Module 03 May 7, 2024May 2, 2024 by Brian Klein /231 0 votes, 0 avg 0 Created on May 02, 2024 By Brian KleinModule 03 Module 03 1 / 231 Category: Module 03 Which surfaces should food handlers avoid touching to prevent contaminating their hands with pathogens? Dirty clothes Pimples Cuts or burns Their mouth Their nose Their ears Their face Their hair All are correct Wrong! Thats right! 2 / 231 Category: Module 03 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! 3 / 231 Category: Module 03 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! 4 / 231 Category: Module 03 Which of these are ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 5 / 231 Category: Module 03 Which of these symptoms require you to exclude staff from the operation? Diarrhea Vomiting Sore throat with fever (when serving high-risk populations) Jaundice (yellowing of the skin or eyes) Persistent coughing, sneezing, or a runny nose has discharged from the eyes, nose, or mouth When diagnosed with an illness caused by a Big Six Pathogen Infected cut or burn that is open or drainage (unless properly covered) All are correct Wrong! Thats right! 6 / 231 Category: Module 03 Which of these are situations when food handlers should change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 7 / 231 Category: Module 03 Which of these are ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they touch contaminated surfaces and don’t wash their hands When they sneeze or cough around food or food contact surfaces When they have an infected cut or burn that is NOT covered All are correct Wrong! Thats right! 8 / 231 Category: Module 03 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! 9 / 231 Category: Module 03 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! 10 / 231 Category: Module 03 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! 11 / 231 Category: Module 03 What are some ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 12 / 231 Category: Module 03 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! 13 / 231 Category: Module 03 Exclude workers from coming into the operation when they have these symptoms? Diarrhea Vomiting Sore throat with fever (When serving high-risk populations) Jaundice (a yellowing of the skin or eyes) Persistent coughing, sneezing, or a runny nose has discharged from the eyes, nose, or mouth When diagnosed with an illness caused by a Big Six Pathogen Infected cut or burn that is open or draining (unless properly covered) All are correct Wrong! Thats right! 14 / 231 Category: Module 03 When should food handlers change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 15 / 231 Category: Module 03 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don’t wash their hands All are correct Wrong! Thats right! 16 / 231 Category: Module 03 Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens? Norovirus Hepatitis a Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 17 / 231 Category: Module 03 Which of these situations can cause a food handler to contaminate food and cause illness? When they sneeze or cough When they have a foodborne illness When they have had contact with a person who is sick When they have wounds or boils that contain a pathogen When they use the restroom and do NOT wash their hands When they have symptoms of diarrhea, vomiting, or jaundice All are correct Wrong! Thats right! 18 / 231 Category: Module 03 Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens? Norovirus Hepatitis A Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 19 / 231 Category: Module 03 What are some situations that can cause a food handler to contaminate food? When they sneeze or cough Having a foodborne illness Having contact with a person who is sick Having wounds or boils that contain a pathogen NOT washing hands after using the restroom Having symptoms like diarrhea, vomiting, or jaundice All are correct Wrong! Thats right! 20 / 231 Category: Module 03 Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff that have been diagnosed with an illness caused by a Big Six Pathogen cannot work in food service while they are sick. 21 / 231 Category: Module 03 What illnesses must an employee report they have been diagnosed with? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff must report to you when they have been diagnosed with an illness caused by a Big Six Pathogen. 22 / 231 Category: Module 03 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! 23 / 231 Category: Module 03 Which of these situations can lead to contaminating food? Sneezing or coughing Working with a foodborne illness Having contact with a sick person Not covering infected cuts or burns Working with diarrhea, jaundice, or vomiting Not washing hands after touching contaminated surfaces All are correct Wrong! Thats right! 24 / 231 Category: Module 03 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! 25 / 231 Category: Module 03 When to exclude food handlers from the operation? When a food handler has a sore throat with fever and your operation serves a high risk population When a food handler has an infected wound or boil that is open or has drainage (unless properly covered) When a food handler is diagnosed with salmonella typhi or hepatitis a (even if they do NOT have symptoms) When a food handler has diarrhea or vomiting and has been diagnosed with an illness caused by a big six pathogen When a food handler becomes jaundiced and has had this condition for less than seven days All are correct Wrong! Thats right! 26 / 231 Category: Module 03 What are some work attire guidelines for hair? Don’t wear false eyelashes Wear a beard restraint for facial hair Don’t wear hair accessories that could become physical contaminants Hair accessories should be limited to items that keep hands out or the hair and hair out or food Wear a clean hat or a hair restraint in food prep areas to prevent hair from falling into food and onto food contact surfaces All are correct Wrong! Thats right! 27 / 231 Category: Module 03 Which of these poor personal hygiene practices by food handlers can lead to the contamination of food? Coughing or sneezing into their hands Not washing their hands properly Scratching their scalp Spitting near food or food contact surfaces Wearing a dirty uniform or apron All are correct Wrong! Thats right! 