Podcast
Questions and Answers
If you have a cut on your hand, what do you do?
If you have a cut on your hand, what do you do?
Wash hands, put on a clean band aid, and then some gloves.
How many steps are there in washing your hands and can you name them all?
How many steps are there in washing your hands and can you name them all?
There are 6 steps: wet hands (warm water), add soap, wash for 15 seconds, rinse, dry, and turn off water with a paper towel.
What are some ready-to-eat foods?
What are some ready-to-eat foods?
Cooked food, raw fruits and vegetables, baked goods, snacked goods, and ice.
Why should we use a physical barrier when handling ready-to-eat foods?
Why should we use a physical barrier when handling ready-to-eat foods?
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What does SEND SICK EMPLOYEE HOME NOW mean?
What does SEND SICK EMPLOYEE HOME NOW mean?
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If you have these FIVE SYMPTOMS, then you CANNOT WORK: Vomiting, Diarrhea, ________.
If you have these FIVE SYMPTOMS, then you CANNOT WORK: Vomiting, Diarrhea, ________.
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How long do you need to be symptom-free in order to work?
How long do you need to be symptom-free in order to work?
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You can't accept frozen food with ice crystals or liquid in them.
You can't accept frozen food with ice crystals or liquid in them.
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You can accept cans that are dented, swollen, or leaking.
You can accept cans that are dented, swollen, or leaking.
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To prevent contamination from pests or spills make sure...
To prevent contamination from pests or spills make sure...
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Study Notes
Hand Hygiene and Safety
- Clean cuts on hands by washing with soap, applying a clean band aid, and wearing gloves.
- Handwashing involves six steps: wet hands with warm water, add soap, wash for 15 seconds, rinse, dry, and turn off water using a paper towel.
Ready-to-Eat Foods
- Ready-to-eat foods include cooked items, raw fruits and vegetables, baked and snack goods, and ice.
- Physical barriers are essential when handling ready-to-eat foods to prevent contamination from harmful germs that can lead to foodborne illnesses.
Employee Health and Safety Standards
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Send Sick Employee Home Now is a mnemonic for identifying the main pathogens:
- Send - Salmonella
- Sick - Shigella
- Employee - E. Coli
- Home - Hepatitis A
- Now - Norovirus
- Employees exhibiting any of these five symptoms should not work: vomiting, diarrhea, sore throat with fever, infected cuts or wounds on arms/hands, and jaundice.
- Employees must be symptom-free for at least 24 hours without medication before returning to work.
Food Acceptance Guidelines
- Do not accept frozen food showing ice crystals or liquid, as this indicates potential thawing and refreezing.
- Reject canned goods that are dented, swollen, or leaking to avoid potential contamination.
General Food Safety Practices
- To prevent contamination, ensure that food packages are clean, dry, and intact.
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Description
Test your knowledge on essential food safety and hygiene practices. Learn the proper steps to wash your hands, the importance of treating cuts, and what constitutes ready-to-eat foods. This quiz will help you understand basic health protocols.
