Questions and Answers
What are actions of food handlers that can cause contaminations? (Select all that apply)
What are the 5 steps to hand washing?
Wet hands and arms, apply soap, scrub for 10-15 seconds, rinse, and dry with a single-use paper towel or hand dryer.
What should be included in a personal hygiene program?
Hand practices, personal cleanliness, clothing and hair restraints, jewelry policies, and good health maintenance.
True or False: False fingernails are allowed in a food handling environment.
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True or False: Hand antiseptics can be used as a replacement for hand washing.
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How should cuts and wounds on hands and wrists be covered?
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When should single-use gloves be used?
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What should be done before putting on gloves?
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When should gloves be changed?
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True or False: Handling ready-to-eat food with bare hands is permitted.
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What is the rule on hair restraints in a food prep area?
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What should be done with aprons after leaving a prep area?
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True or False: Jewelry can be worn while prepping food.
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When should you refrain from eating, drinking, or smoking?
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Study Notes
Food Handler Contamination Risks
- Actions leading to contamination include having a foodborne illness, touching infected wounds, sneezing, or not washing hands after contact with contaminants.
- Symptoms of concern are diarrhea, jaundice, and vomiting. Other risky behaviors include scratching the scalp, touching the face, and coughing into hands.
Hand Washing Procedure
- First step is to wet hands and arms with running water at a minimum of 100ºF.
- Apply soap and scrub hands and arms vigorously for 10-15 seconds before rinsing thoroughly.
- Dry hands and arms using a single-use paper towel or hand dryer.
Personal Hygiene Program Components
- Essential practices include proper hand washing, hand care, glove use, and preventing bare-hand contact with ready-to-eat food.
- Food handlers must maintain personal cleanliness, wear appropriate clothing and hair restraints, cover wounds, and report any illnesses.
Fingernail Rules
- Fingernails must be kept short and clean; false nails and nail polish are prohibited.
Hand Antiseptic Guidelines
- Use hand antiseptics only post-hand washing; never substitute it for washing.
- Wait for the antiseptic to dry before handling food or equipment.
Wound Coverage Rules
- Wounds on hands and wrists need to be covered with an impermeable bandage and then a single-use glove.
- Wounds on the arms must also be completely covered; wounds elsewhere need a durable bandage.
Single-Use Gloves Protocol
- Utilize single-use gloves for handling ready-to-eat foods, with exceptions for washing produce or preparing ingredients that will be cooked.
- Gloves must be foodservice-approved and not reused after washing.
- Provide proper glove sizes to ensure ease of use and effectiveness.
Proper Glove Usage
- Wash hands before donning gloves. If continuing the same task, rewashing is unnecessary unless hands become contaminated.
- Select the appropriate size and avoid touching the glove inner surface when putting them on.
Gloves Change Protocol
- Change gloves immediately if they become dirty or torn, after interruptions, when changing tasks, or after handling raw meat, seafood, or poultry.
Bare-Hand Contact with Food
- Ready-to-eat food must not be touched with bare hands, especially when serving high-risk populations.
- Bare-hand contact is allowed only when cooking the food to a minimum internal temperature of 145ºF.
Hair Restraint Guidelines
- Clean hats or hair restraints are mandatory in food prep areas. Avoid accessories that can become contaminants.
- Facial hair requires appropriate restraint as well.
Apron Guidelines
- Remove aprons before exiting prep areas and avoid using them to wipe hands.
Jewelry Rules
- All jewelry must be removed from hands and arms before food preparation; only plain band rings are permitted.
Eating, Drinking, and Smoking Regulations
- Prohibited to eat, drink, smoke, or chew gum or tobacco in food prep areas to prevent contamination.
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Description
Test your knowledge on food safety and hygiene practices. This quiz covers contamination risks, proper hand washing procedures, and essential components of a personal hygiene program for food handlers. Ensure you are equipped to maintain a safe food environment.