Personal Hygiene May 22, 2024 by Brian Klein /154 0 votes, 0 avg 0 Personal Hygiene 1 / 154 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 / 154 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. 3 / 154 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. 4 / 154 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! 5 / 154 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! 6 / 154 What do hand sanitizers and antiseptics do? Reduces pathogens to a safe level Kills pathogens on the skin Neither Both Wrong! Thats right! 7 / 154 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! 8 / 154 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! 9 / 154 What liquids and gels reduce the pathogens on hands and skin? Hand antiseptics Hand sanitizers Neither Both Wrong! Thats right! 10 / 154 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they must report illnesses and illness symptoms to management Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 11 / 154 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! 12 / 154 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! 13 / 154 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! 14 / 154 What is NOT a replacement for handwashing? Wearing single-use gloves Using hand sanitizers Neither Both Wrong! Thats right! 15 / 154 Hands should NOT be washed in which sink? A food prep sink A dishwashing sink A sink is used for dumping wastewater All are correct Wrong! Thats right! 16 / 154 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! 17 / 154 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 18 / 154 Which method is an acceptable substitute for washing hands? Using a hand sanitizer Wearing single-use gloves Neither Both Wrong! Thats right! 19 / 154 Which is a prevention measure for viruses? Purchasing food from approved, reputable suppliers Practice good personal hygiene Neither Both Wrong! Thats right! The most important prevention measure for viruses is practicing good personal hygiene 20 / 154 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! 21 / 154 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. 22 / 154 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! 23 / 154 What should food handlers do before putting on single-use gloves? Wash their hands Choose the right-sized gloves Neither Both Wrong! Thats right! 24 / 154 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. 25 / 154 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! 26 / 154 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! 27 / 154 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! 28 / 154 What handwashing problem do most food handlers have? Not washing their hands often enough Not washing their hands correctly Neither Both Wrong! Thats right! 29 / 154 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! 30 / 154 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! 31 / 154 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! 32 / 154 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. 33 / 154 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! 34 / 154 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! 35 / 154 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! 36 / 154 What are the Big Six Pathogens? The six most contagious foodborne microorganisms Microorganisms that can cause severe illness Neither Both Wrong! Thats right! 37 / 154 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? Poor personal hygiene Poor cleaning and sanitizing Neither Both Wrong! Thats right! 38 / 154 Make frequent handwashing easy for staff by putting hand washing stations in convenient locations. Where are handwashing stations required? In prep, service, and dishwashing areas Inside or directly next to restrooms Neither Both Wrong! Thats right! 39 / 154 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. 40 / 154 How should food handlers keep their fingernails? Keep fingernails short and clean. Keep fingernails trimmed and filed Neither Both Wrong! Thats right! 41 / 154 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 42 / 154 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 43 / 154 Where is the best place for staff to change into their work clothes when possible? At work At home Neither Both Wrong! Thats right! 44 / 154 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! 45 / 154 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 46 / 154 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! 47 / 154 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! 48 / 154 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! 49 / 154 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! 50 / 154 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 51 / 154 What should be avoided so handwashing stations remain available for staff? Blocking them with portable equipment Filling them with dirty equipment Neither Both Wrong! Thats right! 52 / 154 What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco? Saliva Pathogens Neither Both Wrong! Thats right! 53 / 154 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! 54 / 154 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! 55 / 154 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! 56 / 154 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. 57 / 154 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! 58 / 154 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! 59 / 154 What can a food handler wear if they also wear single-use gloves? Nail polish False fingernails Neither Both Wrong! Thats right! 60 / 154 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! 61 / 154 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! 62 / 154 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! 63 / 154 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! 64 / 154 What does proper handwashing and hand care prevent? The transfer of allergens The transfer of pathogens Neither Both Wrong! Thats right! 65 / 154 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! 66 / 154 What should be done before using hand sanitizers or antiseptics? Wash hands Remove gloves Neither Both Wrong! Thats right! 67 / 154 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! 68 / 154 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! 69 / 154 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! 70 / 154 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. 71 / 154 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! 72 / 154 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! 73 / 154 What are the steps for washing a prosthetic device? The same as washing hands Different than washing hands Neither Both Wrong! Thats right! 74 / 154 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! 75 / 154 How can handwashing stations be maintained? By keeping them well-stocked Ensuring they work correctly Neither Both Wrong! Thats right! 76 / 154 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! 77 / 154 What policy can help keep handwashing stations available and accessible? Do NOT block access to handwashing sinks with portable equipment Do NOT fill handwashing sinks with dishes or utensils Neither Both Wrong! Thats right! 78 / 154 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! 79 / 154 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! 80 / 154 What do food handlers with facial hair need to wear? A beard apron A beard restraint Neither Both Wrong! Thats right! 81 / 154 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! 82 / 154 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. 