Handling Food

Question 1

What are the ways food handlers can contaminate food?

Answer 1

Food handlers can contaminate food when they:

• have a foodborne illness
• have wounds that contain a pathogen
• sneeze or cough
• have contact with a person who is sick
• touch anything that may contaminate their hands and do not wash them
• have symptoms such as diarrhea, vomiting, or jaundice

Question 2

What actions can lead to food contamination?

Answer 2

• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or infected wound
• Wearing a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

Question 3

What should managers focus on in a personal hygiene program?

Answer 3

• Creating personal hygiene policies
• Training food handlers on personal hygiene policies and retraining them regularly
• Modeling correct behavior at all times
• Supervising food safety practices
• Revising personal hygiene policies when laws or science change

Question 4

What are the steps for proper handwashing?

Answer 4

1. Wet hands and arms with running warm water.
2. Apply soap to build up a good lather.
3. Scrub hands and arms vigorously for 10 to 15 seconds.
4. Rinse hands and arms thoroughly with running warm water.
5. Dry hands and arms with a single-use paper towel or hand dryer.

Steps to wash hands should take at least 20 seconds.

Question 5

When must food handlers wash their hands?

Answer 5

Food handlers must wash their hands before they start work and after:

• using the restroom
• handling raw meat, poultry, and seafood (before and after)
• touching the hair, face, or body
• sneezing, coughing, or using a tissue
• eating, drinking, smoking, or chewing gum or tobacco
• handling chemicals that might affect food safety
• taking out garbage
• clearing tables or busing dirty dishes

Question 6

What should you do if you see food handlers not following proper handwashing procedures?

Answer 6

Correct the situation immediately.

Immediate correction is crucial to maintain food safety.

Question 7

What is the purpose of retraining food handlers?

Answer 7

To coach food handlers who are not following proper handwashing procedures if necessary.

Retraining helps reinforce proper hygiene practices.

Question 8

What are hand antiseptics and their guidelines?

Answer 8

• liquids or gels used to lower the number of pathogens on skin
• must comply with CFR and FDA standards
• should be used only after handwashing
• must never be used in place of handwashing
• should be allowed to dry before touching food or equipment

Question 9

What are the requirements for food handlers regarding nail care?

Answer 9

• Keep fingernails short and clean.
• Do not wear false nails or nail polish.
• No jewelry except a plain band metal ring.

Question 10

What should be done with infected wounds or cuts?

Answer 10

• It must be covered to prevent pathogens from contaminating food and food-contact surfaces.
• It must be covered with an impermeable cover and then a single-use glove if located on the hand or wrist.

Question 11

What do infected wounds, cuts, and boils contain?

Answer 11

pus

This is a key characteristic that indicates infection.

Question 12

Why must infected wounds be covered?

Answer 12

To prevent pathogens from contaminating food and food-contact surfaces.

Proper covering is crucial for food safety.

Question 13

What type of cover should be used for an infected wound located on the hand?

Answer 13

An impermeable cover like a finger cot.

Impermeable means that liquid cannot pass through.

Question 14

What is an example of an impermeable cover?

Answer 14

Bandages and finger cots

These materials help in preventing liquid leakage.

Question 15

How should an infected wound on the arm be covered?

Answer 15

With an impermeable cover, such as a bandage.

The wound must be completely covered.

Question 16

What type of cover should be used for an infected wound located on another part of the body?

Answer 16

A dry, durable tight-fitting bandage.

This ensures proper coverage and protection.

Question 17

What should be placed over the cover for an infected wound on the hand?

Answer 17

A single-use glove

This adds an extra layer of protection.

Question 18

When should single-use gloves be used?

Answer 18

• Handling ready-to-eat food (except when washing produce or handling ready-to-eat ingredients for a dish that will be cooked).
• Must NEVER be used in place of handwashing.

Question 19

When is it necessary to change gloves?

Answer 19

• as soon as they become dirty or torn
• before beginning a different task
• after an interruption, such as taking a phone call
• after handling raw meat, seafood, or poultry and before handling ready-to-eat food

Question 20

What are the restrictions for bare-hand contact with ready-to-eat food?

Answer 20

This must be avoided, especially when serving a high-risk population, unless specific policies and training are in place.

Question 21

What attire must food handlers wear?

