Chapter 4 The Safe Food Handler

Question 1

Carriers

Answer 1

people carry pathogens and infect others without getting sick themselves

Question 2

Hand Antiseptic

Answer 2

Only use Hand Antiseptic after handwashing Never use them in place of it. Wait for Hand Antiseptic to dry before you touch food or equipment.

Question 3

Impermeable

Answer 3

Means that liquid cannot pass through the cover like a bandages

Question 4

Hair restraint

Answer 4

This can’t keep her from falling into food and onto food contact surfaces

Question 5

Proper handwashing steps

Answer 5

Step one wet hands and arms use running warm water

Step to apply soap make sure there is enough soap to build up on good lather

Step three scrub hands and arms for 10 to 15 seconds clean the fingertips underneath fingernails in between fingers

Step four rinse hands and arms thoroughly using running warm water

Step five dry hands and arms use a single use paper towel or a hand dryer

Question 6

Single use gloves

Answer 6

Single use gloves or designated for one task after which they must be discarded

Question 7

Work attire

Answer 7

Hair restraint what in food prep areas

Wear clean clothing daily

Wear aprons And remove them when you leave prep area

Remove all jewelry and arms before prepping food or when working around prep areas