Chapter 3: Proper Hand-washing

Where should food handlers wash their hands?

• Prep Sink

• Utility Sink (mops cleaned)

• Designated sink for Handwashing

• Three compatment sink

What should food handlers do after touching their body or clothing

• Wash their hands

• Rinse their gloves

• change their apron

• use a hand antiseptic

When washing your hands what is the minimum (least) amount of time you must scrub your hands and arms with soap?

• 5 seconds

• 8 seconds

• 2seconds

• 10 seconds

After which activity must food handlers wash their hands?

• Putting on gloves

• Serving customers

• Applying hand antiseptic

• Clearing tables

When should you wash your hands when preparing food?

• After handling raw meats
• After handling raw eggs
• Before preparing salad
• All of the above

What temperature should the water be for hand washing?

• Scalding hot

• cold

• warm

• 105 degrees

Which food item may be handled with bare hands?

• Sliced cheese for sandwiches

• Boiled egg slices for salad

• Chopped carrots for soup

• Parsel for garnish

What is the main reason food handlers need to avoid scratching their scalps?

• Transferring a food allergen

• Spreading pathogens to the food.

• Getting food in their hair.

• Causing toxic metal poisoning.

What should food handlers do after prepping food but before they go to the restroom?

• Wash their hands

• Take off heir hats

• Change their gloves

• Take off their apron.

After handling raw meat and before handling produce, what should food handlers do with their gloves?

• Clean and sanitize them

• continue to work with them on their hands.

• Set them aside and use them again if you are going to work on the meat again.

• wash hands and change gloves