Chapter 4, The Safe Food Handler

Question 1

Carriers

Answer 1

People who carry pathogens and infect others, yet never get sick themselves

Question 2

Hand Antiseptic and how it should be used

Answer 2

Liquids or gels used to lower the number of pathogens on the skin’s surface. Hand antiseptics should only be used after correct hand washing, not in place of it

Question 3

Impermeable

Answer 3

A material that does not allow liquid to pass through it; for example, a bandage or finger cot

Question 4

Hair Restraint

Answer 4

Device used to keep a food handler’s hair away from food and to keep the individual from touching his or her hair

Question 5

The detailed steps for proper hand washing

Answer 5

1. ) Wet hands and arms using running warm water
2. ) Apply soap. Make sure there is enough soap to build up a good lather. Follow the manufacturers recommendations.
3. ) Scrub hands and arms vigorously for 10 to 15 seconds. Clean the fingertips, under fingernails, and between fingers
4. ) Rinse hands and arms thoroughly, using running warm water
5. ) Dry hands and arms. Use a single use paper towel or a hand dryer and if you are in a restroom open the door with a single use paper towel

Question 6

Single Use Gloves

Answer 6

Single use gloves are designed for one task, after which they must be discarded. They keep food safe by creating a barrier between bare hands and food. Single use gloves should NEVER be used in place of hand washing. Single use gloves should always be worn when handling ready-to-eat food.

Question 7

Work Attire Guidelines (basics from table 4.2)

Answer 7

1. ) Hair Restraints: Wear a clean hat or other hair restraint when in a food prep area. This can keep hair from falling into food and onto food-contact surfaces. Do NOT wear hair accessories that can become physical contaminants. Do NOT wear false eyelashes. Food handlers with facial hair should wear a beard restraint.
2. ) Clean Clothing: Wear clean clothing daily. Change soiled uniforms, including aprons, as needed to prevent contamination. If possible, change into work clothes at work. Store street clothing and personal belongings in designated areas. Keep dirty clothing that you stored in the operation away from food and prep areas.
3. ) Aprons: Remove aprons when leaving prep areas. For example, aprons should be removed and stored before taking out garbage or using the restroom. NEVER wipe your hands on your apron.
4. ) Jewelry: Remove jewelry from hands and arms before prepping food or when working around prep areas. Food handlers cannot wear any of the following; Rings, except for a plain band, Bracelets, including medical bracelets, and watches. Your company may require you to remove other kinds of jewelry as well, including necklaces, facial jewelry, and earrings as these items can fall off and become physical contaminants, they are also difficult to clean and could be carrying pathogens.