Importance Of Personal Hygiene In Food Service. Question Preview (ID: 38049)
Proper Handwashing. Using Single Use Gloves. Taking Breaks. Proper Treatment Of Cuts, Burns, Sores And Skin Infections.
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Sick employees should ______________
a) Work as long as possible
b) Prepare food away from others to avoid making them ill.
c) Immediately tell a manager or supervisor they are ill
d) Phone a friend
When must food employees wash hands?
a) In between task
b) after using the bathroom
c) after taking out the garbage
d) All of these
Research has shown that a common cause of foodborne illness is ______ ______ ______.
a) Driving too fast
b) Eating too slow
c) Talking too loud
d) Poor personal hygiene
Never wipe or dry ______ ______ on your pants or apron
a) Your hands
b) Pots and pans
c) Utensils
d) All of these
Employees must ______ _______ after employee breaks.
a) Comb Hair
b) Brush teeth
c) Wash hands
d) Order pizza
Expensive and dangerous food inspection violations can result when handsinks are not _______, _______ __ _______ _______.
a) Painted a pretty color
b) Accessible, operable and properly stocked.
c) Hard to find
d) Dirty and discusting
Cuts, burns or sores on fingers should be covered with a clean and dry ________ and protective moisture-proof barrier, such as a finger cot.
a) Paper towel
b) Banana peel
c) Rubber band
d) Bandage
Employee hands must be scrubbed thoroughly for _______ seconds when handwashing.
a) 2-5
b) 45-50
c) 10-15
d) 90-100
Employees should wash hands in the nearest ________sink.
a) Mop
b) Prep
c) Handwash
d) Pink
A plain metal ring, such as a ________ ________, is the only jewelry allowed on hands and arms while preparing food.
a) Wedding band
b) Hoola Hoop
c) Flying saucer
d) Marching Band
Can an employee eat and cook for customers at the same time?
a) Yes
b) No
c) Only on Tuesdays
d) Yes, if it's a Leap year
To reduce foodborne illnesses employees should _______
a) Change gloves as needed
b) Report illness to managers
c) Wash hands frequently
d) All of these
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