Ch. 3: The Safe Food Handler Flashcards
Who are carriers?
People who carry pathogens without having symptoms.
What are the TWO ways human bodies can contaminate food?
- Touching self (clothes, ear, hair & scalp, nose, skin)
- Expelling into air (coughing, sneezing, spitting)
What are THREE ways to boost personal hygiene in workers?
- Set rules (update as needed)
- Train and retrain rules
- Follow rules (show by example)
What are the 5 steps to handwashing?
Wet hands and arms Apply soap Scrub hands and arms vigorously for 10-15 sec Rinse hands and arms thoroughly Dry hands and arms using correct tools
Wash hands after what activities? (14)
Using restroom Touching body/clothing Coughing/sneezing/blowing nose Eating/Drinking/Smoking/Chewing Gum Handling soiled items Handling raw proteins Taking out garbage Handling service animals/aquatic animals Handling chemicals Changing tasks Leaving and returning to kitchen Handling money Using electronic devices Touching anything else that might contaminate hands
What corrective actions should be taken if handwashing is done wrong? (3)
Dispose of contaminated food
Clean potentially contaminated equipment/utensils
Retrain food handlers if needed
Hand sanitizers? (2)
Must be FDA approved
Only use after handwashing, not in place of
Hand care? (6)
Short/Clean fingernails
No false nails unless always wearing gloves
No nail polish unless always wearing gloves
Cover wound on hand/wrist w/ impermeable cover and then glove
Cover wound on arm completely w/ impermeable cover
Cover wounds elsewhere w/ dry, durable, tight-fitting bandage
Gloves instead of handwashing?
NO
Wear gloves with RTE Food?
Yes, expect when washing produce or handling RTE ingredients that will be cooked correctly
Which gloves to buy? (5)
Approved for foodservice
Single-use only (do not wash and reuse)
Multiple sizes
Latex alternatives
How to use gloves? (7)
Wash hands Select correct size Avoid touching glove as much as possible Check for rips/tears NEVER blow into gloves NEVER roll them to put on NEVER wash and reuse
When to change gloves? (5)
When dirty/torn Before starting new task After an interruption After handling raw protein, before handling RTE food After 4 hrs continuous use
Handling RTE Food when serving high-risk population?
NEVER with bare hands
Exceptions to RTE Food bare-hand rules for high-risk populations? (2)
Food added to dish that doesn’t contain raw proteins and will be cooked to at least 145
Food that will be added to a dish containing raw proteins and will be cooked to the correct temp of those items
