The safe food handler Flashcards
1
Q
What food handler actions can contaminate food?
A
- Scratching the scout
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound
- Wearing and touching a dirty uniform
- Coughing, or sneezing into the hand
- Spitting in the operation
2
Q
How should staff wash and care for their hands?
A
- Wet hands and arms with running warm water.
- Apply soap enough for a good leather.
- Scrub hands and arms vigorously for 10 to 15 seconds.
- Rentz, hands and arms thoroughly with running warm water.
- Dry hands and arms with single use paper towels or a hand dryer.
3
Q
What is the correct way to dress for work and handle work clothes?
A
4
Q
Where can Steph eat? Drink smoke and chew gum or tobacco to minimize contamination
A
5
Q
What is the best way to prevent staff who may be caring pathogens from working with or around food or from working in the operation?
A
6
Q
What are some steps to a good personal hygiene program?
A
- Creating personal hygiene policies
- Training food handlers on those policies and retraining them regularly
- Setting the example
- Supervising food safety practices at all times
- Revising, personal hygiene, policies, one laws or science change
7
Q
When must a food handler wash their hands?
A
- After using the restroom
- After touching a body or clothing
- After coughing sneezing, blowing your nose or using a handkerchief or tissue
- After eating, drinking, smoking or chewing gum or tobacco
- After handling soiled items
- After handling raw meat, seafood, or poultry
- After taking out the garbage
- After handling service animals or aquatic animals
- After handling chemicals that might affect food safety
- After changing tasks and before beginning a new task
- After handling money
- After using electronic devices
- After touching anything else that may contaminate hands
8
Q
Can you use hand antiseptics instead of washing your hands?
A
No
9
Q
When should you change gloves?
A
- 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 food
- After four hours of continuous use
