Chapter 3 Flashcards
How can food handlers avoid behaviors that can contaminate food?
Have a good personal hygiene program
How should staff wash and care for their hands?
Must be washed at designated hand-washing sink, washed at correct times (before preparing food, working with clean equipment and utensils, putting on single use gloves, starting a new task), washed after using bathroom or other activities that may contaminate their hands.
What is the correct way to dress for work and handle work clothes?
Clean clothing and clean hair restraint, remove jewelry from hands and arms, aprons removed and stored when leaving prep areas
Where can staff eat, drink, smoke, and chew gum or tobacco to minimize contamination?
Food handlers can only eat, drink, smoke, and chew gum or tobacco in designated areas away from prep areas. They can drink from a covered container that has a lid and straw or from a sip-lid top if careful about preventing contamination.
What is the best way(s) to prevent staff who may be carrying pathogens from working with or around food, or from working in the operation?
- Staff must report health problems to the manager before working with food, managers should watch for staff illnesses.
- Food handlers excluded from work if they are vomiting or have diarrhea and have been diagnosed with a foodborne illness from certain pathogens such as non-typhoidal salmonella.
- Food handlers must not come to work if they have symptoms that include diarrhea, vomiting, or juandice
- Staff who have persistent sneezing, coughing, or a runny nose or a sore throat and fever should not work with exposed food, utensils, or equipment.
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler’s hands be washed?
Before putting on gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
Stay home until approved to come back to work
A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?
Sore throat with fever
When is it acceptable to eat in an operation?
When sitting in a break room
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor
