Personal Hygiene
When must foodhandlers wash their hands? List 2
Before starting work
Before putting on gloves
After using the restroom
After touching face, hair, or body
After coughing, sneezing, or using a tissue
After handling raw meat, poultry, or seafood
After taking out the garbage
After handling chemicals
After eating, drinking, smoking, or vaping
How long should you wash your hands for?
20 seconds
How many times should you use single-use gloves?
one time
What is cross-contamination?
Transferring pathogens from one surface or food to another
What is the temperature danger zone?
41-135 degrees fahrenheit
When are gloves required?
When handling ready-to-eat (RTE) food.
When do you wash your hands?
before, during, after
What are the sizes of the gloves provided in the kitchen?
small, medium, large
Which practice helps prevent cross-contamination during food prep?
Using separate equipment for raw and ready-to-eat foods
How long can TCS food safely stay in the danger zone before it must be thrown out?
4 hours
What symptoms must be reported to a manager? List 2
Vomiting
Diarrhea
Jaundice
Sore throat with fever
Infected wounds with pus
What sink should you use when you're washing your hands? dishwashing sink or designated sink?
designated sink
Before putting gloves on, the food handler must..
wash and dry hands correctly
What is one way to prevent cross-contamination?
clean and sanitize before and after the task
What is the maximum temperature for receiving frozen food?
Should be frozen solid with no signs of thawing or refreezing.
What should foodhandlers do with hair?
Wear a hat, hair restraint, or beard restraint.
When washing your hands, should the water be cold, warm, or hot?
warm
What is the main purpose of wearing gloves?
Prevent food from contamination
Use separate equipment for raw and ready-to-eat foods. True or False?
true
When is the ice-point method used?
To calibrate a thermometer using 32°F (0°C), the freezing point of water.
What diagnoses must be reported? List 2
Norovirus
Hepatitis A
Salmonella Typhi
Shigella spp.
Shiga toxin-producing Escherichia coli
Nontyphoidal Salmonella
What are the five handwashing steps in order?
1. Wet hands
2. Apply Soap
3. Scrub hands for 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
A food handler touches raw chicken with gloves, then needs to assemble a salad. What must they do?
Wash hands and change gloves
You can prep raw and ready-to-eat foods at the same time, with the same equipment. True or false?
False
When is the boiling-point method used?
To calibrate a thermometer using the boiling point of water. (212°F)