Personal Hygiene
HOW MANY SECONDS SHOULD YOU WASH YOUR HANDS?
20 SECONDS
TRUE OR FALSE. WIPING DOWN THE DINING TABLES WITH A WET CLOTH IS SUFFICIENT.
FALSE. SURFACES MUST BE CLEANED AND SANITIZED.
WHAT TEMPERATURE SHOULD MOW FOOD BE DELIVERED?
135 OR HIGHER.
TRUE OR FALSE. HOT FOODS SHOULD BE KEPT HOT AND COLD FOODS SHOULD BE KEPT COLD.
TRUE
WHAT MEALS WILL WE PROVIDE AT THPMC?
BREAKFAST, LUNCH, SNACK
WHEN SHOULD YOU WASH YOUR HANDS?
Wash hands before and after handling food, after using the bathroom, helping participants with toileting, before and after treating a cut or wound, before and after caring for someone who is sick, after blowing your nose or coughing or sneezing, after touching garbage.
TRUE OR FALSE. WET SURFACES SHOULD BE DRIED WITH A TOWEL.
FALSE. SURFACES SHOULD BE AIR DRIED.
FIRST IN FIRST OUT FOR STORING FOOD.
WHAT IS THE DANGER ZONE?
THE RANGE IN WHICH BACTERIA GROWTH OCCURS MOST RAPIDLY IN FOOD.
WHO PROVIDES THE MEALS AT THPMC?
MOW
WHAT IS SOMETHING YOU SHOULD WEAR WHEN SERVING FOOD?
HAIRNET AND GLOVES
WHAT IS CROSS-CONTAMINATION?
Cross-contamination is how bacteria can be spread. Improper handling of raw meat, poultry, seafood, and eggs can create an inviting environment for cross-contamination. As a result, harmful bacteria can spread to food and throughout the kitchen.
WHAT IS THE DANGER ZONE RANGE?
41 TO 135 DEGREES F.
WHAT IS THE EXPECTATION FOR STAFF DURING MEAL SERVICE?
ALL HAND ON DECK
NAME A FOODBORNE ILLNESS.
NOROVIRUS, NONTYPHOIDAL SALMONELLA, E. COLI
TRUE OR FALSE. FOODBORNE BACTERIA CANNOT BE SEEN, TASTED, OR SMELLED.
TRUE OR FALSE. GROUND BEEF CAN BE STORED ON THE TOP SHELF OF THE FRIDGE.
FALSE. IT SHOULD BE STORED ON THE BOTTOM SHELF ON A TRAY OR PLATE.
WHAT TEMPERATURE SHOULD A REFRIGERATOR BE KEPT AT?
40 OR BELOW.
WHAT IS OUR MOTTO AT THPMC RELATED TO FOOD SAFETY FOR OUR PARTICIPANTS?
NOT ON OUR WATCH
WHEN SHOULD YOU CHANGE YOUR GLOVES?
-After handling raw meat
-Before touching ready-to-eat food
-When gloves become dirty or torn
-Before starting a new task
-After 4 hours of continuous use
NAME THE DIFFERENCE BETWEEN CLEANING AND SANITIZING.
Cleaning removes dirt and debris from the surface and sanitizing reduces pathogens on a surface.
WHAT IS THE BEST WAY TO PREVENT CROSS CONTAMINATION?
SEPARATE RAW MEAT, POULTRY, SEAFOOD, EGGS FROM FRESH FRUIT, VEGGIES, AND READY-TO-EAT FOOD.
WHAT TEMPERATURE RANGE DO BACTERIA MULTIPLY THE FASTEST?
70-120 DEGREES F.
-Temperature checking
-Preparing participants- toileting, medications, dentures/glasses/hearing aids.
-Seating participants for max socialization
-Passing trays and drinks
-Double checking for food allergies and preferences
-Assisting with feeding
-Engaging with participants
-Cleaning up and recycling
-Restocking supplies