Health and Hygiene

What should you do if a food handler has jaundice for a week or less?

These people have a higher risk of getting a foodborne illness:

• People aged 65 and older
• Children aged five and under
• People with a weakened immune system

What term does ServSafe use to categorize these people?

Which virus is included in the FDA’s list of Big Six Pathogens?

What can a food handler wear if they also wear single-use gloves?

What situation is it acceptable to handle ready-to-eat food with bare hands?

You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

What is the onset time of foodborne illness?

What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days?

A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

You can achieve Active Managerial Control (AMC) in your operation with a HACCP program, but HACCP is complicated. According to the FDA, what are the three simple programs that can also achieve AMC?

A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms?

Why should handwashing stations be in convenient locations?

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

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

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

If an employee has an illness, when do they need to report it you?

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

Which method is an acceptable substitute for washing hands?

What is the most essential part of personal hygiene?

What should dishwashers have the ability to measure?

What are some threats to the safety of food in your operation?

What should a food handler do with their apron during these activities?

• Using the restroom
• Taking out the trash
• Leaving food prep areas

How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?

For which of these reasons should food handlers file their fingernails to keep them smooth?

What must you do if a food handler is diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

How can parasites be prevented from causing foodborne illness?

Why should food handlers keep their fingernails clean?

What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms?

What should you do if a food handler is vomiting or has diarrhea from an infectious condition?

Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories?

People with compromised immune systems have a greater risk of foodborne illness. Which statement is true about the word ‘compromised’?

Food handlers should NOT wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn?

What do hand sanitizers and antiseptics do?

Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food?

Which statement is true about the symptoms caused by consuming chemicals?

Which kind of jewelry must be removed from the hands and arms when prepping food or when working near food prep areas?

When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

When should food handlers remove these types of jewelry?

• Watches
• Earrings
• Necklaces
• Facial jewelry
• Rings (except for a plain band)
• Bracelets (including medical bracelets)

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

The onset-time is how long it takes for the symptoms of an illness to begin. Many people start experiencing these symptoms within minutes of consuming seafood toxins:

• Vomiting
• Diarrhea
• Flushing of the face
• Difficulty breathing
• Burning in the mouth
• Heart palpitations
• Hives
• Neurological symptoms

What neurological symptoms may occur after eating fish contaminated with seafood toxins?

What are the steps for washing a prosthetic device?

Depending on the illness and symptoms, what should you do if a food handler is sick?

What should be done with single-use gloves after a task?

Which is a prevention measure for viruses?

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

These are some common symptoms of illness caused by the Big Six Pathogen Hepatitis A:

• Nausea
• Jaundice
• Vomiting
• Diarrhea
• Fever (mild)
• Poor appetite
• Tea coloured urine
• Abdominal discomfort
• Fatigue or general weakness

What is the onset time for Hepatitis A?

Can healthy people spread pathogens?

Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored?

How do single-use gloves prevent food contamination?

Why should you consider providing gloves that are NOT made from latex?

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

If a food handler gets sick, when should they report it to you?

How should an infected cut or burn be covered if it’s on the arm?

How should a cut or burn be covered if it’s on the arm?

What should the three points of focus be when developing a food defense program?

What standards do hand sanitizers and antiseptics need to comply with?

Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice?

Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored?

Which is an advantage with bimetallic-stemmed thermometers?

Why should food handlers keep their fingernails trimmed and filed?

When is it acceptable to wipe your hands on your apron?

What should you do if a food handler has any of these issues?

• Vomiting or diarrhea
• Diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Diagnosed with Salmonella Typhi
• Sore throat with fever, and serve a high-risk population

Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed?

Which guideline can prevent cross-contamination during storage?

What can saliva contain that causes foodborne illnesses?

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

Where is the best place for staff to change into their work clothes when possible?

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

What should staff do if they get sick while working?

Which is an example of how a “carrier” can appear healthy but spread illness to others without knowing?

What is NOT a replacement for handwashing?

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

If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

What could happen when a food handler in your operation has any of these issues?

• They’re sneezing or coughing
• They have a foodborne illness
• They have an infected cut or burn
• They have been in contact with a sick person
• They don’t wash their hands after using the bathroom
• They have symptoms like diarrhea, vomiting, or jaundice

Where should food handlers wash their hands?

Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A?

Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this?

What should be done before using hand sanitizers or antiseptics?

When food is NOT served immediately after cooking and is temporarily stored at a safe temperature, it’s called ‘hot-holding’. Which are requirements for hot-holding food?

Why is it important to wear the correct glove size?

Which is true about the differences between a cross-connection, cross-contamination, and cross-contact?

What is the only kind of hair accessory that staff should wear?

Which statement about foodborne illness symptoms is true?

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?

Why should these actions be avoided?

• Scratching the scalp
• Running fingers through the hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or an infected wound/boil
• Wearing and touching a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

Why should food handlers keep their fingernails short?

When a food handler is excluded from the operation for having jaundice, when can they return to work?

What handwashing problem do most food handlers have?

