Health and Hygiene Fill-in-the-Blank Flashcards

Infected wounds, cuts, or boils that contain pus must be ___ if they are open or draining.

Wash hands frequently when you handle ___ food.

Long fingernails are not allowed in the kitchen because they are ___.

A food handler who continues sneezing or has a runny nose should be ___.

When handwashing, food handlers must scrub their hands and arms for at least ___ seconds.

If allowed to drink in the food prep area, the drink must have a ___ and ___.

If the food handler has persistent sneezing, coughing, or runny nose that causes discharge, then ___.

Food handlers should wear a clean hat or other hair ___ when in a food prep area.

To wash hands correctly, a food handler must first ___.

An infected person with ___ may not show symptoms for weeks but can be very infectious.

Aprons should be removed when ___ .

People can infect others without showing ___ .

Food handlers should not chew gum because of ___.

Food handlers should never handle ready-to-eat food with ___ hands, especially if they serve a population that is high-risk.

Gloves should be changed after ___ hours of continuous use.

The first step in handwashing is to wet hands and arms up to the elbow, using running ___ water.

If a food handler has a sore containing pus on their hand, they must wear ___ and ___.

If the food handler has a sore throat with a fever, a manager should ___ the employee from working with or around food.

The Big Six pathogens can cause severe illness and have been identified by the FDA as being highly ___.

Hand antiseptics and sanitizers must never be used in place of ___.

Norovirus can be transmitted through airborne ___.

The contamination of food by pathogens with a soiled uniform is an example of ___.

A cook who is doing a quality check on the serving lines by tasting sauces and sides must ___.

To keep food handlers from contaminating food, an operation needs a good ___.

Foodborne illness from viruses typically occurs through the ___.

The best way to prevent viruses is good ___.

Food handlers with Norovirus, Shigella spp., STEC, and Nontyphoidal Salmonella may experience ___ or ___.

If a food handler is vomiting or has diarrhea, they must report it to the ___.

Hands should only be washed in a sink ___ for handwashing. Hands should not be washed in food prep, dishwashing, waste, or utility sinks.

False fingernails are not allowed in some jurisdictions because they can ___ into food.

After applying soap, you must scrub your hands, fingers, and forearms for a minimum of ___ seconds.

Food handlers should ___ to prevent food allergens from being transferred to food.

Buy only single-use gloves for handling food. never wash and ___ gloves.

Some people carry pathogens and infect others without ever getting sick themselves. These people are called ___.

A server sneezes and then returns to work without washing their hands. This is an example of ___.

With vomiting and diarrhea, food handlers must have no symptoms for ___ before returning to work.

After using the restroom, food handlers must ___ before they start back to work.

If the food handler has one of these symptoms (vomiting, diarrhea, or jaundice), then ___.

A food handler that has been diagnosed with an illness caused by Shigella spp. can only return to work when given ___.

Hands and arms should be scrubbed with soap for at least ___ seconds.

When food handlers are sick, managers may need to restrict them from working with exposed ___, ___, and ___.

Practicing good personal hygiene is the best way to prevent foodborne illness caused by ___.

You must remove your apron before going in the ___.

Employees may drink from a ___ if they handle it carefully to avoid contaminating their hands, the container, or food.

Food handlers must keep their fingernails short because long nails can rip ___.

Hand antiseptic must comply with ___ and ___ standards.

If the food handler has an infected wound or boil that is not properly covered, then ___.

Kitchen or service staff can ___ food simply by handling the ___ areas of glasses, dishes, and utensils.

If a food handler has Hepatitis A, he must be ___ from the operation.

Food handlers should not touch food if they have a wound on their hand. Cover it with an ___ bandage and a glove

Depending on the person, an allergic reaction can happen just ___ the food is eaten or ___ hours later.

Pathogens can be transferred by the act of eating, drinking, chewing gum or tobacco, and ___.

The managers responsibility for food safety begins with food ___.

Some jurisdictions allow food service workers to wear false fingernails if ___ are also worn.

When tasting food, use a spoon that you aren't using to prepare the food and NOT your ___. Each person should use a different spoon.

When making a sandwich, bare-hand contact is only allowed when ___.

With other illnesses, a person may infect other people for ___ or ___ after symptoms are gone.

The most important part of personal hygiene for food handlers is ___.

Pre-school age children are at higher risk for foodborne illness because their ___ is weak.

Diarrhea, vomiting, fever, nausea, and abdominal cramps are common ___ of foodborne illness.

While more than 160 food items can cause allergic reactions, just 9 of those account for ___ of all reactions in the US.

Good personal hygiene is ___ to food service operations.

Someone infected with Norovirus can still be ___ for several days after symptoms have gone.

When putting on single-use gloves, never ___ the gloves to make them easier to put on.

Gloves must be changed every ___ hours or when starting a new task.

How a wound is covered depends primarily on ___.

A food handler should wear ___ when handling raw carrots.

Handwashing sinks must be used only for ___ and not for any other purpose.

Beverages can be consumed in the kitchen area if it has a tight-fitting lid and a ___.

New employees should receive basic food safety information, including personal hygiene requirements, no later than ___.

Food can become contaminated when it has been handled with ___.

Do not handle ___ with bare hands.

Employees with active Jaundice, diarrhea, or vomiting should be ___ from working with or around food.

Use hand antiseptic ___ handwashing, not instead of it.

