Questions and Answers
What are some ways food handlers can contaminate food? (Select all that apply)
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?
Whenever you touch anything, especially before handling food.
What are hand antiseptics and when should they be used?
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Should you wear nail polish while handling food?
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How should infected wounds be covered?
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Bare-hand contact with ready-to-eat food is always allowed.
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When should disposable gloves be changed?
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What type of attire is required for food handling staff?
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Which types of jewelry should be avoided in food handling?
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Food handlers should never eat, drink, smoke, or chew gum when preparing food.
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What should be done if a food handler has a sore throat?
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What are carriers?
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What is the most important part of personal hygiene?
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The entire handwashing process should take at least ________.
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For proper handwashing, the temperature of the water should be at least ________.
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Hands can be washed in sinks used for food prep.
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Food handlers should always wash their hands before they start work.
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Hand antiseptics are _______ that help lower the number of pathogens on skin.
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Once hand antiseptic is applied, food handlers should not touch food or equipment until the substance has ________.
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Hand antiseptics must only be used after ___________ and not in place of it.
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Why should fingernails be kept short and clean?
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How is a wound covered?
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Wounds must be covered to prevent __________ from contaminating food.
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Cover wounds on the arm with __________.
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Food can become _________ when it has been handled with bare hands.
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Some regulatory authorities allow bare-hand contact with_________ if a specific policy is in place.
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You should not handle food meant for a _______ with bare hands, especially if serving a nursing home.
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Gloves do not need to be worn when ___________.
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Food handlers must _______ before beginning a different task.
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Do not ___________ when putting on gloves.
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Buy gloves that can be __________.
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Diseases such as AIDS, hepatitis B, and tuberculosis can be spread by pathogens in food.
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The least amount of time for washing hands is __________.
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What are hand antiseptics designed to do?
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When should single-use gloves be used?
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What are three ways managers can inform regulatory authorities about illness reporting?
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What is the definition of a finger cot, and how is it used?
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Food handlers can have bare-hand contact with ready-to-eat food when?
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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
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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.
