Hand Washing
How many total seconds are you supposed to wash your hands?
Takes 20 seconds
What are the guidelines for your hair/beard?
Hair restraints
Wear a clean hat or other hair restraints/nets to prevent hair from falling into food or food-contact surfaces.
Do you need to restrict an employee if they only have a sore throat?
No, only when have sore throat and fever
What are the guidelines when purchasing gloves?
Only buy APPROVED gloves for food service.
Only buy DISPOSABLE single-use gloves for handling food. (NEVER wash and reuse gloves.)
T or F: Are false fingernails approved?
NO, because they can fall off into food, but YES if u use single-use gloves over them.
Sink designated for washing ur hands (never wash hands in sinks designated for food or dishes)
What are the guidelines for your clothing?
Clean clothing-
1. Wear a clean chef coat.
2. Change dirty uniforms and aprons to prevent contamination.
T or F: Staff must tell you (the manger) if ur sick.
True
T or F: You must wear single-use gloves if you wash produce for ready-to-eat food.
You do not need to wear single-use gloves when washing produce.
What do you do if you have a wound or boil and what do you cover it with?
First, clean it and a bandage
Must wash ur hands before doing what?
1. Preparing food
2. Working with clean equipment and utensils
3. Putting on a single-use gloves
1. Prepping or serving food.
2. Working in prep areas.
3. Working in areas used to clean utensils and equipment.
What are the most common signs of illness?
1. Vomiting
2. Exsesive trips to the bathroom
3. Yellowing of skin, eyes, and fingernails
4. Cold sweats or chills
5. Persistent nasal discharge and sneezing
T or F: You must wear single-use gloves if you are handling ready-to-eat ingredients for a dish that will be cooked.
No, you do not need to wear single-use gloves if you are handling ready-to-eat ingredients that will be cooked.
Cover it with a bandage really well and put a single use glove to cover it
What are the Top 5 scenarios when to wash ur hands?
1. Using the restroom
2. coughing, sneezing, blowing nose, or using tissue
3. Handling raw meat, poultry, and seafood
4. using electronic devices
5. handling chemicals that might effective food safety
What are the Guidelines for Aprons?
1. Remove aprons when leaving the prep area
2. Never wipe hands on aprons
The 5 most important symptoms to report?
1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore throat w/ fever
5. Infected wound or boil that's open or draining ( unless properly covered)
What are the guidelines for using single-use gloves?
1. Wash hands before putting on gloves.
2. Select the correct size for your hands.
3. Hold gloves by the edge when putting them on.
T or F: Is nail polish acceptable?
NO, because it can fall off/chip off, but YES if u use single-use gloves over them.
Describe the entire procedure to wash ur hands.
1. Wet hands and arms
2. Apply Soap
3. Scrub hands and arms vigorously for 10 to 15 sec
4. Rinse hands and arms thoroughly
5. Dry hands and arms
What are the guidelines for jewelry?
1. Remove any kind of Jewelry before preparing food (Plain rings are an exception, any bracelets/watches )
2. Remove any types of facial, necklace, and earrings
1. Norovinus
2. Hepatitis A
3. Shigella
4. E. coli
5. Salmonella Typhi
6. Nonthyphoidal Salmonella
What are the situations where workers have to change their gloves?
1. Before beginning a new task.
2. Between handling raw meat, seafood, or poultry and ready-to-eat food.
3. After four hours of continuous use.
How is ready-to-eat food meant to be handled?
Do NOT handle ready-to-eat food with bare hands, and if you serve a high-risk population, NEVER handle ready-to-eat food with bare hands.