ServSafe Manager > Handling Food > Flashcards

Handling Food Flashcards

Recognize contamination occurs, then understand the key elements of a strong personal hygiene program to prevent it. (40 cards)

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1
Q

What are the ways food handlers can contaminate food?

A

Food handlers can contaminate food when they:

  • have a foodborne illness
  • have wounds that contain a pathogen
  • sneeze or cough
  • have contact with a person who is sick
  • touch anything that may contaminate their hands and do not wash them
  • have symptoms such as diarrhea, vomiting, or jaundice
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2
Q

What actions can lead to food contamination?

A
  • Scratching the scalp
  • Running fingers through hair
  • Wiping or touching the nose
  • Rubbing an ear
  • Touching a pimple or infected wound
  • Wearing a dirty uniform
  • Coughing or sneezing into the hand
  • Spitting in the operation
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3
Q

What should managers focus on in a personal hygiene program?

A
  • Creating personal hygiene policies
  • Training food handlers on personal hygiene policies and retraining them regularly
  • Modeling correct behavior at all times
  • Supervising food safety practices
  • Revising personal hygiene policies when laws or science change
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4
Q

What are the steps for proper handwashing?

A
  1. Wet hands and arms with running warm water.
  2. Apply soap to build up a good lather.
  3. Scrub hands and arms vigorously for 10 to 15 seconds.
  4. Rinse hands and arms thoroughly with running warm water.
  5. Dry hands and arms with a single-use paper towel or hand dryer.

Steps to wash hands should take at least 20 seconds.

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5
Q

When must food handlers wash their hands?

A

Food handlers must wash their hands before they start work and after:

  • using the restroom
  • handling raw meat, poultry, and seafood (before and after)
  • touching the hair, face, or body
  • sneezing, coughing, or using a tissue
  • eating, drinking, smoking, or chewing gum or tobacco
  • handling chemicals that might affect food safety
  • taking out garbage
  • clearing tables or busing dirty dishes
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6
Q

What should you do if you see food handlers not following proper handwashing procedures?

A

Correct the situation immediately.

Immediate correction is crucial to maintain food safety.

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7
Q

What is the purpose of retraining food handlers?

A

To coach food handlers who are not following proper handwashing procedures if necessary.

Retraining helps reinforce proper hygiene practices.

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8
Q

What are hand antiseptics and their guidelines?

A
  • liquids or gels used to lower the number of pathogens on skin
  • must comply with CFR and FDA standards
  • should be used only after handwashing
  • must never be used in place of handwashing
  • should be allowed to dry before touching food or equipment
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9
Q

What are the requirements for food handlers regarding nail care?

A
  • Keep fingernails short and clean.
  • Do not wear false nails or nail polish.
  • No jewelry except a plain band metal ring.
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10
Q

What should be done with infected wounds or cuts?

A
  • It must be covered to prevent pathogens from contaminating food and food-contact surfaces.
  • It must be covered with an impermeable cover and then a single-use glove if located on the hand or wrist.
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11
Q

What do infected wounds, cuts, and boils contain?

A

pus

This is a key characteristic that indicates infection.

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12
Q

Why must infected wounds be covered?

A

To prevent pathogens from contaminating food and food-contact surfaces.

Proper covering is crucial for food safety.

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13
Q

What type of cover should be used for an infected wound located on the hand?

A

An impermeable cover like a finger cot.

Impermeable means that liquid cannot pass through.

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14
Q

What is an example of an impermeable cover?

A

Bandages and finger cots

These materials help in preventing liquid leakage.

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15
Q

How should an infected wound on the arm be covered?

A

With an impermeable cover, such as a bandage.

The wound must be completely covered.

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16
Q

What type of cover should be used for an infected wound located on another part of the body?

A

A dry, durable tight-fitting bandage.

This ensures proper coverage and protection.

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17
Q

What should be placed over the cover for an infected wound on the hand?

Study These Flashcards
A

A single-use glove

This adds an extra layer of protection.

18
Q

When should single-use gloves be used?

Study These Flashcards
A
  • Handling ready-to-eat food (except when washing produce or handling ready-to-eat ingredients for a dish that will be cooked).
  • Must NEVER be used in place of handwashing.
19
Q

When is it necessary to change gloves?

