Handwashing

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Handwashing

1 / 66

When should food handlers wash their hands?

2 / 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?

3 / 66

What are the steps for washing a prosthetic device?

4 / 66

To avoid cross-contact, when should you wash your hands and change gloves?

5 / 66

Hands should NOT be washed in which sink?

6 / 66

Where should food handlers wash their hands?

7 / 66

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

8 / 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

9 / 66

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

10 / 66

What is required in handwashing stations?

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What utilities are required when serving food off-site?

12 / 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?

13 / 66

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

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

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When should food handlers wash their hands?

16 / 66

Make frequent handwashing easy for staff by putting hand washing stations in convenient locations. Where are handwashing stations required?

17 / 66

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

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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?

19 / 66

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

20 / 66

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

21 / 66

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

22 / 66

What is NOT a replacement for handwashing?

23 / 66

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

24 / 66

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

25 / 66

When should food handlers wash their hands?

26 / 66

What is the most essential part of personal hygiene?

27 / 66

Besides washing hands, what else can handwashing stations be used for?

28 / 66

How long should the whole handwashing process take?

29 / 66

How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?”

30 / 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?

31 / 66

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

32 / 66

Which method is an acceptable substitute for washing hands?

33 / 66

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

34 / 66

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

35 / 66

What are the utility requirements for off-site service?

36 / 66

What is the most essential part of personal hygiene?

37 / 66

When should food handlers who wear gloves wash their hands?

38 / 66

What handwashing problem do most food handlers have?

39 / 66

Handwashing stations must have hot and cold running water. What is another requirement for the water?

40 / 66

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

41 / 66

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

42 / 66

What does proper handwashing and hand care prevent?

43 / 66

What policy can help keep handwashing stations available and accessible?

44 / 66

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

45 / 66

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

46 / 66

Where should handwashing stations be located?

47 / 66

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

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

49 / 66

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

50 / 66

When should food handlers wash their hands?

51 / 66

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

52 / 66

What should be avoided so handwashing stations remain available for staff?

53 / 66

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

54 / 66

When does a garbage container need to be available at a handwashing station?

55 / 66

What corrective action steps should be taken if a food handler did not follow handwashing procedures?

56 / 66

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

57 / 66

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

58 / 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

59 / 66

Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided?

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Why should handwashing stations be in convenient locations?

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How can handwashing stations be maintained?

62 / 66

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

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

64 / 66

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

65 / 66

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

66 / 66

What should be done before using hand sanitizers or antiseptics?