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

Answer 2

Liquid or gels that help lower the number of pathogens on the skin.
Use: Only use after handwashing, never in place of it. Wait for it to dry before touching food or equipment.

Question 3

Impermeable

Answer 3

Liquid cannot pass through the cover.

Question 4

Hair Restraint

Answer 4

A hat or hair net that is worn in a food prep area. Used to keep hair from falling into food and food-contact surfaces.

Question 5

Proper Handwashing Steps

Answer 5

1. Using warm water, wet hands.
2. Apply soap.
3. Scrub hands and arms vigorously for 10 to 15 seconds.
4. Rise hands and arms thoroughly.
5. Dry hands and arms.

Question 6

Single Use Gloves

Answer 6

Should be worn when handling ready to eat food. Must be used once then discarded. Buy from approved suppliers. Change when torn/dirty, starting a new task, after handling raw meat/seafood, after four hours, after an interruption.

Question 7

Work Attired Guidelines

Answer 7

Wear hair restraints.
Wear clean, proper clothing.
Aprons should only be worn in prep areas. Take off when leaving those areas.
Remove all jewelry except a plain band.