Chapter 3

  1. What are some ways food is contaminated by food handlers?

  • Poor personal hygiene, touching ready-to-eat foods with bare hands, working while ill, improper handwashing, coughing or sneezing near food

  1. What are the steps and times for washing your hands properly?

  • Wet hands with warm water, apply soap, scrub for at least 20 seconds, rinse thoroughly, dry with a clean paper towel or air dryer

  1. Where do you wash your hands?

  • At designated handwashing sinks only, not in food preparation sinks or dishwashing sinks

  1. When do you wash your hands?

  • Before starting work, after using the restroom, after touching raw meat, after touching your face or hair, after taking out trash, after cleaning, and any time hands may become contaminated

  1. What is corrective action?

  • Steps taken to identify and correct a food safety problem to prevent its recurrence

  1. What is a hand antiseptic?

  • A substance used to reduce microorganisms on hands, but not a substitute for proper handwashing

  1. How must you cover a cut on your hand?

  • Clean and bandage the cut, then wear a single-use glove over the bandage

  1. How must you cover a cut on your arm?

  • Clean and cover with a waterproof bandage

  1. What is the fingernail policy?

  • Keep nails trimmed, filed, and clean. No artificial nails or nail polish unless wearing intact gloves

  1. What is the point of gloves and the different kinds of gloves?

  • Gloves create a barrier between hands and food. Types include single-use, heavy-duty, cut-resistant, and thermal gloves

  1. What is the policy for bare hand contact and ready-to-eat food?

  • Bare hand contact with ready-to-eat food is generally prohibited. Use utensils, deli paper, or gloves instead

  1. Can your clothes carry pathogens?

  • Yes, clothes can harbor pathogens. Wear clean uniforms or clothing daily

  1. Where are you allowed to smoke, eat, drink, or chew gum?

  • Only in designated break areas away from food preparation and storage areas

  1. What is the jewelry policy?

  • No jewelry except for a plain wedding band. Medical alert bracelets are allowed

  1. How do you report an illness?

  • Notify your manager immediately if you have symptoms of foodborne illness or have been diagnosed with a foodborne illness

  1. What are the differences between excluding and restricting? And what are some examples of each?

  • Excluding: Preventing a food handler from entering the establishment. Example: Having norovirus

  • Restricting: Limiting a food handler's activities to prevent food contamination. Example: Having a sore throat with fever but working in a non-food handling capacity