Employee
Sickness
Handwashing
Germs
Foodborne
Illness
Food Contamination
100

Who should you tell if you are sick?

The person in charge 

100

How long should you wash your hands?

20 seconds 

100
What is an example of a germ?
bacteria, viruses, or parasites
100
What is foodborne illness?

food poisoning (sickness) from eating contaminated food 

100

What should you wash dishes in?

Hot soapy water 

200

What is an example of a reason to stay home?

diarrhea, vomiting, jaundice, or fever with sore throat

200
What should you use to wash your hands?

warm water and soap

200

How can germs get into food?

By not keeping food hot or cold enough, by exposing it to your germs when sick, etc. 

200

What is one example of something that causes foodborne illness?

  • Inadequate handwashing
  • Employees working while they are sick
  • Cross contamination
  • Inadequate cooking temperatures
  • Inadequate temperature control
200

What is contamination?

When non-food objects get into food 

300

How long should you wait after feeling better to go back to work?

24 hours

300

What should you do while washing your hands?

Scrub your hands and rinse 

300

What is bacteria and what does it do?

Germs that can get in food and make you sick by making toxins (poisons)

300

What is sometime you can do to prevent this?

  • Handwashing every time your hands may have become contaminated
  • Working only when healthy
  • Storing and handling of foods in manner to prevent contamination
  • Cooking each animal product to correct temperature
  • Maintaining hot and cold temperatures
300

What is cross contamination?

When germs are transferred from one food to another food 

400

When should you not touch food?

You have a cut, burn, boil, or sore on the hand or wrist

400

What is double handwashing?

When you wash your hands again after touching something/ exposing them to germs 

400

What is another example of a germ that causes sickness?

Viruses or parasites?

400

What is the "danger zone?"

any temperature between 41 degrees F  and 135 degrees F that can lead to bacteria growing in food 

400

True or False You should properly label al chemicals, cleansers, and pesticides. 

True!

500

Why should you not come to work sick?

You can get other people sick and transfer germs to the food

500

What is an example of when you would need to double handwash?

After using the toilet, after blowing nose, sneezing, coughing, or touching eyes, nose or mouth, before starting work again after a break, any time hands come into contact with body fluids, after smoking or using tobacco products or after eating or drinking

500

True or False 

Food is safe to eat when it has been in the danger zone for more than 4 hours

False!

500

What is one way to prevent this?

HOW CAN YOU PREVENT THIS?

Washing, rinsing, and sanitizing utensils, work surfaces and equipment between uses

Throw away contaminated food!

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