Safe Food Handling Flashcards

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Questions and Answers

What are carriers?

People who carry pathogens and infect others, yet never get sick themselves.

What are hand antiseptics used for?

Liquids or gels used to lower the number of microorganisms on the skin's surface.

What is a hair restraint?

A device used to keep a food handler's hair away from food.

What are finger cots?

Protective coverings used to cover a correctly bandaged cut or wound on the finger. Signup and view all the answers

What should a good personal hygiene program include? (Select all that apply)

Hand washing Signup and view all the answers

What conditions can lead to food contamination by food handlers?

A foodborne illness, symptoms like diarrhea, wounds containing a pathogen, sneezing or coughing, and contact with a sick person. Signup and view all the answers

Which diseases are NOT transmitted through food? (Select all that apply)

Acquired Immune Deficiency Syndrome (AIDS) Signup and view all the answers

What does the Americans with Disabilities Act (ADA) provide?

Civil rights protection to those who are HIV positive or have hepatitis B. Signup and view all the answers

What should a personal hygiene program include?

Hand washing, hand care, glove use, preventing bare-hand contact with ready-to-eat food, and maintaining personal cleanliness. Signup and view all the answers

What are the steps to wash hands correctly?

Wet hands and arms, apply soap, scrub for 10 to 15 seconds, rinse thoroughly, dry with a single-use towel. Signup and view all the answers

You should wash your hands after using the ______.

restroom Signup and view all the answers

What is hand care?

Additional care for hands to prevent the spread of pathogens. Signup and view all the answers

What should be the condition of fingernails in food handling?

Fingernails should be kept short and clean. Signup and view all the answers

Wearing false fingernails is acceptable in food handling.

False Signup and view all the answers

Nail polish is allowed in food handling.

False Signup and view all the answers

What should be done with infected wounds or cuts?

They must be covered to prevent pathogens from contaminating food. Signup and view all the answers

How should a wound be covered depending on its location?

Use impermeable covers for wounds on hands or arms and a durable bandage for other body parts. Signup and view all the answers

Study Notes

Carriers

Individuals who carry pathogens but do not exhibit symptoms of illness.
Can unknowingly infect others.

Hand Antiseptics

Liquids or gels that reduce microorganisms on skin.
Should only be used after proper hand washing, not as a substitute.
Must comply with FDA regulations.

Hair Restraint

Tools designed to keep a food handler's hair away from food.
Prevents hair from unintentionally contaminating food.

Finger Cots

Protective covers for properly bandaged cuts or wounds on fingers.
Help prevent contamination from injuries.

Good Personal Hygiene Program

Incorporates hand washing, hand care, and use of single-use gloves.
Encourages reporting of health issues to maintain safety.

Contamination Risks by Food Handlers

Can occur due to foodborne illnesses or symptoms like diarrhea and vomiting.
Risks include wounds with pathogens, sneezing, coughing, and unwashed hands.

Minimizing Foodborne Illness Risks

Establish specific personal hygiene policies.
Train food handlers and provide regular retraining.
Model proper hygiene behavior and supervise food safety practices.
Revise policies based on legal and scientific changes.

Diseases Not Transmitted Through Food

Certain diseases like AIDS, Hepatitis B and C, and tuberculosis are not foodborne.

Americans with Disabilities Act (ADA)

Protects individuals who are HIV positive or have Hepatitis B from discrimination in food handling jobs.
Prohibits employment-related actions based solely on these conditions.

Personal Hygiene Program Policies

Include regular hand washing, hand care, and gloving practices.
Emphasize preventing bare-hand contact with ready-to-eat food.
Promote personal cleanliness, appropriate clothing, and hair restraint.

Hand Washing Procedure

Wet hands and arms with comfortable hot running water (at least 100°F).
Use enough soap to create a good lather.
Scrub vigorously for 10 to 15 seconds, focusing on fingernails and between fingers.
Rinse thoroughly with warm running water.
Dry with a single-use towel or dryer, using a towel to turn off faucets.

When to Wash Hands

After using the restroom, handling raw foods, or contact with face/body.
Before eating or drinking, handling money, or returning to food prep areas.

Hand Care

Requires additional steps to ensure hands remain clean and pathogen-free.

Fingernail Length

Keep nails short and clean.
Long nails can tear gloves and harbor bacteria.

False Fingernails

Should generally be avoided; can break off into food.
Some regulations permit them if gloves are worn.

Nail Polish

Avoid wearing to prevent dirt hiding and flaking into food.

Infected Wounds or Cuts

Must be covered to stop pathogens from contaminating food.
Pus from infections must never come into contact with food.

Covering Wounds

Use impermeable covers for hand/wrist injuries; cover completely for safety.
Other body parts require durable and tight-fitting bandages.

Other Good Personal Hygiene Practices

Emphasize personal cleanliness, correct attire, hair restraint, and minimal jewelry.
Ensure clothing is clean, including any aprons worn while handling food.

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Description

Test your knowledge on essential terms related to safe food handling. This quiz features important concepts like carriers of pathogens and the appropriate use of hand antiseptics. Perfect for anyone looking to improve their food safety practices.