Chapter 4: The Safe Food Handler (All of #1-7)

ways to provide proof that you tell staff to report illness

1) presenting signed statements in which staff have agreed to report illness 2) providing documentation that shows staff have completed training 3) posting signs to remind staff to notify managers if they are sick

Ready-to-eat food may be handled with bare hands if the food will be added as an ingredient to a dish that does not contain raw meat, poultry, or seafood but will be cooked to at least _____ degrees Fahrenheit.

145

Cross-contamination can happen at almost?

Any point in the flow of food.

What must managers focus on?

Creating and enforcing hygiene policies Training and retraining Modeling correct behavior Supervising food safety practices Revising policies when laws or science change

no symptoms for 24 hours have a written release from a medical practitioner

Do not allow foodhandlers to return to work until what?

_____________ is a critical protective measure against foodborne illness?

Good Personal Hygiene

hepatitis A

If the foodhandler has jaundice then there's a good chance they have what disease?

Infrared thermometers

Measures the temperature of food and equipment surfaces, do not touch food so it doesnt measure internal temperatures

Do not handle ______ with bare hands? Unless you are in the following situations?

Ready to Eat Food The food will be added as an ingredient to a dish that DOES NOT CONTAIN raw meat, seafood or poultry but will be cooked to at least 145 degrees (ex-adding cheese to pizza dough) The food will be added as an ingredient to a dish CONTAINING raw meat, seafood, poultry and the dish will be cooked to minimum internal temp (ex- adding vegetables to a beef stew) Or if regulatory authorities allows you to touch ready to eat food with bare hands.

Single use gloves help keep food safe by creating a barrier between hands and food. They should be used when handing ________. Gloves do not need to be worn when washing _____. Or handing _______ ingredients for a dish that will be cooked to the correct internal temp.

Ready to Eat food. Produce Ready to Eat food.

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

Stay home until a doctor approves a return to work

Time-temperature indicator

Tags attached to packaging by a supplier; nonreversible

The path that food takes through your operation is known as?

The flow of food.

smoke chew gum or tobacco eat drink

What must foodhandlers not do when preparing/serving food or when they are in food prep areas or they are in areas used to clean utensils and equipment?

how to cover a wound on the hand or wrist

cover with impermeable cover then place a glove over the cover

If employees do not bathe before work pathogens from your _____ and _____ have a greater risk of being transferred to food and food equipment

hair and skin

Do not ever use liquids and gels in place of __________________.

hand washing

Infected wounds or cuts contain ____ and must be ___________

pus, covered

when to change gloves

when gloves are dirty or torn, before beginning a different task, after an interruption, after handling raw foods

how to cover wounds on the rest of the body

with dry, durable, or tight fitting bandage

how to cover wounds on the arm

with impermeable cover, must be completely covered

how food handlers contaminate food

1) FBI 2) symptoms such as diarrhea, vomiting, or jaundice 3) wounds that contain pathogen 4) sneezing or coughing 5) contact with person who is sick 6) unwashed hands after touching a contaminant

when to change gloves

1) as soon as they become dirty or torn 2) before beginning a different task 3) after an interruption 4) after handling raw meat, seafood, or poultry and before handling ready to eat food

when to wash hands

1) before starting work 2) after using bathroom 3) handing raw meat, poultry, or fish 4) sneezing, coughing, or blowing nose 5) eating, drinking, smoking, or chewing gum 6) taking out garbage 7) clearing tables or bussing dishes 8) handling money 9) leaving and returning to kitchen/prep area 10) handling service animals or aquatic animals 11) touching anything that may contain a contaminant 12) touching hair, face, or body 13) handling chemicals 14) touching clothing or aprons

ways a manager can protect against FBI

1) establish specific personal hygiene policies 2) training food handlers on policies and retraining as needed 3) modeling correct behavior 4) supervising food safety practices 5) revising policies as laws change

personal hygiene program should include

1) hygienic hand practices including handwashing, glove care, hand care, and no bare hand contact with RTE foods 2) personal cleanliness 3) clean and appropriate clothing, restraining hair, and removing jewelry 4) avoiding certain habits and actions 5) maintaining good health 6) covering wounds 7) reporting health issues

guidelines for buying gloves

1) purchase product designed for foodservice with NSF mark 2) buy only single use 3) buy different types; longer or different colors for different tasks 4) multiple sizes 5) latex alternative

how to use glvoes

1) wash hands first 2) choose the correct glove size 3) handle gloves by the edge 4) once on, check for rips or tears 5) do not blow into gloves 6) do not roll them

how to wash hands

1) wet hands and arms 2) apply soap 3) scrub hands and arms vigorously 4) rinse hands and arms thoroughly 5) dry hands and arms

handwashing procedure

1) wet hands and arms with water at least 100 degrees 2) apply soap to build a lather 3) scrub hands and arms vigorously for at least 10-15 seconds 4) rinse hands and arms with warm running water 5) dry hands and arms with a single use paper towel or hand dryer

How to wash hands steps 1-5?

