Personal Hygiene

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Personal Hygiene

1 / 103

When should food handlers wash their hands?

2 / 103

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

3 / 103

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

4 / 103

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

5 / 103

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

6 / 103

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?

7 / 103

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

8 / 103

What does dirty clothing carry that can cause foodborne illness?

9 / 103

Why should food handlers wearing nail polish also wear disposable gloves?

10 / 103

When should food handlers remove these types of jewelry?

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

11 / 103

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

12 / 103

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

13 / 103

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

14 / 103

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

15 / 103

What can saliva contain that causes foodborne illnesses?

16 / 103

Which is a prevention measure for viruses?

17 / 103

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

18 / 103

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

19 / 103

When is it acceptable to use a liquid hand sanitizer or antiseptic?

20 / 103

Why do food handlers wearing false fingernails need to also wear gloves?

21 / 103

Food handlers can cause foodborne illnesses if they do any of the following:

22 / 103

Why should food handlers keep their fingernails short?

23 / 103

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

24 / 103

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

25 / 103

When should food handlers remove their aprons?

26 / 103

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?

27 / 103

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

28 / 103

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

29 / 103

What are some examples of accidental contamination?

30 / 103

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

31 / 103

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

32 / 103

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

33 / 103

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

34 / 103

What is the most essential part of personal hygiene?

35 / 103

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

36 / 103

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

37 / 103

Where should handwashing stations be located?

38 / 103

Why should food handlers keep their fingernails trimmed and filed?

39 / 103

What do hand sanitizers and antiseptics do?

40 / 103

What are the Big Six Pathogens?

41 / 103

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

42 / 103

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?

43 / 103

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?

44 / 103

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?

45 / 103

When should food handlers wash their hands?

46 / 103

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

47 / 103

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

48 / 103

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

49 / 103

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

50 / 103

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

51 / 103

When should food handlers wash their hands?

52 / 103

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

53 / 103

When can food handlers wear false fingernails?

54 / 103

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

55 / 103

Why are food handlers NOT allowed to wear nail polish in some jurisdictions?

56 / 103

What are some work attire guidelines for hair?

57 / 103

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

58 / 103

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

59 / 103

When should food handlers wash their hands?

60 / 103

What are some common actions that can contaminate food and cause illness?

61 / 103

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?

62 / 103

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

63 / 103

Hands should NOT be washed in which sink?

64 / 103

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

65 / 103

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

66 / 103

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

67 / 103

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

68 / 103

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

69 / 103

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

70 / 103

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

71 / 103

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?

72 / 103

Which are examples of good personal hygiene?

73 / 103

What should be done before using hand sanitizers or antiseptics?

74 / 103

Here are some ways that a food handler can make people sick:

• NOT washing hands after using the bathroom
• Coughing or sneezing near food
• Touching a cut or burn and then touching food
• Working while sick

What risk factor is demonstrated by these examples?

75 / 103

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?

76 / 103

Why should food handlers keep their fingernails short?

77 / 103

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

78 / 103

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

79 / 103

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

80 / 103

What policy can help keep handwashing stations available and accessible?

81 / 103

What do food handlers with facial hair need to wear?

82 / 103

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

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

83 / 103

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

84 / 103

How can food become contaminated by bare-hand contact?

85 / 103

Why should food handlers keep their fingernails clean?

86 / 103

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

87 / 103

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

88 / 103

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

89 / 103

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

90 / 103

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

91 / 103

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

92 / 103

Which is true about aprons?

93 / 103

Hand sanitizers should be allowed to air dry before doing what?

94 / 103

Why are staff NOT allowed to wear false eyelashes?

95 / 103

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

96 / 103

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

97 / 103

How should food handlers keep their fingernails?

98 / 103

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

99 / 103

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

100 / 103

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

101 / 103

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

102 / 103

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?

103 / 103

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