Chapter 9 - Hygeine And Cleanliness Flashcards
When must food handlers wash their hands?
After using the restroom After working with raw meat, poultry, or seafood After touching the face, hair, or body After sneezing or coughing After handling harmful chemicals After taking out the garbage After clearing tables or dirty dishes After handling money After using the phone or cell phone After touching towels, clothing, apron, or chef coat
Give 7 guidelines regarding correct attire for food handlers:
- Wear clean clothing every day
- Remove jewelry from hands and arms
- Do not wear watches, bracelets, or rings
- Wear a clean apron or chef coat every day
- Change any chef coat or apron as soon as it becomes dirty
- Wear clean chef hat or hair net
- Remove chef coat or apron whenever you leave the prep area
What are Ready To Eat foods (RTE)?
RTE foods are foods that will not have any further preparation, washing, or cooking
Give 3 examples of RTE foods:
- Washed fruit and vegetables
- Deli items
- Meats
Why should food handlers always were disposable gloves when working with RTE foods?
Using bare hands when plating these foods can cause contamination
What else (other than gloves) can be used when plating RTE foods?
Deli tissue and tongs
When are gloves not required?
When food is going to be cooked
How should gloves be used?
Never replace hand washing by using gloves
Always wash hands before putting on gloves
Gloves should fit and not be too loose or too tight
Never roll gloves to put on and never blow into them
Never rinse, wash, or reuse gloves
When should you change your gloves?
Replace gloves: When they are dirty or torn Starting a different task After handling raw meat, seafood, or poultry After 4 hours of constant use
When should food handlers NOT be working with food?
when they have a sore throat with a fever
When vomiting, diarrhea, or have jaundice
when diagnosed with food borne illness
When diagnosed with Hepatitis A or salmonella
When should food-contact surfaces, tools and equipment be cleaned and sanitized?
After they are used
Before food handler starts working with a different type of food
Whenever food handler has been interrupted from a task
After 4 hours if items are in constant use
Name and explain 3 factors which affect sanitizers:
- Contact time - items must be immersed in sanitizer for a specific period of time
- Temperature - water used for sanitizing must be of the correct temperature
- Concentration - mixing sanitizer with correct amount of water is vital for effective sanitizing
What is a master cleaning schedule?
A master cleaning schedule is a system to organize cleaning and sanitizing the kitchen
How should a master cleaning schedule be done?
Create a master plan
Train staff to follow schedule
Monitor program to ensure it is working
What should a master cleaning plan include?
Items that need to be cleaned What should be cleaned on the item When the item should be cleaned What should be used to clean the item Who is going to clean the item
