NRFSP Exam Study Guide 13 2024

Food handlers can contaminate food when: - -touching their face then food -sneezing or coughing -when they have a wound -when they have contact with a person who is sick -they don't wash their hands (fecal oral route) -when they are sick With some illnesses, a person may infect other people before showing any _______________. - symptoms With other illnesses, a person may infect other people for ______________ or _____________ after symptoms are gone. - days or even months Carriers are - people who carry pathogens and infect others without getting sick themselves Some common actions to avoid that can contaminate food include: - -running fingers through hair -sneezing/coughing into hand -don't wear or touch dirty clothing -rubbing an ear -touching nose or pimple -spitting Managers can support a personal hygiene program by: - -revise policies periodically -train food handlers and retrain them regularly -supervise processes at all times -model the behavior Hands should only be wash in a - sink designed for hand-washing Hands should never be washed in: - food prep or dishwasher sinks The whole handwashing process should take _____________ seconds. - 20 5 steps for handwashing: - 1) wet hands and arms with warm water 2) apply soap 3) scrub hands and arms vigorously for 10-15 4) rinse under warm water 5) use paper towel To keep from contaminating hands after washing them, use a paper towel to: - turn off faucet open the door Food handlers must wash their hands before: - Preparing food Working with clean equipment and utensils After using the restroom Putting on single-use gloves Food handlers must wash their hands after the following activities: - touching body taking out garbage after eating, drinking, smoking, chewing gum handling money after touching animals washed after leaving the kitchen after touching electronic devices every time after they touch anything that could possibly lead to contamination If a food hander touches food or food-contact surfaces with unclean hands, managers must: - -take action -dispose of contaminated food -clean and sanitize any contaminated utensils or equipment -retrain staff Hand antiseptics are - hand sanitizers; liquids or gels used to lower the number of patho