Chapter 4: Safe Food Handler

Question 1

Situations that can lead to contaminating food:

Answer 1

• Have a foodborne illness
• Have wounds or boils that contain a pathogen
• Sneeze or cough
• Have contact with a person who is sick
• Use the restroom and do not wash their hands
• Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

Question 2

Actions that can contaminate food:

Answer 2

• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or infected wound
• Wearing a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

Question 3

When staff have HIV/AIDS, tuberculosis, or Hepatitis B or C:

Answer 3

• Americans with Disabilities Act (ADA) provides employees with civil-rights protections.
  - Employees cannot be fired or transferred because of their disease.
• Employers must maintain the confidentiality of any staff who have an illness that is not foodborne.

Question 4

Where to wash hands:

Answer 4

• Wash hands in a sink designated for handwashing.

- NEVER wash hands in sinks designated for food prep or dishwashing or sinks used for discarding waste water.

Question 5

How long to scrub hands and arms with soap and water? How long for the total process of washing hands?

Answer 5

1. 10-15 seconds

2. 20 seconds at lease

Question 6

If used, hand antiseptics:

Answer 6

• Must comply with the CFR and FDA standards
• Should be used only after handwashing
• Must NEVER be used in place of handwashing
• Should be allowed to dry before touching food or equipment

Question 7

How would a wound be covered if it is located on:

1. Hand, finger, or wrist
2. Arm
3. Other part of the body

Answer 7

1. cover wounds with an impermeable cover (e.g., bandage or finger cot) and then a single-use glove
2. Cover wounds with an impermeable cover, such as a bandage
3. Cover wounds with a dry tight-fitting bandage

Question 8

When can you use Bare-Hand Contact with food?

Answer 8

Avoid bare-hand contact with ready-to-eat food unless:

• The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and
  - The dish will be cooked to at least 145˚F (63˚C)
• The food is an ingredient in a dish containing raw meat, seafood, or poultry and
  - The dish will be cooked to the required minimum internal temperature of the raw item(s)

NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population.

Question 9

What single-use gloves can be bought

Answer 9

• approved gloves
• disposable gloves
• multiple sizes
• latex alternatives

Question 10

Glove No No’s

Answer 10

• NEVER blow into gloves
• NEVER roll gloves to make them easier to put on
• NEVER wash and reuse gloves

Question 11

When to change gloves:

Answer 11

• as soon as they 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 4 hours of continuous use

Question 12

Work attire and clean clothing code:

Answer 12

• wear clean clothing daily
• change uniforms, including aprons, when they are soiled
• change into work clothes at work
• store street clothing and personal belongings in designated areas
• keep dirty clothing away from food and prep areas

Question 13

How should food handlers handle aprons correctly?

Answer 13

• remove aprons when leaving prep areas

- NEVER wipe your hands on your apron

Question 14

What is the only jewelry food handlers may wear?

Answer 14

a plain band ring

Question 15

Can food handlers eat, drink, smoke, or chew gum or tobacco?

Answer 15

- ONLY in designated areas
They may NEVER do such things when
     - prepping or serving food
     - working in prep areas
     - working in areas used to clean utensils and equipment

Question 16

exceptions to eating and drinking rule:

Answer 16

• employees may drink from a correctly covered container

- food may be tasted during prep by an approved utensil and only if they use it once

Question 17

How should health issues be reported?

Answer 17

• Tell staff to let you know when they are sick
• Be prepared to show proof that you have done this, such as:
  - Signed statements in which staff have agreed to report illness
  - Documentation showing staff have completed training, which includes information on the importance of reporting illness
  - Posted signs or pocket cards that remind staff to notify managers when they are sick

Question 18

Staff must report illnesses:

Answer 18

• before they come to work
• If they get sick while working
• If they- or someone they live with- have been diagnosed with an illness from one of these pathogens:
  
  • Norovirus
  • Hepatitis A
  • Shigella spp.
  • Shiga-toxin producing E. coli (STEC)
    - Salmonella Typhi
    - Nontyphoidal Salmonella

Question 19

When food handlers are sick, you may need to:

Answer 19

• Restrict them from working with exposed food, utensils, and equipment.
• Exclude them from coming into the operation. This is especially important if they have these symptoms:
  
  • vomiting
  • diarrhea
  • Jaundice
  • Sore throat with fever
  • Infected wound or boil that is open or draining (unless properly covered)

Question 20

Watch for these signs of illness:

Answer 20

• vomiting
• excess trips to the bathroom
• yellowing of the skin, eyes, and fingernails
• cold sweats or chills (indicating a fever)
• Persistent nasal discharge and sneezing

Question 21

IF the food handler has an infected wound or boil that is not properly covered:

Answer 21

THEN Restrict the food handler from working with exposed food, utensils, and equipment.

Question 22

IF the food handler has a sore throat with a fever

Answer 22

THEN

• 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.
• A written release from a medical practitioner is required before returning to work.

Question 23

IF the food handler

• Has persistent sneezing, coughing, or a runny nose
• With discharges from the eyes, nose, or mouth.

Answer 23

THEN

Restrict the food handler from working with exposed food, utensils, and equipment.

Question 24

IF The food handler has at least one of these symptoms from an infectious condition:

• Vomiting
• Diarrhea
• Jaundice (yellow skin or eyes)

Answer 24

THEN
Exclude the food handler from the operation.

Vomiting and diarrhea
Before returning to work, food handlers must have either:
- Had no symptoms for at least 24 hours
Or
- A written release from a medical practitioner

Jaundice
Report food handlers to the regulatory authority. Exclude food handlers who have had jaundice for seven days or less.
Before returning to work, food handlers must have both:
- A written release from a medical practitioner
And
- Approval from the regulatory authority

Question 25

IF The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens: - Norovirus - Shigella spp. - Nontyphoidal Salmonella - Shiga toxin-producing E. coli (STEC) The food handler has been diagnosed with an illness caused by one of these pathogens: - Hepatitis A - Salmonella Typhi

Answer 25

THEN - Exclude the food handler from the operation. - Report the situation to the regulatory authority. - Work with the medical practitioner and the local regulatory authority.