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Chapter 4 servsafe
| Question | Answer |
|---|---|
| Food handlers contaminate food if they sneeze or..? | Cough |
| If a food handler needs to sneeze, where is a bad place not to? | In your hand |
| Is Hepatitis B transmitted by food? | No |
| Is it ok to fire a staff that has Hep B | No |
| What can managers do to practice personal hygiene with their staff? | Train staff |
| Is modeling correct behavior at all times a good way for managers to practice personal hygiene ? | Yes |
| Where to wash your hands? | A sink designated for hand washing |
| Where to NOT wash your hands? | A sink designated for food prep or dishwashing or sinks used for discarding waste water |
| How long should you wash your hands for? | 20 seconds |
| How many steps are there to handwashing? | 5 |
| What are the steps to handwashing? | Wet hands and arms apply soap scrub hands and arms for 10-15 sec rinse hands and arms dry hands and arms |
| What should you avoid after washing your hands? | Contaminating hands with faucet or door |
| What should you do after touching your body or clothes? | wash your hands |
| Hand care requirements for food handlers? | Keep fingernails clean and short do not wear fake nails do not wear nail polish |
| What should you do if you have an infected wound or cut? | Cover the wound |
Created by:
sylvia16