Food safety and Sanitation UPDATED Actual Questions and CORRECT Answers
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Course
Food safety and Sanitation
Institution
Food Safety And Sanitation
Food safety and Sanitation UPDATED
Actual Questions and CORRECT Answers
Foodhandlers Can Contaminate Food when? - CORRECT ANSWER- Have a foodborne
illness
Sneeze or cough
Have symptoms such as diarrhea, vomiting, or jaundice
Have wounds that contain a pathogen
Have contact with a person wh...
Food safety and Sanitation UPDATED
Actual Questions and CORRECT Answers
Foodhandlers Can Contaminate Food when? - CORRECT ANSWER✔✔- Have a foodborne
illness
Sneeze or cough
Have symptoms such as diarrhea, vomiting, or jaundice
Have wounds that contain a pathogen
Have contact with a person who is ill
Touch anything that may contaminate their hands and then don't wash them
Personal Hygiene Program, managers should focus on - CORRECT ANSWER✔✔- Creating
specific hygiene policies
Training and retraining employees
Modeling correct behavior
Supervising food safety practices
Revising policies when laws or science change
Diseases Not Transmitted by Food - CORRECT ANSWER✔✔- AIDS
hepatitis B and C
tuberculosis
What is good personal hygiene? - CORRECT ANSWER✔✔- Maintaining personal
cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Covering wounds
Reporting illnesses
,Proper Handwashing Procedure? - CORRECT ANSWER✔✔- 1. Wet hands and arms. Use
running water be at least 100°F(38°C).
2. Apply soap - build up a good lather.
3. Scrub hands and arms vigorously - for 10 to 15 seconds.
4. Rinse hands and arms thoroughly.
5. Dry - Use a single-use paper towel or hand dryer.
When do food handlers have to wash their hands? - CORRECT ANSWER✔✔- When they
eat, scratch, sneeze, use the restroom, take out trash, touching or cutting certain foods meat
poultry etc, cleaning, dishes, cash register, touching clothes.
Barriers to Proper Handwashing - CORRECT ANSWER✔✔- Employees pressed for time
Inadequate facilities and/or supplies
Lack of managerial support
Lack of accountability
Lack of training re need for handwashing
Use of gloves
Hand Maintenance - CORRECT ANSWER✔✔- Keep fingernails short and clean
Do not wear false fingernails
Do not wear nail polish
Infected Wounds or Cuts - CORRECT ANSWER✔✔- Must be covered
How covered depends on where wound is located:
On the hand or wrist - impermeable cover, (i.e. bandage or finger cot) and then a single-use
glove
On the arm - an impermeable cover, such as a bandage
On other parts of the body - a dry, tight-fitting bandage
Hand Antiseptics acceptable? - CORRECT ANSWER✔✔- Liquids or gels used to lower the
number of pathogens on skin
Must comply with the CFR and FDA standards
,Used only after handwashing
NEVER used in place of washing
Allowed to dry before touching food or equipment
Also reference supplemental reading
Bare-Hand Contact with Ready-to-Eat Food? - CORRECT ANSWER✔✔- Some
jurisdictions allow it
If allowed, must have specific policies re employee health and training on proper
handwashing and personal hygiene
NEVER handle ready-to-eat food with bare hands when serving primarily high-risk
population
May be acceptable for ready-to-eat foods if:
The food will be added to a dish that does not contain raw meat, fish or poultry and will be
cooked 145oF
The food will be added to a dish containing raw meat, fish, or poultry and the dish will be
cooked to the required minimum internal temp for the raw ingredient.
Single-Use Gloves - CORRECT ANSWER✔✔- Should be used when handling ready-to-eat
food
Possible exceptions:
Washing produce
Handling ready-to-eat ingredients for a dish that will be cooked
NEVER be used in place of handwashing
NEVER be washed and reused
Must fit correctly
How to use single use gloves - CORRECT ANSWER✔✔- How to use gloves:
Wash and dry hands before putting on gloves
Correct glove size
Hold by the edge when putting on
Once gloves on, check for rips or tears
NEVER blow into gloves
, NEVER roll gloves to put on
When to change gloves? - CORRECT ANSWER✔✔- As soon as become dirty or torn
Before beginning a different task
After an interruption, such as taking a phone call
After handling raw meat, seafood, or poultry and before handling ready-to-eat food
-You do not need to re-wash hands each time change gloves as long as you are performing the
same task and your hands have not been contaminated.
Personal Work Attire - CORRECT ANSWER✔✔- Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving
food-preparation areas
Remove jewelry before prepping food or when working around prep areas
Wear clean, closed-toe shoes
Personal Behaviors That Contaminate Food - CORRECT ANSWER✔✔- Scratching the
scalp
Running fingers through hair
Touching the nose
Rubbing an ear
Touching a pimple/sore
Wearing a dirty uniform
Coughing/sneezing into the hand
Spitting
Foodhandlers must not: Smoke, chew gum or tobacco, eat, or drink when? - CORRECT
ANSWER✔✔- Preparing or serving food
In food-preparation areas
In areas used to clean utensils and equipment
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