Chapter 4, The Safe Food Handler

Question 1

Carriers

Answer 1

People who carry pathogens and infect others without getting sick themselves.

Question 2

Hand Antiseptics

Answer 2

another name for hand sanitizers, are liquids or gels that help lower the number of pathogens on skin. It should be used after handwashing, it should not be used in place of handwashing. Wait for the hand sanitizer to dry before touching anything.

Question 3

Impermeable

Answer 3

If you happen to get a wound in the kitchen, cover it with a bandage that is impermeable, this means that liquid cannot pass through the cover.

Question 4

Hair restraint

Answer 4

usually a clean hat or a hair net that keeps your hair from falling into the food and onto food contact surfaces.

Question 5

Proper hand washing

Answer 5

1. wet hands and arms (use running warm water)
2. apply soap (use enough soap to create a lather)
3. scrub hands and arms vigorously for 10 to 15 seconds (be sure to clean fingertips, under fingernails and between fingers)
4. rinse hands and arms thoroughly (use running warm water)
5. dry hands and arms (use a single use paper towel or hand dryer)

Question 6

Single use gloves

Answer 6

should always be used when handling ready-to-eat foods, but never worn in the place of handwashing. they do not need to be worn when washing food, or when the food will be cooked to the correct internal temperature. never wash or reuse the gloves, change them when they become dirty or worn, when beginning a different task, after an interruption such as a phone call, after handling raw meat, poultry and before handling ready-to-eat food , and after four hours of continuous use.

Question 7

Work Attire Guidelines

Answer 7

wear a hair restraint
wear clean clothing
wear aprons except when leaving the kitchen, never wipe your hands on the apron
never wear jewelry such as rings, bracelets, earrings, or watches.