Chapter 4- Handwashing

Question 1

Identify the requirements of a handwashing sink

Answer 1

Must have:
•potable hot and cold water
•liquid soap dispenser
•single service paper towels

Question 2

Describe the appearance of a good handler exhibiting good personal cleanliness

Answer 2

• frequent hand washing
• hair confined
• clean outer clothes
• short fingernails
• minimal jewelry

Question 3

List some actions that must be avoided when handling food

Answer 3

• picking nose
• touching face or hair
• not washing hands
• working when your sick

Question 4

Why must someone with diarrhea and/ or vomiting be excluded from handling food? How long should they be excluded?

Answer 4

They could be ill with foodborne illness and shedding many pathogens.
• could be excluded for at least 24 hours after symptoms have cleared

Question 5

Lost six steps of proper handwashing

Answer 5

• Wet hands with warm water
• dispense soap
• lather 15-20 seconds
• rinse hands
• dry hands with paper towel
• turn off taps with paper towel