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Questions and Answers
Food handlers can contaminate food when they:
Food handlers can contaminate food when they:
What must managers focus on regarding personal hygiene?
What must managers focus on regarding personal hygiene?
Creating personal hygiene policies, training food handlers, modeling behavior, supervising practices, revising policies.
Infected wounds or cuts must be left uncovered.
Infected wounds or cuts must be left uncovered.
False
Cover wounds on the hand or wrist with an impermeable cover, such as a ______, and then a single-use glove.
Cover wounds on the hand or wrist with an impermeable cover, such as a ______, and then a single-use glove.
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Single-use gloves should be used when handling:
Single-use gloves should be used when handling:
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How long should you scrub your hands with soap?
How long should you scrub your hands with soap?
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Match the following handling rules with their corresponding conditions:
Match the following handling rules with their corresponding conditions:
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A glove change is required after handling raw meat and before handling ready-to-eat food.
A glove change is required after handling raw meat and before handling ready-to-eat food.
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Should a food handler with a sore throat and fever be excluded from the operation?
Should a food handler with a sore throat and fever be excluded from the operation?
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What should be done if a food handler is vomiting?
What should be done if a food handler is vomiting?
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Study Notes
Food Handler Contamination Risks
- Food handlers can contaminate food through foodborne illnesses, wounds, or poor hygiene practices.
- Contagion can occur without visible symptoms; for example, hepatitis A can be spread weeks before symptoms manifest.
- Carriers can transmit pathogens without showing signs of illness themselves; up to 50% of healthy adults might carry Staphylococcus aureus.
Manager Responsibilities in Food Safety
- Develop and implement personal hygiene policies.
- Regularly train food handlers and ensure compliance.
- Demonstrate proper hygiene practices and supervise adherence.
- Amend hygiene policies in response to new scientific evidence or regulations.
Wound Management
- Infected wounds contain pus and must be properly covered to avoid food contamination.
- Cover hand and wrist wounds with impermeable materials plus single-use gloves.
- Wounds on other body parts should be covered with a dry, tight bandage.
Use of Single-Use Gloves
- Mandatory when handling ready-to-eat food, except during food washing or when preparing items for cooking.
- Gloves should fit well, be changed between tasks, and must not be washed or reused.
- Consider non-latex gloves due to potential allergies among staff or customers.
Proper Glove Usage
- Always wash hands before donning gloves and choose the appropriate size.
- Avoid contaminating gloves during application and check for any defects upon wearing.
Bare-Hand Contact Regulations
- Avoid handling ready-to-eat food with bare hands unless specific conditions are met.
- Food can be handled bare-handed if it's cooked to safe temperatures, especially in dishes without raw meat, seafood, or poultry.
Handling Staff Illnesses
- Food handlers with a sore throat and fever should be restricted from food handling; exclusion required for high-risk populations.
- Staff exhibiting vomiting or diarrhea must be excluded until symptoms cease for 24 hours or with medical clearance.
- Jaundice must be reported; staff with jaundice for less than 7 days must be excluded without medical clearance.
Specific Pathogen Exclusions
- Diagnosed food handlers with Norovirus or similar pathogens must be excluded and assessed for return in cooperation with health authorities.
- Hepatitis A and Salmonella Typhi diagnoses require exclusion from the operation, regardless of symptom presence.
Handwashing Guidelines
- Scrub hands with soap for 10-15 seconds; total handwashing process should last at least 20 seconds.
- Mandatory handwashing occasions include using the restroom, cleaning, or handling raw produce.
Jewelry and Food Handling Practices
- Jewelry should not be worn on hands or arms, except for plain metal bands; nail polish is also discouraged.
- Employees must change gloves when switching tasks, like after handling raw meat before touching ready-to-eat items.
Problematic Scenarios
- Food handlers violating hygiene practices, such as wearing false nails or handling food without gloves, need corrective action.
- Always ensure that any uncovered wounds are properly protected while handling food to maintain safety.
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Description
Explore the critical aspects of food safety in Chapter 3 of the ServSafe Exam. This chapter focuses on how food handlers can unintentionally contaminate food through various actions and health conditions. Test your understanding of safe food handling practices and the importance of hygiene.
