Chapter 3 - The Safe Food Handler

Question 1

How can food handlers avoid behaviors that can contaminate food? (5)

Answer 1

Creating personal hygiene policies, training food handlers on those policies, modeling the correct behavior, and supervising food safety practices at all times.

Question 2

How should staff wash their hands? (5)

Answer 2

Wet hands and arms, apply soap, scrub hands and arms for 10 to 15 seconds, rinse thoroughly, dry.

Question 3

How should staff care for their hands?

Answer 3

Keep fingernails short and clean, do not wear fake nails or nail polish and infected wounds or boils must be covered.

Question 4

What is the correct way to dress for work and handle work clothes?

Answer 4

Wear a clean hat or other hair restraint, wear clean clothing daily, never wipe your hands on your apron and remove them when leaving prep areas, and remove all jewelry from hands.

Question 5

Where can staff eat, drink, smoke, chew gum or tobacco to minimize contamination?

Answer 5

In designated areas

Question 6

Where should food handlers wash their hands?

Answer 6

Hands must be washed in a designated sink for handwashing.

Question 7

WHEN should food handlers wash their hands?

Answer 7

After using the restroom, touching the body or clothing, coughing or sneezing, eating, drinking, handling raw meat, or taking out garbage.

Question 8

Ryan was busing tables when his manager asked him to take out the garbage. When he came back, he used the restroom and washed his hands. Then he set up some tables.
Did Ryan wash his hands at the correct time?

Answer 8

Yes