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Topic 04 The Safe Food- handler

1. True or False: During hand washing, food handlers must vigorously scrub their
hands and arms
for five seconds.
2. True or False: Gloves should be changed before beginning a different task.

3. True or False: Foodhandlers must wash their hands after smoking.

4. True or False: A food handlerdiagnosed with shigellosis cannot continue to work at an


establishment while he or she has the illness.
5. True or False: Hand antiseptics should only be used before hand washing.

6. Foodhandlers can contaminate food when they:

○ Have a ___________________________
○ Show symptoms of ___________________________
○ Have ___________________________ wounds or cuts
○ Live with, or are exposed to, a person who is ___________________________
○ Touch anything that may ___________________________ their hands

7. Name Behaviors That Can Contaminate Food

a. b.

c. d.

e. f.

g. h.

8. Good personal hygiene includes:

Maintaining personal ___________________________; Wearing proper work


___________________________; Following hygienic ___________________________ practices;
Avoiding ___________________________ habits and actions; Maintaining good
___________________________; Reporting ___________________________
9. Define Proper Hand washing Procedure

1. _______________ ____________ with running water as hot as you can comfortably


stand (at least
100°F/38°C)
2. Apply _______________
3. Vigorously _______________ hands and arms for ten to fifteen seconds; Clean under
fingernails and
between fingers
4. _______________ thoroughly under running water
5. Dry hands and arms with a _______________ -_______________ paper towel or warm-
air
hand dryer Use a paper towel to turn off the faucet.
10. How long should the Hand washingProcedure take to complete?
___________________________
11. Hand Antiseptics
Must comply with Food and Drug Administration _______________
Should be used _______________ hand washing (if used in the establishment)
Must _______________ be used in place of hand washing
12. Foodhandlers must wash their hands after:
Using the_______________
Handling _______________ meat, poultry, and fish (before and after)
Touching the _______________ ,_______________ , or _______________
_______________ ,_______________ , or using a tissue
_______________ ,_______________ , _______________ , or chewing gum or tobacco
Handling _______________ that might affect food safety
Taking out _______________
Clearing tables or _______________ dirty dishes
Touching clothing or _______________
Touching anything else that may contaminate hands, such as unsanitized equipment,
work surfaces, or
washcloths
13. Some jurisdictions allow Bare-Hand Contact Ready-to-Eat Food with but require
written policies and
procedures on:
Employee_______________ _______________
Other _______________ practices
The law in Maryland requires glove use with _______________ ready to eat foods.
14. Hygienic Hand Practices: Hand Maintenance
Keep fingernails _______________ and_______________
Do not wear _______________ nailsor nail _______________
Bandage _______________ and_______________ bandages with gloves.
15. Gloves used for handling food:
Must _______________ be used in place of handwashing
Are for _______________ use only
Should be right for the task:
Must be safe, durable, and clean
Must _______________ properly
Must be _______________ properly
16. When to Change Gloves
As soon as they become _______________ or torn
Before beginning a new/different _______________
At least every _______________ hours during continual use and more often when
necessary
After handling _______________ meat and _______________ handling cooked or ready-
to-eat food
17. Proper Work Attire
Foodhandlers should:
Wear a clean _______________ or other hair restraint
Wear clean _______________ daily
Remove _______________ when leaving food-preparation areas
Remove _______________ from hands and arms
Wear appropriate, clean, and _______________ -_______________ _______________
18. Policies Regarding Eating, Drinking, and Smoking:
Foodhandlers must not:
Smoke, chew _______________ or tobacco, _______________ or _______________
When _______________ or _______________ food
Working in _______________ -_______________ areas
Working in areas used to _______________ utensils and equipment
19. Handling Employee Illnesses
IF: THEN:

The _______________ has a Restrict the employee from working _______________ or


sore throat with fever _______________
food
Exclude the employee from the establishment if you primarily
serve a _______________ -_______________ population

The foodhandler has one or _______________ the employee from the establishment
more of the following Do not allow employees with vomiting or diarrhea to return to
symptoms: work unless they:
_______________ Have been symptom-free for _______________ hours
_______________ or
_______________ Have a written _______________ from a medical practitioner
Do not allow employees with _______________ to return to work
unless they
have been _______________ by a medical practitioner
The foodhandler has been _______________ the employee from the establishment and notify
diagnosed with a foodborne the local
illness caused by: regulatory agency
Salmonella Typhi Work with the employee’s medical practitioner and/or the local
Shigella spp. regulatory
Shiga toxin-producing E. coli agency to determine _______________ he or she can safely
Hepatitis A virus return to work
Norovirus

20. Should you: Exclude the Restrict the


foodhandler foodhandler
from the from working
establishment with or
around food
Bill, a line cook at a family restaurant has a sore throat
with a fever
Joe, a prep cook, has diarrhea
Mary, a sous chef, has been diagnosed with hepatitis

21. What’s Wrong with This Picture?