Food Safety and Hygiene Flashcards

Employee Contamination

Harmful microorganisms from employees can contaminate food, leading to illness.

Illness Symptoms and Food Contamination

Illnesses such as vomiting, diarrhea, jaundice, or uncovered infected cuts can lead to food contamination.

Personal Hygiene Program

A program that outlines specific hygiene policies for employees.

Proper Handwashing

Washing hands with running water as hot as comfortably stand, applying soap, scrubbing for 10-15 seconds (including under fingernails and between fingers), rinsing thoroughly, and drying with a single-use towel.

Preventing Recontamination After Handwashing

Turning off the faucet and opening the restroom door with a paper towel to avoid recontamination.

When to Wash Hands

Before starting work, after restroom use, after touching hair/face/body, after sneezing/coughing/using a tissue, after smoking/eating/drinking/chewing gum, after handling chemicals/garbage/dirty dishes, after touching clothing/aprons, after handling money, and before/after handling raw meat/poultry/fish.

Hand Antiseptics

Liquids or gels used to lower the number of pathogens on the skin and must comply with FDA standards.

Hand Care Guidelines

Keep fingernails short and clean, avoid false fingernails and nail polish, and cover any cuts or wounds with clean bandages and gloves.

Gloves for Food Handling

Disposable gloves designed for food handling; must be provided in various sizes and changed regularly.

When to Change Gloves

As soon as they become soiled or torn, before beginning a different task, at least every four hours during continual use, and after handling raw meat and before handling cooked food.

Cleanliness Standards for Employees

Wearing a clean hat/hair restraint, clean clothing, and removing aprons when leaving food preparation areas.

Jewelry Policy

Removing jewelry (except a plain band ring) from hands and arms before food preparation.

Policies on Smoking, Eating, and Drinking

Employees must not smoke, chew gum/tobacco, or eat/drink when preparing or serving food or in areas used to clean utensils and equipment.

Health Problems and Work Restrictions

Restricting from working with food if they have a sore throat with fever; excluding from the establishment if serving a high-risk population; excluding if vomiting or suffering from diarrhea until symptom-free for 24 hours or with a medical release.

Foodborne Illness Exclusion

Caused by salmonella, shiga toxin-producing E. coli, hepatitis A virus, or norovirus require exclusion from the premises and notification of the local regulatory agency.