Lesson 9 Flashcards
What are some sources of bacteria on our bodies that can cause food-borne illnesses?
Bacteria from our noses, throats, hair, skin, infected cuts, bruises, and feces can cause food-borne illnesses.
What are the acceptable practices for personal cleanliness to prevent food-borne illnesses?
- Wash hands thoroughly and often: Before starting work, before putting on gloves, after using the toilet, after handling raw foods, after touching hair, beard or any part of the body, after sneezing or coughing, after smoking, eating or drinking, after touching anything that may contaminate the hands. 2. Bathe daily and wear clean clothing, including a clean apron. 3. Avoid wearing jewelry since it can collect dirt or fall into food (a wedding band may be worn). 4. Use a hat, cap, hairnet or other method to keep hair away from your face, hands and food. 5. Use a clean bandage and disposable glove over a fresh, uninfected wound. 6. Keep fingernails clean and trimmed. 7. Sick food workers are to be prevented from working until they are well. If food workers have an illness that can be transmitted through food, they cannot work in the food service establishment at all.
What is the proper procedure for washing hands?
- Use hot and cold running water. 2. Wet hands and apply soap. 3. Rub hands together for 20 seconds. 4. Use a brush on the nails. 5. Rinse hands thoroughly. 6. Dry hands with disposable paper towels or use a hot air dryer.
How long should you rub your hands together when washing them?
Rub hands together for 20 seconds.
How can you measure 20 seconds while washing your hands?
You can measure 20 seconds by singing ‘Happy Birthday’ two times or counting from ‘1 Mississippi to 20 Mississippi.’
What should you avoid doing after washing your hands?
Be sure not to contaminate your hands before starting work, and do not use your apron to dry your hands.
When is it acceptable to use a hand sanitizer?
Use a hand sanitizer only after proper hand washing. Hand sanitizers are not acceptable instead of proper hand washing.
Where must hands be washed in a food service establishment?
Hands must be washed in a sink designated for hand washing purposes only.
What must be included at a hand wash sink?
A hand wash sink must be equipped with a hand wash sign, soap, hot and cold running water, and a means of drying hands—either paper towels or a hot air dryer.
How close must hand-washing sinks be to food preparation areas?
Hand-washing sinks must be located within 25 feet of each food preparation, food service, and ware washing area, and in or adjacent to employee and patron bathrooms.
What should you avoid doing on the job to maintain proper hygiene?
- Don’t smoke or use tobacco in any form while in the food preparation area. 2. Don’t work when you have a fever, cough, cold, upset stomach or diarrhea. 3. Don’t work if you have an infected, pus-filled wound. 4. Don’t spit while preparing food.
What questions should you ask yourself at the beginning of each workday to ensure personal hygiene?
- Did I shower or take a bath before coming to work? 2. Am I sick with a fever, cold or diarrhea? 3. Do I have any infected cuts or burns? 4. Are my nails clean, trimmed and free from nail polish? 5. Are my apron and clothing clean? 6. Did I remove my jewelry? 7. Am I wearing my hat, cap or hairnet?
