| A | B |
|---|
| 6 ways in which food handlers can contaminate food | 1) Foodborne illness. 2) Diarrhea, vomiting, or jaundice. 3) Wounds that contain a pathogen. 4) sneezing or coughing. 5) Contact with a sick person. 6) Unwashed hands after touching a contaminant. |
| define what a carrier is | A person who carries pathogens and infects others without getting sick themselves. |
| 3 diseases NOT transmitted through food | 1) HIV/AIDS. 2) Hepatitis B or C. 3) TB (tuberculosis) |
| what does ADA stand for? | Americans with Disabilities Act |
| what does the ADA do? | Provides civil-rights protection to those who are HIV positive or have hepatitis B and prevents getting fired for these. |
| what is the key to preventing food borne ilness. | Good personal hygiene. |
| Personal hygiene program should include these 7 hygiene policies | 1) hygienic hand practices. 2) Maintaining personal cleanliness. 3) wear clean and appropriate clothing, restrain hair, remove jewelry. 4) Avoid certain habits and actions. 5) Maintain good health. 6) Cover wounds. 7) Report health issues. |
| 4 hygienic hand practices | 1) handwashing 2) hand care 3) glove use 4) prevent bare-hand contact with ready-to-eat food |
| 5 steps on how to wash hands | 1) Wet hands and arms with warm water at least 100 degrees F. 2) Apply soap. 3) scrub hands and arms vigorously for 10-15 seconds. 4) Rinse hands and arms thoroughly. 5) dry hands and arms with single-use paper towel or hand dryer. |
| how long should you wash your hands for | 20 seconds |
| When do you wash hands | basically whenever you do anything |
| what is a hand antiseptic | liquids or gels that help lower the number of pathogens on the skin. |
| can hand antiseptics be used instead of hand washing? | no |
| 4 additional hand care procedures to follow | 1) Keep fingernails short and clean. 2) No false fingernails. 3) No nail polish. 4) Cover infected wounds or cuts. |
| what is a finger cot? | an impermeable cover like a vinyl glove but it only fits on a finger. |
| what is an impermeable cover? | a cover that doesn't allow liquid to pass through it |
| are gloves used in place of hand washing? | No. Hands must be washed before and after changing gloves. |
| gloves should be changed at least every ____ hours | 4 |
| 4 times when you MUST change gloves | 1) when dirty or torn. 2) before starting a new task. 3) after an interruption 4) after handling raw meat, seafood, or poultry and before handling ready-to-eat food |
| only eat, drink, smoke, or chew gum or tobacco where | in designated areas |
