Chapter 4, The Safe Food Handler

Question 1

Carriers

Answer 1

People who have pathogens and can infect others without getting themselves sick.

Question 2

Hand antiseptic and how it should be used

Answer 2

Should be approved by the FDA and never substituted for hand washing. Only to be used after.

Question 3

Hair Restraint

Answer 3

Restraint for long hair, typically should be tied back and placed under a hat or hair net.

Question 4

The detailed steps for proper hand washing steps

Answer 4

1. Wet hands using warm water, 2. apply enough soap for a decent lather, 3. scrub hands for 15 seconds, 4. rinse hands and arms throughout, 5. dry arms and hands

Question 5

Single use gloves

Answer 5

Gloves that should be used only once, and immediately after touching raw or ready-to-eat food should be changed.

Question 6

Work Attire Guidelines

Answer 6

Hair restraints, clean clothing, clean aprons, and removing jewlery in the kitchen.