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What are single-use gloves?
Single-use gloves are disposable gloves used to handle ready-to-eat food safely.
Gloves must be changed when torn, after handling raw food, or after interruptions.
What should staff do if they see coworkers sneezing on food?
Staff should stop and correct coworkers immediately if they sneeze on food.
Contaminated food must be thrown out to prevent foodborne illness.
What is the most important part of personal hygiene?
Handwashing is the most important part of personal hygiene.
Always wash hands before handling food and after touching anything dirty.
What should you do if gloves are too big or too small?
You should use gloves that are the correct size.
Ill-fitting gloves can tear easily or reduce hand control when handling food.
What is a carrier?
A carrier is someone who carries pathogens without showing symptoms.
Carriers can spread illness by touching food or surfaces with unwashed hands.
Which symptom requires excluding staff from the operation?
Staff must be excluded from work if they have vomiting, diarrhea, or jaundice.
Excluded staff may only return with medical clearance.
What must staff do before working with food if sick?
Staff must report illness to the manager before working with food.
Managers must decide if exclusion or restriction is necessary.
What type of pathogen needs a host to live and reproduce?
A parasite is a pathogen that needs a host to live and reproduce.
Parasites are commonly found in seafood, wild game, and contaminated water.
What is cross-contact?
Cross-contact is when an allergen transfers from one food to another.
Always clean and sanitize surfaces before preparing a meal for someone with allergies.
What is the most important way to prevent the spread of pathogens?
Washing hands correctly and often is the most important way to prevent the spread of pathogens.
Proper handwashing should be done at designated hand sinks only.
What must food handlers do after using the restroom?
Food handlers must wash their hands after using the restroom.
Use soap and warm running water for effective cleaning.
When should food handlers change gloves during a task?
Food handlers should change gloves after 4 hours of continuous use.
Change sooner if gloves become torn, dirty, or after switching tasks.
Which illnesses must be reported to the regulatory authority?
Norovirus, Hepatitis A, Shigella, STEC, Salmonella Typhi, and nontyphoidal Salmonella must be reported.
These pathogens are highly contagious and cause serious foodborne illness.
What should be done if a food handler has jaundice?
Food handlers with jaundice must be reported to the regulatory authority and excluded from work.
Jaundice may indicate a Hepatitis A infection.
What is an infected wound?
An infected wound is a cut or sore with pus that can spread pathogens to food.
It must be covered with an impermeable bandage and a glove if on the hand.
What should be done with aprons when leaving prep areas?
Aprons must be removed and stored when leaving prep areas.
This prevents contamination in restrooms or break areas.
How often must single-use gloves be changed?
Single-use gloves must be changed when dirty, torn, after tasks, or every 4 hours.
Wash hands before putting on new gloves.
Which regulatory authorities must be notified of certain illnesses?
The local health authority must be notified of certain illnesses.
Managers must report confirmed cases immediately to prevent outbreaks.
When should gloves be changed?
Gloves should be changed when dirty, torn, or after 4 hours of use.
Wash hands before putting on a new pair of gloves.
How should food handlers wear hair in prep areas?
Food handlers should wear hair restraints like hats or beard covers in prep areas.
Hair restraints prevent hair from falling into food or onto equipment.
How long should hands and arms be scrubbed during handwashing?
Hands and arms should be scrubbed for 10 to 15 seconds during handwashing.
The total handwashing process should take at least 20 seconds.
What does it mean to restrict a food handler?
Restricting means limiting a food handler’s duties to prevent contamination.
Handlers with mild symptoms like a sore throat may be restricted from working with food.
What is a food allergen?
A food allergen is a naturally occurring protein in food that some people are sensitive to.
Common allergens include milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soy.
When must hands be washed after handling raw meat?
Hands must be washed before touching ready-to-eat food after handling raw meat.
This prevents cross-contamination of pathogens from raw to cooked foods.
What jewelry can food handlers wear on hands and arms?
Food handlers may wear only a plain band ring on their hands and arms.
Jewelry can trap dirt and bacteria, posing a contamination risk.
What is a food allergen?
A food allergen is a protein in food that causes an allergic reaction in some people.
Even a small trace of an allergen can cause a serious reaction.
What should food handlers do if they have cuts on their hands?
Food handlers with cuts on their hands must cover them with a bandage and wear a single-use glove.
Bandages should be waterproof and brightly colored.
What should managers do when staff are diagnosed with Hepatitis A?
Managers must exclude staff diagnosed with Hepatitis A and notify the regulatory authority.
The employee may return to work only with written medical clearance.
What should managers model for staff?
Managers should model good personal hygiene practices for staff.
Leading by example encourages staff to follow hygiene and safety standards.
What is personal hygiene?
Personal hygiene means keeping clean and following good habits to prevent food contamination.
Food handlers must bathe daily and wear clean clothing when working.