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A
  • as soon as they become dirty or torn
  • before beginning a different task
  • after an interruption, such as taking a phone call
  • after handling raw meat, seafood, or poultry and before handling ready-to-eat food
20
Q

What are the restrictions for bare-hand contact with ready-to-eat food?

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A

This must be avoided, especially when serving a high-risk population, unless specific policies and training are in place.

21
Q

What attire must food handlers wear?

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A
  • clean hat or other hair restraint
  • clean clothing daily
  • remove aprons when leaving food-preparation areas
  • remove jewelry from hands and arms before prepping food
22
Q

When must food handlers not eat, drink, smoke, or chew gum?

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A
  • prepping or serving food
  • working in prep areas
  • working in areas used to clean utensils and equipment
23
Q

What symptoms require restricting or excluding food handlers from work?

Study These Flashcards
A
  • Vomiting
  • Diarrhea
  • Jaundice
  • Sore throat with fever
  • Infected wound or boil that is open or draining
24
Q

What must food handlers report regarding illnesses?

Study These Flashcards
A

If they have been diagnosed with illnesses from pathogens such as:

  • Norovirus
  • Hepatitis A
  • Shigella spp.
  • Shiga-toxin producing E. coli
  • Salmonella Typhi
  • Nontyphoidal Salmonella
25
What are the **requirements** for a food handler with a sore throat and fever?
* Be **restricted** from working with or around food. * Be **excluded** if primarily serving a high-risk population. * **Obtain a written release** from a medical practitioner before returning to work.
26
What should be done if a food handler has **jaundice**?
* Be reported to the **regulatory authority**. * Be **excluded** if jaundice is present for **less than 7 days**. * **Obtain a written release** from a medical practitioner and regulatory authority approval before returning to work.
27
What **actions** should be taken if a food handler is diagnosed with a **foodborne illness**?
* They must be **excluded** from the operation. * **Work with their medical practitioner** and/or local regulatory authority to decide when they can return to work.
28
What action should be taken if food handlers have **touched food or food-contact surfaces with unclean hands**?
**Dispose** of the contaminated food. ## Footnote Contaminated food poses a risk to health and must be removed.
29
What should you do with **potentially contaminated** equipment and utensils?
Clean and sanitize ## Footnote Cleaning is necessary to prevent cross-contamination.
30
What must staff **report** to management before working with food?
Health problems ## Footnote Staff must report any health issues to management prior to food handling.
31
What **symptoms** must food handlers be **excluded from work** for?
Vomiting or diarrhea and diagnosed with foodborne illness. ## Footnote Pathogens include nontyphoidal Salmonella.
32
Which **symptoms** indicate that a food handler should **not come to work**?
Diarrhea, vomiting, or jaundice. ## Footnote Symptoms also include persistent sneezing, coughing, runny nose, or sore throat with fever.
33
If a food handler has an infected wound or boil that is not properly covered, what **action** should be taken?
**Restrict the food handler from working** with exposed food, utensils, and equipment. ## Footnote This is to prevent contamination.
34
What should be done if a food handler has a **sore throat with a fever**?
**Restrict the food handler from working** with exposed food, utensils, and equipment. ## Footnote Exclusion from serving high-risk populations is necessary.
35
What must food handlers do **before returning to work** after vomiting or diarrhea?
He/she should have **no symptoms for at least 24 hours** or a **written release** from a medical practitioner. ## Footnote This ensures they are no longer contagious.
36
What must be **reported to the regulatory authority** regarding food handlers with jaundice?
Food handlers with **jaundice**. ## Footnote Those with jaundice for seven days or less must be excluded from the operation.
37
What **pathogens** require **exclusion of food handlers** from the operation?
* Norovirus * Shigella spp * Nontyphoidal Salmonella * Shiga toxin-producing E. coli (STEC) * Hepatitis A * Salmonella Thyphi ## Footnote These pathogens are associated with serious foodborne illnesses.
38
# True or False: Food handlers diagnosed with an illness may not always show symptoms.
True ## Footnote It's important to consult with medical professionals regarding their work status.
39
What should be done if food handlers are **diagnosed with an illness but do not have symptoms**?
Work with the medical practitioner and regulatory authority to determine **exclusion or restriction**. ## Footnote This ensures safety in food handling.
40
# Fill in the blank: Food handlers must have a written release from a medical practitioner and an \_\_\_\_\_\_\_ from the regulatory authority before returning to work.
approval ## Footnote This is necessary for safe return after illness.
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