Podcast
Questions and Answers
A food handler must be free from ______ to ensure safety in food handling.
A food handler must be free from ______ to ensure safety in food handling.
Hepatitis
The surface must be ______ to be considered safe for food preparation.
The surface must be ______ to be considered safe for food preparation.
sanitized
A ______ is a person who appears healthy but can still carry harmful bacteria.
A ______ is a person who appears healthy but can still carry harmful bacteria.
carrier
E.coli 0157:H7 is transmitted through the ______ route due to poor hygiene.
E.coli 0157:H7 is transmitted through the ______ route due to poor hygiene.
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Maintaining proper personal ______ is crucial for food handlers to prevent contamination.
Maintaining proper personal ______ is crucial for food handlers to prevent contamination.
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Anionic surfactants are also called ______ surfactants.
Anionic surfactants are also called ______ surfactants.
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The primary component of cleaning materials used in food establishments is ______.
The primary component of cleaning materials used in food establishments is ______.
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Rats are pests that can transmit serious diseases such as ______ disease.
Rats are pests that can transmit serious diseases such as ______ disease.
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Heart attack is also known as ______ infarction.
Heart attack is also known as ______ infarction.
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Stroke occurs when blood flow to the ______ is blocked.
Stroke occurs when blood flow to the ______ is blocked.
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Food handlers should wear clean and appropriate ______.
Food handlers should wear clean and appropriate ______.
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A ______ is used to protect from spills and stains on your clothes.
A ______ is used to protect from spills and stains on your clothes.
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It is prohibited to ______ in the food handling area.
It is prohibited to ______ in the food handling area.
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Eyeglasses act as a physical barrier against hot oil or ______ that can splash into your eyes.
Eyeglasses act as a physical barrier against hot oil or ______ that can splash into your eyes.
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The right temperature of water for removing dirt and microorganisms from hands is ______ °F.
The right temperature of water for removing dirt and microorganisms from hands is ______ °F.
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An effective method for cleaning the interior surfaces of tanks and pipelines is ______ cleaning.
An effective method for cleaning the interior surfaces of tanks and pipelines is ______ cleaning.
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Biofilms are microorganisms that can form an invisible ______ on surfaces.
Biofilms are microorganisms that can form an invisible ______ on surfaces.
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Stainless steel is the preferred surface for food equipment due to its ______ properties.
Stainless steel is the preferred surface for food equipment due to its ______ properties.
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Study Notes
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.
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Description
Test your knowledge on food handler requirements and healthy practices. This quiz covers essential health standards, hygiene protocols, and the transmission of foodborne illnesses. Understand the importance of maintaining a clean and healthy environment in food preparation and service.
