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Serv Safe Chapter 3
Question | Answer |
---|---|
How Foodhandlers contaminate food ? | When they have foodborne illness. |
What is on actions that can contaminate food? | Scratching the scalp |
What managers should focus on when managing a personal Hygiene program? | Creating personal hygiene policies |
How long we should wash our hands? | At leat 20mn |
What is one example of Food handlers must wash their hands? | Using restrooms |
When should Hand Antiseptics be use? | After handwashing |
Should Foodhandlers keep their fingernails short or have false nails? | Keep their nails short |
What we should do when we have infected wounds or cuts? | Must be covered to prevent Pathogens from contaminating food and food-contact surfaces |
When should Single-Use Gloves be use | Should be used when handling ready to eat food |
When we should change gloves? | As soon they become dirty or torn |