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Food Safety > 2.4 > Flashcards

Flashcards in 2.4 Deck (12)
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1
Q

Employees must report illness

A

Salmonella, Shigella, Toxigenic E. coli, Hepatitis A, or Norovirus.

2
Q

Exclude and Report

A

If an employee has been diagnosed with Salmonella, Shigella, Toxigenic E. coli, Hepatitis A, or Norovirus the food safety manager must exclude them from food prep and report the illness to the health department

3
Q

Employees must report symptoms

A

Employees MUST report to you any signs or symptoms of illness, including fever, diarrhea, vomiting, sore throat with fever, or jaundice.

4
Q

Restrict or exclude

A

employees MUST report to you any signs or symptoms of illness, including fever, diarrhea, vomiting, sore throat with fever, or jaundice. Jaundice is a yellowing of the skin or eyes. If an employee reports one of these symptoms to you, you must RESTRICT them from working with food. If you serve high risk populations, then they must be EXCLUDED from work all together.

5
Q

Employee Hygiene

A
  • Personal Cleanliness
  • Clean Attire
  • No Jewelry
  • Hair restraints(Employees must also cover facial hair, such as beards. )
  • Aprons
6
Q

Not in Food processing areas

A

food tobacco or gum. They may drink but only from a closed container.

7
Q

Must wash hands after

A

Handling raw foods
Touching hair or clothes
Sneeze or use a tissue
Handling chemicals

8
Q

Hot water

A

110 F

9
Q

Hand washing sink

A
Must have 
a sign
hot water 110 F
soap
nailbrush
paper towels or air dryer
10
Q

Proper hand washing technic

A

Proper hand washing begins with washing hands using liquid soap under warm running water for at least 20 seconds. Wash hands thoroughly, paying special attention to germs that may be trapped under nails and in crevices. When finished, rinse well to remove all traces of soap. Dry hands with an air dryer or with paper towels. Use a paper towel to turn off the faucet after washing your hands.

11
Q

Minimize bare hand contact

A

use tongs deli tissues or gloves

12
Q

Glove use

A

wash hands 1st
change between raw/cooked foods
change frequently
never re-use