Clean Hands, Clean Work
When must you wash your hands while working with food?
Before starting work, after using the restroom, after touching your face, and after handling raw food.
What's wrong with storing raw chicken above lettuce in the fridge?
Juice from the raw chicken could drip and contaminate the lettuce.
What's the first thing you should do before harvesting any produce?
Wash your hands.
What'd the "danger zone" temperature range for food?
41 to 135 degrees.
Name one food safety skill that looks good on a resume.
Proper handwashing, glove use, or safe food handling.
True or Fales: Wearing gloves means you don't need to wash your hands.
False.
A worker sneezes while packing produce and doesn't wash their hands. What's the risk?
They could spread germs that cause foodborne illness.
Name one thing that helps keep harvesting any produce safe.
Clean harvest bins or using gloves when needed.
What temperature should cold food be stored at?
41 degrees or lower.
You're prepping food and a customer sees you touch your face. What should you do?
Wash your hands and change gloves.
How long should you scrub your hands with soap during handwashing?
At least 20 seconds.
You see mold on stored produce. What should you do?
Throw it away! Do not serve it or sell it.
What's the best way to wash leafy greens?
In clean, cool water in a sanitized sink or basin.
True or False: It's safe to leave cut fruit out at temperature all day.
False.
What does it say about you if you follow food safety rules at work?
That you're responsible, professional, and care about people's health.
Name two situations when you must change gloves on the job.
After touching raw food or trash, and before handling ready to eat food.
You use the same knife to cut raw meat and vegetables without washing it. What's the danger?
Cross-contamination.
What's one reason you should not harvest if you're feeling ill?
You could contaminate the produce with bacteria or viruses.
So you know when to use or toss it to keep safe.
What kind of jobs value food safety knowledge?
Farm work, kitchens, food service, grocery, markets, catering, etc.
What are the steps of proper handwashing?
Wet hands, apply soap, scrub for 20 seconds, rinse, dry with a clean towel.
Why is working while you're sick risky in a food service job?
You could contaminate food and make others sick.
What should be done with tools and harvest bins before each use?
They should be cleaned and sanitized.
What should you do if food is found in the Danger Zone for more than 4 hours?
Throw it away.
How could you explain your food safety skills in a job interview?
I've been trained in safe food handling, hand hygiene, and produce prep from harvest to kitchen.