CHAPTER 4 THE SAFE FOOD HANDLER

Question 1

Carriers

Answer 1

The people that carry pathogens and get other people sick without getting sick themselves.

Question 2

Hand antiseptic and how it should be used

Answer 2

It is a liquid gel that helps with sanitation but should be a substitute for hand washing

Question 3

Impermeable

Answer 3

Meaning that liquid cannot go through.

Question 4

Hair Restraint

Answer 4

What we use to make sure hair doesn’t become a physical contaminant

Question 5

Steps for hand washing

Answer 5

First step is wetting hands using warm water, Second step is apply enough soap for a decent lather, third step is scrub hands for 10-15 seconds, Fourth step is to rinse hands and arms thoroughly, and Fifth step is to dry your arms and hands

Question 6

Single use gloves

Answer 6

Gloves only to be used once, and changed when done prepping raw or ready to eat foods. Also never wash single use gloves just throw them away.

Question 7

Work Attire Guidelines

Answer 7

The work attire guidelines include always having on Hair restraints, having clean clothing always, having clean aprons always, and removing jewelry in the kitchen.