28 / 231 Category: Module 03 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! 29 / 231 Category: Module 03 Staff must tell you if they live with someone who has been diagnosed with the following illnesses except? Norovirus Hepatitis A Shigella Spp Salmonella typhi Shiga toxin-producing E. coli All are correct Wrong! Thats right! (exception) nontyphoidal salmonella 30 / 231 Category: Module 03 As a manager you should watch food handlers for signs of illness that could include watching for things like? Vomiting Persistent coughing or sneezing Yellowing of the skin, eyes, and fingernails Cold sweats or chills (indicating a fever) Excessive trips to the bathroom (indicating diarrhea) A runny nose or fluids from the eyes or mouth Wrong! Thats right! 31 / 231 Category: Module 03 When should you restrict a food handler from working with exposed food, utensils, or equipment? When they have a runny nose When they continue to cough or sneeze When they have excessive fluids coming from the eyes or mouth When they have both a sore throat and a fever All are correct Wrong! Thats right! If your operation serves mostly a high-risk population, like a daycare center or a nursing home, then a food handler with both a sore throat and a fever should be excluded. Otherwise, they only need to be restricted. 32 / 231 Category: Module 03 Why should food handlers keep their fingernails short? Long fingernails can rip gloves Long fingernails can hold pathogens Long fingernails can be hard to keep clean Long fingernails can break off and contaminate food All are correct Wrong! Thats right! 33 / 231 Category: Module 03 Which is a guideline for single-use gloves? Gloves must fit correctly Never wash and reuse gloves Wash hands before putting on gloves Gloves are NOT a substitute for handwashing All are correct Wrong! Thats right! 34 / 231 Category: Module 03 What should you consider when buying gloves for use in your operation? Single-use gloves (use disposable gloves, never wash and reuse gloves) Approved gloves (Consider gloves bearing the NSF mark as they have met high standards for food safety) Latex alternatives (some people are sensitive to latex, so consider having gloves made of another material available) Multiple sizes (provide different sizes because gloves that are too big will NOT stay on, and gloves that are too small will tear or All are correct Wrong! Thats right! 35 / 231 Category: Module 03 What should you consider when choosing the gloves to use in your operation? Purchase gloves in multiple sizes Consider having non-latex gloves available Only purchase gloves that are approved for food service Only purchase single-use or disposable gloves for handling food All are correct Wrong! Thats right! 36 / 231 Category: Module 03 What are some things you may have to do if an employee is sick? Exclude them from coming into the operation Report the situation to your regulatory authority Restrict them from working with food and food-contact surfaces Consult the medical practitioner and regulatory authorities to determine when they can return All are correct Wrong! Thats right! 37 / 231 Category: Module 03 Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3). Documentation of training that included instructions to report illness Providing pocket cards to remind staff to report their illnesses Signed documents in which staff have agreed to report illness Posting signs in staff areas that remind staff to report their illnesses All are correct Wrong! Thats right! 38 / 231 Category: Module 03 What are the reportable illness symptoms? Diarrhea Vomiting Jaundice Sore throat with fever All are correct Wrong! Thats right! 39 / 231 Category: Module 03 What are some ways that food could become contaminated? Having contact with a sick person NOT washing hands after using the restroom Sneezing or vomiting around food or food contact surfaces Touching contaminated surfaces before touching food or food contact surfaces All are correct Wrong! Thats right! 40 / 231 Category: Module 03 Which diseases are NOT transmitted through food? Hepatitis B Hepatitis C Tuberculosis AIDS All are correct Wrong! Thats right! 41 / 231 Category: Module 03 How can you prove to your regulatory authority that you have informed staff to let you know they are sick? Post signs instructing staff to report to you when they are sick Have your staff sign statements agreeing to report to you when they are sick Handout pocket cards to your staff reminding them to report to you when they are sick Documents showing staff have completed training that emphasizes the importance of reporting illness All are correct Wrong! Thats right! 42 / 231 Category: Module 03 The Americans with Disabilities Act (ADA) prohibits you from firing or transferring employees who have been diagnosed with a disease that is NOT transmitted through food. Which diseases can NOT be transmitted through food? HIV or AIDS Hepatitis B Hepatitis C Tuberculosis All are correct Wrong! Thats right! You can’t fire staff or transfer them to non-food handling duties based the diagnosis of a non-foodborne illness. You must also maintain the confidentiality (privacy) of these employees. 43 / 231 Category: Module 03 Which are examples of good personal hygiene? Avoiding unsanitary actions Reporting illness and injury Keeping the hands, hair, and body clean Wearing clean and appropriate uniforms All are correct Wrong! Thats right! 44 / 231 Category: Module 03 Which of these mistakes can result in food becoming contaminated? Storing food incorrectly Washing produce incorrectly Ignoring signs of a pest infestation All are correct Wrong! Thats right! 45 / 231 Category: Module 03 What is true about a cut or burn that is infected? A cut or burn with pus or fluids is infected Infections contain pathogens and must be covered Restrict food handlers with uncovered cuts or burns All are correct Wrong! Thats right! 46 / 231 Category: Module 03 Which is required if any worker has an illness due to any of the big six pathogens? Exclude the employee from entering the operation The situation must be reported to your local regulatory authority A signed release from a medical practitioner is needed to return to work All are correct Wrong! Thats right! 