Food Handler Responsibilities - Q&A

What is the responsibility of food handlers?

• To ensure food safety and hygiene

• To cook food quickly

• To serve food attractively

• To manage restaurant finances

Who is considered a food handler?

• Anyone who works in a food establishment

• Only chefs and cooks

• Only waiters and waitresses

• Only food delivery personnel

What should a food handler do if they are sick?

• Continue working

• Inform their supervisor

• Ignore the illness

• Take over-the-counter medication

Common food-borne illnesses include:

• Salmonella, E. coli, Norovirus

• Influenza, Common Cold, Chickenpox

• Asthma, Diabetes, Hypertension

• Arthritis, Osteoporosis, Gout

A food handler can continue working if they have a food-borne illness.

• True

• False

Are there exceptions to reporting illness?

• Yes, there are exceptions to reporting illness.

• No, there are no exceptions to reporting illness.

Food handlers should report other health conditions such as:

• Diabetes

• Hypertension

• Skin infections

• Asthma

Food handlers can prevent contamination if they have sores or infections by:

• Wearing gloves and covering the sores

• Ignoring the sores and continuing work

• Using hand sanitizer only

• Washing hands frequently without covering sores

What should a food handler do if they suspect they have contaminated food?

• Report the issue to a supervisor immediately.

• Ignore it and continue working.

• Try to fix the contamination themselves.

• Wait until someone else notices.

What personal hygiene practices should food handlers follow?

• Washing hands regularly

• Wearing gloves at all times

• Avoiding personal grooming in food areas

• All of the above