Chapter 4 The Food Handler Flashcards
When can food handlers contaminate food?
- They have a foodborne illness.
- They have wounds or boils that contain a pathogen
- Sneezing, coughing
- In contact with a person that is ill
- Using the restroom and not washing hands
- When they have symptoms such as diarrhea, vomitting, jaundice.
Diseases that are not transmitted through food
AIDS
Hep B and C
Tuberculosis
Steps to HOW TO PROPERLY WASH HANDS
1- Wet hands - running warm water 2- Apply soap 3- Scrub hands and arms for 10-15 secs 4- Rinse hand and arms 5- Dry hands and arms usig a single use paper towel or hand dryer
Total time is at least 20 seconds
When to wash hands
Before preparing food
Before working with clean equipment and utensils
Before putting on single use gloves
And after all these:
Using the restroom.
Touching the body or clothing.
Coughing, sneezing, blowing their nose, or using a handkerchief or tissue.
Eating, drinking, smoking, or chewing gum or tobacco.
Handling soiled items.
Handling raw meat, poultry, and seafood.
Taking out garbage.
Handling service animals or aquatic animals.
Handling chemicals that might affect food safety.
Changing tasks (before beginning a new task).
Leaving and returning to the kitchen/prep area.
Handling money.
Using electronic devices. The food handler in the photo must wash his hands before working with food or clean equipment and utensils.
Touching anything else that may contaminate hands, such as dirty equipment, work surfaces, or cloths.
Describe good hand care guidelines. 3
Finger nails short and clean
Don’t wear false fingernails
Don’t wear nail polish
How to handle infected wound on hand or wrist?
Cover with impermeable cover, place single use glove over the cover.
How to handle wound located on the arm?
Cover with impermeable cover, completely cover wound!
How to handle wound located in other places of the body - other than hands, wrists, and arms?
Cover with a dry, a durable, tight-fitting bandage.
Exceptions when you can touch food with bare hands.
- Food will be added as an ingredient to a dish that doesn’t contain raw meat but will be cooked to at least 145 F (example cheese to pizza)
- Food will be added as an ingredient to a dish containing raw meat and the dish will be cooked to the required minimum internal temperature of the raw items.
NEVER IF A HIGH RISK POPULATION
Do you need to wear gloves to wash produce?
No
When should you change gloves?
As soon as the gloves become dirty or torn
Before beginning a different task
After an interruption, such as taking a phone call
After handling raw meat, seafood, or poultry and before handling ready-to-eat food
After four hours of continuous use
Hair guidelines for food handler.
Wear a clean hat or a a hair restraint when in food area.
Don’t wear hair accessories
Don’t wear false eyelashes
Clothing guidelines for the food handler
Wear clean clothing every day
Change soiled uniform
Store street clothing and personal belongings in designated areas
Keep dirty clothing away from food prep area
Apron guidelines for the food handler.
Remove aprons when leaving prep area.
Never wipe your hands on your apron.
Jewelry guidelines for the food handler.
Remove jewelry from hands and arms before working with food.