47 / 231 Category: Module 03 What should be worn by a food handler when handling RTE food? A clean hat or hair restraint (beard restraint) Clean clothes and an apron Single-use gloves All are correct Wrong! Thats right! Food handlers should wear clean clothes, an apron, and a hair restraint or a clean hat when working with food or in food prep areas. Food handlers with facial hair should wear a beard restraint. And when the food is ready-to-eat (rte), gloves must also be worn. 48 / 231 Category: Module 03 Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered? Cuts or burns on the hand or wrist should be covered with an impermeable bandage (finger cot) and a single use glove Cuts or burns on the arm should be completely covered with an impermeable bandage Cuts or burns on other parts of the body should be covered with a dry, durable, and tight-fitting bandage All are correct Wrong! Thats right! 49 / 231 Category: Module 03 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! 50 / 231 Category: Module 03 Which is part of the Americans with Disabilities Act (ADA)? Prohibits you from firing or transferring staff due to non-foodborne diseases Provides civil rights protection for employees with non-foodborne diseases Requires that you maintain the confidentiality of staff with non-foodborne diseases All are correct Wrong! Thats right! 51 / 231 Category: Module 03 Which can spread contaminants in your operation? Sneezing or coughing on food or food contact surfaces Touching dirty surfaces or equipment and then touching food Not cleaning up vomit or diarrhea correctly if someone gets sick in the operation All are correct Wrong! Thats right! 52 / 231 Category: Module 03 When should food handlers remove their aprons? Before taking out the garbage Before using the restroom When leaving the food prep area All are correct Wrong! Thats right! 53 / 231 Category: Module 03 Why should food handlers wear the correct size gloves? Gloves that are too big will NOT stay on Gloves that are too small will tear and rip easily The correct glove size is easier to put on All are correct Wrong! Thats right! 54 / 231 Category: Module 03 What symptoms in staff require that you exclude them from coming into the operation? Diarrhea Jaundice Vomiting All are correct Wrong! Thats right! 55 / 231 Category: Module 03 Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this? The operation does NOT primarily serve a high-risk population Specific policies are in place about staff health and reporting illness Staff are trained in correct handwashing and good personal hygiene practices All are correct Wrong! Thats right! 56 / 231 Category: Module 03 When is it acceptable for staff to drink beverages near food or food contact surfaces? If the beverage container has a lid or is covered If they drink from a straw or sip-top lid If they avoid contaminating their hands, the container, and surfaces All are correct Wrong! Thats right! 57 / 231 Category: Module 03 Why can food handlers wear a smooth plain band ring but NOT an ornate ring with gems or decorations? Ornate rings are harder to keep clean Ornate rings may hold pathogens Ornate rings can damage gloves All are correct Wrong! Thats right! Ornate is the opposite of smooth. Ornate jewelry has designs and decorations that may have crevices or corners that are difficult to clean and could hold pathogens. 58 / 231 Category: Module 03 For which of these reasons should food handlers file their fingernails to keep them smooth? Rough or jagged nails can hold pathogens Rough or jagged nails can break and become a contaminant Rough or jagged nails are harder to keep clean All are correct Wrong! Thats right! 59 / 231 Category: Module 03 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! 60 / 231 Category: Module 03 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? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 61 / 231 Category: Module 03 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? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 62 / 231 Category: Module 03 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? Someone without symptoms can still be contagious Someone can still be contagious after their symptoms end Neither Both Wrong! Thats right! 63 / 231 Category: Module 03 What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens? • Hepatitis A • Salmonella Typhi Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 64 / 231 Category: Module 03 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) Diarrhea Vomiting Neither Both Wrong! Thats right! 65 / 231 Category: Module 03 A food handler with an illness caused by what pathogen requires that you exclude them from the operation? Hepatitis A Salmonella Typhi Neither Both Wrong! Thats right! You must report these cases to your regulatory authority. 66 / 231 Category: Module 03 Depending on the illness and symptoms, what should you do if a food handler is sick? Restrict them from working with food and food-contact surfaces Exclude them from the operation Neither Both Wrong! Thats right! 67 / 231 Category: Module 03 If a food handler gets sick, when should they report it to you? If they get sick at home, they should report it before coming to work If they get sick at work, they should let you know immediately Neither Both Wrong! Thats right! 68 / 231 Category: Module 03 What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days? Report the situation to your regulatory authority Exclude them from the operation Neither Both Wrong! Thats right! 69 / 231 Category: Module 03 What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work? Have had no symptoms for at least 24 hours Have a written release from a medical practitioner Neither Both Wrong! Thats right! 