Scrubbing hands during handwashing should take ___ seconds.

Food handlers must wear single-use ___ when handling ready-to-eat food.

Water temperature for handwashing must be at least ___ .

Food handlers must ___ their hands before putting on gloves when starting a new task.

Touching or scratching wounds and then touching food is an example of poor ___ on the part of the food handler.

Food handlers must wear gloves when handling ___.

Step three in handwashing is to scrub hands and arms vigorously for ___ to ___ seconds. Clean fingertips, under fingernails, and between fingers.

Single-use gloves must fit properly, are not to be washed and reused, and ___.

The primary function of hand antiseptics and sanitizers is to ___.

Viruses like Hepatitis A and Norovirus are transmitted by the ___ route. The best way to prevent their spread is handwashing.

Any other wounds need to be covered with a ___ bandage.

Make sure to wash your ___ frequently using warm soapy water and drying with a paper towel (not a dish cloth).

Employees should only eat, drink, smoke, and chew gum or tobacco in ___ areas.

The only jewelry a food handler may wear is a ___.

Most food contamination happens due to ___ .

With Norovirus, people become contagious within ___ after eating it.

An excluded employee with Shigella cannot return to work until diarrhea has stopped for ___ and a doctor approves.

When putting on single-use gloves, hold the glove by the ___ to avoid touching it as much as possible.

Food handlers should not wear hair accessories that could fall off and become ___ contaminants.

If the foodhandler has at least one of the following symptoms - vomiting, jaundice, and diarrhea - they are supposed to be ___.

Only use hand antiseptics ___ handwashing.

Food handlers should not eat, drink, smoke, or chew gum or tobacco while ___.

Hand ___ used by food handlers must comply with the Code of Federal Regulations (CFR) and FDA standards.

Jewelry must be removed before preparing food or when working around prep areas because it can fall off and become a ___ contaminant.

A food handler with diarrhea must be symptom-free for ___ hours before returning to work.

Total handwashing procedure should be ___ seconds.

The FDA has singled out six pathogens and named them the ___.

A food handler's fingernails should be ___ .

A cook brought his uniform home, but forgot to wash it before starting work. This is an example of ___.

When leaving the restroom, all employees must ___.

Norovirus is one of the leading causes of foodborne illness. It is often transmitted through ___ particles.

The whole handwashing process should take at least ___.

If a food handler has E. coli, management should ___.

False fingernails can be hard to keep clean and are not allowed in some jurisdictions because they could hold ___.

Once a hand antiseptic has been applied, food handlers must wait to handle any food or equipment until ___.

Drinks in food prep areas must have a lid with a straw or a ___.

Employees fail to wash their hands after using the bathroom. This is an example of poor ___ on the part of the food handler

You should use a ___ to turn off the faucet and open the door after washing your hands.

An employee with Norovirus cannot return to work until they have been cleared by the local ___ department.

Single-use gloves must be worn when handling ___.

Infected wounds, cuts, or boils should be covered with an impermeable cover, which is one that ___.

If a food handler is diagnosed with an illness caused by certain pathogens, managers must report it to the ___.

Wash your hands ___ you start to cook.

Food handlers must keep their fingernails ___ and ___.

Elderly people are high risk because of their ___ .

To wash hands or prosthetic devices correctly, the whole process should take at least ___ seconds.

With some illnesses, a person may infect other people before showing any ___.

In order to reduce the risk of food handlers touching their hair while working with food, they should ___.

Wait for hand antiseptics and sanitizers to ___ before touching food or equipment.

Food handlers risk spreading Norovirus when they ___.

Staff should be trained to avoid ___ contact with ready-to-eat food.

The body's defense system against illness is the ___ system. People with compromised ___ are more susceptible to foodborne illness.

Food handlers should wear ___ clothing daily and should change into their work clothes after they arrive at work.

Personal beverages must be kept ___ and in a ___ area to prevent spilling or contamination.

A food allergy reaction typically occurs a ___ to several hours after ingestion.

Baking wheat cookies on the same parchment as walnut brownies is ___ and can cause allergic reactions.

Food handlers are required to change gloves after ___ hours of continuous use.

There are more than ___ pathogens that can cause foodborne illness.

Food handlers should wash their hands in sinks designated for ___.

Food handlers can eat at work when they are ___.

Change gloves ___ if you are continually working on something, or after each changed activity.

Always wear single-use gloves when handling ready-to-eat food. Exceptions are when ___ or ___.

Controls must be put into place to prevent ___ contact with ready-to-eat food.

The bacteria in contaminated food usually come from ___.

Long ___ should be pulled back to avoid contaminating the food.

When putting on single-use gloves, never ___ into the gloves.

Although planning to wear single-use gloves, a food handler should wash hands ___ or chopping lettuce for one hour.

A severe allergic reaction called ___ can lead to death.

You should wash your hands ___ .

Hand antiseptics are used only ___ handwashing.

Change gloves when torn, dirty, switching tasks, after interruptions, after handling raw food, or after ___ hours of use.

If a food handler has a sore throat with fever, ___.

If a food handler is vomitting or has diarrhea you must ___.

Cover a wound on the hand with an impermeable bandage, then a ___.

Remove aprons when leaving prep areas, and you should ___ wipe your hands on your apron.

Dishwashers are required to wear a ___ while working.

If food handlers must report when they get sick ___ they come to work. And if they get sick at work they must report it immediately.