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 Antiseptic and how it should be used

Answer 2

Hand sanitizer; liquids and gels that help lower the number of pathogens on the skin
Only use after washing hands, never in place of washing hands. wait until dry before handling food/equipment

Question 3

Impermeable

Answer 3

when liquid cannot pass through the cover; bandages and finger cots

Question 4

Hair Restraint

Answer 4

something like a hat or hairnet to keep your hair from getting in the food

Question 5

Hand washing Steps:

Answer 5

1. wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10 to 15 seconds
4. Rinse arms and hands thoroughly
5. Dry hands and arms
   Whole process should take about 20 seconds

Question 6

Single Use Gloves

Answer 6

are designed for one task and must be discarded after that task;should not be used in place of washing hands; worn when handling ready to eat food

Question 7

Work attire guidelines

Answer 7

Hair restraints, clean clothing, aprons, jewelry