if the food handler has at least one of these symptoms
1. vomiting
2. diarrhea
What is
exclude the food handler from the operation
100
what symptom is it that creates the yellowing of the eyes and skin?
What is jaundice
100
what are the rules that most restaurants want you to follow regarding for fingernails?
What is
keep fingernails short and clean
do not wear false nails
do not wear nail polish
100
you should ... before putting on gloves
What is
wash and dry hands
100
handwashing should take at least ...
What is
20 seconds
200
before reaturning to work food handlers who have had diarrhea or have vomited must meet one of these requirements..
What is
have no symptoms for at least 24 hrs
have a written release from a medical practitoner
200
foodborne illnesses?
what is hepatitis A
salmonella typhi
E.coli
norovirus
shigella spp.
200
when should you change gloves?
What is
when they become dirty or torn
when beginning a diffrent task
after an itterruption
after handling raw meat, seafood etc.
200
what should you never do to gloves?
What is
never blow into gloves
or roll gloves to make them easier to put on
200
what are the steps when washing hands?
What is
wet hands and arms
apply soap
scrub hands and arms vigorously
rinse hands and arme throughly
dry hands and arms
300
a food handler with jaundice ....
What is
should be reported to the regulatory authority
300
symptoms that are present when contamination can occur?(3)
What is
jaundice
diarrhea
vomiting
300
never handle ready-to-eat food with bare hands when you primarily _____________
What is
serve a high risk population
300
hand antiseptics should never ....
What is
be used in place of handwashing
400
A food handler has been diagnosed with a foodborne illness caused by hepatitis A. what should be done?
What is
exclude the food handler from the operation
work with the food handlers medical practitioner and/or regulatory authority to decide when they can go back to work.
400
actions that conatminate food (8)
What is
scratching the scalp
running fingers through hair
wiping or touching the nose
rubbing an ear
touching a pimple or infrected wound
wearing a dirty uniform
coughing or sneezing into hand
spiting in the operation
400
food handlers must not... working in prep areas
What is
eat, drink,smoke, chew gum or tabacco
400
food handlers must..( clothes)
What is
wear a hat or other hair restraint
clean clothing daily
remove jewelry from hands
remove aporons when leaving the prep area
400
should wash hand after
What is
handling raw meat
finidhing a task
putting on new gloves
500
the food handler has a sore throat with a fever. what can be done?
What is
restrict food handler from working with or around food
500
ways that people can contaminate food?
What is What is having/had
1.a foodborne illness
2. wounds that contain a pathogen
3.contact with a person who is sick
4.touched anything that contaminate the hand and doesnt wash them
500
bare hand contact with ready to eat foods must be avoided but some jurisdictions allow it but require
What is
policies of staff health
training in handwashing and personal hygiene policies
500
when working in areas used to clean utensils and equipment
What is
eat
drink
smoke
chew gum or tobacco
500
should always wash hands before
What is
going back to prep areas
starting a diffrent task