Module 03

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Created on By Brian Klein

Module 03

Module 03

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Which surfaces should food handlers avoid touching to prevent contaminating their hands with pathogens?

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Which of these are situations when food handlers should wash their hands?

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Which of these are situations when food handlers should wash their hands?

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Which of these are ways that a food handler with poor personal hygiene can cause a foodborne illness?

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Which of these symptoms require you to exclude staff from the operation?

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Which of these are situations when food handlers should change their gloves?

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Which of these are ways that a food handler could cause a foodborne illness outbreak?

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When should food handlers wash their hands?

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When should food handlers wash their hands?

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When should food handlers wash their hands?

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What are some ways that a food handler with poor personal hygiene can cause a foodborne illness?

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Which of these are situations when food handlers should wash their hands?

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Exclude workers from coming into the operation when they have these symptoms?

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When should food handlers change their gloves?

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What are some ways that a food handler could cause a foodborne illness outbreak?

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Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens?

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Which of these situations can cause a food handler to contaminate food and cause illness?

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Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens?

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What are some situations that can cause a food handler to contaminate food?

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Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens?

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What illnesses must an employee report they have been diagnosed with?

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When should food handlers wash their hands?

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Which of these situations can lead to contaminating food?

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When should food handlers who wear gloves wash their hands?

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When to exclude food handlers from the operation?

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What are some work attire guidelines for hair?

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Which of these poor personal hygiene practices by food handlers can lead to the contamination of food?

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What are some things to consider when making policies for handwashing and hand care?

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Staff must tell you if they live with someone who has been diagnosed with the following illnesses except?

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As a manager you should watch food handlers for signs of illness that could include watching for things like?

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When should you restrict a food handler from working with exposed food, utensils, or equipment?

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Why should food handlers keep their fingernails short?

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Which is a guideline for single-use gloves?

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What should you consider when buying gloves for use in your operation?

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What should you consider when choosing the gloves to use in your operation?

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What are some things you may have to do if an employee is sick?

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Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3).

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What are the reportable illness symptoms?

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What are some ways that food could become contaminated?

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Which diseases are NOT transmitted through food?

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How can you prove to your regulatory authority that you have informed staff to let you know they are sick?

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The Americans with Disabilities Act (ADA) prohibits you from firing or transferring employees who have been diagnosed with a disease that is NOT transmitted through food. Which diseases can NOT be transmitted through food?

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Which are examples of good personal hygiene?

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Which of these mistakes can result in food becoming contaminated?

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What is true about a cut or burn that is infected?

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Which is required if any worker has an illness due to any of the big six pathogens?

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What should be worn by a food handler when handling RTE food?

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Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

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Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures?

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Which is part of the Americans with Disabilities Act (ADA)?

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Which can spread contaminants in your operation?

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When should food handlers remove their aprons?

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Why should food handlers wear the correct size gloves?

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What symptoms in staff require that you exclude them from coming into the operation?

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Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this?

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When is it acceptable for staff to drink beverages near food or food contact surfaces?

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Why can food handlers wear a smooth plain band ring but NOT an ornate ring with gems or decorations?

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For which of these reasons should food handlers file their fingernails to keep them smooth?

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What are the best ways to prevent the spread of viruses in your operation?

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When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

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When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

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When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food?

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What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?

• Hepatitis A
• Salmonella Typhi

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What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli (STEC)

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A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

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Depending on the illness and symptoms, what should you do if a food handler is sick?

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If a food handler gets sick, when should they report it to you?

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What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days?

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What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work?

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If an employee has an illness, when do they need to report it you?

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A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms?

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If the food handler has a sore throat with a fever?

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What should you do if a food handler has a sore throat with a fever?

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What should you do if a food handler is vomiting or has diarrhea from an infectious condition?

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What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

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What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen?

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Which is true about restricting a food handler?

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What should you do if a food handler has a sore throat with a fever?

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What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)?

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What should you do if a food handler has jaundice for a week or less?

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When equipment or an area is designated, it is used for a specific purpose. What equipment or area should have a defined purpose in your operation?

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What is the most essential part of personal hygiene?

