Servsafe 6th Ed Chapter 3 Flashcards

Questions and Answers

How can food handlers contaminate food? (Select all that apply)

When they have a foodborne illness (correct)

When they have symptoms such as diarrhea, vomiting, or jaundice (correct)

When they have contact with a person who is ill (correct)

By sneezing or coughing (correct)

By touching anything that may contaminate their hands and then they don't wash them (correct)

When they have wounds that contain a pathogen (correct)

What is a carrier?

Someone who carries pathogens and infects others without ever getting sick themselves.

What are actions that can contaminate food? (Select all that apply)

Running fingers through the hair (correct)

Wearing a dirty uniform (correct)

Touching a pimple or an infected wound (correct)

Coughing or sneezing into the hand (correct)

Wiping or touching the nose (correct)

Scratching the scalp (correct)

You must create and support policies that address what areas? (Select all that apply)

Food handler health and reporting Signup and view all the answers

Where should you wash your hands?

In a sink designated for hand washing. Signup and view all the answers

How should you wash your hands?

Wet hands and arms in water at least 100 degrees Fahrenheit, apply soap, scrub for 10 to 15 seconds, rinse, and dry. Signup and view all the answers

How long should the whole process of washing your hands take?

At least 20 seconds. Signup and view all the answers

How can a paper towel aid you after washing your hands?

By using it to turn off the faucet and to open the door when leaving the restroom. Signup and view all the answers

When should you wash your hands? (Select all that apply)

After sneezing, coughing, or using a tissue Signup and view all the answers

What is a hand antiseptic?

A liquid or gel used to lower the number of pathogens on the skin. Signup and view all the answers

If hand antiseptics are used, what must they comply with?

Food and Drug Administration (FDA) standards Signup and view all the answers

Can you use hand antiseptics in place of washing your hands?

False Signup and view all the answers

What should you do after using hand antiseptics but before touching food or equipment?

Let the hand antiseptic dry. Signup and view all the answers

What should the condition of the fingernails be on food handlers?

Short and clean, trimmed and filed. Signup and view all the answers

Why are long and ragged nails a risk to food safety?

Long nails can be hard to clean and can chip, while ragged nails can hold pathogens. Signup and view all the answers

Can food handlers wear false fingernails?

False Signup and view all the answers

Can food handlers wear nail polish?

False Signup and view all the answers

How should you cover wounds on the hands and wrists?

Cover wounds with an impermeable cover and a single-use glove. Signup and view all the answers

What does impermeable mean?

It means that liquid cannot pass through. Signup and view all the answers

How should you cover wounds on the arms?

With an impermeable cover and it must be completely covered. Signup and view all the answers

How should you cover wounds on other parts of the body?

Cover wounds with a dry, durable, tight-fitting bandage. Signup and view all the answers

What guidelines should you follow when buying gloves? (Select all that apply)

Buy only single-use gloves for handling food Signup and view all the answers

What guidelines should you follow when using gloves? (Select all that apply)

Wash your hands before putting on gloves Signup and view all the answers

When should you change gloves? (Select all that apply)

After an interruption, such as taking a phone call Signup and view all the answers

When can you handle food with bare hands?

When food will be cooked to at least 145 degrees Fahrenheit or when allowed by regulatory authorities. Signup and view all the answers

What are the guidelines on hair restraints? (Select all that apply)

Wear a clean hat or other restraint Signup and view all the answers

What are the guidelines on clean clothing? (Select all that apply)

Keep dirty clothes away from food areas Signup and view all the answers

What are the guidelines on aprons? (Select all that apply)

Use aprons to shield food from contaminants Signup and view all the answers

What are the guidelines on jewelry? (Select all that apply)

Servers may wear jewelry if allowed by company policy Signup and view all the answers

When should you NOT eat, drink, smoke, chew gum or tobacco? (Select all that apply)

When prepping or serving food Signup and view all the answers

How can you provide proof to regulatory authorities that you have asked your staff to tell you when they are sick? (Select all that apply)

Presenting signed statements from staff Signup and view all the answers

When should staff report illness? (Select all that apply)

Before they come to work Signup and view all the answers

How should you handle food handlers that have a sore throat with a fever? (Select all that apply)

Need a written release from a medical practitioner Signup and view all the answers

How should you handle food handlers that have vomiting, diarrhea, or jaundice? (Select all that apply)

Exclude from the operation Signup and view all the answers

How should you handle a food handler that has been diagnosed with norovirus, shigella, nontyphoidal salmonella, E.coli, hepatitis A, and salmonella typhi? (Select all that apply)

Exclude the food handler from the operation Signup and view all the answers

Bill, a line cook at a family restaurant, has a sore throat and a fever. Should he be excluded from the operation or restricted from working with or around food?

Restricted from working with food Signup and view all the answers

Joe, a prep cook, has diarrhea. Should he be excluded from the operation or restricted from working with food?

Excluded from operation Signup and view all the answers

Mary, a sous chef, has diarrhea and has been diagnosed with norovirus. Should she be excluded from the operation or restricted from working with food?

Excluded from operation Signup and view all the answers

Study Notes

Contamination Causes

Food handlers contaminate food through foodborne illnesses, infected wounds, coughing, sneezing, or contact with sick individuals.
Poor hand hygiene after touching potentially contaminated surfaces also poses a risk.

Understanding Carriers

Carriers can spread pathogens without exhibiting signs of illness themselves.

