Health and Hygiene Fill-in-the-Blank Flashcards

Beverages can be consumed in the kitchen area if it has a tight-fitting lid and a ___.

Hand antiseptics and sanitizers must never be used in place of ___.

Change gloves when torn, dirty, switching tasks, after interruptions, after handling raw food, or after ___ hours of use.

If a food handler has a sore throat with fever, ___.

Long fingernails are not allowed in the kitchen because they are ___.

Remove aprons when leaving prep areas, and you should ___ wipe your hands on your apron.

Food handlers should not eat, drink, smoke, or chew gum or tobacco while ___.

An infected person with ___ may not show symptoms for weeks but can be very infectious.

The Big Six pathogens can cause severe illness and have been identified by the FDA as being highly ___.

Most food contamination happens due to ___ .

Always wear single-use gloves when handling ready-to-eat food. Exceptions are when ___ or ___.

A food handler who continues sneezing or has a runny nose should be ___.

The only jewelry a food handler may wear is a ___.

Good personal hygiene is ___ to food service operations.

With some illnesses, a person may infect other people before showing any ___.

If a food handler is diagnosed with an illness caused by certain pathogens, managers must report it to the ___.

A food handler that has been diagnosed with an illness caused by Shigella spp. can only return to work when given ___.

Single-use gloves must be worn when handling ___.

Employees fail to wash their hands after using the bathroom. This is an example of poor ___ on the part of the food handler

Cover a wound on the hand with an impermeable bandage, then a ___.

The FDA has singled out six pathogens and named them the ___.

Once a hand antiseptic has been applied, food handlers must wait to handle any food or equipment until ___.

When putting on single-use gloves, hold the glove by the ___ to avoid touching it as much as possible.

Employees with active Jaundice, diarrhea, or vomiting should be ___ from working with or around food.

If the food handler has an infected wound or boil that is not properly covered, then ___.

Food can become contaminated when it has been handled with ___.

With vomiting and diarrhea, food handlers must have no symptoms for ___ before returning to work.

Single-use gloves must fit properly, are not to be washed and reused, and ___.

Scrubbing hands during handwashing should take ___ seconds.

When tasting food, use a spoon that you aren't using to prepare the food and NOT your ___. Each person should use a different spoon.

A food handler's fingernails should be ___ .

Aprons should be removed when ___ .

Food handlers should wear a clean hat or other hair ___ when in a food prep area.

Handwashing sinks must be used only for ___ and not for any other purpose.

Diarrhea, vomiting, fever, nausea, and abdominal cramps are common ___ of foodborne illness.

Pathogens can be transferred by the act of eating, drinking, chewing gum or tobacco, and ___.

Wait for hand antiseptics and sanitizers to ___ before touching food or equipment.

Hand antiseptic must comply with ___ and ___ standards.

Use hand antiseptic ___ handwashing, not instead of it.

A cook brought his uniform home, but forgot to wash it before starting work. This is an example of ___.

Norovirus is one of the leading causes of foodborne illness. It is often transmitted through ___ particles.

If the food handler has a sore throat with a fever, a manager should ___ the employee from working with or around food.

The managers responsibility for food safety begins with food ___.

A cook who is doing a quality check on the serving lines by tasting sauces and sides must ___.

Although planning to wear single-use gloves, a food handler should wash hands ___ or chopping lettuce for one hour.

Food handlers must ___ their hands before putting on gloves when starting a new task.

Total handwashing procedure should be ___ seconds.

Food handlers should ___ to prevent food allergens from being transferred to food.

If the food handler has one of these symptoms (vomiting, diarrhea, or jaundice), then ___.

Food handlers with Norovirus, Shigella spp., STEC, and Nontyphoidal Salmonella may experience ___ or ___.

Make sure to wash your ___ frequently using warm soapy water and drying with a paper towel (not a dish cloth).

The first step in handwashing is to wet hands and arms up to the elbow, using running ___ water.

Wash your hands ___ you start to cook.

To wash hands or prosthetic devices correctly, the whole process should take at least ___ seconds.

Hands and arms should be scrubbed with soap for at least ___ seconds.

Gloves must be changed every ___ hours or when starting a new task.

Food handlers must keep their fingernails ___ and ___.

Baking wheat cookies on the same parchment as walnut brownies is ___ and can cause allergic reactions.

If a food handler has Hepatitis A, he must be ___ from the operation.

When leaving the restroom, all employees must ___.

Foodborne illness from viruses typically occurs through the ___.

Infected wounds, cuts, or boils should be covered with an impermeable cover, which is one that ___.

When putting on single-use gloves, never ___ into the gloves.

Elderly people are high risk because of their ___ .

A food handler with diarrhea must be symptom-free for ___ hours before returning to work.

Food handlers should wear ___ clothing daily and should change into their work clothes after they arrive at work.

Drinks in food prep areas must have a lid with a straw or a ___.

Do not handle ___ with bare hands.

A food allergy reaction typically occurs a ___ to several hours after ingestion.

While more than 160 food items can cause allergic reactions, just 9 of those account for ___ of all reactions in the US.

Change gloves ___ if you are continually working on something, or after each changed activity.

If a food handler is vomiting or has diarrhea, they must report it to the ___.

Touching or scratching wounds and then touching food is an example of poor ___ on the part of the food handler.

Practicing good personal hygiene is the best way to prevent foodborne illness caused by ___.

