Chapter 4 The Safe Food Handler

Question 1

Hand Antiseptic

Answer 1

Hand sanitizers, are liquids or gels that help lower the number of pathogens on skin.

Only use hand antiseptics after handwashing. NEVER use them in place of it.
Wait for it to dry before you touch food or equipment,

Question 2

Impermeable

Answer 2

liquid cannot pass through the cover.

Examples include bandages and finger cots.

Question 3

Hair Restraint

Answer 3

Clean hat or other restraint to keep hair from falling into food and onto food-contact surfaces.

Question 4

The detailed steps for proper handwashing steps

Answer 4

1. Wet hands and arms.
   Use running warm water.
2. Apply soap. Make sure there is enough soap to build up a good lather. Follow the manufacturer’s recommendations
3. Scrub hands and arms vigorously for 10 to 15 seconds.
4. Rinse hands and arms thoroughly.
5. Dry hands and arms. Use a single use paper towel or a hand dryer.

Question 5

Single use gloves

Answer 5

Designed for one task, after which they must be discarded. Used properly, they can help keep food safe by creating a barrier between hands and food.
Should NEVER be used in place of handwashing.

Should always be worn when handling ready-to-eat food.

Question 6

Work Attire Guidelines

Answer 6

Hair restraints - Wear a clean hat or other hair restraint when in a food-prep area.
Clean clothing daily
Aprons, remove when leaving prep area, before taking out garbage or using the restroom.
Jewelry - remove jewelry from hands and arms before prepping food or when working around prep areas.