The Safe Food Handler Flashcards
Write an x next to the food handler’s name if there is a risk that the food handler could spread pathogens.
1 _ Jamie, a prep cook, has a habit of rubbing his chin. Even though people tease him about his, he does not notice when he touches it.
2 _ Rita, a pizza maker, has a bad headache but no fever. She gets a lot of headaches, but she always comes to work anyway.
3 _ Lee, a sous chef, didn’t have time to do laundry. He has to wear the same chef coat he wore yesterday.
4 _ Phillip, a grill operator, has a small cut on his cheek. It is not bleeding, but he has a bandage on it.
5 _ Gary, a dishwasher, has allergies. Sometimes he needs to spit, so he spits in the garbage can next to the sink.
6 _ Helen’s children have had diarrhea. Her mother has been caring for them so that Helen, a line cook, could go to work.
7 _ Victor, an ice crea. Server, likes outdoor activities. Last weekend, he went camping in an area where there were no indoor toilets.
8 _ Sabrina, a pastry chef, has dandruff, which itches. She tries not to scratch her head, but sometimes she just has to do it.
1 Jamie 3 Lee 5 Gary 6 Helen 8 Sabrina
What are the three personal hygiene practices?
- Hand practices: hand washing, hand care, glove use, no bare hand contact
- Personal cleanliness
- No jewelry, hair restraints, clean clothing
What are the 5 steps to hand washing?
- Wet hands and arms with 100 degree water
- Apply soap
- Scrub hands and arms 10-15 seconds
- Rinse hands and arms
- Dry hands and arms with single us paper towel or hand dryer
Circle the letters of the correct steps for hand washing from column A. Then put them in the correct order in column B.
A Scrub hands and arms for 3 to 5 seconds
B scrub hands and arms for 10-15 seconds
C rinse hands and arms in warm, running water
D rinse hands and arms in warm, standing water
E wet hands and arms with water at least 100 degree F (38 degrees C)
F Wet hands and arms with water at least 115 degrees F (46 degrees C)
G apply enough soap to build up a good lather
H apply enough soap to cover the palm of your hand
I dry hand and arms on a shared towel
J dry hands and arms with a single use paper towel or hand dryer
- Wet hands and arms with water at least 100 degrees F (38 degrees C)
- Apply enough soap to build up a good lather.
- Scrub hands and arms for 10-15 seconds.
- Rinse hands and arms in warm, running water.
- Dry hand and arms with a single use paper towel or hand dryer
Write an E next to the statement if the food handler must be excluded from the operation. Write an R next to the statement if the person should be restricted from working with or around food.
1 _ Bill, a line cook at a family restaurant, has a sore throat with a fever.
2 _ Joe, a prep cook has diarrhea.
3 _ Mary a sous chef, has diarrhea and has been diagnosed with Norovirus.
1 R
2 E
3 E
After which activity must food handler wash their hands? A. Putting on gloves B. Serving customers C. Applying hand antiseptic D. Clearing tables
D clearing tables
What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their apron
D. Take off their apron
Which piece of jewelry can be worn on a food handler's hand or arm? A watch B diamond ring C plain band ring D medical bracelet
C plain band ring
When should antiseptics be used? A. After washing hands B. Before washing hands C. When soap is unavailable D. When gloves are not being used.
A. After washing hands
A food handler will be wearing single use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A. After putting on the gloves B. Before starting the task C. Half way though the task D. Each time gloves are changed
B. Before starting the task
A cook wore single use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B. The cook did I not clean and sanitize the gloves before handling the hamburger buns.
C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns.
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should the manager tell this food handler to do?
A. Wear gloves while handling food
B. Work in a non food handling position
C. Stay home until approved to return to work
D. Wash hands frequently while handling food.
C. Stay home until approved to return to work
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness
C. Sore throat with fever
When is it acceptable to eat in an operation? A. When pepper food B. When washing dishes C. When sitting in a break area D. When handling utensils
C. When sitting in a break area
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
A. Tell the cook to stay away from work and see a doctor
B. Tell the cook to come in for a couple of hours and then go home
C. Tell the cook to rest for a couple of hours and then come to work
D. Tell the cook to go to the doctor and then immediately come to work
A. Tell the cook to stay away from work and see a doctor