70 / 231 Category: Module 03 If an employee has an illness, when do they need to report it you? If staff become ill at work, they should report it to you immediately Staff should report illness to you before they come to work Neither Both Wrong! Thats right! Your regulatory authority may ask you for proof that your staff are aware of this policy 71 / 231 Category: Module 03 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? A food handler with Salmonella Typhi must be excluded, even if they don’t have symptoms A food handler with Hepatitis A must be excluded, even if they don’t have symptoms Neither Both Wrong! Thats right! A person could appear healthy yet still be infected and contagious the infection can spread for several weeks before the onset of symptoms begins 72 / 231 Category: Module 03 If the food handler has a sore throat with a fever? Exclude the food handler from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! A written release from a medical practitioner is required before returning to work 73 / 231 Category: Module 03 What should you do if a food handler has a sore throat with a fever? Exclude the food handler if you primarily serve a high-risk population Restrict the food handler if you do NOT serve a high-risk population Neither Both Wrong! Thats right! A food handler excluded for a sore throat and fever may return to work with a written release from for a medical practitioner 74 / 231 Category: Module 03 What should you do if a food handler is vomiting or has diarrhea from an infectious condition? Exclude the food handler from the operation Require 24 hours without symptoms or a signed medical clearance Neither Both Wrong! Thats right! 75 / 231 Category: Module 03 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? Exclude the food handler from the operation Consult the regulatory authority and medical practitioner when they can return Neither Both Wrong! Thats right! 76 / 231 Category: Module 03 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? Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 77 / 231 Category: Module 03 Which is true about restricting a food handler? Restricting is when a manager prohibits an employee from working with food or food contact surfaces The decision is made based on an outline of criteria designed to prevent contamination by staff illness Neither Both Wrong! Thats right! 78 / 231 Category: Module 03 What should you do if a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude the food handler from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! An excluded food handler can return to the operation and work with or around food when he or she has a written release from a medical practitioner 79 / 231 Category: Module 03 What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)? You must maintain staff confidentiality by keeping their diagnosis private You can NOT transfer or fire an employee based on a non-transmittable disease Neither Both Wrong! Thats right! 80 / 231 Category: Module 03 What should you do if a food handler has jaundice for a week or less? Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 81 / 231 Category: Module 03 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! 82 / 231 Category: Module 03 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. 83 / 231 Category: Module 03 Which is true about aprons? An extra article of clothing is worn over regular clothing to protect it from becoming soiled Aprons prevent food and food contact surfaces from being contaminated by the food handlers’ clothing Neither Both Wrong! Thats right! 84 / 231 Category: Module 03 Why are food handlers NOT allowed to wear jewelry when prepping food or in food prep areas? Ornate jewelry can be difficult to clean and may hold pathogens These items can fall into food and become a physical contaminant Neither Both Wrong! Thats right! 85 / 231 Category: Module 03 What items should food handlers NOT wear when prepping food or in food prep areas? Long earrings, necklaces, or unnecessary hair accessories Watches or bracelets, including medical bracelets Neither Both Wrong! Thats right! 86 / 231 Category: Module 03 To prevent the contamination of food, why is personal cleanliness essential for food handlers? Pathogens in hair and on skin can be transferred to food and surfaces NOT showering before work allows more pathogens on the hair and skin Neither Both Wrong! Thats right! 87 / 231 Category: Module 03 Besides single-use gloves, what else should be worn when handling food or working in prep areas? A clean hat or hair restraint Clean clothing Neither Both Wrong! Thats right! 88 / 231 Category: Module 03 Why is a smooth, plain band the only ring that can be worn when working with or near food? Ornate jewelry can be difficult to clean Ornate jewelry can hold pathogens Neither Both Wrong! Thats right! 89 / 231 Category: Module 03 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? The kind that prevents food handlers from touching their hair The kind that prevents hair from falling into food Neither Both Wrong! Thats right! 90 / 231 Category: Module 03 Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored? Before taking out the garbage Before using the restroom Neither Both Wrong! Thats right! 91 / 231 Category: Module 03 How can food handlers keep their hair from falling into food and onto food-contact surfaces? By wearing a clean hat Wearing a hair restraint Neither Both Wrong! Thats right! 92 / 231 Category: Module 03 Staff may drink from a correctly covered container. How is a container covered correctly? With a lid that has a straw With a sip-top lid Neither Both Wrong! Thats right! 93 / 231 Category: Module 03 How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens? Making a dress code for staff Enforcing your dress code Neither Both Wrong! Thats right! 94 / 231 Category: Module 03 Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food? Pathogens can be transferred from the clothing to the hands Pathogens can be transferred from the hands to the food Neither Both Wrong! Thats right! 95 / 231 Category: Module 03 How can food become contaminated by bare-hand contact? When hands have NOT been washed correctly When hands have infected cuts or burns Neither Both Wrong! Thats right! 96 / 231 Category: Module 03 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! 97 / 231 Category: Module 03 Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 98 / 231 Category: Module 03 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? Nonabsorbent containers Washable laundry bags Neither Both Wrong! Thats right! 99 / 231 Category: Module 03 Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones? In a designated area like a locker room or breakroom Where they will NOT contaminate food, equipment, and linens Neither Both Wrong! Thats right! 