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Which is true about aprons?

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Why are food handlers NOT allowed to wear jewelry when prepping food or in food prep areas?

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What items should food handlers NOT wear when prepping food or in food prep areas?

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To prevent the contamination of food, why is personal cleanliness essential for food handlers?

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Besides single-use gloves, what else should be worn when handling food or working in prep areas?

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Why is a smooth, plain band the only ring that can be worn when working with or near food?

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Food handlers should NOT wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn?

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Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored?

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How can food handlers keep their hair from falling into food and onto food-contact surfaces?

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Staff may drink from a correctly covered container. How is a container covered correctly?

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How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

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Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food?

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How can food become contaminated by bare-hand contact?

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How can you use a paper towel to avoid re-contaminating your hands after you finish washing them?

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Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

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Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed?

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Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones?

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Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

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Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties?

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Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler?

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What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms?

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When a food handler is excluded from the operation for having jaundice, when can they return to work?

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What should you do if a food handler has any of these issues?

• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is NOT covered

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What should you do if a food handler has any of these issues?

• Vomiting or diarrhea
• Diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Diagnosed with Salmonella Typhi
• Sore throat with fever, and serve a high-risk population

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When can a food handler who has been excluded for vomiting or diarrhea return to work?

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Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler?

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What should you do if a food handler is constantly coughing, sneezing, or has a runny nose?

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If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work?

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What should you do when a food handler has a sore throat with a fever?

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What should you do when a food handler has a sore throat with a fever?

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What should you do when a food handler has a cut or burn that has become infected?

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Why should you be aware of these conditions in your staff?

• Fever
• Vomiting
• Diarrhea
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

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You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

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Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority.

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

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What must you do if a food handler is diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

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What must a food handler do if diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

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What are the Big Six Pathogens?

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What must you do if a food handler has any of these symptoms?

• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected cut or burn

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What is it called when you prohibit an employee from entering the operation for medical reasons?

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What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

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What should staff do if they get sick while working?

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When do staff need to report illnesses to you?

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You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

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Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this?

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Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry?

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Why must staff remove jewelry from their hands and arms before prepping food or when working in food prep areas?

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What type of jewelry may NOT be allowed, depending on your company’s policy?

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Which kind of jewelry must be removed from the hands and arms when prepping food or when working near food prep areas?

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When should food handlers remove these types of jewelry?

• Watches
• Earrings
• Necklaces
• Facial jewelry
• Rings (except for a plain band)
• Bracelets (including medical bracelets)

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When is it acceptable to wipe your hands on your apron?

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What should a food handler do with their apron during these activities?

• Using the restroom
• Taking out the trash
• Leaving food prep areas

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When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

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What does dirty clothing need to be separated from when stored in the operation?

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Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored?

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Where is the best place for staff to change into their work clothes when possible?

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Why should staff wear clean clothing daily and change dirty uniforms and aprons?

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What do food handlers with facial hair need to wear?

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Why are staff NOT allowed to wear false eyelashes?

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What is the only kind of hair accessory that staff should wear?

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Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories?

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Why must staff wear a clean hat or a hair restraint in food-prep areas?

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Staff drinking from beverage containers must be careful to avoid contaminating:

• Their hands
• The beverage container
• Food, utensils, and equipment

What does the lid for the beverage container need to include?

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Staff should NOT eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned?

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What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco?

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What can saliva contain that causes foodborne illnesses?

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A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

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Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food?

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What does dirty clothing carry that can cause foodborne illness?

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Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

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Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented?

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If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands?

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If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

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What do food handlers need to do at these times?

• Every four hours
• After a break from a task
• Before handling ready-to-eat food
• When they tear or get dirty
• Before you start doing something else
• After handling raw meat, seafood, or poultry

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What should you check your gloves for after putting them on?

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How can you reduce the risk of contaminating gloves by touching them when putting them on?

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Why is it important to wear the correct glove size?

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When is it acceptable to change your gloves without hand washing?

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Why should you consider providing gloves that are NOT made from latex?

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What should have these features?

• Food safe
• Disposable
• Various sizes

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What situation is it acceptable to handle ready-to-eat food with bare hands?

