Safe Plate Modules 3-6

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

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

• Rinse hands and arms with warm water - whole process should take 20 seconds

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

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

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

• Soap

• Gloves

• Lotion

• Sanitizer

Best practices for hand hygiene include all of the following EXCEPT

• Covering cuts and sores on hands with a bandage

• Washing hands in cold water

• Keeping fingernails clean and cut short

• Washing hands frequently and properly will also prevent contamination

What is the only piece of jewelry that food handlers are allowed to wear?

• medical bracelet

• watch

• facial piercings

• plain band ring

Which item of your food handler's uniform must be removed when leaving prep areas?

• Hat

• Apron

• Jacket

• Shoes

When is it allowed to eat or chew gum?

• While you are setting up your station

• After you have washed your hands

• Only in designated areas

• Anytime you are hungry

Running your fingers through your hair can contaminate food

• True

• False

Having symptoms such as vomiting and diarrhea can contaminate food

• True

• False

What is the most important part of personal hygiene?

• Clean uniform

• Bathing

• Hand washing

• Hair restraints

Which is allowed for a food handler to dry hands on after washing?

• Single use towel

• Kitchen side towel

• Apron

• Linen napkin