Podcast
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.
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Cuts, burns, or sores on fingers should be covered with an impermeable __________________ and single-use glove.
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Expensive and dangerous food inspection violations can result when hand sinks are not __________.
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Employees must ---- hands after employee breaks.
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Never wipe or dry _____ on your pants or apron.
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Research has shown that a common cause of foodborne illness is:
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Food employees must wash hands:
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Sick employees should:
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To reduce foodborne illness employees should:
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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.
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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!
