Intro: How Food Handlers Can Contaminate Food

A food handler has a small cut on their hand. What is the correct procedure before handling food?

• Cover the cut with a bandage and wear a single-use glove

• Rinse the cut with water and continue working

• Apply sanitizer to the cut before touching food

• Cover the cut with a bandage only

Which body fluid from an open wound is most likely to contaminate food?

• Sweat

• Blood

• Saliva

• Tears

A food handler sneezes while plating a salad. What contamination risk does this create?

• Chemical contamination from nasal spray

• Biological contamination from pathogens in droplets

• Physical contamination from foreign objects

• Cross-contact from allergens in the sneeze

Ready-to-eat foods must be handled without bare-hand contact. Which item is an approved alternative?

• A paper napkin

• A rinsed bare hand

• A clean cloth towel

• Deli tissue or tongs

Where should food handlers eat or drink while on duty?

• In a designated area away from food prep

• Near the dishwashing area

• Anywhere as long as they wash hands after

• At the prep table during slow periods

A food handler has a boil on their forearm. Why is this a food safety concern?

• The boil causes the handler to sweat more than normal

• The boil produces allergens that contaminate food

• The boil may contain pathogens that can transfer to food

• The boil creates a chemical hazard near food

Which action by a food handler most directly increases the risk of contaminating food?

• Touching their face and then handling food without washing hands

• Using the same cutting board for two hours

• Wearing a hat while working at the prep station

• Working too quickly during a busy service period

A food handler reports having vomiting and diarrhea before their shift. What should the manager do?

• Exclude the handler from the operation

• Allow the handler to work if they wear gloves

• Assign the handler to non-food tasks only

• Have the handler wash hands more frequently