ServSafe Manager Course Section 3

What are some common situations where foodhandlers can contaminate food?

When people touch their face or phone and then touch food, when they sneeze or cough, when they don’t wash their hands after using the bathroom

Definition of carriers

People who carry pathogens and infect others without getting sick themselves

What is fecal-oral contamination?

When food handlers dont wash their hands after using the restroom

What are the steps of managing a personal hygiene program?

Having policies in place, enforcing training, making sure to supervise, and then modeling behavior

What is the only place where you’re allowed to wash your hands?

A handwashing sink - a sink designated for handwashing

What is the first step of washing hands?

Wet hands and arms with warm water

What is the second step to washing hands?

Applying soap

What is the third step to washing hands?

Scrub hands vigorously for 10 to 15 seconds

What is the 4th step to washing hands?

Rinse hands and arms thoroughly under warm water

What is the 5th step to washing hands?

Dry hands with a single-use paper towel

How long should the whole handwashing process take?

At least 20 seconds

What are hand antiseptics

Liquids and gels used to lower the number of pathogens - think of hand sanitizers or alcohol based wipes

What does proper hand care look like?

Keeping fingernails short, not wearing nail polish, and making sure any open wounds are covered

In what conditions can nail polish or fake nails be work in the operation?

If the foodhandlers wears single-use gloves

What should you do if you get a cut or a wound on your hand?

Cover it with a finger cot or bandage and then wear a single-use glove

What does personal cleanliness look like?

Making sure to shower before work and coming into work with clean clothes

What does proper work attire look like?

Wearing clean clothes, wearing a clean hat or other coverings, making sure hair is tied back, and making sure that aprons are kept clean and in the proper food prep area, not wearing jewelry

What is allowed in terms of drinking beverages during operation

It has to be in a container that has a covering and be consumed with a sip top or straw

what is required for reporting illness in the workplace?

informing staff to report, presenting a statement for staff that states that they agree to report, providing a document of training on reporting, and posting reminders all over the workplace to report illness

Definition of restriction for medical conditions?

Employees cannot work with exposed food, utensils, or equipment, but may still be able to come into the operation

Definition of exclude for medical conditions?

Employees must stay out of the operation completely

Restrict or Exclude: If employee has sore throat and fever?

Restrict

Restrict or Exclude: If employee has persistent sneezing, coughing, or runny nose that causes discharge?

Restrict

Restrict or Exclude: if employee vomits or has diarrhea from an infectious condition?

Exclude

Restrict or Exclude: If employee has jaundice?

Exclude

When can employees who have vomiting and diarrhea symptoms from an infectious condition return to work?

They have a written release from a medical practitioner and/or if they’re symptom-free for 24 hours

When can an employee who has jaundice return to the workplace?

A written medical release is obtained and there’s approval from the regulatory authority

Restrict or Exclude: If employee is diagnosed with salmonella typhi or hepatitis A?

Exclude

What conditions must be reported to the regulatory authority?

Nontyphoidal salmonella, norovirus, hepatitis A, shigella SPP, E. Coli, and salmonella typhi

Which activity is most likely to contaminate hands?

Running fingers through hair

When washing your hands, how long should you scrub with soap?

10 to 15 seconds

A food handler has been prepping lettuce. He stops to answer the phone. What should he do before returning to his task?

Wash his hands and put on new gloves

Which practice is an example of good personal hygiene?

Using a hair restraint

Which illness in a food handler must be reported to the local regulatory authority?

Hepatitis A