Chapter 4- Handwashing Flashcards Preview

food Safety > Chapter 4- Handwashing > Flashcards

Flashcards in Chapter 4- Handwashing Deck (5)
Loading flashcards...
1

Identify the requirements of a handwashing sink

Must have:
•potable hot and cold water
•liquid soap dispenser
•single service paper towels

2

Describe the appearance of a good handler exhibiting good personal cleanliness

•frequent hand washing
• hair confined
• clean outer clothes
• short fingernails
•minimal jewelry

3

List some actions that must be avoided when handling food

•picking nose
•touching face or hair
•not washing hands
•working when your sick

4

Why must someone with diarrhea and/ or vomiting be excluded from handling food? How long should they be excluded?

They could be ill with foodborne illness and shedding many pathogens.
• could be excluded for at least 24 hours after symptoms have cleared

5

Lost six steps of proper handwashing

•Wet hands with warm water
•dispense soap
•lather 15-20 seconds
•rinse hands
•dry hands with paper towel
•turn off taps with paper towel