Health and Hygiene - Concept linking Flashcards

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Gloves create a barrier against pathogens

Exceptions include washing produce or cooking food

FDA’s staff health control requirement

Employees must report illness and symptoms to management

Why change gloves between tasks?

To prevent cross-contamination from one food to another

Why must hands be washed after touching raw meat?

To stop cross-contamination from raw meat to ready-to-eat food

Long or ragged nails hold pathogens

They may chip and contaminate food

Restroom doors and faucets can spread pathogens

Handle with a disposable paper towel

Aprons may carry pathogens from food

Never wear them to restrooms or garbage areas

90% of food allergy reactions come from the Big Eight foods

Always check labels and inform customers

Cover wounds to keep pus and pathogens out of food

Use impermeable covers plus gloves for safety

Ill staff can spread pathogens fast

They return only with no symptoms or doctor’s note

Why use single-use gloves for ready-to-eat food?

Gloves act as a barrier between hands and food

Some illnesses spread before symptoms show

Exclusion protects customers from infection

Why avoid handling money and food at the same time?

Money can carry bacteria that contaminate food

Physical contaminants include glass, bandages, dirt, and jewelry

Naturally occurring bones in fish are also hazards

Not washing after restroom use spreads pathogens

This is a leading cause of foodborne illness

Why post signs at handwashing sinks?

To remind staff to wash their hands

Covered drinks reduce risk of contamination

They protect food, hands, and equipment

False nails and polish can flake into food

Gloves prevent them from becoming contaminants

Why dry hands with a paper towel or air dryer?

Wet hands pick up and spread bacteria more easily

Full handwashing should take at least 20 seconds

This includes wetting, scrubbing, rinsing, and drying

Sneezing spreads thousands of pathogens

Quick correction prevents illness outbreaks

Cross-contamination happens through hands

Washing breaks the chain of pathogens moving to food

Why should sick food handlers stay home?

They can spread viruses like Norovirus or Hepatitis A through food

Why wash hands before putting on gloves?

Gloves can trap germs if hands aren't clean first

Wear the correct-sized gloves

Small gloves can tear, big gloves can slip off

Why must managers know which illnesses to report?

Some illnesses are highly contagious and must be reported to the health department

Why exclude employees with vomiting or diarrhea?

These symptoms can spread foodborne viruses

Pathogens spread through close contact

Reporting helps managers prevent risk

Gloves are not a substitute for handwashing

Change between tasks and after touching raw food

Bandages stop pathogens from wounds spreading to food

Gloves give an extra layer of protection

Why should managers recognize signs of foodborne illness?

Early action prevents contamination from sick staff

Why scrub hands for at least 10–15 seconds?

This removes dirt and pathogens from the skin

Allergic reactions can cause mild to severe symptoms

Severe cases may lead to anaphylaxis and death

Saliva carries pathogens

Eating or drinking in prep areas spreads them

Hand sinks are only for washing hands

Never use food prep or dish sinks for washing hands

Long or fake nails can hold pathogens and tear gloves

Bare, short, and clean nails are required

High-risk populations need stronger rules

Even minor illness can be dangerous

Handwashing is the single most effective way to stop pathogens

It must be done at the right times and correctly

Why use the paper towel to turn off the faucet?

To avoid contaminating clean hands

Dirty clothes carry pathogens

Keep them separate in containers or laundry bags

Staff follow the example set by leaders

Managers must always show safe habits

Some carriers never look sick

They can still spread pathogens to food

The total handwashing process takes at least 20 seconds

Scrub palms, back of hands, fingers, and nails

Handwashing removes pathogens picked up from surfaces

Even healthy people can spread pathogens with dirty hands

Even clean tasks build up pathogens

Time limits keep gloves sanitary

Jewelry traps dirt and can fall into food

Remove bracelets, watches, and ornate rings

Why should food handlers avoid eating or drinking in prep areas?

It can spread saliva or crumbs onto food or surfaces

Why signage is required at handwashing sinks

Reminds staff to wash hands before returning to work

Why should food handlers wear clean uniforms and hair restraints?

To keep hair, dirt, and sweat from contaminating food

Why avoid wearing jewelry while handling food?

Jewelry can trap dirt or fall into food

Washing after restroom prevents fecal-oral contamination

Handwashing sinks must always be stocked

Why should fingernails be kept short and clean?

Long or dirty nails can hold bacteria

Handwashing is needed after touching hair, face, garbage, or chemicals

Always use warm water, soap, and dry with a paper towel

Jewelry can trap dirt and pathogens

Watches and bracelets are not allowed

Sanitizers lower pathogens but do not remove dirt

Always wash first, then use antiseptics

Hepatitis A spreads easily through food

Staff cannot return until cleared by a doctor

Why use warm running water for handwashing?

Warm water helps remove grease and dirt more effectively

Jaundice signals Hepatitis A risk

Only return with medical and authority approval

Gloves protect food only if used properly

Dirty gloves spread contamination like dirty hands

Why avoid bare-hand contact with ready-to-eat food?

Hands can carry pathogens even if they look clean

Why keep soap and towels stocked at every hand sink?

Missing supplies prevent proper handwashing

Hair carries pathogens and can fall in food

Restraints keep both food and workers safe

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