Answer 21

• clean hat or other hair restraint
• clean clothing daily
• remove aprons when leaving food-preparation areas
• remove jewelry from hands and arms before prepping food

Question 22

When must food handlers not eat, drink, smoke, or chew gum?

Answer 22

• prepping or serving food
• working in prep areas
• working in areas used to clean utensils and equipment

Question 23

What symptoms require restricting or excluding food handlers from work?

Answer 23

• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected wound or boil that is open or draining

Question 24

What must food handlers report regarding illnesses?

Answer 24

If they have been diagnosed with illnesses from pathogens such as:

• Norovirus
• Hepatitis A
• Shigella spp.
• Shiga-toxin producing E. coli
• Salmonella Typhi
• Nontyphoidal Salmonella

Question 25

What are the **requirements** for a food handler with a sore throat and fever?

Answer 25

* Be **restricted** from working with or around food. * Be **excluded** if primarily serving a high-risk population. * **Obtain a written release** from a medical practitioner before returning to work.

Question 26

What should be done if a food handler has **jaundice**?

Answer 26

* Be reported to the **regulatory authority**. * Be **excluded** if jaundice is present for **less than 7 days**. * **Obtain a written release** from a medical practitioner and regulatory authority approval before returning to work.

Question 27

What **actions** should be taken if a food handler is diagnosed with a **foodborne illness**?

Answer 27

* They must be **excluded** from the operation. * **Work with their medical practitioner** and/or local regulatory authority to decide when they can return to work.

Question 28

What action should be taken if food handlers have **touched food or food-contact surfaces with unclean hands**?

Answer 28

**Dispose** of the contaminated food. ## Footnote Contaminated food poses a risk to health and must be removed.

Question 29

What should you do with **potentially contaminated** equipment and utensils?

Answer 29

Clean and sanitize ## Footnote Cleaning is necessary to prevent cross-contamination.

Question 30

What must staff **report** to management before working with food?

Answer 30

Health problems ## Footnote Staff must report any health issues to management prior to food handling.

Question 31

What **symptoms** must food handlers be **excluded from work** for?

Answer 31

Vomiting or diarrhea and diagnosed with foodborne illness. ## Footnote Pathogens include nontyphoidal Salmonella.

Question 32

Which **symptoms** indicate that a food handler should **not come to work**?

Answer 32

Diarrhea, vomiting, or jaundice. ## Footnote Symptoms also include persistent sneezing, coughing, runny nose, or sore throat with fever.

Question 33

If a food handler has an infected wound or boil that is not properly covered, what **action** should be taken?

Answer 33

**Restrict the food handler from working** with exposed food, utensils, and equipment. ## Footnote This is to prevent contamination.

Question 34

What should be done if a food handler has a **sore throat with a fever**?

Answer 34

**Restrict the food handler from working** with exposed food, utensils, and equipment. ## Footnote Exclusion from serving high-risk populations is necessary.

Question 35

What must food handlers do **before returning to work** after vomiting or diarrhea?

Answer 35

He/she should have **no symptoms for at least 24 hours** or a **written release** from a medical practitioner. ## Footnote This ensures they are no longer contagious.

Question 36

What must be **reported to the regulatory authority** regarding food handlers with jaundice?

Answer 36

Food handlers with **jaundice**. ## Footnote Those with jaundice for seven days or less must be excluded from the operation.

Question 37

What **pathogens** require **exclusion of food handlers** from the operation?

Answer 37

* Norovirus * Shigella spp * Nontyphoidal Salmonella * Shiga toxin-producing E. coli (STEC) * Hepatitis A * Salmonella Thyphi ## Footnote These pathogens are associated with serious foodborne illnesses.

Question 38

# True or False: Food handlers diagnosed with an illness may not always show symptoms.

Answer 38

True ## Footnote It's important to consult with medical professionals regarding their work status.

Question 39

What should be done if food handlers are **diagnosed with an illness but do not have symptoms**?

Answer 39

Work with the medical practitioner and regulatory authority to determine **exclusion or restriction**. ## Footnote This ensures safety in food handling.

Question 40

# Fill in the blank: Food handlers must have a written release from a medical practitioner and an \_\_\_\_\_\_\_ from the regulatory authority before returning to work.

Answer 40

approval ## Footnote This is necessary for safe return after illness.