Food Handler Safety Quiz

Food Handler Requirements

• Food handlers must be healthy, free from hepatitis, tuberculosis, skin infections, and lesions.
• Lesions are abnormal or damaged tissue from injury, infection, or disease.
• Personal hygiene is crucial for maintaining health and cleanliness.
• Hand hygiene is critical; hands can carry harmful microorganisms, potentially contaminating food.
• Soiled hands means stained or dirty.
• Sanitized surfaces are free from pathogenic and spoilage microorganisms.
• Carriers are healthy people who can transmit pathogens.
• Hepatitis A is a communicable disease spread through contaminated food.
• E. coli 0157:H7 is spread through poor hygiene, fecal-oral route.
• Salmonella Typhi is shed through urine/stool and transmitted through contaminated food/drink.
• Shigella spp is transmitted through contact with infected individuals, through contaminated food.

Healthy Food Handler Practices

• Healthy food handlers are vital for food safety, preparing and serving food safely.
• Maintaining good health, staying up-to-date on vaccinations, and reporting health concerns are crucial.
• Food quality can be affected by a food handler's health conditions.

Prohibited Food Handling Actions

• Do not sneeze, blow, or cough over unprotected food or surfaces.
• Avoid unnecessary contact with ready-to-eat foods.
• Do not blow air into food/plastic, spit, or smoke where food is handled.
• Do not open packages using teeth.

Food Handler Personal Protective Equipment (PPE)

• Aprons protect clothes from spills.
• Facial masks prevent airborne microorganisms.
• Gloves protect food from contaminants.
• Eye protection (glasses) prevent splashes.

Workplace Hygiene

• Clean surfaces, free of food, odor, grease and rust.
• Cleanliness in food establishments is essential for food safety and staff health.
• Oxidation occurs when substances change due to exposure to oxygen.
• Cleaning agents remove soil and dirt.

Cleaning and Sanitization

• Stainless steel is a preferred surface for food equipment due to its resistance to contamination.
• Phosphoric acid is a common acid cleaner.
• Potassiun Hydroxide has high alkalinity and is used to remove fats and proteins.
• CIP and COP are cleaning methods for interior surfaces of tanks & pipelines, and for tear-down parts of other equipment respectively.
• Mechanical cleaning is often done using brushes or machines.

Soil Types & Cleaning

• Fat-based soils are usually rinsable with hot water.
• Biofilms are microorganisms that form on surfaces.
• Soil buildup is a consequence of biofilms.
• Cleaning compounds include alkaline and acid types.
• Water is a main component in food preparation cleaning.
• Surfactants are emulsifiers that make residues suspndable in water.
• Laundry detergents are used to remove grease and dirt from clothing/surfaces.

Pest Control

• Pest prevention is vital in food establishments.
• Pests such as rats, cockroaches, house flies, mice, ants, and moths can carry or contaminate food.
• Pest prevention can mitigate food contamination.
• Health risks posed by pests include diseases and food contamination.
• Heart attack, dehydration, and stroke are potential health concerns.