100 / 231 Category: Module 03 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 101 / 231 Category: Module 03 Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties? Your regulatory authority Their doctor Neither Both Wrong! Thats right! 102 / 231 Category: Module 03 Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler? Infected people can be contagious without having symptoms Infected people can still be contagious after their symptoms end Neither Both Wrong! Thats right! 103 / 231 Category: Module 03 What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms? Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 104 / 231 Category: Module 03 When a food handler is excluded from the operation for having jaundice, when can they return to work? With a signed medical clearance Approval from the regulatory authority Neither Both Wrong! Thats right! 105 / 231 Category: Module 03 What should you do if a food handler has any of these issues? • A sore throat with a fever • Constant sneezing, coughing, or runny nose • An infected cut or burn that is NOT covered Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 106 / 231 Category: Module 03 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 Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 107 / 231 Category: Module 03 When can a food handler who has been excluded for vomiting or diarrhea return to work? At least 24 hours without the symptom With a signed medical clearance Neither Both Wrong! Thats right! 108 / 231 Category: Module 03 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? Vomiting Diarrhea Neither Both Wrong! Thats right! 109 / 231 Category: Module 03 What should you do if a food handler is constantly coughing, sneezing, or has a runny nose? Exclude them from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 110 / 231 Category: Module 03 If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work? When symptom-free for 24 hours With a signed medical clearance Neither Both Wrong! Thats right! 111 / 231 Category: Module 03 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! 112 / 231 Category: Module 03 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you serve a high-risk population Neither Both Wrong! Thats right! 113 / 231 Category: Module 03 What should you do when a food handler has a cut or burn that has become infected? Cover the wound according to its location on the body Restrict the food handler until the wound is covered Neither Both Wrong! Thats right! 114 / 231 Category: Module 03 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 Pathogens can spread in many of these ways They are signs or symptoms of foodborne illness Neither Both Wrong! Thats right! 115 / 231 Category: Module 03 You must report to your regulatory authority when a food handler is diagnosed with what kind of illness? Any illness caused by a Big Six Pathogen The name of the illness is the same as the pathogen Neither Both Wrong! Thats right! 116 / 231 Category: Module 03 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? All of them except for nontyphoidal salmonella Nontyphoidal salmonella Neither Both Wrong! Thats right! 117 / 231 Category: Module 03 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) Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 118 / 231 Category: Module 03 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) Report it to you Do NOT go to work Neither Both Wrong! Thats right! 119 / 231 Category: Module 03 What are the Big Six Pathogens? The six most contagious foodborne microorganisms Microorganisms that can cause severe illness Neither Both Wrong! Thats right! 120 / 231 Category: Module 03 What must you do if a food handler has any of these symptoms? • Vomiting • Diarrhea • Jaundice • Sore throat with fever • Infected cut or burn Restrict them from working with food and food-contact surfaces Exclude them from coming into the operation Neither Both Wrong! Thats right! 121 / 231 Category: Module 03 What is it called when you prohibit an employee from entering the operation for medical reasons? Restricting Excluding Neither Both Wrong! Thats right! 122 / 231 Category: Module 03 What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason? Restricting Excluding Neither Both Wrong! Thats right! 123 / 231 Category: Module 03 What should staff do if they get sick while working? Report it to you immediately Report it to you at their next break Neither Both Wrong! Thats right! 124 / 231 Category: Module 03 When do staff need to report illnesses to you? If they get sick at home, they must report it before coming to work If they get sick at work, they must report it immediately Neither Both Wrong! Thats right! 125 / 231 Category: Module 03 You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness? By handing out pamphlets or posting signs that remind staff to report illness to management By providing and documenting training that instructs staff to report illness to management Neither Both Wrong! Thats right! 126 / 231 Category: Module 03 Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this? All staff who work in the operation New hires that haven’t started yet Neither Both Wrong! Thats right! 127 / 231 Category: Module 03 Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry? If it is allowed by your company’s policy If it’s allowed in your jurisdiction Neither Both Wrong! Thats right! 128 / 231 Category: Module 03 Why must staff remove jewelry from their hands and arms before prepping food or when working in food prep areas? They can carry pathogens They can be physical contaminants Neither Both Wrong! Thats right! 129 / 231 Category: Module 03 What type of jewelry may NOT be allowed, depending on your company’s policy? Earrings or necklaces Facial jewelry Neither Both Wrong! Thats right! Your company may have policies that require food handlers to remove these types of jewelry when working with or near food. 130 / 231 Category: Module 03 Which kind of jewelry must be removed from the hands and arms when prepping food or when working near food prep areas? Ornate (decorated) rings Watches and bracelets Neither Both Wrong! Thats right! A smooth, plain band ring is the only kind of jewelry that may be worn on hands when prepping food or when working near prep areas. Medical bracelets must also be removed. 