What should you do if hands may be recontaminated after washing?
Use a paper towel to touch surfaces if hands may be recontaminated after washing.
This prevents picking up bacteria from sink handles or doors.
What pathogen can be spread for weeks before symptoms?
Hepatitis A can be spread for weeks before symptoms appear.
It is often spread through contaminated food or water.
Can fingernails be long, false, or painted in foodservice?
Fingernails cannot be long, false, or painted in foodservice.
Clean, short nails help prevent dirt and pathogens from contaminating food.
What should food handlers do with dirty uniforms?
Food handlers should change dirty uniforms and store them away from food.
Dirty clothing can carry bacteria and cause contamination.
When must food handlers remove false nails or nail polish?
Food handlers must remove false nails or polish when not wearing gloves.
Nail coverings can chip or harbor dirt that contaminates food.
What should staff use to drink safely in prep areas?
Staff should use a covered cup with a straw or sip-lid to drink safely in prep areas.
Drinks must be kept away from food, utensils, and equipment to avoid spills.
What program requires staff to stay clean and healthy?
A personal hygiene program requires staff to stay clean and healthy.
This includes policies for handwashing, illness reporting, and proper clothing.
How should infected wounds on hands be covered?
Infected wounds on hands should be covered with a finger cot and a glove.
Use a brightly colored bandage to make it easy to see if it falls off.
What is handwashing?
Handwashing is the most important step to stop pathogens from spreading.
Hands must be washed with warm water and soap for at least 20 seconds.
What must be in place to prevent bare-hand contact with food?
Hand controls such as gloves or tongs must be in place to prevent bare-hand contact with food.
Use separate utensils for raw and ready-to-eat foods.
When must gloves be worn?
Gloves must be worn when handling ready-to-eat food.
Change gloves between tasks and after touching contaminated surfaces.
What must be done if staff have sore throat and fever in high-risk operations?
Staff with sore throat and fever in high-risk operations must be excluded from work.
High-risk populations include young children, the elderly, and those with weak immune systems.
What does it mean to exclude a food handler?
Excluding means keeping a food handler out of the operation due to illness.
Handlers diagnosed with Hepatitis A or Salmonella Typhi must be excluded and reported.
Can hand antiseptics replace handwashing?
Hand antiseptics cannot replace proper handwashing.
They can only be used after washing hands to reduce remaining germs.
Where must food handlers wash their hands?
Food handlers must wash their hands in a designated handwashing sink.
Never use food prep or dishwashing sinks for handwashing.
What is jaundice?
Jaundice is yellowing of the skin and eyes, a common sign of Hepatitis A infection.
Jaundiced staff must be excluded from the operation and reported to regulatory authorities.
Where can staff eat, drink, or smoke?
Staff can eat, drink, or smoke only in designated areas.
These activities must never be done in food prep, storage, or dish areas.
What is a hand antiseptic?
A hand antiseptic is a sanitizer used after washing to reduce pathogens on the hands.
It cannot replace proper handwashing and must be used only on clean hands.
What should managers do if they see improper handwashing?
Managers should correct and retrain employees who fail to wash hands properly.
Regular observation reinforces good hygiene habits.
When should food handlers wash hands?
Wash hands between tasks, after using the restroom, after touching raw food, and at other key times.
Always use warm water, soap, and designated hand sinks.
What should be done if a food handler has diarrhea?
Food handlers with diarrhea must be excluded from the operation.
They can return to work only with written approval from a medical provider.
What should service staff do when a guest mentions a food allergy?
Service staff should take it seriously and follow proper allergy procedures.
Notify kitchen staff immediately and prevent cross-contact with allergens.
Why must fingernails be kept short and clean?
Fingernails must be kept short and clean because they can trap dirt and tear gloves.
Short nails reduce the spread of pathogens during food handling.
What is the fecal-oral route of contamination?
The fecal-oral route of contamination occurs when pathogens from feces transfer to food by unwashed hands.
Proper handwashing breaks this contamination route.
What are the Big Nine allergens?
The Big Nine are the most common food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, soy, wheat, and sesame.
A staff member must be able to identify menu items containing these allergens to guests.
When can sick staff with vomiting or diarrhea return to work?
Sick staff can return to work after 24 hours symptom-free or with a doctor’s note.
Managers should verify medical clearance before scheduling.
What should staff do if they have diarrhea or vomiting?
Staff with diarrhea or vomiting should report to the manager and stay home.
They must be symptom-free for 24 hours or have medical clearance before returning.
What is a hair restraint?
A hair restraint is a hat or net used to keep hair from contaminating food.
Hair restraints must be worn by all food handlers in prep and service areas.
What is the only drink allowed for food handlers in prep areas?
The only drink allowed for food handlers in prep areas is a covered cup with a straw or lid.
Drinks must be stored away from food and equipment to prevent spills.
