Module 3 - ServSafe Flashcards
What can cause contamination if you’re not careful? (4)
- Sneezing
- Coughing
- Open Wounds
- Contact with the ill
What are carriers?
People who carry pathogens and infect others without getting sick themselves
Wearing dirty clothes/aprons AND wiping your hands on them won’t spread pathogens. True or False?
False
How do you upkeep safety hygiene practices?
Start by creating good personal hygiene policies
Washing hands in a food-prep sink is not a good thing. True or False?
True
How long should you wash your hands for?
20 seconds
You should be scrubbing for 10-15 seconds
What is the first step to washing your hands?
Wet your hands with warm running water
What is the second step to washing your hands?
Apply the soap, make sure there’s enough to build up lather
What is the third step to washing your hands?
Scrub your hands/arms vigorously for up to 10–15 seconds
What is the fourth step to washing your hands?
Rinse your hands/arms thoroughly under warm water
What is the fifth step to washing your hands?
Dry your hands/arms, through hand dryers or single use paper towels
What happens if you see staff not handling properly by not washing their hands? (3)
- Dispose the contaminated food
- Clean contaminated utensils
- Coach staff correctly
How do you train your staff to upkeep hygiene? (8)
- Wash hands before preparing food or using equipment?
- Wash hands after using the restroom
- Washing hands after handling items
- Washing hands after touching your body/clothes or other foods
- After taking out the trash
- After eating, drinking, or chewing anything
- Wash after touching money or chemicals
- After touching electronic equipment
If you used Hand Antiseptic, do you still need to wash your hands? Yes or No?
Yes!
Is it okay to handle food if you have long fingernails? Yes or No?
No!
What can happen to nail polish and or long nails?
It can flake off and fall into food
Parts of the body that are not the arm or the hand should be covered with a dry, durable, tight-fitting bandage.
Info Card
When buying gloves, should they be for food service use? Yes or No?
Yes!
Also make sure they are single use
Should single use gloves be washed and reused? Yes or No?
No!
Avoid touching the glove as much as possible
Info Card
What happens if food is touched by bare hands?
And what are the exceptions? (2)
It is contaminated
the only exception is if they are washing the produce
Or if a dish is cooked to internal temperature
Should you make sure your staff shower and come in clean clothes before work? Yes or No?
Yes!
What should you do with your apron before leaving the work station?
Remove your apron
You should also never wipe your hands on your aprons
What are the risks with Jewelry? (2)
- Contain bacteria
- Can fall into food