Kitchen or service staff can ___ food simply by handling the ___ areas of glasses, dishes, and utensils.

Buy only single-use gloves for handling food. never wash and ___ gloves.

New employees should receive basic food safety information, including personal hygiene requirements, no later than ___.

A food handler should wear ___ when handling raw carrots.

Food handlers should not chew gum because of ___.

If a food handler has a sore containing pus on their hand, they must wear ___ and ___.

To keep food handlers from contaminating food, an operation needs a good ___.

After applying soap, you must scrub your hands, fingers, and forearms for a minimum of ___ seconds.

The bacteria in contaminated food usually come from ___.

Only use hand antiseptics ___ handwashing.

Food handlers should not wear hair accessories that could fall off and become ___ contaminants.

Someone infected with Norovirus can still be ___ for several days after symptoms have gone.

Depending on the person, an allergic reaction can happen just ___ the food is eaten or ___ hours later.

The whole handwashing process should take at least ___.

Infected wounds, cuts, or boils that contain pus must be ___ if they are open or draining.

Food handlers are required to change gloves after ___ hours of continuous use.

Controls must be put into place to prevent ___ contact with ready-to-eat food.

You should use a ___ to turn off the faucet and open the door after washing your hands.

Pre-school age children are at higher risk for foodborne illness because their ___ is weak.

Viruses like Hepatitis A and Norovirus are transmitted by the ___ route. The best way to prevent their spread is handwashing.

If food handlers must report when they get sick ___ they come to work. And if they get sick at work they must report it immediately.

Food handlers risk spreading Norovirus when they ___.

Food handlers can eat at work when they are ___.

Some jurisdictions allow food service workers to wear false fingernails if ___ are also worn.

Food handlers should never handle ready-to-eat food with ___ hands, especially if they serve a population that is high-risk.

You should wash your hands ___ .

Jewelry must be removed before preparing food or when working around prep areas because it can fall off and become a ___ contaminant.

The contamination of food by pathogens with a soiled uniform is an example of ___.

Gloves should be changed after ___ hours of continuous use.

Hand ___ used by food handlers must comply with the Code of Federal Regulations (CFR) and FDA standards.

Food handlers should wash their hands in sinks designated for ___.

Food handlers must keep their fingernails short because long nails can rip ___.

False fingernails can be hard to keep clean and are not allowed in some jurisdictions because they could hold ___.

Hands should only be washed in a sink ___ for handwashing. Hands should not be washed in food prep, dishwashing, waste, or utility sinks.

The most important part of personal hygiene for food handlers is ___.

To wash hands correctly, a food handler must first ___.

There are more than ___ pathogens that can cause foodborne illness.

If allowed to drink in the food prep area, the drink must have a ___ and ___.

Long ___ should be pulled back to avoid contaminating the food.

In order to reduce the risk of food handlers touching their hair while working with food, they should ___.

Norovirus can be transmitted through airborne ___.

When food handlers are sick, managers may need to restrict them from working with exposed ___, ___, and ___.

If a food handler has E. coli, management should ___.

Food handlers must wear single-use ___ when handling ready-to-eat food.

How a wound is covered depends primarily on ___.

People can infect others without showing ___ .

If the food handler has persistent sneezing, coughing, or runny nose that causes discharge, then ___.

Step three in handwashing is to scrub hands and arms vigorously for ___ to ___ seconds. Clean fingertips, under fingernails, and between fingers.

Hand antiseptics are used only ___ handwashing.

When handwashing, food handlers must scrub their hands and arms for at least ___ seconds.

False fingernails are not allowed in some jurisdictions because they can ___ into food.

The body's defense system against illness is the ___ system. People with compromised ___ are more susceptible to foodborne illness.

If the foodhandler has at least one of the following symptoms - vomiting, jaundice, and diarrhea - they are supposed to be ___.

Food handlers must wear gloves when handling ___.

When putting on single-use gloves, never ___ the gloves to make them easier to put on.

Employees should only eat, drink, smoke, and chew gum or tobacco in ___ areas.

Staff should be trained to avoid ___ contact with ready-to-eat food.

The best way to prevent viruses is good ___.

A severe allergic reaction called ___ can lead to death.

Employees may drink from a ___ if they handle it carefully to avoid contaminating their hands, the container, or food.

Food handlers should not touch food if they have a wound on their hand. Cover it with an ___ bandage and a glove

Personal beverages must be kept ___ and in a ___ area to prevent spilling or contamination.

Any other wounds need to be covered with a ___ bandage.

With Norovirus, people become contagious within ___ after eating it.

An employee with Norovirus cannot return to work until they have been cleared by the local ___ department.

Wash hands frequently when you handle ___ food.

The primary function of hand antiseptics and sanitizers is to ___.

Water temperature for handwashing must be at least ___ .

When making a sandwich, bare-hand contact is only allowed when ___.

With other illnesses, a person may infect other people for ___ or ___ after symptoms are gone.

You must remove your apron before going in the ___.

Dishwashers are required to wear a ___ while working.

An excluded employee with Shigella cannot return to work until diarrhea has stopped for ___ and a doctor approves.

Some people carry pathogens and infect others without ever getting sick themselves. These people are called ___.

If a food handler is vomitting or has diarrhea you must ___.

After using the restroom, food handlers must ___ before they start back to work.

A server sneezes and then returns to work without washing their hands. This is an example of ___.