Module 3

Question 1

How can people contaminate food?

Answer 1

People can touch their face. That causes contamination and illness. Sneezing and coughing. Open wounds. Can contaminate something when in contact with a sick person. Use bathroom and forget to wash hands.

Question 2

What is fecal-oral contamination?

Answer 2

When someone does not wash their hands after going to the bathroom. They may have feces on their hands that they contaminate with.

Question 3

Can people infect others before showing symptoms?

Answer 3

Yes, for example hep A can spread it weeks before they show any symptoms. Norovirus is the opposite.

Question 4

What are carriers?

Answer 4

People who carry pathogens and infect others without getting sick themselves.

Question 5

What are things people do that can cause foodborne illness?

Answer 5

Scratching your scalp and touching your hair, sneezing/coughing and then touching food, dirty clothes, rubbing ear, wipe/touching nose, pimple or infected wound, and spitting.

Question 6

What should you do to manage a personal hygiene program.

Answer 6

Create personal hygiene policies. Periodically update it. Train them on the policies. Supervise the food safety processes. Model the correct behavior.

Question 7

Where should you wash your hands?

Answer 7

In only hand wash designated sinks.

Question 8

How long should you wash your hands?

Answer 8

20 seconds?

Question 9

What are the five steps to washing hands?

Answer 9

Wet your hands and arms with warm water. Then apply soap and lather. Scrub your hands and arms vigorously for 10 to 15 seconds. Clean the fingertips and under the finger nails. Rinse. Dry with hand fryer and single use paper towels.

Question 10

What should you do if others are not washing hands properly?

Answer 10

Take action. Dispose contaminated food. Clean and contaminate items. Retrain staff.

Question 11

When should you wash your hands?

Answer 11

After touching anything that could contaminate them.

Question 12

How do you use hand sanitizers correctly?

Answer 12

After handwashing, wait the sanitizer to dry. Comply with CFR and FDA standards.

Question 13

What to do with an open wound on the hand?

Answer 13

Use a cover that will prevent fluid from leaking out. Then cover it with a single use glove.

Question 14

Where should you get gloves?

Answer 14

From sources approved by food service.

Question 15

What kind of gloves should you get?

Answer 15

Single use. Dispose of after use. Some people are sensitive to latex, consider non latex gloves.

Question 16

How do you use gloves?

Answer 16

Gloves are not a replacement for good handwashing. Wash hands before using gloves. Avoid touching the gloves. Make sure there are no rips or tears.

Question 17

How many hours of continuous use can you keep wearing the glove?

Answer 17

Four hours.

Question 18

Should you serve ready-to-eat food with bare hands?

Answer 18

No, use single use gloves.

Question 19

If you are preparing food with your bare hands, what temperature should the food at least be cooked at?

Answer 19

At 145 degrees farenheit.

Question 20

What should you do if someone has a sore throat and fever?

Answer 20

Restrict them from working with utensils and equipment. Exclude if they work with a high-risk population.

Question 21

What should you do if someone has been vomiting or getting diarrhea?

Answer 21

Exclude them from work. Don’t let them back unless they get written a release or symptom free after 24 hours.

Question 22

What should you do if someone gets jaundice?

Answer 22

If they had it for 7 days or less, exclude them from the operation. Then have them reported to the local regulatory authority. Then get a written release and regulatory approval.