Hand Washing and Gloves
What should you do before putting on new gloves?
Wash and dry your hands.
Fingernails should be ____.
Where should wiping cloths be stored when not in use?
In sanitizer solution
In order to stop contaminants from falling into food, what must you do before storing it?
wrap or cover the food
In First In, First Out what foods should you put in front or on top so that you use them first.
Older
How long do you have to scrub your hands when you wash them?
10-15 seconds
Cover the wound with a clean, dry bandage.
What should be done after sanitizing something?
Let it air dry
raw and ready to eat foods
Pathogens grow well between which temperatures?
41 degrees - 135 degrees
What are the 5 steps to washing your hands properly?
Wet hands and arms, lather up with soap, vigorously scrub, rinse thoroughly, and dry with paper towel or hand dryer.
To keep food safe, a hair restraint must be worn when?
Prepping food.
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
Cross-Contact
Store utensils and equipment that touches food at least _____ off the floor.
6 inches or 15 cm
Cover, label, and ____ foods.
Date
When should you change your gloves?
Give 3 reasons.
When they are dirty/torn, before beginning a different task, before handling ready-to-eat food, after handling raw meats, or after an interruption (ie. phone call).
A food handler tranfers pathogens from hand to food. How could it have been prevented?
A. Preventing cross-contamination
B. Practicing good personal hygiene
C. Controlling Time and Temperature
D. Cleaning and sanitizing correctly
B. Practicing good personal hygiene.
Why shouldn't you dry items with a towel?
When storing the same foods in a refrigerated cooler what food items are on the bottom?
Poultry.
What is the correct temperature for receiving cold TCS food?
41* or lower
When should you wash your hands?
Name 3
Before you handle food and after touching your hair, face, body; taking out the garbage; using the restroom; touching dirty tables or dishes; and handling money or raw meats.
What should you do if you have a fever, diarrhea, vomiting, sore throat, or jaundice?
Notify your manager and stay home.
Where should cleaning supplies and chemicals be stored?
In a designated storage area
What are the food contact surface of a plate and cup?
Inner rim of the plate and rim of a drinking glass.
Hot TCS food can be held without temperature control for a maximum of ___ hours
4