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Chapter 8
The safe food handler 2.1
Question | Answer |
---|---|
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 tissuety, etc.. |
Something else too...? | Taking out garbage. Clearing tables or busing dirty dishes |
What are one of the hand anticeptics? | Liquids or gels used to lower the number of pathogens on skin |
What are the requirements for handlers? | Keep fingernails short and clean. Do not wear false nails. Do not wear nail polish. |
How a wound is covered depends upon where it is located? | Cover wounds on the hand or wrist with an impermeable cover. Cover wounds on the arm with an impermeable cover. Cover wounds on other parts of the body with a dry, tight-fitting bandage. |
When can we use gloves? | Should be using when handling ready-to-eat food |
How to use gloves and what are some characteristic? | Wash and dry hands before putting gloves on. Select the correct glove size. Hold gloves by the edge when putting them on. etc... |
What we don't have to do? | NEVER blow into gloves. NEVER roll gloves to make them easier to put on. |
When we have to change gloves? | As soon as they become dirty or torn. Before beginning a different task, etc... |
Food handlers must: | Wear a clean hat or other hair restraint .Wear clean clothing daily, etc... |