Hand washing and Care
Clue: The minimum total time required to complete the entire handwashing process.
Answer: What is 20 seconds?
Clue: The maximum amount of continuous time single-use gloves can be worn before they must be changed.
Answer: What is 4 hours?
Clue: The only piece of jewelry permitted on hands or arms while prepping food.
Answer: What is a plain band ring?
Clue: The management action required for a restaurant food handler experiencing persistent sneezing, coughing, or nasal discharge.
Answer: What is Restrict (from working with exposed food, utensils, and equipment)?
Clue: The yellowing of skin and eyes that indicates an infectious health condition requiring regulatory reporting.
Answer: What is jaundice?
Clue: The length of time food handlers must vigorously scrub their hands and arms with soap during handwashing.
Answer: What is 10 to 15 seconds?
Clue: The critical personal hygiene step required BEFORE putting on single-use gloves.
Answer: What is washing hands?
Clue: The step food handlers must take with their aprons when leaving food preparation areas (such as taking out garbage or using the restroom).
Answer: What is removing and storing them?
Clue: The management action required when a food handler is experiencing vomiting or diarrhea.
Answer: What is Exclude (from the operation)?
Clue: The term for individuals who carry pathogens and infect others without showing symptoms themselves.
Answer: What are carriers?
Clue: The condition under which a food handler is permitted to wear nail polish or false fingernails.
Answer: What is if single-use gloves are worn?
Clue: Two actions food handlers must NEVER do when putting on single-use gloves to make them easier to wear.
Answer: What are blowing into gloves and rolling gloves?
Clue: The specific requirements for a drink container used by staff in a food prep area.
Answer: What is a covered container with a lid and straw (or sip-lid top)?
Clue: The difference in action for a food handler with a sore throat and fever working at a standard casual restaurant versus a nursing home.
Answer: What is Restrict in a standard restaurant, but Exclude in a high-risk operation?
Clue: The transfer mechanism where unwashed hands carry fecal matter from the restroom onto food that others consume.
Answer: What is the fecal-oral route?
Clue: The proper two-part covering requirement for an infected cut or wound on a food handler's hand or wrist.
Answer: What is an impermeable cover (bandage/finger cot) AND a single-use glove over top?
Clue: The group of consumers for whom bare-hand contact with ready-to-eat food is NEVER permitted.
Answer: What is high-risk populations (e.g., daycares, nursing homes, hospitals)?
Clue: The restraint required for a food handler who has facial hair.
Answer: What is a beard restraint?
Clue: The management action required for a food handler with an infected wound on their arm that is not properly covered.
Answer: What is Restrict (from working with exposed food, utensils, and equipment)?
Clue: The minimum amount of time an excluded food handler must be symptom-free from vomiting/diarrhea before returning to work without a doctor's note.
Answer: What is 24 hours?
Clue: The proper rule regarding when to apply hand antiseptics (hand sanitizers) relative to handwashing.
Answer: What is ONLY after handwashing (never in place of handwashing)?
Clue: An acceptable exception that allows bare-hand contact with ready-to-eat food in a standard restaurant setting.
Answer: What is when the food will be added as an ingredient to a dish that will be cooked to its required minimum internal temperature?
Clue: The proper method for storing soiled aprons and uniforms in an operation to avoid contamination.
Answer: What is in nonabsorbent containers or washable laundry bags away from food and prep areas?
Clue: The two approvals required before a food handler who was excluded for jaundice can return to work.
Answer: What is a written release from a medical practitioner AND approval from the local regulatory authority?
Clue: Name four of the six reportable foodborne pathogens listed in this chapter.
Answer: What are Norovirus, Hepatitis A, Shigella spp., STEC (E. coli), Salmonella Typhi, and Nontyphoidal Salmonella?