Mo Food Handling Class Chapter 3-4

Front 1

What are some areas of practicing good personal hygiene

Back 1

*Avoid personal behaviors that can contaminate food.
*Washing hands
*Dress for work and handling work clothes
*Limiting where staff can eat, drink, smoke, chew gum and tobacco.
*Don't let staff who may be carrying pathogens from food areas.

Front 2

What are actions that can contaminate food?

Back 2

Scratching scalp. Run fingers through hair.
touching nose. rubbing an ear.
Touching pimple or wound.
Dirty uniform. coughing or sneezing.
Spitting in building.

Front 3

What policies should you create for personal hygeine?

Back 3

Hand practices, Personal cleanliness and Clothing, hair restaints and jewelry.

Front 4

Where do you wash hands?

Back 4

Only in a sink dedicated to hand washing only.

Front 5

How do you wash hands?

Back 5

Wet hands and arms in ater as hot as you can stand. Apply enough soap for good lather. scrub hands and arms for 10-15 seconds. Clean under fingernauls and between fingers. rinse with running warm water. Dry with single use paper towel or handdryer.

Front 6

How long should fingernails be?

Back 6

Fingernails should be short and clean. Long nails hid dirt, rip gloves and chiped nails can fall into food. Ragged nails also are also hard to clean and can break off.

Front 7

Can you wear false fingernails?

Back 7

No. Hard toclean and break off.

Front 8

Can you wear nail polish?

Back 8

No, nail polish hides dirt.

Front 9

What do you do about infected wounds or cuts?

Back 9

They must be covered.

Front 10

How do you cover wounds on hands or wrists?

Back 10

They must be covered with Impermeable cover. Meaning liquid can not pass through. Also cover with single use gloves.

Front 11

How do you cover wounds on arm?

Back 11

Wound must be completely covered with impermeable cover.

Front 12

How do you cover wounds on parts of the body beside arms and hands?

Back 12

Must be covered with a dry, durable, tight fitting bandage.