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ServSafe Mngr Chp 3

The Safe Food Handler

QuestionAnswer
people who carry pathogens and infect others without getting sick themselves are called: carriers
the entire handwashing process should take at least 20 seconds
what are the 5 steps to proper handwashing wet hands and arms apply soap scrub hands 10-15 seconds rinse hands dry hands
what are hand antiseptics (aka hand sanitizer) liquids/gels that lower the number of pathogens on skin, not a replacement to washing hands.
after which activitiy must food handlers wash thier hands? A.) clearing tables B.) putting on gloves C.) serving customers D.) applying hand antiseptic A. clearing tables
when washing hands, what is the minimum time you must scrub with soap? 10 seconds
a food handler has diarrhea and has been diagnosed with an ilness from shigella spp. What should the manager tell this food handler to do? stay home until approved to return to work
Created by: 24nuttingl
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