Show:
contamination
hand care
personal hygiene practices
policies for reporting health procedures
misc.
100
how many forms of contamination is there?
What is 3
100
how long in total should it take to wash your hands?
What is 20-30 seconds
100
when should food handlers take a shower/bath?
What is before work
100
you must tell your staff to let you know when they are ___
What is sick
100
What is critical to preventing contamination
What is good personal hygiene
200
name the types of contamination
What is biological, physical, and chemical
200
how long should you scrub your hands?
What is 15-20 seconds
200
small droplets of ____ can contain thousands of pathogens.
What is saliva
200
when should staff report their illness?
What is before work
200
You must wash your hands in a ____
What is sink designed for hand washing only
300
where do most contaminates come from?
What is animals we use for our food
300
how long should you rinse your hands?
What is 10 seconds
300
pathogens can be found on hair and ___.
What is skin
300
as a manager, you should watch food handlers for signs of ___
What is illness
300
Food handlers should eat,smoke or chew gum/tobacco in ____
What is designated ares
400
what is the fecal-oral route?
What is food handlers who do not wash their hands after going to the bathroom may contaminate food and surfaces w feces from their hands
400
should you wash your hands with hot, warm, or cold water?
What is warm water
400
always remove ____ from hands and arms before preping food.
What is jewlery
400
If a food handler has been vomiting, how much time does he need to not vomit before returning to work
What is 24 hours
400
before handling food or working in prep areas, food handlers must wear ___
What is clean clothing/hair restraint
500
how can food handlers avoid contaminating food?
What is washing their hands before touching food or surfaces
500
when should food handlers wash their hands?
What is before touching food or surfaces
500
food handlers w facial hair should also wear a ___ restraint.
What is beard
500
If a food handler is diagnosed with any type of pathogen, you must report your illness to ___
What is staff or manager
500
to keep food handlers from contaminating food, your operation needs an _______ program
What is good personal hygiene