ServSafe Manager Chapter 3 Flashcards
Definition of CARRIER
person who carries pathogens and infects others without ever getting sick themselves
Actions that can contaminate food
scratching the scalp
running fingers through the hair
wiping or touching the nose
rubbing an ear
touching a pimple or an infected wound/boil
wearing and touching a dirty uniform
coughing or sneezing into the hand
spitting in the operation
Steps for a good personal hygiene program
create personal hygiene policies
train food handlers on policies and retrain as necessary
model correct behavior at all times
supervise food safety practices
revise personal hygiene policies when laws or science change
What is the most important part of personal hygiene?
handwashing
Steps to wash hands correctly
1.) wet hands and arms with warm water
2.) apply soap
3.) scrub hands and arms vigorously for 10-15 seconds
4.) rinse hands and arms thoroughly
5.) dry hands and arms with a single use towel or hand dryer
How long should hand washing last?
at least 20 seconds
definition of HAND ANTISEPTIC
liquids or gels that are used to lower the number of pathogens on skin (aka hand sanitizers)
When is it okay to use hand antiseptics?
only use hand antiseptics AFTER handwashing; NEVER use them in place of hand washing
Hand care guidelines: fingernails
Keep fingernails short and clean; fingernails should be trimmed and filed
Do NOT wear false fingernails. They can hide dirt or fall into food; can be worn if wearing single use gloves
Do NOT wear nail polish. it an hide dirt and flake off into food; can be worn if wearing single use gloves
Guidelines: wounds or boils
If on hand or finger, cover with an impermeable (liquid cannot pass through) cover and wear a single use glove over the cover
If on arm, cover it with an impermeable cover; cover it completely
If on another part of the body, cover it with a dry, durable tight-fitting bandage
When should single-use gloves be used?
when handling ready-to-eat foods
When should you change your gloves?
as soon as the gloves become dirty or torn
before beginning a different task
after an interruption, such as taking a phone call
after handling raw meat, seafood, or poultry and before handling ready-to-eat foods
after 4 hours of continuous use
When can you touch ready-to-eat food without gloves?
Never!
EXCEPTIONS:
food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry but will be cooked to at least 145*F
food will be added as an ingredient to a dish containing raw meat, seafood, or poultry, and the dish will be cooked to the required minimum internal temperature of the raw items
How to handle medical conditions: WOUNDS OR BOILS
RESTRICT the food handler from working with exposed food, utensils, and equipment
EXCLUDE (not necessary)
How to handle medical conditions: SORE THROAT OR FEVER
RESTRICT the food handler from working with exposed food, utensils, and equipment
EXCLUDE the food handler from the operation if you primarily serve a high-risk population (can return with a written release from a doctor)
