Culinary-Hygiene and Cleanliness Chapter 7 REVIEW

Question 1

Who are the food handlers? What do they do?

Answer 1

Cooks, Servers, Dish washers.
Handle food directly, touch food services

Question 2

What leads to contaminating food?

Answer 2

Foodborne illness, exposed or infected wounds, contact with sick people, touching body face or hair, contaminated hands, diarrhea vomiting jaundice, blood, etc

Question 3

What should be your work attire and personal Cleanliness?

Answer 3

Good first impression, personal hygiene, Pathogens on hair and skin, transferred to food and equipment, bathe or shower more, keep hair clean

Question 4

How to prevent foodborne illness?

Answer 4

Wear hair covering, wear clean clothing, remove aprons, and jewelry

Question 5

The most important part of_______?

Answer 5

Personal Hygiene

Question 6

When should you wash your hands?

Answer 6

Using the restroom, handling raw meat poultry and seafood, touching hair face and body, sneezing coughing and using a tissue, handling chemicals, etc

Question 7

What are the steps for hand washing?
Step 1___?
Step 2___?
Step 3___?
Step 4___?
Step 5___?

Answer 7

Step 1 - Wet hands and arms using water as hot as you can comfortably stand
Step 2 - Apply soap enough to build a lather
Step 3 - Scrub hands and arms vigorously for 10-15 seconds, clean under fingernails and between fingers
Step 4 - Rinse hands and arms under running water
Step 5 - Dry hands and arms with single-use paper towels or warm-air hand dryer

Question 8

How long does the hand washing process take?

Answer 8

20 seconds

Question 9

What should you use a paper towel for?

Answer 9

Turning off a faucet, open restroom door

Question 10

Why should you not wear long fingernails? Should you wear nail polish?

Answer 10

Break off into food, difficult to clean.
Don’t wear nail: Hides dirt, Flakes off

Question 11

What should you do to hand and arm wounds?

Answer 11

Bandage, Keep wound from leaking

Question 12

What should you do to hand or finger wounds?

Answer 12

Single-use gloves, finger cot, protect bandage

Question 13

Should you use your bare hands on ready to eat foods? Why or Why not?

Answer 13

No, bare hands increase contamination risk

Question 14

What should you use instead of your bare hands on ready to eat foods?

Answer 14

Gloves, Tongs, or deli tissues

Question 15

What are gloves not required for?

Answer 15

Washing Produce, Handling RTE ingredients that will be cooked

Question 16

When you have a sore throat with a fever what should you do?

Answer 16

Cannot work with or around food

Question 17

When you have Hepatitis A or Salmonella Typhi what should you do?

Answer 17

You cannot work

Question 18

How do you clean effectively?
Cleaning - ?
Sanitizing - ?
Clean ONLY - ?

Answer 18

Cleaning - Removes food and dirt
Sanitizing - Reduces pathogens to safe levels
Clean ONLY - Walls, storage shelves, garbage containers

Question 19

What should you clean and sanitize?

Answer 19

Surfaces that touch food, knifes, cutting boards, prep tables

Question 20

When should you clean and sanitize food contact surfaces?

Answer 20

After used, before working with different foods, after interruptions, after four hours

Question 21

What are the 4 groups of cleaners?

Answer 21

Detergents, Degreasers, Delimers, Abrasive cleaners

Question 22

What does general purpose cleaner do?

Answer 22

Removes dirt, Used on almost everything

Question 23

What does heavy duty cleaner do?

Answer 23

Removes wax, dried-on dirt, baked-on grease,
Dishwasher Ditergent

Question 24

What are Degreasers?
What does it clean?

Answer 24

Dissolves grease
Burnt on grease, oven doors, range hoods

Question 25

What does Delimers clean?

Answer 25

Acid cleaner, mineral deposits, clean scaling, rust stains, tarnish, apply carefully

Question 26

What does Abrasive cleaners clean?

Answer 26

Scouring Agent, hard to remove dirt, remove baked-on food, apply carefully
Avoid damaging smooth surfaces