Food Safety and Hygiene Practices

Questions and Answers

Employees may eat a meal and cook for customers at the same time.

False

Employees should wash hands in the nearest prep sink.

False

A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food.

True

Employee hands must be scrubbed thoroughly for 10-15 seconds when hand washing.

True Signup and view all the answers

Cuts, burns, or sores on fingers should be covered with an impermeable __________________ and single-use glove.

bandage Signup and view all the answers

Expensive and dangerous food inspection violations can result when hand sinks are not __________.

stocked Signup and view all the answers

Employees must ---- hands after employee breaks.

wash Signup and view all the answers

Never wipe or dry _____ on your pants or apron.

hands Signup and view all the answers

Research has shown that a common cause of foodborne illness is:

All of the above Signup and view all the answers

Food employees must wash hands:

All of the above Signup and view all the answers

Sick employees should:

Immediately tell a manager or supervisor they are ill Signup and view all the answers

To reduce foodborne illness employees should:

All of the above Signup and view all the answers

Study Notes

Employee Conduct and Hygiene

Employees cannot simultaneously prepare meals and eat, which helps maintain hygiene.
Hand washing should occur at designated sinks, not prep sinks, to prevent cross-contamination.
Jewelry restrictions include allowing only plain metal rings, like wedding bands, to ensure food safety.

Hand Washing Guidelines

Employees must scrub hands thoroughly for 10-15 seconds, ensuring cleanliness and reducing contamination risks.
Cuts, burns, or sores on fingers should be protected with an impermeable bandage and a single-use glove to prevent contamination.
Hand sinks must be well-stocked with necessary supplies to avoid inspection violations.

Break and Cleaning Protocols

Employees are required to wash hands after taking breaks to maintain hygiene standards.
Hands should never be wiped or dried on clothing, such as pants or aprons, to avoid transferring germs.

Common Causes and Precautions Against Foodborne Illness

Research indicates that poor personal hygiene, cross-contamination, and improper time-temperature control are major causes of foodborne illnesses.
Employees must wash hands in various situations, including between tasks, after using the restroom, and after handling garbage, to prevent contamination.

Sick Employee Policy

Employees who are ill should immediately inform a manager or supervisor instead of attempting to work.

Preventative Measures for Safety

To mitigate foodborne illness, employees should change gloves as necessary, report illnesses, and wash hands frequently to ensure food safety.

Description

This quiz focuses on essential employee conduct and hygiene protocols in food preparation environments. It covers hand washing guidelines, jewelry restrictions, and the importance of cleanliness to prevent foodborne illness. Test your knowledge on maintaining proper hygiene standards in the workplace!