ch.4 testbank
What is the last step in handwashing?
single use paper towel or hand dryer
An employee reports a sore throat and fever. Exclude this employee from serving food when
the operation serves a high-risk population.
true or false :Food handlers are expected to shower or bathe before coming to work.
true
true or false: Diseases such as AIDS, hepatitis B and C, and tuberculosis can be spread by pathogens in food.
true
true or false: Some regulatory authorities allow food handlers to drink from a covered container while in the food prep areas.
true
true or false: Wearing nail polish is sometimes allowed if single-use gloves are worn.
true
true or false: When wearing an apron, you should never wipe your hands on the apron.
true
Food handlers who have beards are expected to
Wear a restraint.
what to do if wound or boil is located on the hand or wrist?
cover it with an impermeable cover(liquid cant pass through)
Food handlers can have bare-hand contact with ready-to-eat food when
. the regulatory authority allows it and policies and training are in place.
What are the three ways that managers can prove to regulatory authorities that they have informed staff to report any illnesses?
1. Presenting signed statements in which staff have agreed to report illness. 2. Provide documentation showing staff have completed training, which includes information on the importance of reporting illness. 3. Posting signs or providing pocket cards that remind staff to notify managers when they are sick.
What are three things to remember when putting on gloves?
1. Wash your hands before putting on gloves when starting a new task. 2. Choose the correct glove size, gloves that are too big will not stay on. 3. Hold gloves by the edge when putting them on.
How long should you wash your hands?
20 seconds
The entire hand washing procedure should take at least how long?
20 seconds
What is the minimum time a food handler should spend washing his or her hands?
20 seconds
where should food handlers wash their hands?
Designated sink for handwashing
Why should food handlers keep their fingernails short?
Food handlers should keep their fingernails short because long fingernails may be hard to keep clean and can rip gloves. They can also chip and become physical contaminants.
Which jewelry is permissible to wear in the kitchen?
plain band ring
What are hand antiseptics designed to do?
Lower the number of pathogens on skin
carriers
People who carry pathogens and infect others, yet never get sick themselves.
An infected wound on the hand should be covered with
an impermeable cover and a single-use glove.
What to do if wound or boil is located on arm?
impermeable cover, such as bandage
A food handler is a carrier for some illnesses when he or she
is infected with a pathogen without showing symptoms.
is infected with a pathogen without showing symptoms.
jaundice
What to do if wound or boil is located on another part of body?
make sure bandage is tight fitting
Single-use gloves should be worn when
working with any type of ready-to-eat food.
