Chapter 4, The Safe Food Handler Flashcards
Some people already have pathogens and infect other people without getting sick themselves.
carriers
liquids or gels that help lower the number of pathogens on skin are called
hand antiseptics
Meaning liquid cannot pass through the cover
Impermeable
In order to prevent hair from falling into food or onto food-contact surfaces we use
hair restraints (hats or hair nets)
When washing hands be sure to wet hands and arms
Using running warm water is ideal
When applying soap during washing your hands
Be sure that there is enough soap to build up a good lather.
Once you are scrubbing your hands and arms be sure to do this vigorously for 10 to 15 seconds.
Be sure to clean the fingertips, under fingernails, and between fingers
After you finish scrubbing rinse hands and arms thoroughly
You should be using running warm water again
Finally dry hands and arms
When drying your hands be sure to use a single use paper towel or a hand dryer.
Single use gloves
You should be using single-use only gloves for food handling, you should NEVER wash or reuse gloves.
Work Attire Guidelines
Hair restraints
- Be sure to wear a clean hat or other hair restraint.
- Do NOT wear hair accessories that could become physical contaminants.
- Do NOT wear false eyelashes
- Food handlers with facial hair should also wear a beard restraint.
Work Attire Guidelines
Clean Clothing
- Wear clean clothing daily
- Change soiled uniforms, including aprons as needed.
- If possible change into work clothes at work.
- Keep street clothes and personal belongings in designated areas.
- Keep dirty clothes away from any food operation.
Work Attire Guidelines
Aprons
Be sure to remove aprons when leaving prep areas
NEVER wipe your hands on your apron
Work Attire Guidelines
Jewelry
Be sure to remove jewelry from hands and arms before prepping food
- Rings, Bracelets, and Watches
- Some company’s may also have you take earrings, necklaces and other facial jewelry off as well.
