Handwashing May 10, 2024 by Brian Klein /66 0 votes, 0 avg 0 Handwashing 1 / 66 How can handwashing stations be maintained? By keeping them well-stocked Ensuring they work correctly Neither Both Wrong! Thats right! 2 / 66 How can a paper towel be used to avoid contaminating your hands after washing them in the restroom? Use it to turn off the faucet Use it to open the door Neither Both Wrong! Thats right! 3 / 66 What are the steps for washing a prosthetic device? The same as washing hands Different than washing hands Neither Both Wrong! Thats right! 4 / 66 Which method is an acceptable substitute for washing hands? Using a hand sanitizer Wearing single-use gloves Neither Both Wrong! Thats right! 5 / 66 When do food handlers need to wash their hands if they work with raw meat, poultry, or seafood? Before handling the raw meat, poultry, or seafood After handling raw meat, seafood, or poultry Neither Both Wrong! Thats right! Food handlers must wash their hands before and after handling raw meat poultry or seafood 6 / 66 What is NOT a replacement for handwashing? Wearing single-use gloves Using hand sanitizers Neither Both Wrong! Thats right! 7 / 66 What should you do after training food handlers to wash their hands? Monitor them to ensure it’s done correctly Retrain them if NOT done correctly Neither Both Wrong! Thats right! 8 / 66 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 9 / 66 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands When your operation mainly serves a high-risk population Neither Both Wrong! Thats right! 10 / 66 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 11 / 66 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! 12 / 66 What is required in handwashing stations? A garbage container for disposing of paper towels used to dry hands Signage reminding staff to wash hands before returning to work Neither Both Wrong! Thats right! Signage simply means havings signs to notify, remind, or alert people of something. Signage reminding staff to wash hands should be in all languages used by staff in the operation. 13 / 66 What does proper handwashing and hand care prevent? The transfer of allergens The transfer of pathogens Neither Both Wrong! Thats right! 14 / 66 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 15 / 66 Handwashing stations must have hot and cold running water. What is another requirement for the water? The water must be potable (drinkable) Meets temperature and pressure standards Has hot and cold running water All are correct Wrong! Thats right! 16 / 66 When should food handlers wash their hands? After handling money After handling animals After using the toilet After handling anything dirty After touching the door handles After four hours of constant use After touching clothing or aprons All are correct Wrong! Thats right! 17 / 66 Hands should NOT be washed in which sink? A food prep sink A dishwashing sink A sink is used for dumping wastewater All are correct Wrong! Thats right! 18 / 66 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! 19 / 66 Where should handwashing stations be located? In or near bathrooms, prep areas, service areas, and dishwashing areas In areas that make it easy for staff to wash their hands frequently Neither Both Wrong! Thats right! 20 / 66 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 21 / 66 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! 22 / 66 How can you use a disposable paper towel to avoid contaminating your hands after washing them? Use it to cover the door handle when leaving the restroom Use it to cover the faucet when turning off the water Neither Both Wrong! Thats right! Using a continous towel system, an automatic hand dryer, or disposable paper towels are acceptable methods to dry your hands and arms in the last step to proper handwashing. 23 / 66 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 24 / 66 What should never be done in dishwashing sinks or sinks used to discard wastewater? Handwashing Thawing food under running water Neither Both Wrong! Thats right! Hands should also NOT be washed in a sink used for food prep. But frozen food may be thawed under running water in a food prep sink as long as the sink is cleaned and sanitized first. 25 / 66 When is it acceptable for a food handler to use hand sanitizers or antiseptics instead of washing their hands? When they will be wearing single-use gloves When NOT working with food or food contact surfaces Neither Both Wrong! Thats right! Nothing replaces handwashing. Hands must be washed before applying hand sanitizers or antiseptics. 26 / 66 How can you use a paper towel to avoid re-contaminating your hands after you finish washing them? Use it to turn off the faucet Use it to open the restroom door Neither Both Wrong! Thats right! 27 / 66 To avoid cross-contact, when should you wash your hands and change gloves? Before preparing an Allergen Special Order When using a hand sanitizer Neither Both Wrong! Thats right! 28 / 66 When should food handlers wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 29 / 66 Where should food handlers wash their hands? In a sink that is designated for handwashing In a sink that is only used for handwashing Neither Both Wrong! Thats right! 30 / 66 Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided? A continuous hand towel dispenser An automatic hand dryer Neither Both Wrong! Thats right! 31 / 66 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 32 / 66 What handwashing problem do most food handlers have? Not washing their hands often enough Not washing their hands correctly Neither Both Wrong! Thats right! 33 / 66 What should be avoided so handwashing stations remain available for staff? Blocking them with portable equipment Filling them with dirty equipment Neither Both Wrong! Thats right! 34 / 66 When is it acceptable to use a liquid hand sanitizer or antiseptic? After handwashing Before putting on single-use gloves Neither Both Wrong! Thats right! These products can kill pathogens but in order to completely remove the pathogens nothing is more effective than plain soap and running water. Never use a hand sanitizer or antiseptic because you’re in a hurry or because you’re too lazy to wash your hands 35 / 66 Make frequent handwashing easy for staff by putting hand washing stations in convenient locations. Where are handwashing stations required? In prep, service, and dishwashing areas Inside or directly next to restrooms Neither Both Wrong! Thats right! 