servsafe module 2 Flashcards
1
Q
steps of handwashing
A
- wet hands & arms
- apply & lather soap on hands and arms
- wash for 10-15 seconds
- rinse thoroughly
- use a single use paper towel or hand dryer
- use a single use paper towel to turn off the sink and open the bathroom door
2
Q
how long does it take to wash your hands?
A
20 seconds
3
Q
when to wash your hands
A
- touching anything that can contaminate the food
- handling raw meat & seafood before and after
- using the bathroom
- sneezing, coughing, using the garbage
- chewing gum or tobacco
- using chemicals
- after touching service or aquatic animals
- leaving the kitchen & returning to the kitchen
- touching your body
4
Q
how should you use hand antiseptics?
A
- they should never replace handwashing
- should only be used after washing hands as extra protection
- ensure it dries before touching anything
5
Q
rules about how to set up a handwashing sink
A
- hot & cold running water
- soap
- single use paper towels or hand dryer
- garbage can
- ONLY USED FOR HANDWASHING
6
Q
what foods cannot be handled with bare hands?
A
Ready-to-eat-food should NOT be touched with bare hands
7
Q
food handling gloves
A
- never re-wash or reuse
- should be tight
- wash hands before use
- change gloves to avoid cross contamination
- change gloves any time you are prepping food for someone with a food allergy
8
Q
nail care
A
- no long fingernails
- filed fingernails
- NO nail polish
- NO false fingernails
9
Q
infected wounds
A
cover with glove & bandage