Personal hygiene Flashcards
To show an understanding of the moral and legal responsibilities of a food handler.
Why are food handlers the most serious risk in a food business?
Bad practices of food handling can result in food poisoning
How should hands be dried?
With a clean paper towel.
When is it really important to wash your hands?
After visiting the toilet.
On entering food premises.
After putting on or changing a dressing.
After dealing with a person who has diarrhoea or vomiting.
After handling raw food and before handling ready to eat food.
After handling contaminated boxes or waste.
After touching hair nose or face.
After coughing or sneezing onto hand.
After handling dirty cloths.
Why should protective clothing be worn in a kitchen?
To protect the food from risk of contamination.
What should you do if you find that you have sickness and/or diarrhoea?
Report it to your supervisor and do not return to work until the symptoms have been absent for at least 48 hours, or when your doctor says that it is OK to do so.
What is a ‘carrier’?
A person who may have the pathogenic (poisonous) bacteria in their system but shows no outward signs of illness.
What is the responsibility of a food handler?
to be aware of the hazards associated with their job and to know all the controls necessary to keep food safe.
