personal hygiene
Name two personal behaviors that can contaminate food.
Scratching the scalp, touching the nose, running fingers through hair, coughing into hands, etc.
Handwashing must take at least how many seconds?
20 seconds.
Can gloves replace handwashing?
No — never.
What must food handlers use to keep hair from contaminating food?
Hair restraints (hat, hairnet, beard guard).
What is the term for the protein in food that some people are sensitive to?
An allergen.
What are managers responsible for in a personal hygiene program?
Creating policies, training staff, supervising, modeling behavior, revising policies.
What are the 5 steps of handwashing?
Wet → Soap → Scrub 10–15 sec → Rinse → Dry.
When handling ready-to-eat food, when are gloves not required?
Washing produce or adding RTE ingredients to food that will be cooked.
When must aprons be removed?
When leaving food-prep areas.
Name one common food allergen.
Milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat.
What illness symptom involves yellowing of the skin or eyes?
Jaundice.
Name one time handwashing is required before work.
Preparing food, using clean equipment, putting on gloves.
When must gloves be changed? Name one reason.
Torn/dirty, switching tasks, interruption, after handling raw meat, after 4 hours.
What jewelry is allowed in food prep areas?
A plain wedding band.
What should staff do when a guest states they have a food allergy?
Take it seriously and clearly communicate the allergy to the kitchen.
What must food handlers do before coming to work?
Shower or bathe.
Name two situations where handwashing is required after a task.
Using the restroom, touching clothing, handling raw meat, taking out trash, touching money.
What types of wounds require impermeable coverings?
Hand, finger, or wrist wounds.
Where can food handlers eat, drink, smoke, or chew gum?
Only in designated areas.
What is cross‑contact?
When allergens are transferred from one food or surface to another.
List 3 signs managers should watch for that may indicate illness.
Vomiting, excessive bathroom trips, yellowing of skin/eyes, chills, persistent nasal discharge.
What must managers do if a food handler contaminates food with unwashed hands?
Dispose of food, clean equipment, retrain employee.
List two rules for proper hand care.
Keep fingernails short/clean, no nail polish, no false nails.
What exception allows employees to drink in prep areas?
They may use a covered, spill-proof cup handled to prevent contamination.
Name two ways to prevent cross‑contact.
Wash/rinse/sanitize surfaces, use separate equipment, wash hands, use separate fryers/oil.