131 / 231 Category: Module 03 When should food handlers remove these types of jewelry? • Watches • Earrings • Necklaces • Facial jewelry • Rings (except for a plain band) • Bracelets (including medical bracelets) Before working with food Before working in food prep areas Neither Both Wrong! Thats right! 132 / 231 Category: Module 03 When is it acceptable to wipe your hands on your apron? After finishing a task Before handwashing Neither Both Wrong! Thats right! It’s never acceptable to wipe your hands on your apron. 133 / 231 Category: Module 03 What should a food handler do with their apron during these activities? • Using the restroom • Taking out the trash • Leaving food prep areas Remove their apron before the activity Store the apron away from the activity Neither Both Wrong! Thats right! 134 / 231 Category: Module 03 When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas? Store in nonabsorbent containers Store in washable laundry bags Neither Both Wrong! Thats right! 135 / 231 Category: Module 03 What does dirty clothing need to be separated from when stored in the operation? Food prep areas Food storage areas Neither Both Wrong! Thats right! 136 / 231 Category: Module 03 Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored? Away from food and equipment In a designated storage area Neither Both Wrong! Thats right! 137 / 231 Category: Module 03 Where is the best place for staff to change into their work clothes when possible? At work At home Neither Both Wrong! Thats right! 138 / 231 Category: Module 03 Why should staff wear clean clothing daily and change dirty uniforms and aprons? To prevent contamination Dirty clothing carries pathogens Neither Both Wrong! Thats right! 139 / 231 Category: Module 03 What do food handlers with facial hair need to wear? A beard apron A beard restraint Neither Both Wrong! Thats right! 140 / 231 Category: Module 03 Why are staff NOT allowed to wear false eyelashes? They can fall into food They can be physical contaminants Neither Both Wrong! Thats right! 141 / 231 Category: Module 03 What is the only kind of hair accessory that staff should wear? Accessories that keep them from touching their hair Accessories that will keep their hair from falling into food Neither Both Wrong! Thats right! 142 / 231 Category: Module 03 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? They can be physical contaminants They can fall into food Neither Both Wrong! Thats right! 143 / 231 Category: Module 03 Why must staff wear a clean hat or a hair restraint in food-prep areas? To help them avoid touching their hair To keep hair out of food and off of surfaces Neither Both Wrong! Thats right! Our hair contains pathogens and it can contaminate food. 144 / 231 Category: Module 03 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? A straw A sip-hole Neither Both Wrong! Thats right! 145 / 231 Category: Module 03 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? In areas that are used for food prep Where equipment and utensils are cleaned Neither Both Wrong! Thats right! 146 / 231 Category: Module 03 What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco? Saliva Pathogens Neither Both Wrong! Thats right! 147 / 231 Category: Module 03 What can saliva contain that causes foodborne illnesses? Pathogens Biological toxins Neither Both Wrong! Thats right! 148 / 231 Category: Module 03 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? Train staff to follow the dress code Monitor staff to ensure it is followed Neither Both Wrong! Thats right! 149 / 231 Category: Module 03 Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food? From the clothing to the hands From the hands to the food Neither Both Wrong! Thats right! 150 / 231 Category: Module 03 What does dirty clothing carry that can cause foodborne illness? Pathogens Foul odors Neither Both Wrong! Thats right! 151 / 231 Category: Module 03 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! 152 / 231 Category: Module 03 Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented? Specific policies about staff health Specific policies about reporting illness Neither Both Wrong! Thats right! 153 / 231 Category: Module 03 If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands? It must be cooked to at least 145°F: If the dish does NOT contain raw meat, seafood, or poultry It must be cooked to the required temperature: If the dish contains raw meat, seafood, or poultry Neither Both Wrong! Thats right! Ready-to-eat food that will be added as an ingredient to a dish that contains raw meat, seafood, or poultry can be handled with bare hands as long as it will be cooked to the required minimum internal temperature for the raw food. 154 / 231 Category: Module 03 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? When it is fully cooked When washing produce Neither Both Wrong! Thats right! Both of these examples would be correct if the operation did NOT serve a high-risk population. Operations that primarily serve a high-risk population should never have bare-hand contact with ready to eat food. 155 / 231 Category: Module 03 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! 156 / 231 Category: Module 03 What should you check your gloves for after putting them on? Holes Tears Neither Both Wrong! Thats right! 157 / 231 Category: Module 03 How can you reduce the risk of contaminating gloves by touching them when putting them on? By washing your hands before putting them on Holding the glove by its edge or end when putting it on Neither Both Wrong! Thats right! 158 / 231 Category: Module 03 Why is it important to wear the correct glove size? Gloves that are too small can tear easily Gloves may NOT stay on if they are too big Neither Both Wrong! Thats right! 159 / 231 Category: Module 03 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! 160 / 231 Category: Module 03 Why should you consider providing gloves that are NOT made from latex? Latex gloves are expensive Some people are sensitive to latex Neither Both Wrong! Thats right! 161 / 231 Category: Module 03 What should have these features? • Food safe • Disposable • Various sizes Coving Gloves Neither Both Wrong! Thats right! You should also consider providing gloves made with a hypoallergenic material because some people are allergic to latex. 