Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
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... |
Created by:
Jenny Valeriano
Popular Culinary Arts sets