Podcast
Questions and Answers
What is the primary focus for managers regarding personal hygiene?
What is the primary focus for managers regarding personal hygiene?
Which of the following are actions that can contaminate food? (Select all that apply)
Which of the following are actions that can contaminate food? (Select all that apply)
What are hand antiseptics used for?
What are hand antiseptics used for?
To lower the number of pathogens on skin
Food handlers must wash their hands after __________.
Food handlers must wash their hands after __________.
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Which of the following must food handlers do before starting work? (Select all that apply)
Which of the following must food handlers do before starting work? (Select all that apply)
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Food handlers can wash and reuse single-use gloves.
Food handlers can wash and reuse single-use gloves.
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When should a food handler change gloves?
When should a food handler change gloves?
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Bare hand contact with ready-to-eat food must be avoided, except under what conditions?
Bare hand contact with ready-to-eat food must be avoided, except under what conditions?
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Food handlers must not __________ when prepping or serving food.
Food handlers must not __________ when prepping or serving food.
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What must food handlers do if they have jaundice?
What must food handlers do if they have jaundice?
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If a food handler has been diagnosed with Hepatitis A, what action should be taken?
If a food handler has been diagnosed with Hepatitis A, what action should be taken?
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Study Notes
Safe Food Handling Principles
- Emphasis on the role of food handlers in ensuring food safety.
- Food handlers can contaminate food through illness, wounds, improper hygiene, and contact with sick individuals.
Contamination Actions
- Common actions leading to contamination include:
- Scratching the scalp, touching hair, or wiping the nose.
- Contact with infected wounds or not wearing clean uniforms.
- Coughing or sneezing into hands and spitting.
Manager Responsibilities
- Managers must:
- Establish and enforce personal hygiene policies.
- Provide training and regular updates for food handlers.
- Model appropriate hygiene behaviors and oversee compliance.
Handwashing Steps
- Handwashing should take a minimum of 20 seconds and involves:
- Wetting hands with hot running water (at least 100°F/38°C).
- Applying soap and scrubbing hands vigorously for 10-15 seconds.
- Rinsing thoroughly and drying with paper towels or air dryers.
Critical Handwashing Scenarios
- Food handlers must wash hands:
- After using the restroom, handling raw foods, sneezing, or touching the face.
- Before and after handling potentially hazardous food.
After Contact Requirements
- Immediate handwashing required after:
- Handling garbage, cleaning tables, touching money, or any contaminated surfaces.
Hand Antiseptics
- Hand sanitizers reduce pathogens but:
- Must only be used after proper handwashing.
- Cannot replace handwashing and must dry completely before food or equipment contact.
Nail and Wound Care
- Maintain short and clean fingernails; avoid nail polish and false nails.
- Infected wounds must be properly covered to prevent contamination.
Wound Coverage Guidelines
- Proper covering for wounds:
- Hand and wrist injuries should use impermeable materials and a glove.
- Arm wounds should be securely bandaged.
Single-use Gloves Protocols
- Use gloves when handling ready-to-eat food, but not for washing produce.
- Gloves should fit properly, never reused or washed, and must not substitute for handwashing.
Proper Glove Usage
- Steps to effectively use gloves include:
- Washing hands before applying gloves and selecting the correct size.
- Checking for defects and handling gloves without contamination.
Glove Change Practices
- Change gloves:
- When dirty or torn, before different tasks, after interruptions, and after handling raw foods.
Bare Hand Contact with Ready-to-Eat Foods
- Avoid bare hand contact, especially when serving high-risk populations.
- Jurisdictions may permit it with proper health policies and training.
Work Attire Guidelines
- Clean hats and clothing essential in food preparation areas.
- Remove aprons when leaving preparation zones and avoid wearing jewelry.
Restrictions on Eating, Drinking, and Smoking
- Food handlers should not eat, drink, or smoke while preparing food or in cleaning areas.
Illness Protocols
- Sore throat with fever: Restrict from food handling and require a medical release for return.
- Vomiting or diarrhea: Exclude from operations until symptom-free for 24 hours or with a medical release.
- Jaundice cases must be reported and may require a medical release and regulatory authority approval for return.
Exclusions for Foodborne Illnesses
- Food handlers diagnosed with specific pathogens must be excluded from work and work with health authorities to determine return conditions.
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Description
Test your knowledge on safe food handling practices with these flashcards from Chapter 3 of the ServSafe Exam. Learn about the various ways food handlers can contaminate food and the importance of hygiene in food safety. Perfect for those preparing for the ServSafe certification.
