area. a. True. b. False.
a. 52% b. 62% c. 72% d. 82% 11. In this study, more than __ of
participants indicated not having an emergency action plan if a customer has an allergic reaction in their restaurant.
a. 50% b. 60% c. 70% d. 80%
12. One of the limitations of this study was that because the study was conducted during the COVID-19 pandemic, owners or managers might have had less awareness of food safety and sanitation procedures. a. True. b. False.
JEH Quiz #6 Answers May 2024
1. a 2. c 3. b
4. d 5. b 6. c
7. a 8. e 9. c
10. a 11. d 12. c
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October 2024 • Journal of Environmental Health
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