1. Wet hands and arms ( at least 100 degree water, or as hot as you can stand) 2. Apply soap, enough to build good lather 3.Scrub hands vigorously ( 10-15 secs) 4.Rinse hands and arms thoroughly 5. Dry hands and arms (single use paper towel or hand dryer)

How long should hands be scrubbed for when handwashing?

10-15 seconds

The bacteria Staphylococcus aurerus is carried in the nose of ___ to ___ percent of healthy adults. About ___ to ___ percent of healthy adults carry it on their skin as well.

30-50 20-35

Food Handlers can contaminate food by having?

A Food Borne Illness Symptoms such as diarrhea, vomiting, jaundice Wounds Sneezing/Coughing Contact with a person who is sick Unwashed hands

diseases not spread through food

AIDS, hep B and C, tuberculosis

When should hand antiseptics be used?

After washing hands

What do you use to check the temperature inside coolers and ovens?

Air Probes

Hand Antiseptics

Are liquids or gels that help lower the number of pathogens on skin. Must comply with the CFR ( code of Federal regulations and FDA standards. ONLY USED AFTER hand washing.Once it is applied should not touch food/equipment until hands have dried.

A food handler will be wearing single -use gloves to chop lettuce for an hour. When must the food handler's hands be washed?

Before starting the task

At which temperature do most foodborne pathogens grow most quickly?

Between 70 degrees fahrenheit and 125 degrees fahrenheit (21 degrees celsius and 52 degress celsius)

Buying food that doesn't require much work is known as?

Buying prepared food.

what must hand antiseptics comply with?

CFR and FDA standards

Liquids and gel hand antiseptics must comply with ____ and ____ standards.

CFR, FDA

You can adjust the thermometer to make it accurate by using it's...What word am I describing?

Calibration nut

What can employers NOT do with people who have one of the diseases that isn't transmitted by food?

Cannot fire people Cannot transfer them out of foodhandling duties Must maintain confidentiality

Bimetallic stemmed thermometer

Checking temperature of thick or thin food

Which word does this go to when refering to cross- contamination? ___________ ______ ________ all work surfaces, equiptment, and Utensils after each task?

Cleaning and Sanitizing

After which activity must food handlers wash their hands?

Clearing Tables

After which activity must food handlers wash their hands?

Clearing tables

Clean Clothing should be worn ____. If possible change into work clothes at ______. Store your belongings in designated areas. Dirty clothing must be kept away from food and food areas. You can do this by placing it in nonabsorbent containers or ________.

Daily Work laundry bags

Nail Polish

Do not wear unless regulatory authorities allow with single use glove over.

Fake Nails

Do not wear unless regulatory authority allows you to wear with single use glove over.

As a manager you can minimize the risk of foodnborne illness by carrying out what responsibilities?

Establishing specific personal hygiene policies Training food handlers on policies/also retraining Modeling correct behavior Supervising food safety practices Revising polices

primarily serve a high-risk population

Exclude foodhandlers from the establishment if you do what?

written release from a medical practitioner

Foodhandlers can return to working with or around food with what?

The Americans with Disabilities Act (ADA) provides civil rights protection to those who are _______ or who have ______. This prohibits employers from ________ people or transferring them out of food handling duties simply because they have these diseases.

HIV positive Hepatitis B

A person could spread _______ for weeks before having any symptoms. Or with _______ a person may infect others for days after symptoms are gone.

Hepatitis A Norovirus

Norovirus Shigella spp Nontyphoidal Salmomella Shiga toxin-producing E. coli Salmonella typhi Hepatitis A virus

If an employee is vomiting or has diarrhea and has been diagnosed with what pathogens, then exclude them from the establishment and work with a medical practitioner to determine when they can return to work.

restrict them from working with or around food

If the foodhandler has a sore throat with fever, then you should do what?

Which type of thermometer can read temperatures without touching the item's surface?

Infrared.

Always follow the _______________ _________.It should give you the most accurate readings. (Hint: Step by step procedure, Directions)

Manufacturer's guidlines.

Bimetallic stemmed thermometers, Thermocouples, and Thermistors are all tools for?

Monitoring Time and Temperature.

What are the five steps for avoiding time-temperatured abuse?

Monitoring, Tools, Recording, Time and temperature and Corrective actions.

What do you use to check the internal temperature of food?

Penetration probes

Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

Which piece of jewelry can be worn on a food handlers hand or arm?

Plain band ring

What is it called when you prep different food at different times?

Prepping food at different times.

Small droplets of _____ can contain thousands of pathogens. _____, _____,________, or chewing gum or ____ can transfer saliva to hands or directly to food being handled.

Saliva Eating, Drinking, Smoking, or Tobacco

If food must be tasted during prepping it should be placed in a ______ dish and tasted with a _____ utensil. The dish and utensil should then be ________ from the prep area or discarded.

Separate clean removed

Carriers

Some people carry pathogens and infect others without getting sick themselves.

