Vocab
What do we call people who carry pathogens and infect others without getting sick?
Carriers
Why is a personal hygiene program important in foodservice?
It prevents contamination and foodborne illness; all food handlers must follow it
How long should you scrub your hands with soap?
10–15 seconds
What device is used for cardiac arrest?
AED (Automated External Defibrillator)
What symptoms require exclusion from foodservice work?
Vomiting, diarrhea, jaundice
Liquids or gels used to lower the number of pathogens on the skin are called what?
Hand antiseptics
What jewelry can food handlers wear on their hands/arms while working?
Only a plain band ring
What water temperature is recommended for handwashing?
100°F or higher
What is the treatment for a minor cut?
Wash with soap/water, apply pressure, ointment, cover with bandage
What foodborne illnesses must be reported to regulatory authorities?
Hepatitis A, Salmonella, E. Coli, Norovirus, Shigella
What does the word “impermeable” mean?
Not allowing fluid to pass through
What should food handlers with facial hair wear?
Beard restraint
What should you use to turn off the faucet after washing?
A single-use paper towel
How do you treat a first-degree burn?
Cool running water 3–5 min, apply ointment (not ice/butter), cover with bandage
How long must a food handler be symptom-free before returning to work after
vomiting/diarrhea?
At least 24 hours or with a doctor’s release
What is a hair restraint used for?
To keep food handlers’ hair away from food and keep them from touching it
Where should aprons be removed?
Before leaving prep areas (e.g., restroom, trash)
Name three times gloves must be replaced.
When dirty/torn, after 4 hours, before a new task, after handling raw meat, after interruptions
What makes a third-degree burn different from the first two?
Involves all skin layers, tissue may be white/black, nerves damaged (less pain), requires
emergency care
What is the “Danger Zone” for food temperatures?
41°F–135°F
Define ready-to-eat food.
Food that can be eaten without further preparation, washing, or cooking (e.g., washed
fruits/veggies, deli meats, bakery items)
Give two examples of actions that contaminate hands.
Touching nose, scratching scalp, coughing into hands, touching wounds
Can hand antiseptics replace handwashing? Why or why not?
No; they lower pathogens but do not remove dirt/germs
What is the first aid for choking?
Heimlich maneuver
What should employees do if they have a sore throat and fever?
Restrict from food; exclude if working with high-risk populations; return with medical release