36 / 66 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? At least 20 seconds At least 30 seconds Neither Both Wrong! Thats right! 37 / 66 Which is a part of the fecal-oral route of contamination? Transferring pathogens from feces to food Foodborne illness is caused by unwashed hands Neither Both Wrong! Thats right! 38 / 66 How can you ensure that food handlers are washing their hands correctly? By training them By monitoring them Neither Both Wrong! Thats right! Handwashing is the most important part of personal hygiene. Our hands touch surfaces covered with pathogens that are too small to see, and even healthy people can spread them from one surface to another. 39 / 66 How can you ensure food handlers wash their hands in the correct sink? By monitoring them wash their hands Put the sinks in convenient locations Neither Both Wrong! Thats right! 40 / 66 Which of these are situations when food handlers should wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 41 / 66 What corrective action steps should be taken if a food handler did not follow handwashing procedures? Take corrective action immediately Coach or retrain the food handler Dispose of contaminated food Clean and sanitize contaminated surfaces All are correct Wrong! Thats right! 42 / 66 What are the best ways to prevent the spread of viruses in your operation? Require frequent handwashing with monitoring to ensure it’s done correctly Exclude food handlers who are vomiting, have diarrhea, or jaundice Neither Both Wrong! Thats right! 43 / 66 What are some things to consider when making policies for handwashing and hand care? The correct way to wash hands Correct use of single-use gloves Following good hand care practices Preventing bare-hand contact with RTE food Hand care, including fingernails and sanitizers All are correct Wrong! Thats right! 44 / 66 Why should handwashing stations be in convenient locations? To make frequent hand washing easier To check sanitizer concentrations often Neither Both Wrong! Thats right! 45 / 66 A sign or poster reminding staff to wash their hands before returning to work must be posted at handwashing stations. What does ServSafe call this? A disclosure Signage Neither Both Wrong! Thats right! 46 / 66 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 47 / 66 How many seconds should be spent vigorously scrubbing hands and arms during handwashing? For 10 to 15 seconds At least 20 seconds Neither Both Wrong! Thats right! 48 / 66 What must food handlers do before preparing food or using equipment and utensils? Wash their hands Remove their aprons Neither Both Wrong! Thats right! 49 / 66 When should food handlers wash their hands? Before starting work Before putting on single-use gloves Before starting a new task Before touching food contact surfaces Before working with clean equipment and utensils Before touching food that will be served raw or undercooked All are correct Wrong! Thats right! 50 / 66 What is the most essential part of personal hygiene? Handwashing Reporting illness Neither Both Wrong! Thats right! 51 / 66 What should you do if you see a food handler who is NOT following proper handwashing procedures? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 52 / 66 What policy can help keep handwashing stations available and accessible? Do NOT block access to handwashing sinks with portable equipment Do NOT fill handwashing sinks with dishes or utensils Neither Both Wrong! Thats right! 53 / 66 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? Handwashing Personal hygiene Neither Both Wrong! Thats right! 54 / 66 What should food handlers do before putting on single-use gloves? Wash their hands Choose the right-sized gloves Neither Both Wrong! Thats right! 55 / 66 Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures? Throw out potentially contaminated food Clean and sanitize potentially contaminated surfaces Coach or retrain them on how to wash their hands All are correct Wrong! Thats right! 56 / 66 Besides washing hands, what else can handwashing stations be used for? Dumping wastewater Prepping Food Neither Both Wrong! Thats right! 57 / 66 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? Smoking, eating, and drinking are only allowed in a designated area Handwashing should be done in a designated sink Neither Both Wrong! Thats right! 58 / 66 What should be done before using hand sanitizers or antiseptics? Wash hands Remove gloves Neither Both Wrong! Thats right! 59 / 66 When should food handlers wash their hands? After cleaning or handling chemicals After touching the hair, face, or body After an interruption like a phone call After sneezing, coughing, or using a tissue After leaving a food prep area and returning After bussing tables or clearing dirty dishes After handling trash or taking out the garbage All are correct Wrong! Thats right! 60 / 66 Which of these are situations when food handlers should wash their hands? After cleaning or handling chemicals After touching the hair, face, or body After an interruption like a phone call After sneezing, coughing, or using a tissue After leaving a food prep area and returning After bussing tables or clearing dirty dishes After handling or taking out the garbage All are correct Wrong! Thats right! 61 / 66 Which of these are situations when food handlers should wash their hands? After handling money After handling animals After using the toilet After handling anything dirty After touching the door handles After four hours of constant use After touching clothing or aprons All are correct Wrong! Thats right! 62 / 66 What is the most essential part of personal hygiene? Reporting Illness Handwashing Neither Both Wrong! Thats right! Food handlers should be trained how to properly wash their hands and monitored to ensure that it’s done correctly. 63 / 66 How long should the whole handwashing process take? For 10 to 15 seconds At least 20 seconds Neither Both Wrong! Thats right! 64 / 66 Hand sanitizers should be allowed to air dry before doing what? Before touching food or food-contact surfaces Before putting on single-use gloves Neither Both Wrong! Thats right! 65 / 66 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 Calibrate their thermometer Wash their hands Neither Both Wrong! Thats right! 66 / 66 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
