Scratching the scalp, Running fingers through the hair, Wiping or touching the nose, Rubbing an ear, Touching a pimple or infected wound/boil, Wearing and touching a dirty uniform, Coughing or sneezing into the hand, Spitting in the operation
What is an action that can contaminate food?
100
Using the restroom, touching the body or clothing, coughing, sneezing, blowing nose, etc., eating, drinking, smoking, handling soiled or raw meat, taking out garbage.
What is the proper time to wash hands?
100
A covered container that is handled carefully to prevent contamination of their hands, the container, and exposed food, utensils, and equipment
What is the proper way to have a drink?
100
Wash hands before putting on gloves when starting a new task, select the correct glove size, hold gloves by the edge when putting on, and once on check gloves for tears or rips.
How to use gloves?
100
Hair restraints, Clean clothing, aprons, Jewelry.
What is proper work attire?
200
When some people carry pathogens and infect others without ever getting sick themselves
What is a carrier?
200
Wet hands and arms, apply soap, scrub hands and arms vigorously for 10-15 seconds, rinse hands and arms thoroughly, dry hands and arms.
What is the hand washing procedure?
200
small droplets of saliva can contain these
What is thousands of pathogens?
200
As soon as dirty or torn, before beginning new task, after interruption, after handling raw meat, and after four hours of
continuous use.
When do you change your gloves?
200
Yes
Can pathogens be found in hair or skin?
300
When they have foodborne illness, When they have wounds or boils that contain a pathogen, When sneezing or coughing, When you have contact with an ill person
What situations can lead to contaminating food?
300
Trimmed nails, no false fingernails, no nail polish
What are the three fingernail guidelines?
300
Food prep sinks, dish wishing, or sinks used to discard waste water
When washing your hands which sink should you NEVER use?
300
Vomiting, Diarrhea, Jaundice, Sore Throat with fever, Infected wound or boil.
What are illness symptoms to report?
300
Prepping or serving food, work in prepping areas, working in areas used to clean utensils and equipment
When smoking, eating, or drinking what should you NEVER do?
400
Days after symptoms have ended
How long can Norovirus spread for?
400
Sink designated for hand-washing
What is the location required for washing hands?
400
Hand sanitizers, liquids or gels that are used to lower the number of pathogens on skin.
What is an antiseptic?
400
No, you are contaminating the food.
Can you handle food with bare hands? If not, what can happen?
400
No.
Can you wipe your hands on your apron?
500
With some illnesses, a person may infect other people before showing any symptoms.
What is the earliest time a person may infect another person?
500
Scrub hands and arms vigorously for 10 to 15 seconds
What is the third step in washing hands?
500
Creating personal hygiene policies, training foods handlers on those policies and retraining them regularly, modeling the correct behavior at all times, supervising food safety practices at all times, revising personal hygiene policies when laws or science change