Show:
Rub-A-Dub-Dub
Final Question
Handle with Care
100
Where should cleaning tools and chemicals be stored in an operation?
What is in separate area away from food and food-prep areas.
100
What Are the Seven HACCP principles?
What is *Conduct a hazard analysis *Determine critical control points(CCPs) *Establish monitoring precedures *Identify corrective actions *Verify that the system works *Establish procedures for record keeping and documentation
100
Once soap has been applied, how long should hands and arms be scrubbed?
What is 10 to 15 seconds.
200
What is the difference between cleaning and sanitizing?
What is *Cleaning removes food and other dirt from a surface *Sanitizing reduces pathogens on a surface to safe levels
200
Name a hand care practice in addition to handwashing that can prevent the spread of pathogens.
What is *Keeping fingernails trimmed and filed *Keeping fingernails short and clean *Not wearing nail polish or false fingernails *Covering infected wounds on the hand or wrist with an impermeable cover and then placing a single-use glove over the cover *Wearing single-use disposable gloves
300
What is the main purpose of a vacuum breaker?
What is To prevent backsiphonage
300
Name two instances when food handlers must change their gloves.
What is *As soon as they become dirty or torn *Before beginning a different task *After an interruption, such as taking a phone call *After handling raw meat, seafood, or poultry, and before handling ready-to-eat food
400
What five factors influence the effectiveness of a sanitizer?
What is *Concentration *Temperature *Contact time *Water Hardness *pH
400
Name two symptoms that require a food handler to be excluded from the operation.
What is *Sore throat with fever in an operation that primarily serves a high-risk population *Diarrhea *Vomiting *Jaundice *Is vomiting or has diarrhea and has been diagnosed with illness caused by Norovirus, Shigella Spp. Nontyphoidal Salmonella, or shiga toxin-producing E.Coli *Has been diagnosed with an illness caused by Hepatitis A or Salmonella Typhi
500
What are the five necessary items in a handwashing station?
What is *Hot and Cold running water *Soap *A way to dry hands *Garbage container *Sign to indicate staff members are to wash hands before returning to work
500
Name two components of correct work attire.
What is *Clean Hair Restraint *Clean Clothing *No jewelry on hands or arms except for a plain band ring