Washing hands
Step 1
What is Wet hands and arms.
The whole hand washing process should take at least how many seconds.
What is 20 seconds.
Not allowing fluid to pass through.
What is impermeable.
People who carry pathogens and can infect others without getting sick themselves
What are carriers.
The path food takes through your operation.
What is the Flow of Food.
Step 2
What is Apply soap.
These must only be used after hand washing and not in place of it.
What are hand antiseptics.
This should include things like:
Training and retraining food handlers on policies
Modeling correct behavior at all times
What is an operation’s personal hygiene program.
When checking the temperature of food, where should the thermometer stem or probe be inserted.
What the thickest part of the food.
Use separate equipment for raw and ready-to-eat food to avoid this.
What is Cross-contamination.
Step 3
What is Scrub hands and arms vigorously for 10-15 seconds.
Activities such as:
Using the restroom
Eating, drinking, or smoking
Using electronic devices
What is when a food handler must wash their hands.
NEVER handle ready-to-eat food with bare hands if you primarily serve.
What is a high-risk population.
This measures the temperature of food and equipment surfaces.
What is an infrared thermometer.
This checks temperatures from 0°F to 220°F (–18°C to 104°C) and should have a calibration nut, easy-to-read markings, and a dimple.
What is a bimetallic stemmed thermometer.
Step 4
What is Rinse hands and arms thoroughly.
Avoid bare-hand contact with ready-to-eat food unless it is in a dish that does not contain raw meat, seafood, or poultry and the dish will be cooked to at least this.
What is 145˚F (63˚C).
Situations when a food handler should change gloves include after continuous use for how long.
What is four hours of continuous use.
Thermometers need to be accurate to within.
What is ±2°F or ±1°C.
Most digital thermometers are instant, but when using a bimetallic stemmed, wait how long.
What is at least 15 seconds.
Step 5
What is Dry hands and arms.
Avoid bare-hand contact with ready-to-eat food unless it is in a dish containing raw meat, seafood, or poultry and the dish will be this.
What is cooked to the required minimum internal temperature of the raw item.
An approved container you can drink from must have these.
What is a lid and a straw or a sip-lid top.
Two ways to calibrate a thermometer.
What are boiling-point method and ice-point method
This indicates the highest temperature reached during use.
What is a maximum registering thermometer.