Food safety and Sanitation Exam Actual Questions and
Answers Verified 100%
Foodhandlers Can Contaminate Food when?
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
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
AIDS
hepatitis B and C
tuberculosis
What is good personal hygiene?
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?
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?
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
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
Keep fingernails short and clean
Do not wear false fingernails
Do not wear nail polish
,Infected Wounds or Cuts
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?
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?
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
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
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?
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
, 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
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?
Preparing or serving food
In food-preparation areas
In areas used to clean utensils and equipment
Employee Health:If the foodhandler has a sore throat with fever then?
Restrict them from working with or around food
Exclude them from the establishment if you primarily serve a high-risk population
Can return to work with or around food when have a written release from a medical
practitioner
If the foodhandler has at least one of the following symptoms:Vomiting and/or
Diarrhea then?
Exclude from the establishment
Not allow to return to work until either:
No symptoms for 24 hours
Have a written release from a medical practitioner
If the food handler has jaundice then?
Must be reported to the regulatory authority
Exclude food handlers who've had jaundice for less than 7 days from the operation
Must have a written release from a medical practitioner and approval from the
regulatory authority before returning to work
If employee is vomiting or has diarrhea and has been diagnosed with one of
the following pathogens:
Nontyphoidal Salmonella
Shigella spp.
Shiga toxin-producing E. coli
then?
Exclude them from the establishment
Work with medical practitioner and local regulatory agency to determine:
If must be excluded or restricted from working with or around food
When they can return to work
If employee is diagnosed with following pathogens:
Hepatitis A virus
Norovirus
then?
Answers Verified 100%
Foodhandlers Can Contaminate Food when?
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
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
AIDS
hepatitis B and C
tuberculosis
What is good personal hygiene?
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?
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?
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
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
Keep fingernails short and clean
Do not wear false fingernails
Do not wear nail polish
,Infected Wounds or Cuts
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?
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?
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
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
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?
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
, 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
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?
Preparing or serving food
In food-preparation areas
In areas used to clean utensils and equipment
Employee Health:If the foodhandler has a sore throat with fever then?
Restrict them from working with or around food
Exclude them from the establishment if you primarily serve a high-risk population
Can return to work with or around food when have a written release from a medical
practitioner
If the foodhandler has at least one of the following symptoms:Vomiting and/or
Diarrhea then?
Exclude from the establishment
Not allow to return to work until either:
No symptoms for 24 hours
Have a written release from a medical practitioner
If the food handler has jaundice then?
Must be reported to the regulatory authority
Exclude food handlers who've had jaundice for less than 7 days from the operation
Must have a written release from a medical practitioner and approval from the
regulatory authority before returning to work
If employee is vomiting or has diarrhea and has been diagnosed with one of
the following pathogens:
Nontyphoidal Salmonella
Shigella spp.
Shiga toxin-producing E. coli
then?
Exclude them from the establishment
Work with medical practitioner and local regulatory agency to determine:
If must be excluded or restricted from working with or around food
When they can return to work
If employee is diagnosed with following pathogens:
Hepatitis A virus
Norovirus
then?