83 / 154 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! 84 / 154 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! 85 / 154 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. 86 / 154 Handwashing stations must have hot and cold running water. What is another requirement for the water? The water must be potable (drinkable) Meets temperature and pressure standards Has hot and cold running water All are correct Wrong! Thats right! 87 / 154 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! 88 / 154 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! 89 / 154 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 90 / 154 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! 91 / 154 Where should handwashing stations be located? In or near bathrooms, prep areas, service areas, and dishwashing areas In areas that make it easy for staff to wash their hands frequently Neither Both Wrong! Thats right! 92 / 154 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! 93 / 154 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both Wrong! Thats right! 94 / 154 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! 95 / 154 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? A disclosure Signage Neither Both Wrong! Thats right! 96 / 154 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! 97 / 154 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! 98 / 154 Why should food handlers keep their fingernails clean? So they will NOT tear their gloves Dirty fingernails contain pathogens Neither Both Wrong! Thats right! 99 / 154 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! 100 / 154 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! 101 / 154 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! 102 / 154 Why are staff NOT allowed to wear false eyelashes? They can fall into food They can be physical contaminants Neither Both Wrong! Thats right! 103 / 154 To avoid cross-contact, when should you wash your hands and change gloves? Before preparing an Allergen Special Order When using a hand sanitizer Neither Both Wrong! Thats right! 104 / 154 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! 105 / 154 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! 106 / 154 Food handlers can cause foodborne illnesses if they do any of the following: Working while sick Cough or sneeze on food Touch or scratch wounds and then touch food Incorrect handwashing after using the restroom All are correct Wrong! Thats right! 107 / 154 Besides washing hands, what else can handwashing stations be used for? Dumping wastewater Prepping Food Neither Both Wrong! Thats right! 108 / 154 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands When your operation mainly serves a high-risk population Neither Both Wrong! Thats right! 109 / 154 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! 110 / 154 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! 111 / 154 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. 112 / 154 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! 113 / 154 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! 114 / 154 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! 115 / 154 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! 116 / 154 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! 117 / 154 What does dirty clothing carry that can cause foodborne illness? Pathogens Foul odors Neither Both Wrong! Thats right! 118 / 154 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! 119 / 154 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! 120 / 154 What must food handlers do before preparing food or using equipment and utensils? Wash their hands Remove their aprons Neither Both Wrong! Thats right! 121 / 154 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! 122 / 154 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. 123 / 154 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! 124 / 154 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 125 / 154 What are some examples of accidental contamination? Food handlers who don’t wash their hands after using the restroom Food handlers who may pass contaminants through illness Neither Both Wrong! Thats right! Food handlers who are sick and don’t wash their hands after using the restroom may contaminate surfaces and food by touching them with feces on their fingers. 126 / 154 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. 127 / 154 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! 128 / 154 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! 129 / 154 What are some common actions that can contaminate food and cause illness? Working when you’re sick Smoking, eating, or drinking Having contact with a sick person Wearing and touching a dirty uniform or apron Having a cut or burn that is NOT covered properly All are correct Wrong! Thats right! 130 / 154 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! 131 / 154 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. 132 / 154 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! 133 / 154 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! 134 / 154 What can saliva contain that causes foodborne illnesses? Pathogens Biological toxins Neither Both Wrong! Thats right! 135 / 154 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 136 / 154 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. 137 / 154 Why should handwashing stations be in convenient locations? To make frequent hand washing easier To check sanitizer concentrations often Neither Both Wrong! Thats right! 138 / 154 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. 139 / 154 After applying hand sanitizer, let it dry before doing what? Putting on single-use gloves Touching food or equipment Neither Both Wrong! Thats right! 140 / 154 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! 141 / 154 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! 142 / 154 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! 143 / 154 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! 144 / 154 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! 145 / 154 Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided? A continuous hand towel dispenser An automatic hand dryer Neither Both Wrong! Thats right! 146 / 154 When can food handlers wear false fingernails? If they also wear single-use gloves If regulatory authorities allow it Neither Both Wrong! Thats right! 147 / 154 What corrective action steps should be taken if a food handler did not follow handwashing procedures? Take corrective action immediately Coach or retrain the food handler Dispose of contaminated food Clean and sanitize contaminated surfaces All are correct Wrong! Thats right! 148 / 154 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! 149 / 154 What is the most essential part of personal hygiene? Handwashing Reporting illness Neither Both Wrong! Thats right! 150 / 154 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! 151 / 154 How long should the whole handwashing process take? For 10 to 15 seconds At least 20 seconds Neither Both Wrong! Thats right! 152 / 154 What is required in handwashing stations? A garbage container for disposing of paper towels used to dry hands Signage reminding staff to wash hands before returning to work Neither Both Wrong! Thats right! Signage simply means havings signs to notify, remind, or alert people of something. Signage reminding staff to wash hands should be in all languages used by staff in the operation. 153 / 154 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. 154 / 154 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