What does proper handwashing and hand care prevent?

How is Shigella spp transferred?

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?

How can food handlers keep their hair from falling into food and onto food-contact surfaces?

After applying hand sanitizer, let it dry before doing what?

Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food?

Why do food handlers wearing false fingernails need to also wear gloves?

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

How can you reduce the risk of contaminating gloves by touching them when putting them on?

Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties?

Every thermometer should be calibrated at the beginning of each shift, when is another time to calibrate them?

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

What liquids and gels reduce the pathogens on hands and skin?

Which is true about aprons?

Why should food handlers wearing nail polish also wear disposable gloves?

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

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

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

What food handling activity does NOT require food handlers to wear single-use gloves?

What kind of people are more likely to get a foodborne illness because their immune system is underdeveloped?

Which of these should you focus on for an effective cleaning program?

What are the Big Six Pathogens?

What kinds of foods are parasites commonly associated with?

What should you do when a food handler has a sore throat with a fever?

Here are some ways that a food handler can make people sick:

• NOT washing hands after using the bathroom
• Coughing or sneezing near food
• Touching a cut or burn and then touching food
• Working while sick

What risk factor is demonstrated by these examples?

Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones?

Why must infected cuts and burns be covered if they are open or draining?

Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority.

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

Staff may drink from a correctly covered container. How is a container covered correctly?

What example does ServSafe give for “controlling hands as a vehicle of contamination”?

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

What is the most essential part of personal hygiene?

Which is an example of Reduced Oxygen Packaging (ROP)?

How should a cut or burn be covered if it’s on the hand or wrist?

When can food handlers wear false fingernails?

What should you do when a food handler has a cut or burn that has become infected?

Why are staff NOT allowed to wear false eyelashes?

Norovirus is responsible for 58% of all reported foodborne illness cases and is the most contagious foodborne pathogen. How is Norovirus transmitted from person to person?

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food?

What standards must hand sanitizers and antiseptics comply with when used in a food service operation?

How can food become contaminated by bare-hand contact?

Why are food handlers NOT allowed to wear jewelry when prepping food or in food prep areas?

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

What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco?

What should you do if a food handler has a sore throat with a fever?

Why should you be aware of these conditions in your staff?

• Fever
• Vomiting
• Diarrhea
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

What should you do when a food handler has a sore throat with a fever?

When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

What must a food handler do if diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

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

Which group is at risk for foodborne illness because their immune system has weakened with age?

What is the onset time for an illness caused by consuming chemicals?

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

What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?

• Hepatitis A
• Salmonella Typhi

Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this?

Why is a smooth, plain band the only ring that can be worn when working with or near food?

Why do food handlers with false fingernails need to wear single-use gloves?

Staff should NOT eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned?

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

How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

Besides single-use gloves, what else should be worn when handling food or working in prep areas?

What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli (STEC)

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

What is it called when you prohibit an employee from entering the operation for medical reasons?

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

What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work?

What are food additives used for?

What can keep food safe by creating a barrier between hands and food?

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

Staff drinking from beverage containers must be careful to avoid contaminating:

• Their hands
• The beverage container
• Food, utensils, and equipment

What does the lid for the beverage container need to include?

Which is a classification of contaminants?

What items should food handlers NOT wear when prepping food or in food prep areas?

What should you check your gloves for after putting them on?

Why should staff wear clean clothing daily and change dirty uniforms and aprons?

What should you do if a food handler has a sore throat with a fever?

What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)?

If the food handler has a sore throat with a fever?

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

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

Which is true about restricting a food handler?

Why must staff remove jewelry from their hands and arms before prepping food or when working in food prep areas?

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

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

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

When do staff need to report illnesses to you?

Why are food handlers NOT allowed to wear nail polish in some jurisdictions?

Which statement is true about single-use gloves?

What is a person called who carries pathogens and infects others but never gets sick themselves?

Where should handwashing stations be located?

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

What should have these features?

• Food safe
• Disposable
• Various sizes

How can handwashing stations be maintained?

What does dirty clothing carry that can cause foodborne illness?

When can a food handler who has been excluded for vomiting or diarrhea return to work?

Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable?

How long should the whole handwashing process take?

When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

What happens if a food handler’s fingernail chips or breaks off into food?

Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler?

Why do food handlers with nail polish need to wear single-use gloves?

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

How should food handlers avoid bare-hand contact with ready-to-eat food?

What do food handlers with facial hair need to wear?

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

What are some examples of accidental contamination?

What is your body’s natural defense against illness called?

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

How can a food handler who appears to be healthy spread foodborne pathogens?

Which are symptoms of rotavirus gastroenteritis?

What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

These actions by a manager will ensure a successful personal hygiene program:

• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by consistently demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law

What role do you play as the manager in your operations personal hygiene program?

What does dirty clothing need to be separated from when stored in the operation?

Which is an example of adulterating and misrepresenting food?

What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen?

Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler?

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

What type of jewelry may NOT be allowed, depending on your company’s policy?