162 / 231 Category: Module 03 What situation is it acceptable to handle ready-to-eat food with bare hands? When washing produce When preparing ingredients that will be cooked correctly Neither Both Wrong! Thats right! 163 / 231 Category: Module 03 What is NOT a replacement for handwashing? Wearing single-use gloves Using hand sanitizers Neither Both Wrong! Thats right! 164 / 231 Category: Module 03 What can keep food safe by creating a barrier between hands and food? Single-use gloves Hand sanitizers or antiseptics Neither Both Wrong! Thats right! 165 / 231 Category: Module 03 What should be done with single-use gloves after a task? Clean and sanitize them Throw the food out Neither Both Wrong! Thats right! 166 / 231 Category: Module 03 When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with? A dry and durable bandage A tight-fitting bandage Neither Both Wrong! Thats right! 167 / 231 Category: Module 03 How should a cut or burn be covered if it’s on the arm? Cover it with an impermeable bandage Ensure the wound is completely covered Neither Both Wrong! Thats right! 168 / 231 Category: Module 03 How should a cut or burn be covered if it’s on the hand or wrist? Cover it with an impermeable material like a finger cot Wear a single-use glove over the impermeable cover Neither Both Wrong! Thats right! 169 / 231 Category: Module 03 Which decision is based on where the infected cut or burn is located on a food handler? The proper way to cover it To Restrict or Exclude them Neither Both Wrong! Thats right! 170 / 231 Category: Module 03 Why must infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To avoid contaminating food and surfaces Neither Both Wrong! Thats right! 171 / 231 Category: Module 03 Why do food handlers with nail polish need to wear single-use gloves? The polish can hide dirt under nails The polish can flake off into food Neither Both Wrong! Thats right! 172 / 231 Category: Module 03 Why do food handlers with false fingernails need to wear single-use gloves? False fingernails can be hard to keep clean False fingernails can break off into food Neither Both Wrong! Thats right! 173 / 231 Category: Module 03 What can a food handler wear if they also wear single-use gloves? Nail polish False fingernails Neither Both Wrong! Thats right! 174 / 231 Category: Module 03 Why should food handlers keep their fingernails clean? So they will NOT tear their gloves Dirty fingernails contain pathogens Neither Both Wrong! Thats right! 175 / 231 Category: Module 03 Why should food handlers keep their fingernails trimmed and filed? So they will NOT tear their gloves So they will be easier to keep clean Neither Both Wrong! Thats right! 176 / 231 Category: Module 03 What happens if a food handler’s fingernail chips or breaks off into food? It becomes a physical contaminant It becomes a biological contaminant Neither Both Wrong! Thats right! The fingernail would be a physical contaminant. If the fingernail contains pathogens, the pathogens would be a biological contaminant. 177 / 231 Category: Module 03 Why should food handlers keep their fingernails short? Short fingernails are easier to keep clean Long fingernails can tear gloves Neither Both Wrong! Thats right! 178 / 231 Category: Module 03 After applying hand sanitizer, let it dry before doing what? Putting on single-use gloves Touching food or equipment Neither Both Wrong! Thats right! 179 / 231 Category: Module 03 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. 180 / 231 Category: Module 03 What should be done before using hand sanitizers or antiseptics? Wash hands Remove gloves Neither Both Wrong! Thats right! 181 / 231 Category: Module 03 What standards must hand sanitizers and antiseptics comply with when used in a food service operation? The Code of Federal Regulations (CFR) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 182 / 231 Category: Module 03 What do hand sanitizers and antiseptics do? Reduces pathogens to a safe level Kills pathogens on the skin Neither Both Wrong! Thats right! 183 / 231 Category: Module 03 What liquids and gels reduce the pathogens on hands and skin? Hand antiseptics Hand sanitizers Neither Both Wrong! Thats right! 184 / 231 Category: Module 03 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 185 / 231 Category: Module 03 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! 186 / 231 Category: Module 03 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! 187 / 231 Category: Module 03 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! 188 / 231 Category: Module 03 What should food handlers do before putting on single-use gloves? Wash their hands Choose the right-sized gloves Neither Both Wrong! Thats right! 189 / 231 Category: Module 03 What must food handlers do before preparing food or using equipment and utensils? Wash their hands Remove their aprons Neither Both Wrong! Thats right! 190 / 231 Category: Module 03 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! 191 / 231 Category: Module 03 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! 192 / 231 Category: Module 03 How long should the whole handwashing process take? For 10 to 15 seconds At least 20 seconds Neither Both Wrong! Thats right! 193 / 231 Category: Module 03 What are the steps for washing a prosthetic device? The same as washing hands Different than washing hands Neither Both Wrong! Thats right! 194 / 231 Category: Module 03 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! 195 / 231 Category: Module 03 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. 196 / 231 Category: Module 03 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! 197 / 231 Category: Module 03 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! 198 / 231 Category: Module 03 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! 199 / 231 Category: Module 03 Can healthy people spread pathogens? No Yes Neither Both Wrong! Thats right! 200 / 231 Category: Module 03 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 201 / 231 Category: Module 03 What handwashing problem do most food handlers have? Not washing their hands often enough Not washing their hands correctly Neither Both Wrong! Thats right! 