FS100 review (VT Dining Services) Questions and
Answers
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Terms in this set (58)
- Biological Contaminants
What could make food
- Chemical Contaminants
unsafe?
- Physical Contaminants
Biological Contaminants Includes: bacteria, viruses, parasites, and fungi
Chemical Contaminants Includes: cleaners, sanitizers, and polishes
Includes: metal shavings, staples, bandages, glass,
Physical Contaminants dirt, and other natural objects (example: fish bones in
a fillet)
Dining Services allows cashiers
________ to use hand
sanitizer instead of
washing their hands
because are they not
handling food
, - Before you start work
- After doing the following activities
-- Using the restroom
-- Handling: Raw food, Boxes, Chemicals,
When should you wash
-- Sneezing or coughing
your hands?
-- Smoking, eating, or drinking
-- Changing gloves
-- Touching anything that may be contaminated: Hair,
Face, Clothing, Trash, Anything not sanitized
1 Make sure you are at a handwashing sink, not a sink
used for food production.
2 Make sure paper towels are available.
3 Wet your hands with warm running water.
4 Apply soap.
Proper Handwashing
5 Vigorously scrub hands and forearms for at least 20
Technique
seconds (Not while under running water. Make sure to
get spots frequently missed.)
6 Rinse thoroughly under running water.
7 Dry your hands with a single use paper towel.
8 Use paper towel to turn off faucets and open doors.
________________ are the two Friction and soap
most effective steps that
help get germs off your
hands.
- If they become torn.
- If they become contaminated.
- Before switching to a different task. Every 4 hours
after continuous use.
When to Change Your
- After the following:
Gloves
-- Handling raw meat or stock Touching: Hair Clothing
--- Apron Anything contaminated
- Sneezing or coughing
- Cleaning
Answers
Save
Terms in this set (58)
- Biological Contaminants
What could make food
- Chemical Contaminants
unsafe?
- Physical Contaminants
Biological Contaminants Includes: bacteria, viruses, parasites, and fungi
Chemical Contaminants Includes: cleaners, sanitizers, and polishes
Includes: metal shavings, staples, bandages, glass,
Physical Contaminants dirt, and other natural objects (example: fish bones in
a fillet)
Dining Services allows cashiers
________ to use hand
sanitizer instead of
washing their hands
because are they not
handling food
, - Before you start work
- After doing the following activities
-- Using the restroom
-- Handling: Raw food, Boxes, Chemicals,
When should you wash
-- Sneezing or coughing
your hands?
-- Smoking, eating, or drinking
-- Changing gloves
-- Touching anything that may be contaminated: Hair,
Face, Clothing, Trash, Anything not sanitized
1 Make sure you are at a handwashing sink, not a sink
used for food production.
2 Make sure paper towels are available.
3 Wet your hands with warm running water.
4 Apply soap.
Proper Handwashing
5 Vigorously scrub hands and forearms for at least 20
Technique
seconds (Not while under running water. Make sure to
get spots frequently missed.)
6 Rinse thoroughly under running water.
7 Dry your hands with a single use paper towel.
8 Use paper towel to turn off faucets and open doors.
________________ are the two Friction and soap
most effective steps that
help get germs off your
hands.
- If they become torn.
- If they become contaminated.
- Before switching to a different task. Every 4 hours
after continuous use.
When to Change Your
- After the following:
Gloves
-- Handling raw meat or stock Touching: Hair Clothing
--- Apron Anything contaminated
- Sneezing or coughing
- Cleaning