Actions Leading to Contamination

Potentially harmful actions include scratching the scalp, touching the face, wiping the nose, or wearing dirty uniforms.

Hygiene Policy Development

Create policies covering hand washing, hand care, glove usage, personal cleanliness, and health reporting.

Responsibilities in Personal Hygiene Programs

Formulate hygiene policies, train handlers, model best practices, supervise compliance, and update policies as needed.

Proper Hand Washing Techniques

Required hand washing occurs exclusively in designated sinks, using water at least 100°F, soap, scrubbing for 10-15 seconds, rinsing thoroughly, and drying with paper towels or hand dryers.

Hand Washing Frequency

Hands must be washed before starting work, after restroom use, and following various activities that could contaminate them.

Hand Antiseptics

Hand antiseptics reduce pathogens but never replace hand washing; they must comply with regulations.

Nail Care Regulations

Food handlers must keep nails short, clean, and free of fingernail polish and false nails, which pose contamination risks.

Wound Coverage Guidelines

Wounds should be covered with impermeable materials and single-use gloves to prevent contamination.

Glove Guidelines

Use approved, disposable gloves, ensuring proper size, and always wash hands prior to use. Change gloves after contamination or task changes.

Hair Restraints Requirements

Hair must be secured using clean restraints, avoiding accessories that can fall into food. Facial hair requires proper restraints also.

Clean Clothing Protocols

Daily clean clothing is essential, with street clothes stored away from food areas. Change into work attire at the workplace when possible.

Jewelry Regulations

Jewelry, except plain rings, must be removed before food preparation, with additional rules possibly enforced by employers.

Eating and Drinking Restrictions

Prohibited during food preparation or in areas designated for cleaning utensils.

Reporting Illness Procedures

Staff must report illnesses before starting work or immediately if symptoms develop while working. Documentation supports these requirements.

Illness Management

Staff with sore throats and fever should be restricted or excluded based on the risk level to high-risk populations.

Specific Illness Handling Protocols

Staff with vomiting, diarrhea, or jaundice need to be excluded until symptom-free for 24 hours or cleared by a medical professional. Staff diagnosed with specific illnesses must be excluded and assessed before returning.

Example Health Situations

Employees showing symptoms like fever and sore throat should be restricted while those with diarrhea must be excluded from the workplace.

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Test your knowledge on Chapter 3 of the Servsafe 6th edition. This chapter focuses on how food handlers can contaminate food and the importance of proper hygiene. Use these flashcards to prepare for your Servsafe certification exam.

Servsafe 6th Ed Chapter 3 Flashcards

Questions and Answers

How can food handlers contaminate food? (Select all that apply)

What is a carrier?

What are actions that can contaminate food? (Select all that apply)

You must create and support policies that address what areas? (Select all that apply)

Where should you wash your hands?

How should you wash your hands?

How long should the whole process of washing your hands take?

How can a paper towel aid you after washing your hands?

When should you wash your hands? (Select all that apply)

What is a hand antiseptic?

If hand antiseptics are used, what must they comply with?

Can you use hand antiseptics in place of washing your hands?

What should you do after using hand antiseptics but before touching food or equipment?

What should the condition of the fingernails be on food handlers?

Why are long and ragged nails a risk to food safety?

Can food handlers wear false fingernails?

Can food handlers wear nail polish?

How should you cover wounds on the hands and wrists?

What does impermeable mean?

How should you cover wounds on the arms?

How should you cover wounds on other parts of the body?

What guidelines should you follow when buying gloves? (Select all that apply)

What guidelines should you follow when using gloves? (Select all that apply)

When should you change gloves? (Select all that apply)

When can you handle food with bare hands?

What are the guidelines on hair restraints? (Select all that apply)

What are the guidelines on clean clothing? (Select all that apply)

What are the guidelines on aprons? (Select all that apply)

What are the guidelines on jewelry? (Select all that apply)

When should you NOT eat, drink, smoke, chew gum or tobacco? (Select all that apply)

How can you provide proof to regulatory authorities that you have asked your staff to tell you when they are sick? (Select all that apply)

When should staff report illness? (Select all that apply)

How should you handle food handlers that have a sore throat with a fever? (Select all that apply)

How should you handle food handlers that have vomiting, diarrhea, or jaundice? (Select all that apply)

How should you handle a food handler that has been diagnosed with norovirus, shigella, nontyphoidal salmonella, E.coli, hepatitis A, and salmonella typhi? (Select all that apply)

Bill, a line cook at a family restaurant, has a sore throat and a fever. Should he be excluded from the operation or restricted from working with or around food?

Joe, a prep cook, has diarrhea. Should he be excluded from the operation or restricted from working with food?

Mary, a sous chef, has diarrhea and has been diagnosed with norovirus. Should she be excluded from the operation or restricted from working with food?

Study Notes

Contamination Causes

Understanding Carriers

Actions Leading to Contamination

Hygiene Policy Development

Responsibilities in Personal Hygiene Programs

Proper Hand Washing Techniques

Hand Washing Frequency

Hand Antiseptics

Nail Care Regulations

Wound Coverage Guidelines

Glove Guidelines

Hair Restraints Requirements

Clean Clothing Protocols

Jewelry Regulations

Eating and Drinking Restrictions

Reporting Illness Procedures

Illness Management

Specific Illness Handling Protocols

Example Health Situations

Studying That Suits You

Description

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