Food Handlers question & answers 2023

Food Handlers3 types of food hazards physical, chemical, an dbiological Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones Preventing physical hazards Hair nets, hats, light covers, thorough cleaning when broken glass etc. chemical hazards pesticides, cleaning supplies, and toxic metals that come from using improper cookware. and they are more dangerous because you usually cannot see them prevent chemical properly labeling all chemicals and storing them separately from food biological hazards bacteria, virus, fungi, parasites, poisons, prevent biological Moldy food and bulging cans need to be thrown away food borne illness caused by biological hazards symptoms stomach cramping, diarrhea, fever, headache, vomiting, and severe exhaustion effects usually last only a day or two, but in some cases they continue for a week or more, and may even have serious long-term consequences such as blurred vision, paralysis, and even death. high risk children, the elderly, pregnant women, and persons who are hospitalized bacteria need food, moisture, and warm temp viruses sprread by an infected person, could spread illness before knowing they are sick the big 5 The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last two are viruses: Hepatitis A and Norovirus. shigella potent bacteria that can cause severe diarrhea, painful stomach cramping, and vomiting. can cause shigellosis. e. coli bacteria can cause bloody diarrhea, severe dehydration, and even death. found naturally in the digestive systems of many animals, including cattle salmonilla infection, or salmonellosis, is the most common bacterial food-borne illness in the United States. naturally found in animals usually poultry hepatitis a affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin - jaundice norovirus stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting, and diarrhea, accompanied by abdominal cramps. Infected persons may also experience headache, fever, chills, or muscle aches. Symptoms usually last for just a day or two; however, during that brief period, people usually feel very ill and vomit many times a day. wounds Any wound should always be covered with a bandage. When preparing food, injuries on the hands should be bandaged, covered by a finger cot (if the cut is on a finger), and covered by single-use, disposable gloves. If you cut or burn yourself while on the job, stop what you are doing immediately and treat and bandage your injury. Never prepare or serve food with a wound that is not properly treated and covered. report any illness if feeling ill you must tell your manager for the safety of the employees and customers potentially hazerdous foods Meat and meat products, such as chicken, beef, pork, lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and oysters; dairy products like milk, yogurt, and cheese; protein-rich foods such as cooked bean and rice dishes, tofu, and shell eggs; melons and tomatoes that have already been cut; cooked vegetables; any food product containing creams or custards; potato dishes; raw sprouts; and minced garlic in oil hand washing First, wet your hands with running water that is hot but not uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath your fingernails—these are common hiding places for dirt and germs. Once you are done scrubbing, rinse your hands thoroughly under running water, and finally, dry your hands and arms with a warm-air dryer or a disposable paper towel—not a reusable cloth. The entire hand washing process should take at least 20 seconds double washing In certain situations, the law requires that you wash your hands twice. This is called "double hand washing." After working with raw meats, double-wash your hands, repeating steps 2 through 4, prior to drying your hands. After using the restroom or changing a diaper, you should wash your hands, following all five steps, once in the restroom sink and then again in the kitchen's designated hand-washing area. By law, and to ensure proper hand washing occurs, restrooms and other hand-washing areas must contain both hot and cold running water, hand soap, a wastebasket, and sanitary towels or a working air dryer. when and where wash hands You should always wash your hands regularly throughout the day, but much more often when working with food. Always wash your hands before starting work and before putting on clean gloves. You should obviously wash your hands before and after handling raw foods, and after using the restroom. Also wash your hands after sneezing or coughing, and after eating, drinking, smoking, or using tobacco. Wash up after you handle chemicals that might affect the safety of food and after you take out the trash. In addition, you should wash your hands after touching your hair, face, or any part of your body other than recently cleaned hands and arms, including your clothing or apron, and after touching any unsanitized object, such as equipment or washcloths. Avoid touching animals in food service areas, including service animals and guide dogs. If you do happen to touch an animal, or an object associated with an animal, like a dog dish or fish tank, wash your hands. In general, you should follow the five hand washing steps after any activity that might contaminate your hands or expose them to germs.