ch.4 testbank

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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.


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