Food Safety and Hygiene Quiz

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.

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.

Food Safety and Hygiene Quiz

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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?

What should be included in a personal hygiene program?

True or False: False fingernails are allowed in a food handling environment.

True or False: Hand antiseptics can be used as a replacement for hand washing.

How should cuts and wounds on hands and wrists be covered?

When should single-use gloves be used?

What should be done before putting on gloves?

When should gloves be changed?

True or False: Handling ready-to-eat food with bare hands is permitted.

What is the rule on hair restraints in a food prep area?

What should be done with aprons after leaving a prep area?

True or False: Jewelry can be worn while prepping food.

When should you refrain from eating, drinking, or smoking?