Chapter 3: The Safe Food Handler

Question 1

Hand washing

Answer 1

1. 20 seconds total (10-15 seconds for scrubbing)
2. 100 degrees water
3. Turn off faucet with hand towel
4. Hand antiseptic is NEVER a substitute

Question 2

Infected wound on hand

Answer 2

Must be covered with impermeable bandage and single-use glove

Question 3

Single-use gloves are required to be used all times except

Answer 3

1. Washing produce
2. Handling RTE ingredients that will be added to a dish to be cooked to proper temps
3. Never blow into gloves or roll them up before putting on
4. Only jewelry allowed is plain band ring
5. Aprons must be removed when leaving the food prep area (especially restroom!)

Question 4

Handling illnesses:
Sore throat with fever:

Answer 4

1. Restrict from food
2. OR exclude if serving high-risk population
3. Doctor’s note is required to return

Question 5

Vomiting or diarrhea

Answer 5

1. Exclude, no exceptions
2. Can return after either no symptoms for 24 hours or doctor’s note
3. Strict cleaning and sanitizing procedures

Question 6

Jaundice

Answer 6

1. Exclude employee
2. Report to local health authority
3. Can return after 7 days AND a doctor’s note