Contamination
Hand Care
Personal Hygiene Practices
Health Procedure Polices
Misc.
100
what is one way food handlers can contaminate food
when they have a foodborne illness, when they have wounds or boils that contain a pathogen, when sneezing or coughing, when they have physical contact with an ill person, when they use the restroom and not wash their hands.
100
What is the best way keep your finger nails clean
Keep them short, wash regularly, no nail polish
100
What should staff do when sick?
Let management know
100
true or false: staff must tell if they live with someone who has been diagnosed with one of the big six except nontyphoidal salmonella
true
100
What is one of the big six?
Norovirus, shigella spp, nontyphoidal salmonella, E. coli, hepatitis a, Salmonella typhi
200
what are 3 actions that can contaminate food
scratching the scalp, running fingers through hair, wiping or touching the nose, rubbing an ear, touching a pimple or wound, wearing and touching a dirty uniform, coughing or sneezing into the hand, spitting in the operation
200
How should you wash your hands?
Wash for at least 20 seconds with warm water and soap
200
What signs should managers look for when their food handler is sick?
Vomiting, Excessive trips to the bathroom, yellow skin, eyes, and finger nails, chills, sneezing or runny nose
200
true or false: if a food handler is diagnosed with an illness from any of the big six you must not report it to your regulatory authority
False
200
What for things should you have in our attire for maximum saftey
Hair restraints, clean clothing, aprons, removal of jewelry
300
what are carriers
someone who carries pathogens and infect others without ever getting sick themselves
300
When should food handlers wash their hands?
after any interaction with something could be contaminated
300
What Pathogens should staff tell you they have if diagnosed
any of the big six
300
when should staff report an illness?
before they come to work
300
how many steps are their in the hand washing process?
5
400
what is training food handlers on policies and restraining them regularly an example of
managing personal hygiene
400
What is the third step of washing hands
scrub hands and arms for 10-15 seconds
400
What should you do if the food handler has a cold or fever
restrict any sort of food handling or even exclude from operation
400
what are 5 symptoms you should look for in staff
vomiting, diarrhea, jaundice, sore throat, infected wound or boil
400
What kind of gloves should you buy when food handling?
reputable, disposable, multi-size
500
true or false: with every illness, a person may infect other people before showing any symptoms
false
500
Why is hand washing so important?
It prevents food contamination and a food outbreak
500
What do you do if a food handler is showing symptoms of a pathogen they carry
exclude them from operation and report to regulatory authorities
500
according to table 3.3, what should you do if the food handler has an infected wound or boil that is not properly covered
restrict the food handler from working with exposed food, utensils, and equipment
500
What is one thing you should never do with your gloves
blow into them, roll them, wash or reuse
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