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Chapter 7
The safe food handler
| Question | Answer |
|---|---|
| What are a few of the objectives of the safe food handler? | Avoiding personal behaviors that can contaminate food, Washing and caring for hands, etc... |
| When food handlers can contaminate food? | When have a foodborne illness, have wounds that contain a pathogen, sneeze or cough, etc... |
| What action can contaminated food? | 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 |
| In what the managers have to focus? | Creating personal hygiene policies. Training food handlers on personal hygiene policies and retraining them regularly. etc... |
| Steps to wash our hands | Wet hands and arms. apply soap. Scrub hands and arms vigorously. Rinse hands and arms thoroughly . Dry hands and arms |
| What mean wet hands and arms? | Use running water as hot as you can comfortably stand. It should be at least 100°F(38°C) |
| What mean apply soap? | Apply enough to build up a good lather |
| What mean scrub hands and arms vigorously? | Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers |
| What mean rinse hands and arms thoroughly? | Use running warm water. |
| What mean dry hands and arms? | Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door. |
Created by:
Jenny Valeriano
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