Chapter 4

Question 1

Carriers

Answer 1

People who carry pathogens and infect others, yet never get sick themselves.

Question 2

Hand Antiseptic and How to Use It

Answer 2

Liquids or gels used to lower the number of pathogens on the skin’s surface. Only use after washing hands, not in place of it.

Question 3

Impermeable

Answer 3

A material that does not allow liquid to pass through it.

Question 4

Hair Restraint

Answer 4

Device to keep a food handler’s hair away from food and to keep the individual from touching his or her hair.

Question 5

Proper Hand Washing Steps

Answer 5

(1) Wet arms and hands using warm water
(2) Apply soap, making sure its a good lather
(3) Scrub hands and arms vigorously for 10-15 seconds cleaning fingertips, under fingernails, and between fingers
(4) Rinse hands and arms thoroughly using warm water
(5) Dry hands and arms using paper towel or air dryer

Question 6

Single Use Gloves

Answer 6

Gloves designed for one task, after which they must be discarded. They must be changed if they become dirty or torn, before starting a new task, or after four hours of continuous work.

Question 7

Work Attire Guidelines

Answer 7

• wear hair restraint to keep hair back. Don’t wear hair accessories, false eyelashes, etc.
• always wear clean clothing.if possible, change out of soiled clothes, use work clothes only for work, keep street clothing in designated areas,etc.
• remove aprons when leaving prep area. Never wipe your hands on your apron
• remove any jewelry such as bracelets, rings, watches. Some may require no necklaces, earrings, or facial jewelry.