The Safe Food Handler
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| people who carry pathogens and infect others without getting sick themselves are called: | carriers
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| the entire handwashing process should take at least | 20 seconds
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| what are the 5 steps to proper handwashing | wet hands and arms
apply soap
scrub hands 10-15 seconds
rinse hands
dry hands
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| what are hand antiseptics (aka hand sanitizer) | liquids/gels that lower the number of pathogens on skin, not a replacement to washing hands.
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| 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
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| when washing hands, what is the minimum time you must scrub with soap? | 10 seconds
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| 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
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