Contamination
what are 3 physical contaminants?
metal shavings, wood, fingernails, bandages, glass, dirt
the five hand washing steps in order
1. Wet
2. Apply soap
3. Scrub
4. Rinse
5. Dry
Where should employees eat, drink, and chew gum
in designated areas
what are 3 chemical contaminants
cleaners, sanitizers, machine lubricants, pesticides, first aid products
you cannot wear any jewelry in the kitchen (t/f)
FALSE you can wear a plain wedding band
you should not come to work if you are experiencing
vomiting excessive trips to the bathroom yellowing of skin, eyes, and fingernails cold sweats or chills or persistent nasal discharge and sneezing
what are people called when they carry pathogens and infect others without ever getting sick themselves?
carriers
What is the amount of time you need to wash your hands ?
10-15 seconds vigorously
___ is the MOST IMPORTANT part of personal hygiene, must train and monitor
Handwashing
mangers are responsible for (2)
-CREATING personal hygiene policies
-TRAINING food handlers on personal hygiene policies and retraining them regularly
-MODELING correct behavior at all times
-SUPERVISING food safety practices
-REVISING personal hygiene POLICIES when laws or change
Employees may only drink from a ___ container to prevent contamination
Covered
what situations can lead to food handlers contaminating food?
when they have foodborne illness that contain pathogens, sneezing or coughing on food, use restroom and don't wash their hands, has symptoms of diarrhea, vomiting, or jaundice
when should you wash your hands (2)
before putting on single use gloves, after switching gloves, After handling uncooked meat, After touching garbage, After wiping counters or cleaning other surfaces with chemicals.
___ can be found on HAIR and SKIN if the food handler didn't shower before work
pathogens
T/F a food handler will still have to finish their shift if they get diarrhea
False
what does ALERT stand for
Assure Look Employees Reports Threat
what are the big 8 food allergens
Milk, Eggs, Fish, Shellfish, Soy, Wheat, Peanuts, Tree Nuts
how would you have to wear your nails if you wanted to get them done
short and under single use gloves
what are 3 dangerous pathogens that could put the food sevice operation at risk
Norovirus Hepatitis A Shigella Shiga-toxin E. coli Salmonella
what are signs of a foodborne illness (2)
- Vomiting
- Excessive trips to the bathroom
- Yellowing of the skin, eyes, and fingernails
- Cold sweats or chills (indicating a fever)
- Persistent nasal discharge and sneezing
what are high risk populations (4)