Safe Plates Module 3 Personal Hygiene and Health

What illness could be caused by leaving chicken dip out with no time temperature control?

• E. Coli

• Salmonella

• Norvirus

• Staphylococcus

This kind of food handler is when symptoms have cleared so food handler is approved to work

• Restricted food handler

• Excluded food handler

• Reinstated food handler

Best practices for hand hygiene include all EXCEPT

• Washing hands in cool water

• Keeping fingernails clean and cut short

• Covering cuts and sores on hands with a bandage

• Washing hands frequently and properly will also prevent contamination

These can be used after handwashing as a second step to decontaminate hands

• Soap

• Lotion

• Gloves

• Sanitizer

Proper personal hygiene and staying home when sick are the smallest ways to prevent spread of foodborne illness.

• True

• False

What is the 3rd step in the hand washing process?

• Wet hands and exposed parts of arms with warm water and soap

• Rub soap into hands and arms for 10-15 seconds

• Rinse hands and arms with warm water

  Whole process should take 20 seconds

• Proper personal hygiene and staying home when sick are the biggest ways to prevent spread of foodborne illness.