Contamination
Hand Washing
Gloves
Hand Care
Handling Illnesses
100
Give one example of a way that food handlers can contaminate food.
Possible answers: ~When they have a food-borne illness ~When they have wounds that contain pathogens ~When sneezing/ coughing ~When they have contact with someone who is ill ~Don't wash their hands ~Have symptoms of a sickness
100
Where should you wash your hands?
In a sink designated for hand washing.
100
What is the purpose of gloves?
Gloves keep food safe by creating a barrier between hands and food.
100
When should you use hand antiseptics?
Only use hand antiseptics after hand washing.
100
If food handler has a sore throat you should...
Restrict and Exclude them from operations.
200
What is a carrier?
A carrier is a person who carries pathogens and infects others without ever getting sick themselves.
200
How long should the hand washing process take?
The entire process should take 20 seconds.
200
When should gloves be use?
Gloves should be used when handling ready-to-eat foods.
200
What should you never use in place of hand washing?
You should never use hand antiseptics, like hand sanitizer, in place of hand washing.
200
When can a food handler be cleared to come back to work?
They are cleared to work when they have been symptom free for 24 hours and have a written release from a medical practitioner.
300
What are three actions that contaminate food.
Possible answers: ~Scratching the scalp ~Running fingers through hair ~Wiping or touching the nose ~Rubbing ears/ couching or sneezing in the hand ~Touching a pimple/ infected wound ~Wearing a dirty uniform
300
How hot should the water be when washing your hands?
The water should be at least 100 degrees Fahrenheit.
300
When should gloves never be used?
Gloves should never be used in place of hand washing.
300
Fingernail length should be _____ & _____.
Short & Clean
300
When a food handler has jaundice who should they be reported to?
They should be reported to the regulatory authority.
400
What are the 4 components of a good personal hygiene program?
1. Hand washing
2. Hand care
3. Glove use
4. Preventing bare-hand contact with Ready-to-eat foods
400
When should you wash your hands? (4 examples)
Possible answers: Before starting work, after using the restroom, after handling raw meat, after handling chemicals, after handling money, after leaving/ returning to the prep area.
400
When should you change gloves?
Possible Answers: ~As soon as they become dirty or torn ~Before beginning a different task ~After an interruption, such as a phone call ~After handling raw meat and ready-to-eat foods
400
Fingernail length should be _______ & _____.
Trimmed and Filed
400
When a food handler has jaundice how long should they be excluded for?
They should be excluded for at least 7 days.
500
What is wrong with this picture?
The food handler is sneezing into his gloves while at the prep area.
500
What is step 3 in the hand washing process? ( Must be exact wording to get points)
Step 3: Scrub hands and arms vigorously
500
Why should you never wear things like rings with gloves?
You should never wear rings with gloves because it could tear the glove.
500
What are the two things you should never wear pertaining to nail care?
You should never wear false fingernails or nail polish.
500
When a food handler has been diagnosed with hepatitis A, salmonella, e-coli, Norovirus or shigella the should be ________ from the operation.
They should be excluded from the operation.