Podcast
Questions and Answers
What are some ways food handlers can contaminate food? (Select all that apply)
What are some ways food handlers can contaminate food? (Select all that apply)
What is the correct hand washing procedure?
What is the correct hand washing procedure?
Wash hands for 20 seconds with hot water, apply soap, scrub, rinse, dry with paper towel.
When should hands be washed?
When should hands be washed?
Whenever you touch anything, especially before handling food.
What are hand antiseptics and when should they be used?
What are hand antiseptics and when should they be used?
Signup and view all the answers
Should you wear nail polish while handling food?
Should you wear nail polish while handling food?
Signup and view all the answers
How should infected wounds be covered?
How should infected wounds be covered?
Signup and view all the answers
Bare-hand contact with ready-to-eat food is always allowed.
Bare-hand contact with ready-to-eat food is always allowed.
Signup and view all the answers
When should disposable gloves be changed?
When should disposable gloves be changed?
Signup and view all the answers
What type of attire is required for food handling staff?
What type of attire is required for food handling staff?
Signup and view all the answers
Which types of jewelry should be avoided in food handling?
Which types of jewelry should be avoided in food handling?
Signup and view all the answers
Food handlers should never eat, drink, smoke, or chew gum when preparing food.
Food handlers should never eat, drink, smoke, or chew gum when preparing food.
Signup and view all the answers
What should be done if a food handler has a sore throat?
What should be done if a food handler has a sore throat?
Signup and view all the answers
What are carriers?
What are carriers?
Signup and view all the answers
What is the most important part of personal hygiene?
What is the most important part of personal hygiene?
Signup and view all the answers
The entire handwashing process should take at least ________.
The entire handwashing process should take at least ________.
Signup and view all the answers
For proper handwashing, the temperature of the water should be at least ________.
For proper handwashing, the temperature of the water should be at least ________.
Signup and view all the answers
Hands can be washed in sinks used for food prep.
Hands can be washed in sinks used for food prep.
Signup and view all the answers
Food handlers should always wash their hands before they start work.
Food handlers should always wash their hands before they start work.
Signup and view all the answers
Hand antiseptics are _______ that help lower the number of pathogens on skin.
Hand antiseptics are _______ that help lower the number of pathogens on skin.
Signup and view all the answers
Once hand antiseptic is applied, food handlers should not touch food or equipment until the substance has ________.
Once hand antiseptic is applied, food handlers should not touch food or equipment until the substance has ________.
Signup and view all the answers
Hand antiseptics must only be used after ___________ and not in place of it.
Hand antiseptics must only be used after ___________ and not in place of it.
Signup and view all the answers
Why should fingernails be kept short and clean?
Why should fingernails be kept short and clean?
Signup and view all the answers
How is a wound covered?
How is a wound covered?
Signup and view all the answers
Wounds must be covered to prevent __________ from contaminating food.
Wounds must be covered to prevent __________ from contaminating food.
Signup and view all the answers
Cover wounds on the arm with __________.
Cover wounds on the arm with __________.
Signup and view all the answers
Food can become _________ when it has been handled with bare hands.
Food can become _________ when it has been handled with bare hands.
Signup and view all the answers
Some regulatory authorities allow bare-hand contact with_________ if a specific policy is in place.
Some regulatory authorities allow bare-hand contact with_________ if a specific policy is in place.
Signup and view all the answers
You should not handle food meant for a _______ with bare hands, especially if serving a nursing home.
You should not handle food meant for a _______ with bare hands, especially if serving a nursing home.
Signup and view all the answers
Gloves do not need to be worn when ___________.
Gloves do not need to be worn when ___________.
Signup and view all the answers
Food handlers must _______ before beginning a different task.
Food handlers must _______ before beginning a different task.
Signup and view all the answers
Do not ___________ when putting on gloves.
Do not ___________ when putting on gloves.
Signup and view all the answers
Buy gloves that can be __________.
Buy gloves that can be __________.
Signup and view all the answers
Diseases such as AIDS, hepatitis B, and tuberculosis can be spread by pathogens in food.
Diseases such as AIDS, hepatitis B, and tuberculosis can be spread by pathogens in food.
Signup and view all the answers
The least amount of time for washing hands is __________.
The least amount of time for washing hands is __________.
Signup and view all the answers
What are hand antiseptics designed to do?
What are hand antiseptics designed to do?
Signup and view all the answers
When should single-use gloves be used?
When should single-use gloves be used?
Signup and view all the answers
What are three ways managers can inform regulatory authorities about illness reporting?
What are three ways managers can inform regulatory authorities about illness reporting?
Signup and view all the answers
What is the definition of a finger cot, and how is it used?
What is the definition of a finger cot, and how is it used?
Signup and view all the answers
Food handlers can have bare-hand contact with ready-to-eat food when?
Food handlers can have bare-hand contact with ready-to-eat food when?
Signup and view all the answers
Study Notes
Food Contamination and Illness
- Food handlers can contaminate food through various means, including sneezing, unwashed hands, or personal illness, leading to foodborne illnesses like diarrhea and vomiting.
- Pathogens can be present in wounds and unclean hands, posing a risk for food contamination.
Hand Washing Procedures
- Proper handwashing should take at least 20 seconds with hot water.
- Key steps: wash arms, apply soap, scrub thoroughly, rinse, and dry with a paper towel.
Hand Washing Timing
- Hands must be washed after any contact that could introduce contaminants, specifically at designated handwashing sinks.
Hand Antiseptics
- Antiseptics reduce skin pathogens and must meet CFR and FDA standards.
- They can only be used after proper handwashing, and handlers must wait for the antiseptic to dry before touching food or equipment.
Nail and Wound Care
- Fingernails should be trimmed short and clean; false nails and nail polish are prohibited for food handlers.
- Infected wounds must be covered with impermeable materials to prevent contamination.
Safe Food Handling Practices
- Avoid bare-hand contact with ready-to-eat food to prevent contamination, especially when serving high-risk populations.
- There are exceptions where bare hand contact is permissible under specific cooking conditions.
Use and Care of Gloves
- Use only single-use gloves, changing them when dirty or before switching tasks.
- Do not wash or reuse disposable gloves; ensure they are compatible with food handling.
Staff Attire Requirements
- Clean clothing is mandatory, along with hair restraints and removal of aprons outside prep areas.
Jewelry and Food Safety
- Avoid wearing rings (besides plain bands), bracelets, and watches to prevent contaminants from food handlers.
Eating, Drinking, and Smoking Regulations
- Eating, drinking, smoking, or chewing is prohibited while preparing or serving food and in cleaning areas.
Illness Reporting and Exclusions
- Staff must report symptoms like sore throats, vomiting, or diarrhea, with exclusions applicable for those serving high-risk populations.
- Reporting is vital for certain foodborne illnesses such as Norovirus and Salmonella.
Carriers and the Americans with Disabilities Act (ADA)
- Carriers can transmit pathogens without showing symptoms.
- The ADA protects those with conditions like HIV or hepatitis B from discrimination in food handling roles.
Personal Hygiene Key Facts
- Handwashing is the most crucial part of personal hygiene.
- The appropriate water temperature for handwashing is at least 100°F.
Regulatory Compliance and Communication
- Staff must be educated to report illnesses, with signed agreements and visual reminders provided by management.
Finger Cots and Additional Safety
- Finger cots are used to cover bandaged wounds on fingers during food handling tasks.
- Compliance with safety protocols is essential for maintaining food hygiene standards.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on food safety with these flashcards from Chapter 4. Learn about how food handlers can contaminate food and the correct procedures for hand washing. This quiz is essential for anyone studying food hygiene and safety protocols.