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What is NOT a replacement for handwashing?

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What can keep food safe by creating a barrier between hands and food?

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What should be done with single-use gloves after a task?

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When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

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How should a cut or burn be covered if it’s on the arm?

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How should a cut or burn be covered if it’s on the hand or wrist?

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Which decision is based on where the infected cut or burn is located on a food handler?

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Why must infected cuts and burns be covered if they are open or draining?

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Why do food handlers with nail polish need to wear single-use gloves?

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Why do food handlers with false fingernails need to wear single-use gloves?

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What can a food handler wear if they also wear single-use gloves?

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Why should food handlers keep their fingernails clean?

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Why should food handlers keep their fingernails trimmed and filed?

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What happens if a food handler’s fingernail chips or breaks off into food?

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Why should food handlers keep their fingernails short?

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After applying hand sanitizer, let it dry before doing what?

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When is it acceptable for a food handler to use hand sanitizers or antiseptics instead of washing their hands?

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What should be done before using hand sanitizers or antiseptics?

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What standards must hand sanitizers and antiseptics comply with when used in a food service operation?

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What do hand sanitizers and antiseptics do?

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What liquids and gels reduce the pathogens on hands and skin?

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What may be necessary when food handlers are NOT following proper handwashing procedures?

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What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

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What should you do if you see a food handler who is NOT following proper handwashing procedures?

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What do food handlers need to do after these activities?

• Handling money
• Handling animals
• Completing a task
• Using the bathroom
• Taking out the trash
• Handling hazardous chemicals
• Touching their clothes or body
• Using a handkerchief or tissue
• Handling anything dirty
• Using a phone or personal device
• Handling raw meat, seafood, or poultry
• Leaving and returning to their work area
• Coughing, sneezing, or blowing their nose
• Touching dirty equipment or surfaces
• Eating, drinking, smoking, or chewing gum or tobacco

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What should food handlers do before putting on single-use gloves?

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What must food handlers do before preparing food or using equipment and utensils?

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How can a paper towel be used to avoid contaminating your hands after washing them in the restroom?

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How many seconds should be spent vigorously scrubbing hands and arms during handwashing?

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How long should the whole handwashing process take?

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What are the steps for washing a prosthetic device?

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These are the steps to proper handwashing:

1. Wet: Use warm water
2. Soap: Use lots
3. Scrub: Hands, fingers, and arms for 10-15 seconds
4. Rinse: Thoroughly with warm water
5. Dry: Use paper towels or a hand dryer

How long does the whole process take?

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What should never be done in dishwashing sinks or sinks used to discard wastewater?

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How can you ensure food handlers wash their hands in the correct sink?

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Where should food handlers wash their hands?

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What should you do after training food handlers to wash their hands?

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Can healthy people spread pathogens?

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What do our hands touch every day that we cannot see?

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What handwashing problem do most food handlers have?

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What is the most essential part of personal hygiene?

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What does proper handwashing and hand care prevent?

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These actions by a manager will ensure a successful personal hygiene program:

• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by consistently demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law

What role do you play as the manager in your operations personal hygiene program?

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What program does your operation need to keep food handlers from contaminating food?

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Why should these actions be avoided?

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

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What is a person called who carries pathogens and infects others but never gets sick themselves?

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Which is a part of the fecal-oral route of contamination?

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What could happen when a food handler in your operation has any of these issues?

• They’re sneezing or coughing
• They have a foodborne illness
• They have an infected cut or burn
• They have been in contact with a sick person
• They don’t wash their hands after using the bathroom
• They have symptoms like diarrhea, vomiting, or jaundice

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How can a food handler who appears to be healthy spread foodborne pathogens?

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Staff need to know they must report to you if they are sick. What food safety program is this a part of?

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How should an infected cut or burn be covered if it’s on the arm?

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Which is true about Hepatitis A?

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Which method is an acceptable substitute for washing hands?

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How can you ensure that food handlers are washing their hands correctly?

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When do food handlers need to wash their hands if they work with raw meat, poultry, or seafood?

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How can you use a disposable paper towel to avoid contaminating your hands after washing them?