Chapter 7 - Personal Hygiene and Cleanliness

Cleaning reduces pathogens on a surface to safe levels.

• true

• false

An example of a foodhandler is the hostess who greets guests as they enter the restaurant.

• true

• false

If a foodservice employee has diarrhea, what should he or she do?

• call in sick and stay home

• drink plenty of water, go to work and hope to feel better

• wear, clean disposable gloves when preparing food

• tell the manager after beginning work

A line cook who has just washed his hands properly may quickly grab a roll and place it on a guest's plate.

• true

• false

From time to time, it is acceptable to use gloves in place of handwashing, especially when in a hurry.

• true

• false

To use gloves properly,

• wash the gloves before reusing

• use the gloves in place of handwashing

• wash your hands before putting on gloves

• wear loose-fitting gloves that come off easily

Does a foodhandler need to wash his/her hands after checking the time on his/her cell phone?

• yes

• no

Long nails are allowed in the kitchen as along as the food handler wears gloves.

• true

• false

A master cleaning schedule specifies what is to be cleaned, when it is to be cleaned, who is to clean it, and ...

• how it should be cleaned

• why the job must be completed

• how long the job takes to complete

• who is to inspect the completed job

What is the correct order for cleaning and sanitizing food contact surfaces?

• wash sanitize clean airdry

• rinse sanitize wash airdry

• clean sanitize rinse airdry

• clean rinse sanitize airdry