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

Sore throat with a fever

Communicable Diseases

Spread through intimate contact or by direct exchange of bodily fluids. Such as AIDS, Hepatitis B and C, and tuberculosis are not spread through food.

The microorganism most likely transmitted to food when a food handler has an infected cut is...?

Staphylococcus aureus

What should food handlers do after prepping food and before using the restroom?

Take off their aprons

What should food handlers do after prepping food and before using the restroom?

Take off their aprons.

What should a manager of a hospital cafeteria do if a cook calls in with a headache , nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor.

A cook wore single-use gloves while forming raw ground beef patties . The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Cooked to the wrong temperatures, Held at the wrong temperature, and cooled or reheated incorrectly are all known as?

Time temperatured control.

Penetration probes

Use these to check the internal temperature of food

Air probes

Use these to check the temperature inside coolers and oven

Surface probes

Use these to check the temperature of flat cooking equipment, such as griddles

Immersion probes

Use these to check the temperature of liquids. Example: soups, sauces, and frying oil

cup with straw and lid

What can food handlers do if they want to drink something near a food prep area?

vomiting diarrhea

What symptoms do you see from foodhandlers that tell you to send them home?

hat clothing closed-toed shoes

When it comes to personal work attire, wear what clean pieces of clothing?

aprons when leaving food-prep areas jewelry before prepping food or when working around prep areas

When it comes to personal work attire, you should remove what pieces of clothing?

as soon as they become dirty or torn Between beginning different tasks After an interruption, such as taking a phone call After handling raw meat, seafood, or poultry, and between handling ready-to-eat food

When should you change gloves?

When is it acceptable to eat in an operation?

When sitting in a break area

Hair restraints

Will keep hair away from food and keep the food handler from touching it. Wear a clean hat or other hair restraints when in food area. People with facial hair should wear a beard restraint. Fake eyelashes should not be worn and hair accessories should be limited.

when are hand antiseptics used?

after handwashing and not a replacement

14 times to wash hands

before work, using the restroom, handling raw meat (before and after), touching hair/body, sneezing/coughing, eating/drinking/smoking/chewing gum, handling chemicals, taking out garbage, clearing tables, touching clothes/aprons, handling money, leaving/returning kitchen, handling service/aquatic animals, touching anything that can contaminate

What should you NOT do when learning how to use single-use gloves?

blow into gloves roll gloves to put on

CFR

code of federal regulations

Allow liquids and gels to ____ between touching food/equipment.

dry

how to cover wounds on other parts of the body

dry, durable, tight fitting bandage

if someone has hep A or salmonella typhi

exclude form work, regulatory authority will say when they can come back to work

handling an employee who is vomiting or has diarrhea and has either norovirus, shigella, nontyphoidal salmonella, or E coli

exclude from operation

handling an employee who has been diagnosed with Hep A or Salmonella typhi

exclude from operation and must have approval from regulatory authority and doctor before returning to work

if food handler is vomiting, has diarrhea, or jaundice from infectious condition

exclude handler from operation

when can you handle ready to eat food with your bare hands?

food will be added to dish that does not contain raw food but will be heated to 145 degrees F, food will be added to dish with raw food that will be cooked accordingly

if someone was vomiting/diarrhea, when can they come back to work

have no symptoms for 24 hours or has a written release note

Never handle ready-to-eat food with bare hands when serving ___ ____ _________.

high-risk audience

where should hands be washed?

in the handwashing sink

fingernail length

keep fingernails short and clean, long ones can rip gloves

carriers

people who carry pathogens and infect others without getting sick themselves

Remove aprons when leaving _____. Never wipe your ______ on apron.

prep area hands

finger cots

protective coverings

Single-Use gloves should be used when handling what kind of foods?

ready-to-eat foods

When food handlers are sick, you may need to ____ them from working with food or around food. You might also need to _____ them from working in the operation.

restrict exclude

if food handler has sore throat with fever

restrict them from working with or around food, exclude food handler from operation if you serve high risk population; can return to work when he or she has a written release from a medical practitioner

jewelry that needs taken off

rings except plain band, bracelets, watches

unacceptable jewelry

rings, bracelets, watches

Fingernail length

short and clean, trimmed and filed.

single use gloves

should be used when handling ready to eat food, do not need to be worn when washing produce

false fingernails

should not be worn

nail polish

should not be worn, it can disguise dirt under nails or flake into food

Require staff to let you know when they are _____.

sick

if someone has jaundice when can they come back to work

they must be reported to the regulatory authority, written release form and approval from regulatory authority

ADA covers which individuals

those with HIV or Hep B

What are the exceptions to using single-use gloves when handling ready-to-eat foods?

washing produce handling ready-to-eat ingredients for a dish that will be cooked

how to cover a wound on the arm

with an impermeable cover and would must be completely covered

how to cover wounds on hands or wrist

with impermeable cover like a finger cot or bandage, then place a single use glove over it

You do not need to wash hands each time you change gloves as long as...?

you will be performing the same task your hands have not become contaminated