Chapter 4- The Safe Food Handler Flashcards
How can food handlers contaminate food?
A foodborne illness
Symptoms such as diarrhea, vomiting, or jaundice
Wounds that contain a pathogen
Sneezing and coughing
Contact with a person who is sic
Unwashed hands after touching a contaminant
What is a carrier?
A person who carries a pathogen but isnt sick themselves that can pass it on to other people.
What diseases are not spread through food?
Aids or Hepatitis B or C.
The American with Disabilities Act (ADA) does what?
It prevents employers from firing people that have HIV or Hepatitis B from the opperation.
What are the four hygienic hand practices?
Handwashing
Hand Care
Gloves
Preventing bare hand contact with ready to eat food (RTE)
What are the five maintaining personal cleanliness practices?
Wearing clean, appropriate clothes, hair pulled back and no jewelry Maintaining good health Avoiding certain habits and actions Covering wounds Reporting health issues
How do you wash your hands?
Wet hands and arms Apply soap Scrub hands and arms Rinse arms and hands Dry hands
How hot should the water be for hand washing?
100*F
How long should you scrub your hands?
10-15 seconds
How should you dry your hands?
With a blow dryer or a single use paper towel.
What are examples of when you should wash your hands?
After using the bathroom After you handle raw product Taking out the garbage Handling money Eating or drinking
What is a hand antiseptic?
A liquid or gel that helps lower the amount of pathogens on the skin (Hand sanitizer).
What are the requirements for your fingernails?
Short, trimmed nails
No false finger nails
No nail polish
What are the requirements for your hands?
Infected cuts, wounds or boils should be covered
Wound must be covered with a bandaid and have a glove over it
Food can become contaminated when it has been handled with bare hands. so you should always wear ______ when handling food?
Gloves
