Chapter 4- The Safe Food Handler Flashcards Preview

Servsafe > Chapter 4- The Safe Food Handler > Flashcards

Flashcards in Chapter 4- The Safe Food Handler Deck (19)
Loading flashcards...
1
Q

How can food handlers contaminate food?

A

A foodborne illness
Symptoms such as diarrhea, vomiting, or jaundice
Wounds that contain a pathogen
Sneezing and coughing
Contact with a person who is sic
Unwashed hands after touching a contaminant

2
Q

What is a carrier?

A

A person who carries a pathogen but isnt sick themselves that can pass it on to other people.

3
Q

What diseases are not spread through food?

A

Aids or Hepatitis B or C.

4
Q

The American with Disabilities Act (ADA) does what?

A

It prevents employers from firing people that have HIV or Hepatitis B from the opperation.

5
Q

What are the four hygienic hand practices?

A

Handwashing
Hand Care
Gloves
Preventing bare hand contact with ready to eat food (RTE)

6
Q

What are the five maintaining personal cleanliness practices?

A
Wearing clean, appropriate clothes, hair pulled back and no jewelry
Maintaining good health 
Avoiding certain habits and actions
Covering wounds
Reporting health issues
7
Q

How do you wash your hands?

A
Wet hands and arms 
Apply soap
Scrub hands and arms
Rinse arms and hands 
Dry hands
8
Q

How hot should the water be for hand washing?

A

100*F

9
Q

How long should you scrub your hands?

A

10-15 seconds

10
Q

How should you dry your hands?

A

With a blow dryer or a single use paper towel.

11
Q

What are examples of when you should wash your hands?

A
After using the bathroom
After you handle raw product
Taking out the garbage
Handling money 
Eating or drinking
12
Q

What is a hand antiseptic?

A

A liquid or gel that helps lower the amount of pathogens on the skin (Hand sanitizer).

13
Q

What are the requirements for your fingernails?

A

Short, trimmed nails
No false finger nails
No nail polish

14
Q

What are the requirements for your hands?

A

Infected cuts, wounds or boils should be covered

Wound must be covered with a bandaid and have a glove over it

15
Q

Food can become contaminated when it has been handled with bare hands. so you should always wear ______ when handling food?

A

Gloves

16
Q

It is okay for you to handle ready to at (RTE) bare handed if you do what?

A

Add it to a dish that is going to be cooked.

17
Q

What are single use gloves for?

A

To handle ready to eat food

To handle raw product

18
Q

When should a glove be changed?

A

When torn or dirty
Before beginning new task
After an interruption
After handling raw products

19
Q

What type of jewelry can be worn?

A

A plain band (Ring)

A medical braclet