Food Worker Health Hygine Flashcards
(31 cards)
What is the importance of food worker health and hygiene?
It prevents germs from spreading and causing disease, and minimizes disruption for both food workers and the establishment.
What are the types of pathogen carriers?
- Symptomatic: Displays symptoms of a disease (sick).
- Asymptomatic: Sick with an illness but shows no symptoms.
Why are asymptomatic individuals significant in food safety?
Asymptomatic individuals are likely to spread disease.
What should be done if an asymptomatic worker may be spreading disease?
Always notify the regulatory authority.
What are some pathogens that require notification if an asymptomatic worker is involved?
Norovirus, Shigella, E. coli, Salmonella.
What are the categories of food worker illness?
- Food worker exposed to foodborne pathogens but not sick.
- Food worker with illness but no symptoms.
What is a reportable diagnosis in food safety?
A diagnosis that is most likely to spread disease, such as Norovirus, Hepatitis A, Shigella, E. coli, and Typhoid Fever.
What should be done with reportable diagnoses?
Notify the regulatory authority.
What are reportable symptoms in food safety?
Common symptoms such as vomiting.
What is a condition that requires a food worker to be excluded from work?
Diarrhea
What condition, along with sore throat with fever, requires exclusion of a food worker?
Jaundice
What must a food worker provide to return to work after having a sore throat with fever?
A doctor’s note
May be Strep Throat (Streptococcus)
What must be done if a food worker has jaundice?
Notify Local Regulatory Authority and obtain approval before returning to work.
What is required for a food worker returning after vomiting and diarrhea?
A doctor’s note and at least 24 hours since symptoms stopped.
What does it mean for a worker to be restricted?
The worker is not allowed to work near food but can perform other tasks.
What type of lesion requires a worker to be restricted?
A lesion containing pus or a boiled/infected wound containing Staphylococcus aureus.
What is required for a bandaged wound to be compliant?
The double barrier must be impermeable or waterproof.
What must a food worker do if they have a sore throat with fever that spreads?
They must be restricted.
What is allowed for a food worker who is healthy?
They are able to perform normal duties.
What should a Food Worker Health Program include?
Training that teaches workers to keep them safe from illness.
What is an important aspect of personal hygiene?
Handwashing.
When should you handwash?
After eating and drinking, taking out the garbage, after a break or task, after using chemicals, touching unsanitized equipment, touching skin, hair, or clothes, touching animals, and before putting on gloves.
How long should you wash your hands?
20 seconds total.
What should you use to shut the faucet and open the door handle?
A different towel.
