The Personal Touch (Hygiene)
This is the broad definition of a "food handler".
What is anyone who handles food or works with surfaces that food touches?
This is the only place where food handlers should wash their hands.
What is a designated handwashing sink?
This is a common example of a "ready-to-eat" food.
What is cooked pasta?
This process reduces pathogens on a surface to safe levels.
What is "sanitizing?"
This should happen if a food handler has persistent sneezing, coughing, or a runny nose.
What is restricting them from working with exposed food, utensils, and equipment?
This is considered the single most important part of personal hygiene
What is handwashing?
This is the amount of time hands should be scrubbed with soap during the handwashing process.
What is 10 to 15 seconds?
This is why food handlers must avoid using bare hands when touching ready-to-eat items.
What is "it can lead to contamination of the food?"
Unlike cutting boards or prep tables, these surfaces typically only require cleaning, not sanitizing.
What is "storage shelves?"
This is the primary purpose of an Integrated Pest Management (IPM) program.
What is preventing, controlling, or eliminating pest infestations?
This specific human behavior can easily lead to food contamination.
What is touching hair, face, or body and not washing hands afterward?
These are three critical times when a food handler MUST wash their hands.
What is "after using the restroom, handling raw meat, or touching hair/face?"
This is a specific task where food handlers are NOT required to wear gloves.
What is washing produce?
This must be done to food-contact surfaces after cleaning but BEFORE they are sanitized.
What is "rinsed to remove remaining cleaner?"
This storage practice helps prevent pests from finding food and water sources.
What is storing food/supplies away from walls and at least six inches off the floor?
This is a recommended personal hygiene practice to prevent foodborne illness.
What is showering before work and keeping hair clean?
This is why food handlers use a paper towel to turn off the faucet and open the restroom door.
What is "to avoid contaminating their hands after washing?"
This is the correct timing for handwashing in relation to glove use.
What is "after changing gloves and before starting a new task?"
These three factors directly affect how well a chemical sanitizer works.
What is "contact time, temperature, and concentration?"
This maintenance step helps keep pests from entering a restaurant or foodservice operation.
What is "covering openings around pipes?"
This is the primary reason food handlers must wear hair coverings
What is preventing hair from falling into food and contaminating it?
This modern activity is a common distraction that requires immediate handwashing afterward.
What is using a phone or cell phone?
This is the specific transition that requires a food handler to change their gloves.
What is "after handling raw meat, seafood, or poultry and before handling ready-to-eat food?"
This is the primary danger if a sanitizer solution’s concentration is too low.
What is "it may not effectively kill pathogens?"
These are the three main components of an effective cleaning program.
What is creating a master schedule, training staff, and monitoring the program?