Chapter 3: Proper Hand-washing

Front

Where should food handlers wash their hands?

Back

Designated sink for Handwashing

Front

What should food handlers do after touching their body or clothing? Options: Wash their hands, Rinse their gloves, Change their apron, Use a hand antiseptic.

Back

Wash their hands

Front

Minimum time to scrub hands and arms with soap when washing?

Back

10 seconds

Front

After which activity must food handlers wash their hands? Putting on gloves, Serving customers, Applying hand antiseptic, Clearing tables

Back

Clearing tables

Front

When should you wash your hands when preparing food?

Back

After handling raw meats, After handling raw eggs, Before preparing salad

Front

What temperature should the water be for hand washing?

Back

warm

Front

Which food item may be handled with bare hands?

• Sliced cheese for sandwiches
• Boiled egg slices for salad
• Chopped carrots for soup
• Parsley for garnish

Back

Chopped carrots for soup

Front

What is the main reason food handlers need to avoid scratching their scalps? Options: Transferring a food allergen, Spreading pathogens to the food, Getting food in their hair, Causing toxic metal poisoning.

Back

Spreading pathogens to the food.

Front

What should food handlers do after prepping food but before they go to the restroom?

Back

Take off their apron.

Front

After handling raw meat and before handling produce, what should food handlers do with their gloves?

Back

Wash hands and change gloves