Handwashing & Personal Hygiene
When must food handlers wash their hands?
Before starting work; before putting on gloves; after using the restroom; after handling raw food; after touching the face, hair, or body; after eating, drinking, smoking, or chewing gum or tobacco; after handling garbage or cleaning chemicals; and after any activity that could contaminate hands.
What is the temperature danger zone?
41°F to 135°F.
What is cross-contamination?
The transfer of harmful microorganisms from one food or surface to another.
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What are the steps of the three-compartment sink?
Wash, rinse, sanitize, and air-dry.
How long must hands be washed?
Food handlers must scrub hands and arms vigorously for at least 10–15 seconds.
What is the minimum internal cooking temperature for poultry?
165°F for 15 seconds.
Where should raw poultry be stored in a cooler?
On the bottom shelf below raw ground meat, raw whole cuts of beef and pork, and ready-to-eat food.
What is the correct chlorine sanitizer concentration?
50–99 ppm.
Should dishes be air-dried or towel-dried?
Dishes must be air-dried.
Are gloves a substitute for handwashing?
No. Gloves are not a substitute for handwashing.
What is the minimum internal cooking temperature for ground beef?
155°F for 15 seconds.
What should you do if a food handler has vomiting or diarrhea?
The food handler must be excluded from the operation.
When should food-contact surfaces be sanitize
After they are cleaned; before food is prepared; between working with raw and ready-to-eat food; and after four hours of continual use.
What water temperature must be used when washing items in a three-compartment sink?
At least 110°F or as recommended by the detergent manufacturer.
When must gloves be changed?
When they are torn or dirty; before beginning a new task; after handling raw meat, seafood, or poultry; after touching the body or face; and at least every four hours during continual use.
What is the minimum hot-holding temperature?
135°F or higher.
What should you do if a food handler has a sore throat with fever?
The food handler must be restricted from working with food or excluded if serving a high-risk population.
What is chlorine sanitizer?
A chemical sanitizer used to reduce pathogens on food-contact surfaces.
What are the sanitizing requirements for a three-compartment sink?
Chlorine 50–99 ppm for at least 7 seconds; iodine 12.5–25 ppm for 30 seconds; or quats per manufacturer instructions.
What sink is used for handwashing?
Hands must be washed only in a designated handwashing sink.
What is the maximum cold-holding temperature?
41°F or lower.
What is the manager’s responsibility when an employee is sick?
The manager must restrict or exclude the employee and notify the regulatory authority if required.
Where should cleaning cloths be stored?
In a sanitizer solution between uses.
When must food-contact surfaces be cleaned and sanitized?
After they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task; and after four hours of continual use.