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Food Handlers - Assessment Five
This deck covers essential knowledge for food handlers, focusing on hygiene practices, safety protocols, and proper food handling techniques.
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:
Put a watertight bandage over the cut and wear gloves
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Key Terms
Term
Definition
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:
Put a watertight bandage over the cut and wear gloves
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take?
Although he is wearing gloves, Gabe has created a cross-contaminiation hazard by touching raw chicken and then touching cooked chicken.
Under which situation would be appropriate to handle a ready-to-eat food with your bare hands prior without permission from a regulatory authority?
washing vegetables
If all proper hand washing steps are followed, how long should the entire process take?
at least 20 seconds
Why should you only stock brightly colored bandages for first aid supplies?
So they can be more easily found should they fall into food
Because of the risk of spreading Staphylococcus aureus, which area of your body should you be trained to avoid touching?
mouth and nose
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| Term | Definition |
|---|---|
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should: | Put a watertight bandage over the cut and wear gloves |
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take? | Although he is wearing gloves, Gabe has created a cross-contaminiation hazard by touching raw chicken and then touching cooked chicken. |
Under which situation would be appropriate to handle a ready-to-eat food with your bare hands prior without permission from a regulatory authority? | washing vegetables |
If all proper hand washing steps are followed, how long should the entire process take? | at least 20 seconds |
Why should you only stock brightly colored bandages for first aid supplies? | So they can be more easily found should they fall into food |
Because of the risk of spreading Staphylococcus aureus, which area of your body should you be trained to avoid touching? | mouth and nose |
Employee should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, and should never _______ in preparation areas. | spit or smoke |
Corrective action will be taken IMMEDIATELY if your manager sees a food handler | Using hand sanitizer instead of washing his or her hands. |
The MOST important reason for having food handlers wear hair restraints is to: | Prevent food handlers from contaminating their hands by touching their hands |
If an employee is properly trained, he or she should be able to demonstrate all of the following competencies EXCEPT: | Identify by price and quality the most desireable suppliers |