Food handlers can contaminate food when: - -touching their face then food
-sneezing or coughing
-when they have a wound
-when they have contact with a
... [Show More] person who is sick
-they don't wash their hands (fecal oral route)
-when they are sick
With some illnesses, a person may infect other people before showing any _______________. - symptoms
With other illnesses, a person may infect other people for ______________ or _____________ after symptoms are gone. - days or even months
Carriers are - people who carry pathogens and infect others without getting sick themselves
Some common actions to avoid that can contaminate food include: - -running fingers through hair
-sneezing/coughing into hand
-don't wear or touch dirty clothing
-rubbing an ear
-touching nose or pimple
-spitting
Managers can support a personal hygiene program by: - -revise policies periodically
-train food handlers and retrain them regularly
-supervise processes at all times
-model the behavior
Hands should only be wash in a - sink designed for hand-washing
Hands should never be washed in: - food prep or dishwasher sinks
The whole handwashing process should take _____________ seconds. - 20
5 steps for handwashing: - 1) wet hands and arms with warm water
2) apply soap
3) scrub hands and arms vigorously for 10-15
4) rinse under warm water
5) use paper towel
To keep from contaminating hands after washing them, use a paper towel to: - turn off faucet
open the door
Food handlers must wash their hands before: - Preparing food
Working with clean equipment and utensils
After using the restroom
Putting on single-use gloves
Food handlers must wash their hands after the following activities: - touching body
taking out garbage
after eating, drinking, smoking, chewing gum
handling money
after touching animals
washed after leaving the kitchen
after touching electronic devices
every time after they touch anything that could possibly lead to contamination
If a food hander touches food or food-contact surfaces with unclean hands, managers must: - -take action
-dispose of contaminated food
-clean and sanitize any contaminated utensils or equipment
-retrain staff
Hand antiseptics are - hand sanitizers; liquids or gels used to lower the number of patho [Show Less]