Contamination & Illness
Name 2 ways food handlers can contaminate food.
Having a foodborne illness, not washing hands after using the restroom, coughing/sneezing into hands, having wounds/boils containing pathogens, contact with someone that is sick, and having symptoms such as vomiting, diarrhea, or jaundice.
Where must food handlers wash their hands?
In a sink designated for handwashing only.
What is the fingernail rule?
Short and clean
Why are gloves single-use?
To prevent cross-contamination
When should staff report illness?
When they have: vomiting, diarrhea, jaundice, sore throat, fever, or an infected wound/boil that is open.
What is a carrier?
A person who carries pathogens and infects others without getting sick.
What are the 5 steps of handwashing?
Wet hands and arms, apply soap, scrub vigorously, rinse thoroughly, and dry hands.
No, both are not allowed.
When is it okay NOT to wear gloves?
Washing produce, handling RTE ingredients that will be cooked to required temperatures.
What should a manager do if a staff member becomes sick at work?
Decide whether to restrict or exclude depending on illness.
Give 1 scenario where contamination happens easily.
A deli worker with salmonellosis doesn't report illness.
A handler with diarrhea doesn't wash hands after restroom use.
Name 3 times hand MUST be washed.
What if the handler has an infected wound or boil?
On hand/wrist/arm: cover with impermeable cover and glove.
Elsewhere: cover with dry, tight-fitting bandage
Name 2-3 glove use guidelines.
Why must managers monitor staff illness?
Because sick staff can contaminate food and infect customers and coworkers.
Name 3 diseases NOT transmitted through food.
AIDS
Hepatitis B or C
Tuberculosis
What is the corrective action if a handler doesn't wash hands?
Dispose of the contaminated food, clean/sanitize equipment, retrain/coach employee
Why avoid bare-hand contact with ready to eat food?
To prevent transferring pathogens onto food.
When MUST gloves be changed?
What documentation helps illness reporting?
Signed statements to report illness, training completion documentation, and posted reminders or pocket cards.
List 5 simple acts that contaminate food.
Running fingers through hair, touching or wiping nose, rubbing ear, scratching scalp, coughing/sneezing into hand, touching pimple/boil, and spitting in operation.
Name 5 additional situations requiring handwashing.
After: handling raw meat/poultry/seafood, handling chemicals, taking out garbage, handling service animals/aquatic animals, changing tasks, leaving/returning to prep area, handling money, and touching dirty equipment/surfaces/clothes
What does impermeable mean?
A cover that liquid cannot pass through; used to safely cover infected wounds.
What are the 5 purchasing guidelines for gloves?
Buy: approved gloves, disposable gloves, different types of different tasks, multiple sizes, and latex free alternatives.
Restrict or exclude:
infected wound/boil
sore throat/fever
vomiting, diarrhea, jaundice
Norovirus or Hepatitis A
restrict
exclude
exlcude
exclude