servsafe module 2

Question 1

steps of handwashing

Answer 1

1. wet hands & arms
2. apply & lather soap on hands and arms
3. wash for 10-15 seconds
4. rinse thoroughly
5. use a single use paper towel or hand dryer
6. use a single use paper towel to turn off the sink and open the bathroom door

Question 2

how long does it take to wash your hands?

Answer 2

20 seconds

Question 3

when to wash your hands

Answer 3

1. touching anything that can contaminate the food
2. handling raw meat & seafood before and after
3. using the bathroom
4. sneezing, coughing, using the garbage
5. chewing gum or tobacco
6. using chemicals
7. after touching service or aquatic animals
8. leaving the kitchen & returning to the kitchen
9. touching your body

Question 4

how should you use hand antiseptics?

Answer 4

1. they should never replace handwashing
2. should only be used after washing hands as extra protection
3. ensure it dries before touching anything

Question 5

rules about how to set up a handwashing sink

Answer 5

1. hot & cold running water
2. soap
3. single use paper towels or hand dryer
4. garbage can
5. ONLY USED FOR HANDWASHING

Question 6

what foods cannot be handled with bare hands?

Answer 6

Ready-to-eat-food should NOT be touched with bare hands

Question 7

food handling gloves

Answer 7

1. never re-wash or reuse
2. should be tight
3. wash hands before use
4. change gloves to avoid cross contamination
5. change gloves any time you are prepping food for someone with a food allergy

Question 8

nail care

Answer 8

1. no long fingernails
2. filed fingernails
3. NO nail polish
4. NO false fingernails

Question 9

infected wounds

Answer 9

cover with glove & bandage