202 / 231 Category: Module 03 What is the most essential part of personal hygiene? Handwashing Reporting illness Neither Both Wrong! Thats right! 203 / 231 Category: Module 03 What does proper handwashing and hand care prevent? The transfer of allergens The transfer of pathogens Neither Both Wrong! Thats right! 204 / 231 Category: Module 03 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? Designing the program Making the program work Neither Both Wrong! Thats right! 205 / 231 Category: Module 03 What program does your operation need to keep food handlers from contaminating food? Active Managerial Control (AMC) A personal hygiene program Neither Both Wrong! Thats right! 206 / 231 Category: Module 03 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 They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 207 / 231 Category: Module 03 What is a person called who carries pathogens and infects others but never gets sick themselves? A cross-connection A carrier Neither Both Wrong! Thats right! 208 / 231 Category: Module 03 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! 209 / 231 Category: Module 03 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 They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 210 / 231 Category: Module 03 How can a food handler who appears to be healthy spread foodborne pathogens? Infected people can be contagious before their symptoms begin Infected people can be contagious after their symptoms have ended Neither Both Wrong! Thats right! 211 / 231 Category: Module 03 Staff need to know they must report to you if they are sick. What food safety program is this a part of? A Food Safety Management System Personal hygiene program Neither Both Wrong! Thats right! 212 / 231 Category: Module 03 How should an infected cut or burn be covered if it’s on the arm? Entirely covered with an impermeable bandage With a finger cot and a single-use glove Neither Both Wrong! Thats right! 213 / 231 Category: Module 03 Which is true about Hepatitis A? Hepatitis A is a major virus that can be transmitted in food and affects the liver Hepatitis A is the most common type of hepatitis in the USA Neither Both Wrong! Thats right! 214 / 231 Category: Module 03 Which method is an acceptable substitute for washing hands? Using a hand sanitizer Wearing single-use gloves Neither Both Wrong! Thats right! 215 / 231 Category: Module 03 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. 216 / 231 Category: Module 03 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 217 / 231 Category: Module 03 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. 218 / 231 Category: Module 03 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 219 / 231 Category: Module 03 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! 220 / 231 Category: Module 03 What standards do hand sanitizers and antiseptics need to comply with? The Code of Federal Regulations (CFR) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 221 / 231 Category: Module 03 When can food handlers wear false fingernails? If they also wear single-use gloves If regulatory authorities allow it Neither Both Wrong! Thats right! 222 / 231 Category: Module 03 Why do food handlers wearing false fingernails need to also wear gloves? False fingernails can be hard to keep clean and hold pathogens False fingernails can fall into food and become a physical contaminant Neither Both Wrong! Thats right! False fingernails are NOT allowed in some jurisdictions. Check with your local regulatory authority or health department. 223 / 231 Category: Module 03 Why should food handlers wearing nail polish also wear disposable gloves? Because nail polish can disguise dirt under nails Because nail polish can flake off into food Neither Both Wrong! Thats right! Some jurisdictions don’t allow nail polish. Check with your local regulatory authority. 224 / 231 Category: Module 03 Why are food handlers NOT allowed to wear nail polish in some jurisdictions? It can hide dirt under nails It could flake off into food Neither Both Wrong! Thats right! Nail polish should only be worn with single use gloves, and only if your jurisdictions allows it. 225 / 231 Category: Module 03 How should food handlers keep their fingernails? Keep fingernails short and clean. Keep fingernails trimmed and filed Neither Both Wrong! Thats right! 226 / 231 Category: Module 03 The Americans with Disabilities Act (ADA) provides civil rights protection to those with non-transmittable diseases. Which disease is NOT transmittable in food? HIV (Human Immunodeficiency Virus) Hepatitis B Neither Both Wrong! Thats right! You can NOT fire or restrict someone for having a disease that is NOT foodborne. And you need to maintain the confidentiality of these staff by keeping their condition private. 227 / 231 Category: Module 03 Which statement is true about single-use gloves? Single-use gloves are intended for only one task and then discarded Single-use gloves keep food safe by making a barrier between hands and food Neither Both Wrong! Thats right! 228 / 231 Category: Module 03 How do single-use gloves prevent food contamination? Making a barrier between hands and food As an alternative to handwashing Neither Both Wrong! Thats right! Single-use gloves act as a barrier between hands and food, helping to keep food safe when used correctly. 229 / 231 Category: Module 03 What food handling activity does NOT require food handlers to wear single-use gloves? Ingredients for a dish that will be cooked correctly When washing produce Neither Both Wrong! Thats right! 230 / 231 Category: Module 03 Which is an example of how a “carrier” can appear healthy but spread illness to others without knowing? Someone with Hepatitis A can spread the illness before showing symptoms Someone with Norovirus can spread the illness after their symptoms are gone Neither Both Wrong! Thats right! Some people (carriers) can carry pathogens and spread them to others without getting sick themselves or after they have recovered. 231 / 231 Category: Module 03 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? The dish will be cooked to at least 145°F Dishes with raw meat, seafood, or poultry are cooked to the required temperature Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter VKontakte
