Contamination
Hand Care
Personal Hygiene Practices
Policies For Reporting Health Procedures
Miscellaneous
100
What can lead to a contamination ?
Somebody who is ill.
100
Why cant girls wear false finger nails ?
They can be hard to keep clean and they can break off into food.
100
What should you always do before you touch materials or food?
Wash your hands.
100
What kind of symptoms should you exclude food handlers for from an operation ?
Vomiting, diarrhea, Jaundice, sore throat with fever, and infected wound or boil that is open or draining.
100
What are TCS Food?
Food requiring time and temperature control for safety.
200
What symptoms can a foodborne illness cause ?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
200
Girls can have nail polish on there nails but they have to have on what at all times in order to participate ?
Gloves
200
When should food handlers be restricted around food ?
When they have a sore throat or fever.
200
What kind of pathogens must staff bring up if they have it ?
Norovirus, hepatitis A, shigella spp, shiga-toxin producing E. coil, salmonella typhi, and nontyphoidal salmonella.
200
Which populations have a higher risk for food borne illnesses?
Older adults, pregnant woman and young children
300
What are common food allergens ?
Milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts.
300
What are hand antiseptics ?
Liquids or gels that are used to lower the number of pathogens on skin.
300
What activities are not allowed in food prep areas ?
Drinking, chewing gum, chewing tobacco, smoking, and spitting.
300
Why are these policies important ?
So the food does not get contaminated.
300
What does the acronym FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
400
What do you do to avoid cross contamination ?
Wash rinse sanitize equipment, utensils, and cookware. Wash your hands and change gloves before preparing foods. Use separate fryers and oils when frying food for customers with food allergies Prep allergy food in a different area and label food packaged on site for retail site. Name major allergens. AdvertisementUpgrade to remove ads
400
What do you do when there is a wound or boil located on the hand or wrist ?
Cover it up with an impermeable cover like a finger cot.
400
When should food handlers wash their hands ?
Using the restroom, touching the body or clothing, coughing, sneezing, blowing nose, or using a handkerchief or tissue, eating, drinking, chewing gum or tobacco, handling soiled items, handling raw meat, seafood, or poultry, and taking out the trash.
400
What ways shows authorities proof that you have newly hired staff that have not started working yet but have a certain type of illness ?
Presenting signed statements in which staff have agreed to report illness and provides documentation showing staff have created training.
400
Food is being time-temperature abused whenever it's kept between what?
41 degrees Fahrenheit and 135 degrees Fahrenheit.
500
How do you respond to a foodborne illness outbreak ?
Gather information, notify authorities, segregate products, document information, identify staff, cooperate with authorities, and reviewing the procedures.
500
What do you do if the wound or boil is located on another part of the body ?
Cover it up with a dry, durable tight-fitting bandage
500
What components should be in a Good Personal Hygiene Program ?
Follow hygienic hand practices, maintain personal cleanliness, wear clean and appropriate uniforms, avoid certain habits and actions, maintain good health, and report illnesses.
500
As a manager, what are things you should watch food handlers for ?
Vomiting, constant bathroom trips, yellowing of the eyes, skin, and fingernails, cold sweats or chills, and persistent nasal discharge and sneezing.
500
What is cross contamination?
When pathogens are transferred from one surface or food to another.
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