Chapter 4 The Food Handler

Question 1

When can food handlers contaminate food?

Answer 1

• 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.

Question 2

Diseases that are not transmitted through food

Answer 2

AIDS
Hep B and C
Tuberculosis

Question 3

Steps to HOW TO PROPERLY WASH HANDS

Answer 3

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

Question 4

When to wash hands

Answer 4

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.

Question 5

Describe good hand care guidelines. 3

Answer 5

Finger nails short and clean
Don’t wear false fingernails
Don’t wear nail polish

Question 6

How to handle infected wound on hand or wrist?

Answer 6

Cover with impermeable cover, place single use glove over the cover.

Question 7

How to handle wound located on the arm?

Answer 7

Cover with impermeable cover, completely cover wound!

Question 8

How to handle wound located in other places of the body - other than hands, wrists, and arms?

Answer 8

Cover with a dry, a durable, tight-fitting bandage.

Question 9

Exceptions when you can touch food with bare hands.

Answer 9

• 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

Question 10

Do you need to wear gloves to wash produce?

Answer 10

No

Question 11

When should you change gloves?

Answer 11

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

Question 12

Hair guidelines for food handler.

Answer 12

Wear a clean hat or a a hair restraint when in food area.
Don’t wear hair accessories
Don’t wear false eyelashes

Question 13

Clothing guidelines for the food handler

Answer 13

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

Question 14

Apron guidelines for the food handler.

Answer 14

Remove aprons when leaving prep area.

Never wipe your hands on your apron.

Question 15

Jewelry guidelines for the food handler.

Answer 15

Remove jewelry from hands and arms before working with food.

Question 16

The food handler has an infected wound or boil that is not properly covered. RESTRICT OR EXCLUDE

Answer 16

Restrict the food handler from working with exposed food, utensils, and equipment.

Question 17

RESTRICT OR EXCLUDE

The food handler has a sore throat with a fever.

Answer 17

Restrict the food handler from working with exposed food, utensils, and equipment.
Exclude the food handler from the operation if you primarily serve a high-risk population.

Question 18

RESTRICT OR EXCLUDE
The food handler has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth.

Answer 18

Restrict the food handler from working with exposed food, utensils, and equipment.

Question 19

RESTRICT OR EXCLUDE
The food handler has at least one of these symptoms from an infectious condition:

Vomiting
Diarrhea
Jaundice (yellow skin or eyes)

Answer 19

Exclude the food handler from the operation.

Vomiting and diarrhea
Food handlers must meet one of these requirements before they can return to work:

Have had no symptoms for at least 24 hours.
Have a written release from a medical practitioner.
Jaundice
Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have had jaundice for seven days or less must be excluded from the operation.

Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.

Question 20

RESTRICT OR EXCLUDE
The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens:

Norovirus
Shigella spp.
Nontyphoidal Salmonella
Shiga toxin-producing E. coli (STEC)

Answer 20

Exclude the food handler from the operation.

Report the situation to the regulatory authority.