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  1. How can foodhandlers conatminate food?
    • When they have a foodborne illness
    • When they have wounds that contain a pathogen
    • When they have contact with a person who is ill
    • When they touch anything that may contaminate their hands and don't wash them
    • When they have symptoms such as diarrhea, vomiting or jaundice.
  2. What actions can contaminate food?
    • Scratching scalp
    • Running finger through hair
    • Wiping or touching the nose
    • Rubbing an ear
    • Touching a pimple or an infected wound
    • Wearing a dirty uniform
    • Coughing or sneezing into the hand
    • Spitting in the operation
  3. Can this food hadler spread pathogens?

    Jamie, a prep cook, has a habit of rubbing his chin. Even though people tease him about this, he doesn't even notice when he touches it.
  4. Can this food hadler spread pathogens?

    Rita, a pizza maker, has a headach but no fever. She gets a lot of headaches, but always comes to work anyway.
  5. Can this food hadler spread pathogens?

    Lee, a sous chef, didn't have time to do laundry. He has to wear the same chef coat he wore yesterday.
  6. Can this food hadler spread pathogens?

    Phillip, a grill operator, has a small cut on his cheek. It's not bleeding, but he has a bandage on it.
  7. Can this food hadler spread pathogens?

    Gary, a dishwasher, has allergies. Sometimes he needs to spit. so he spits in the garbage can next to the sink.
  8. Can this food hadler spread pathogens?

    Helen's children have had diarrhea. Her mother has been caring for them so Helen, a line cook, can go to work.
  9. Can this food hadler spread pathogens?

    Victor, an ice cream server, likes outdoor activities. Last weekend, he went camping in an area where there were no indoor toilets.
  10. Can this food hadler spread pathogens?

    Sabrina, a pastry chef, has dandruff which itches. She tries not to scratch her head but sometimes she just has to do it.
  11. What are the three elements for a good personal hygiene program?
    • Hand practices
    • Personal cleanliness
    • Clothing with hair restraints and no jewelry
  12. How can you manage a personal hygiene program?
    • Create personal hygiene policy
    • Training foodhandlers on those policies and retraining
    • Modeling right behavior
    • Supervising food safety practices at all times
    • Revising personal hygiene policies when laws or science change
  13. What are the 5 steps for proper handwashing?
    • 1. Wet hands and arms at least 100F
    • 2. Apply soap
    • 3. Scrub hands and arms vigorously for at least 10 - 15 seconds
    • 4. Rinse hands and arms thoroughly using running water
    • 5. Dry hands and arms with single-use paper towel.
  14. When should hands be washed?
    • after using restroom
    • handling raw meat
    • touching hair, face, or body
    • sneezing, coughing, or using a tissue
    • eating, drinking, smoking, or chewing gum
    • handling chemicals that might affect food safety
    • taking out garbage
    • clearing tables or busing dirty dishes
    • touching clothing or aprons
    • handling money
    • touching anything else that may contaminate hands
  15. What are proper hands for foodhandlers?
    • short and clean
    • no false nails
    • no nail polish
    • wounds covered with bandage and finger cot or gloves
  16. What is the proper procedure for hand wound care?
    • bandage over wounds
    • single-use gloves or finger cot go over bandage
  17. Can antiseptic wipes replace hand washing?
    • Only use antiseptics after handwashing.
    • Never use them in place of it.
    • Wait for hand antiseptic to dry before you touch food or equipment
  18. What should be done prior to putting on single-use gloves?
    wash hands
  19. What are 3 things to keep in mind when buying single-use gloves?
    • 1. buy single-use gloves for handling food
    • 2. buy multiple sizes as incorrect sizes can slip or rip
    • 3. use latex alternatives for foodhandlers and customers sensitive to latex
  20. When should you change gloves?
    • as soon as they are soiled
    • before beginning a different task
    • at least every 4 hours
    • after handling raw meat, seafood, or poultry
    • before handling ready-to-eat food
  21. Does my local regulatory authority allow bare-handed contact with ready-to-eat food?
  22. What constitute proper work attire?
    • hair restraints
    • clean clothing
    • aprons removed when leaving prep areas
    • no jewelry except plan wedding band
  23. What is the policy for eating, drinking, smoking, and chewing gum or tabacco?
    Only eat, drink, smoke, and chew gum or tabacco in designated area. Drinks are acceptable from a covered container with a straw.
  24. When should a foodhandler with a sore throat be excluded around the food?
    • if the foodhandlers primarily serve high-risk populaitons
    • others can just be restricted from the prep areas
  25. Which symptoms should a foodhandlers be excluded from the operation?
    • vomiting
    • diarrhea
    • jaundice
  26. Which foodborne illness should a foodhandler be excluded from the operation?
    • Salmonella Typhi
    • Shigella
    • Shiga toxing-producing E. coli
    • Hepatits A
    • Norovirus
  27. What is the responsibility of the manager if a foodhandler is diagnosed with the foodborne illness that require exclusion?
    Notify local regulatory authority
  28. What criteria must the foodhandler before returning to work
    no symptom for at least 24 hours and/or have written release from a medical practitioner
  29. Restrict or exclude?

    Bill a line cook at a family restaurant, has a sore throat with a fever.
  30. Restrict or exclude?

    Joe, a prep cook, has diarrhea.
  31. Restrict or exclude?

    Mary, a sous chef, has been diagnosed with hepatitis A
  32. What must foodhandlers do after touching their hair, face, or body?
    a. Wash their hands
    b. Rinse their gloves
    c. Change their aprons
    d. Use a hand antiseptic
  33. What should foodhandlers 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 aprons
  34. Which piece of jewelry can be worn by a foodhandler?
    a. Diamond ring
    b. Medical bracelet
    c. Plain band ring
    d. Watch
  35. When should hand antiseptics be used?
    a. Before washing hands
    b. After washing hands
    c. In place of washing hands
    d. In place of wearing gloves
  36. When should foodhandlers who wear gloves wash their hands?
    a. After putting on the gloves
    b. Before taking off the gloves
    c. After applying a hand antiseptic
    d. Before putting on the gloves
  37. Foodhandlers should keep their fingernails
    a. short and unpolished
    b. long and unpolished
    c. long and painted with nail polish
    d. short and painted with nail polish
  39. When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
    The foodhandler must be told to not come in to work.
  40. Foodhandlers can't work in their operation if they have an illness caused by which pathogen?
    a. Vibrio vulnificus
    b. Salmonella Typhi
    c. Clostridium botulinum
    d. Clostridium perfringens
  41. Foodhandlers who work in a nursing home can't work in the operation if they have which symptoms?
    a. Thirst with itching
    b. Sore throat with fever
    c. Soreness with fatigue
    d. Headache with soreness
  42. Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while
    a. bare handed
    b. on their break
    c. prepping food
    d. counting money
  43. What should foodhandlers do if they cut their fingers while prepping foods?
    Cover the wound with a bandage and a glover or a finger cot
  44. What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?
    Tell the cook to stay away from work and see a doctor

Card Set Information

2011-10-10 04:57:29
Safety Sanitation Chapter4 SSExam1 SSCertTest

Serv Safe Chapter 4: The Safe Foodhandler
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