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ServSafe > CH 4 > Flashcards

CH 4 Flashcards

1
Q

Personal hygiene and contamination: mangers must focus on…

A
  • Establishing specific personal hygiene policies
  • Training food handlers on personal hygiene policies and retraining them regularly
  • Modeling correct behavior at all times
  • Supervising food safety practices
  • Revising personal hygiene policies when laws or science change
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2
Q

Food handlers can contaminate food when they…

A
  • Have a foodborne illness
  • Have symptoms such as diarrhea, vomiting, jaundice (yellowing of skin/eyes)
  • Have wounds that contain a pathogen
  • Sneeze or cough
  • Have contact with a person who is sick
  • Touch anything that may contaminate their hands and do not wash them
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3
Q

Actions that can contaminate food

A
  • Scratching the scalp
  • Running fingers through hair
  • Wiping or touching the nose
  • Rubbing an ear
  • Touching a pimple or infected wound
  • Wearing a dirty uniform
  • Coughing or sneezing into the hand
  • Spitting in the operation
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4
Q

Good personal hygiene includes…

A
  • Following hygienic hand practices
  • Maintaining personal cleanliness
  • Wearing clean and appropriate clothing, restraining hair, removing jewelry
  • Avoiding unsanitary habits/actions
  • Maintaining good health
  • Covering wounds
  • Reporting health issues
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5
Q

Washing your hands: Step 1

A

Wet hands and arms. Use running water as hot as you can comfortably stand, at least 100F.

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6
Q

Washing your hands: Step 2

A

Apply soap. Apply enough to build up a good lather.

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7
Q

Washing your hands: Step 3

A

Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.

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8
Q

Washing your hands: Step 4

A

Rinse hands and arms thoroughly. Use running warm water.

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9
Q

Washing your hands: Step 5

A

Dry hands and arms. Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door.

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10
Q

Food handlers must wash their hands BEFORE they start work and AFTER…

A
  • Using the restroom
  • Handling raw meat, poultry, seafood
  • Touching the hair, face, body
  • Sneezing, coughing, using a tissue
  • Eating, drinking, smoking, or chewing gum/tobacco
  • Handling chemicals that might affect food safety
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11
Q

Food handlers must wash their hands AFTER…

A
  • Taking out garbage
  • Clearing tables or busing dirty dishes
  • Touching clothing or aprons
  • Handling money
  • Leaving and returning to the kitchen/prep area
  • Handling service animals or aquatic animals
  • Touching anything else that may contaminate hands
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12
Q

Hand antiseptics:

A
  • Liquids or gels used to lower the number of pathogens on skin
  • Must comply with the CFR and FDA standards
  • Should NEVER be used in place of hand washing
  • Should be allowed to dry before touching food or equipment
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13
Q

Hand care - fingernails

A
  • Keep fingernails short and clean
  • Do NOT wear false nails
  • Do NOT wear nail polish
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14
Q

Hand care - wounds and cuts (infected)

A
  • Contain pus

- Must be covered to prevent pathogens from contaminating food/food-contact surfaces

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15
Q

Hand care - how a wound is covered depends on where it is located

A
  • Cover wounds on the hand or wrist with an impermeable cover and then a single use glove
  • Cover wounds on the arm with an impermeable cover, such as bandage
  • Cover wounds on other parts of the body with a dry, tight-fitting bandage
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16
Q

Bare-hand contact with ready-to-eat food must be avoided EXCEPT when…

A
  • The food is an ingredient in a dish that does not contain raw meat, seafood, poultry (cooked to at least 145F)
  • The food is an ingredient in a dish containing raw meat, seafood, poultry
  • The dish will be cooked to the required minimum internal temperature of the raw item(s)
  • NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population
17
Q

Single-use gloves

A
  • Should be used when handling ready-to-eat food EXCEPT when washing produce or handling ready-to-eat ingredients for a dish that will be cooked
  • Must NEVER be used in place of handwashing
  • Must NEVER be washed and reused
  • Must fit correctly
18
Q

How to use gloves

A
  • Wash and dry hands before putting gloves on when starting a new task
  • Choose the correct glove size
  • Hold gloves by the edge when putting them on
  • Once gloves are on, check for rips or tears
  • Do NOT blow into gloves
  • Do NOT roll gloves to make them easier to put on
19
Q

When to change gloves

A
  • As soon as they become dirty or torn
  • Before beginning a different task
  • After interruption, such as taking a phone call
  • After handling raw meat, seafood, or poultry and before handling ready-to-eat food
20
Q

Correct work attire - food handlers must…

A
  • Wear a clean hat or other hair restraint
  • Wear clean clothing daily
  • Remove aprons when leaving food prep areas
  • Remove jewelry from hands/arms before prepping food or when working around prep areas
21
Q

Eating, drinking, smoking, chewing gum or tobacco - food handlers must not…

A

Eat, drink, smoke, or chew gum or tobacco when:

  • Prepping or serving food
  • Working in prep areas
  • Working in areas used to clean utensils and equipment
22
Q

Report health issues if: The food handler has a sore throat with a fever

A
  • Restrict the food handler from working with or around food
  • Exclude the food handler from the operation if you primarily serve a high-risk population
  • A written release from a medical practitioner is required before returning to work
23
Q

Report health issues if: The food handler has at least vomiting or diarrhea

A
  • Exclude the food handler from the operation
  • Before returning to work, food handlers who vomited or had diarrhea must meet one of these requirements:
    1. Have had no symptoms for at least 24 hours
    2. Have a written release from a medical practitioner
24
Q

Report health issues if: The food handler has jaundice

A
  • Report the food handler to the regulatory authority
  • Exclude food handlers from the operation if they have jaundice for 7 days or less
  • Food handlers must have a written release from medical practitioner AND approval from the regulatory authority before returning to work
25
Q

Report health issues if: The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by Nontyphoidal Salmonella, Shiga toxin-producing E. coli, Norovirus, or Shigella spp.

A
  • Exclude the food handler from the operation
  • Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work
26
Q

Report health issues if: The food handler has been diagnosed with an illness caused by Hepatitis A or Salmonella Typhi

A
  • Exclude the food handler from the operation
  • Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work

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