Chapter 4

Question 1

Carriers

Answer 1

People who carry pathogens and infect others without getting sick themselves.

Question 2

Hand Antiseptic and how it should be used

Answer 2

Also called hand sanitizers, these are liquids or gels that help lower the number of pathogens on skin. If used they must comply with the Code of Federal Regulations (CFR) and Food and Drug Administration (FDA) standards. Only use hand antiseptics after handwashing. Never use them in place of it. Wait for a hand antiseptic to dry before you touch food or equipment.

Question 3

Impermeable

Answer 3

Impermiable means that liquid cannot pass throug the cover. Examples of an imperiable wound covering is a bandage or a finger cot.

Question 4

Hair Restraint

Answer 4

Hair restraints are to be worn in all food prep areas. This keepshair from falling into food and onto food-contact surfaces. Do not wear hair accessories that could become physical contaminants. Hair accessories should be limited to items that keep hands out of hair and hair out of food. Food handlers with facial hair should also wear a beard restraint.

Question 5

The detailed steps for proper hand washing steps

Answer 5

1. Wet hands and arms. Use running warm water. 2. Apply soap. Make sure there is enough soap to build up a good lather. Follow the manufacturer’s recommendations. 3. Scrub hands and arms vigorously for 10-15 seconds. Clean the fingertips, under fingernails, and between fingers. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms. Use a single use paper towel or hand dryer.

Question 6

Single use gloves

Answer 6

As the name implies, single use gloves are designed for one task, after which they must be discarded. Used properly, they can help keep food safe by creating a barrier between hands and food. Single-use gloves should always be worn when handling ready-to-eat food. Gloves do not need to be worn when washing produce. They also do not need to be worn when handling ready-to-eat ingredients for a dish that will be cooked to the correct internal temperature.

Question 7

Work Attire Guidelines

Answer 7

Work attire guidelines include: Hair restraints should always be worn over head and facial hair, and hair accessories that are not for holding hair should not be worn. Having clean cloths means wearing clean daily clothing, and possibly changing once you arrive to work. Additionally keep dirty or street cloths stored in a designated area. Aprons should be removed when leaving prep areas, and never wipe your hand on your apron. Jewelry from hands and arms should be removed when working around prep areas. Food handlers cannot wear any of the following: rings (other than plain band), bracelets, to watches. Additionally your company may require you to remove other kinds of jewelry as well.