The Safe Food Handler

Question 1

what are situations where food can be contaminated by handlers?

Answer 1

1. have a foodborne illness
2. have wounds or boils that contain pathogen
3. sneezing or coughing in or around food and food surfaces
4. contact with ill person
5. use restroom and not wash their hands
6. have symptoms like diarrhea, vomiting, or jaundice

Question 2

carrier

Answer 2

person who carries a pathogen and infect others without getting sick themselves

Question 3

hand antiseptic

Answer 3

use only after washing hands; does not replace hand washing

Question 4

hand care guidelines

Answer 4

1. keep fingernails short and cleaned
2. no false fingernails
3. no nail polish (unless wearing gloves)
4. any injuries on hand or arm should be covered with impermeable cover (bandage)

Question 5

single-use gloves

Answer 5

1. only used for one task and then thrown out
2. should never be used in place of handwashing

Question 6

how to use gloves?

Answer 6

1. wash hands before and then put on
2. use correct size
3. hold gloves by the edge
4. check gloves for rips or tears
5. NEVER blow into, roll, or wash and reuse gloves

Question 7

when to change gloves?

Answer 7

1. when they become dirty or torn
2. when beginning a new task
3. after interruption
4. handling raw meat, seafood, and poultry, and before handling ready-to-eat food
5. after FOUR hours of continuous use

Question 8

when can you use bare hands on ready-to-eat food?

Answer 8

when adding ingredients or seasoning to food that will then be cooked to its min internal temp (raw meat, poultry, and seafood = 145 F)

Question 9

personal hygiene

Answer 9

1. shower every day before work
2. wear clean clothes
3. never chew tobacco or gum while working (only in designated areas)
4. drink from covered drinks and place in designate area
5. keep hair restrained

Question 10

work attire guidelines

Answer 10

1. keep hair restrained
2. remove apron when leaving prep areas
3. never wipes hands on apron
4. wear clean clothing
5. no hair accessories or fake eyelashes
6. remove all jewelry from hands and arms

Question 11

signs of staff illness

Answer 11

1. vomiting
2. excessive trips to bathroom
3. jaundice
4. cold sweats or chills
5. persistent nasal discharge and sneezing