Ch. 3: The Safe Food Handler Flashcards
Ways food handlers can contaminate food? (6)
When they have a foodborne illness
When they have wounds that contain a pathogen
Sneezing/coughing on food
In contact w/ an ill person
Not properly washing hands after using the restroom
When they have jaundice, diarrhea, or are vomiting
What are carriers?
People who carry pathogens w/o getting sick
What are 8 common actions that contaminate food?
Scratching scalp Running fingers thru hair Wiping/touching nose Rubbing an ear Touching pimple/wound Wearing and touching a dirty uniform Coughing/Sneezing into hand Spitting
What are 5 things to support a personal hygiene program?
Create policies
Train food handlers on policies and regularly retrain
Model correct behavior always
Supervise food safety always
Revising policies when laws/science change
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
Personal Hygiene Rules? (7)
Shower
Wear clean clothes
Only eat/drink/smoke in designated areas (unless proper lid on bev)
Hair restraints
No false eyelashes/excessive accessories
Take off aprons when leaving kitchen (don’t wipe hands!)
No hand/wrist jewelry except plain band ring
Proof for showing your staff know they can’t come in while ill? (3)
Signed statements
Documentation of staff training which includes info
Posting signs
IF they have these symptoms or diagnosis they must tell you (7)
Vomiting Diarrhea Jaundice Sore throat w/ fever Infected wound not covered properly Diagnosed w/ big 6 pathogen If they live w/ someone diagnosed w a big 6 pathogen (except NTS)
Watch for these symptoms (5)
Vomiting Excessive trips to restroom yellowing of skin/eyes/nails Cold sweats/chills Persistent nasal discharge/sneezing
Restrict from exposed food/utensils/equip. if: (3)
Has an infected wound not properly covered
Has a sore throat w/ a fever
Persistent cough/sneeze/runny nose/gen. face discharge
Exclude from operation if (5):
Sore throat/Fever AND serve high-risk population
Vomiting and diarrhea (must have no symptoms for 24 hours or have a written release)
Jaundice
Vomiting/Diarrhea and diagnosed w Norovirus, Shigella spp, NTS, STEC
Diagnosed w Hep A, Salmonella Typhi
Report to reg. auth. if: (2)
Jaundice
Diagnosed w/ smth from the big 6
