Module 9 Part 2 Flashcards
5 aspects involved in the proper hygiene for the food handler
- Personal Hygiene
- Hand Care
- Proper Glove Use
- Injured or ill employee
- Food Tasting
Proper hygiene is important because a compromised handler means
Compromised customer safety
6 ways in which food can be contaminated
- Foodborne Illness
- Open wounds with pathogens
- Sneezing or coughing
- Contact with a sick person
- Not hand washing after contact with a contaminated surface
- Diarrhea, vomiting, jaundice
Must be aware of the rationale/science behind the rules implemented in the facility
Food service manager
Proper hygiene involves
Bathing regularly and wearing a clean uniform
TRUE or FALSE: Staff are allowed to go outside the food preparation area wearing their uniform
FALSE!
This compromises food safety and brand reputation
According to the WHO, how long should hand washing be done?
40-60 seconds
Hand washing involves
- Hands
- Back of the hands until the elbow
- Under the nails
Required even if gloves will be used
Proper hand washing
Proper way to wear/use gloves
- Never blow air into the gloves
- Always touch the edges only
- Use appropriate glove size
- Change gloves when interrupted during work or when working with different food items
Injured employee
Bandaged with colored bandage, and then food safe gloves
Ill employee
Pre-pandemic - should not work around food
Pandemic - must be sent home
Requires different utensils; should never have direct contact with the food being prepared
Food Tasting
8 instances when hands should be washed
- When touching any soiled object or surface
- After using a handkerchief or tissue
- After cleaning, taking out the trash, or putting away supplies
- After smoking, eating, or drinking
- After touching any part of the body (ears, mouth, nose, hair)
- After going to the restroom
- After handling dirty dishes and before handling clean dishes
- After handling raw food, particularly meat, poultry, and foods served uncooked
Required in or near restrooms
Proper hand washing station (review the diagram in the notes)
Must be used when turning off faucet to avoid contamination of washed hands
Paper towel
Done after hand washing
Sanitizing
TRUE or FALSE: Sanitizing can replace hand washing
FALSE!
Ideally, hand washing is done every
2 hours
Components of a proper hand washing station
- Hot and cold water
- Soap
- Handwashing signage
- Disposable towels
- Warm-air dryer
- Waste container
6 guidelines for time-temperature control
- Make thermometer available in areas where it is needed
- Establish clear procedures including time & temp standards
- When preparing food, do small batch preparations
- Cook, hold, cool and reheat food properly
- Discard food if it spends >4h in TDZ
- Take corrective action if time & temperature standards are not met
Usual corrective action if food does not meet time & temp. standards
Discard food
Safe cooling temperatures
- From 135 to 70F in 2 hrs
- From 70 to 41F in 4 hours
Why is reheating done every 2 hours?
To avoid exposure to TDZ
Considerations for cooling food
- Depth and material of container
- What can hasten the cooling process
If soup is cooled, it must be placed in
(A) Plastic container in running water
(B) Metal container in ice bath
(C) Plastic container in ice bath
(D) Metal container in running water
(B)
4 acceptable methods of thawing food
- Refrigerator at 41F (5C) or lower
- Microwave oven, if food will be cooked immediately after
- Running water at 70F (21C) or lower for 2 hours
- As part of the cooking process