Chapter 4 SS Coursebook

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

• Transferring a food allergen

• Spreading pathogens to the food

• Getting food in their hair

• Causing toxic-metal poisoning

A food handler has a wound on their finger. Can the wound cause a foodborne illness?

• No, because the immune system will stop any infection.

• No, because the finger is less prone to infection than other areas.

• Yes, because all wounds can contaminate food and cause illness.

• Yes, because a wound that contains pathogens can contaminate food.

What is a carrier?

• Bacteria that carry dangerous pathogens

• A seafood parasite that attaches itself to fish

• Someone with a compromised immune system

• Someone who carries pathogens without getting sick

What is jaundice?

• Reddening of the face

• Swelling of the lips

• Tingling in the face

• Yellowing of the skin

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

• 5 seconds

• 8 seconds

• 10 seconds

• 18 seconds

What should the temperature of the water be when washing hands?

• Hot

• Cold

• Warm

• Lukewarm

A food handler wet his hands with warm running water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm running water and dried them on a cloth side towel. What did he do wrong?

• Wet hands with warm running water

• Dried hands on a side towel

• Rinsed hands with warm running water

• Scrubbed hands for only 15 seconds

Approximately how long should the whole handwashing process take?

• 5 seconds

• 10 seconds

• 15 seconds

• 20 seconds

After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

• Yes, hands can be washed in any sink.

• Yes, those sinks are designated for handwashing.

• No, those sinks don’t always have handwashing soap

• No, hands should only be washed in a designated handwashing sink.

When should food handlers wash their hands?

• Before starting a new task

• After applying hand antiseptics

• After putting on single-use gloves

• After handling ready-to-eat food