Single-Use Gloves May 11, 2024 by Brian Klein /28 0 votes, 0 avg 1 Single-Use Gloves 1 / 28 What should food handlers do before putting on single-use gloves? Wash their hands Choose the right-sized gloves Neither Both Wrong! Thats right! 2 / 28 Why should you consider providing gloves that are NOT made from latex? Latex gloves are expensive Some people are sensitive to latex Neither Both Wrong! Thats right! 3 / 28 What should you consider when choosing the gloves to use in your operation? Purchase gloves in multiple sizes Consider having non-latex gloves available Only purchase gloves that are approved for food service Only purchase single-use or disposable gloves for handling food All are correct Wrong! Thats right! 4 / 28 When is it acceptable to change your gloves without hand washing? When you continue with the same task When your hands have NOT become contaminated Neither Both Wrong! Thats right! 5 / 28 What can keep food safe by creating a barrier between hands and food? Single-use gloves Hand sanitizers or antiseptics Neither Both Wrong! Thats right! 6 / 28 How do single-use gloves prevent food contamination? Making a barrier between hands and food As an alternative to handwashing Neither Both Wrong! Thats right! Single-use gloves act as a barrier between hands and food, helping to keep food safe when used correctly. 7 / 28 Why do food handlers wearing false fingernails need to also wear gloves? False fingernails can be hard to keep clean and hold pathogens False fingernails can fall into food and become a physical contaminant Neither Both Wrong! Thats right! False fingernails are NOT allowed in some jurisdictions. Check with your local regulatory authority or health department. 8 / 28 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 Rewash hands Change gloves Neither Both Wrong! Thats right! 9 / 28 What should you check your gloves for after putting them on? Holes Tears Neither Both Wrong! Thats right! 10 / 28 Why should food handlers wear the correct size gloves? Gloves that are too big will NOT stay on Gloves that are too small will tear and rip easily The correct glove size is easier to put on All are correct Wrong! Thats right! 11 / 28 When can food handlers wear false fingernails? If they also wear single-use gloves If regulatory authorities allow it Neither Both Wrong! Thats right! 12 / 28 How can you reduce the risk of contaminating gloves by touching them when putting them on? By washing your hands before putting them on Holding the glove by its edge or end when putting it on Neither Both Wrong! Thats right! 13 / 28 What is NOT a replacement for handwashing? Wearing single-use gloves Using hand sanitizers Neither Both Wrong! Thats right! 14 / 28 What should have these features? • Food safe• Disposable• Various sizes Coving Gloves Neither Both Wrong! Thats right! You should also consider providing gloves made with a hypoallergenic material because some people are allergic to latex. 15 / 28 What should be done with single-use gloves after a task? Clean and sanitize them Throw the food out Neither Both Wrong! Thats right! 16 / 28 What should you consider when buying gloves for use in your operation? Single-use gloves (use disposable gloves, never wash and reuse gloves) Approved gloves (Consider gloves bearing the NSF mark as they have met high standards for food safety) Latex alternatives (some people are sensitive to latex, so consider having gloves made of another material available) Multiple sizes (provide different sizes because gloves that are too big will NOT stay on, and gloves that are too small will tear or All are correct Wrong! Thats right! 17 / 28 What should be worn by a food handler when handling RTE food? A clean hat or hair restraint (beard restraint) Clean clothes and an apron Single-use gloves All are correct Wrong! Thats right! Food handlers should wear clean clothes, an apron, and a hair restraint or a clean hat when working with food or in food prep areas. Food handlers with facial hair should wear a beard restraint. And when the food is ready-to-eat (rte), gloves must also be worn. 18 / 28 Which of these are situations when food handlers should change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 19 / 28 When should food handlers change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 20 / 28 Which statement is true about single-use gloves? Single-use gloves are intended for only one task and then discarded Single-use gloves keep food safe by making a barrier between hands and food Neither Both Wrong! Thats right! 21 / 28 When should food handlers who wear gloves wash their hands? After four hours of constant use After handling raw meat, seafood, or poultry Before beginning a different task Before handling RTE food Before putting on single-use gloves All are correct Wrong! Thats right! 22 / 28 What can be used to handle ready to eat food without wearing gloves? Deli sheets Spatulas Tongs All are correct Wrong! Thats right! 23 / 28 Why should food handlers keep their fingernails short? Short fingernails are easier to keep clean Long fingernails can tear gloves Neither Both Wrong! Thats right! 24 / 28 Why is it important to wear the correct glove size? Gloves that are too small can tear easily Gloves may NOT stay on if they are too big Neither Both Wrong! Thats right! 25 / 28 Which is a guideline for single-use gloves? Gloves must fit correctly Never wash and reuse gloves Wash hands before putting on gloves Gloves are NOT a substitute for handwashing All are correct Wrong! Thats right! 26 / 28 What food handling activity does NOT require food handlers to wear single-use gloves? Ingredients for a dish that will be cooked correctly When washing produce Neither Both Wrong! Thats right! 27 / 28 Why should food handlers wearing nail polish also wear disposable gloves? Because nail polish can disguise dirt under nails Because nail polish can flake off into food Neither Both Wrong! Thats right! Some jurisdictions don’t allow nail polish. Check with your local regulatory authority. 28 / 28 Which method is an acceptable substitute for washing hands? Using a hand sanitizer Wearing single-use gloves Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
Shigella Spp May 11, 2024 by Brian Klein /5 0 votes, 0 avg 0 Shigella Spp 1 / 5 Where does shigella spp come from? Found in the feces of infected people Flies can transfer bacteria from feces to food Eating a small amount of the bacteria can make people sick High levels of bacteria in feces or weeks after symptoms end Most occur when people eat or drink contaminated food or water All are correct Wrong! Thats right! 2 / 5 Which of these measures can prevent the Shigella spp bacteria from causing illness? Handwashing Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 3 / 5 What are some common symptoms of the illness caused by the Shigella spp bacteria? Fever Cramps Chills Fatigue Abdominal pain Bloody diarrhea All are correct Wrong! Thats right! 4 / 5 Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick? Wash hands Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 5 / 5 What are some foods commonly linked with Shigella spp? Produce that has had contact with contaminated water Food that is easily contaminated by unwashed hands Salads made with leftover potatoes, tuna, shrimp, pasta, or chicken All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
