3 servesafe manager chapter 3

When should you use single use gloves

• Slicing apples for an apple pie

• Garnishing a plate with chopped herbs

• Chopping lettuce for mixed green salad

• Breading chicken wings before frying them

• Assembling a cooked hamburger for presentation

True or False about single use gloves

Groups:

(a) True

,

(b) False

• check gloves for rips or tears after putting them on

• blow into gloves when putting them on

• change your gloves after 4 hours of continuous use

• wash your gloves when they become dirty

• Use correct glove size

• change your gloves when they become dirty or torn

• change them after handling raw meat and before hangling ready to eat food

• wash your hands after putting them on

• wash your hands before putting on gloves

• use hand antiseptics before putting on gloves

Should the food handler be exluded form the operation or restricted from working with exposed food, utensils, and equipment

Groups:

(a) Excluded

,

(b) Restricted

• a line cook in a restaurant has a sore throat with a fever

• a buser has a runny nose

• a prep cook with diarrhea

• a sous chef has been diagnosed with Norovirus

After which activity must food handlers, wash their hands

• Clearing tables

• Putting on gloves

• Serving customers

• Applying hand antiseptic

When washing hands, what is the minimum time you should scrub with soap?

• 5 seconds

• 10 seconds

• 20 seconds

• 40 seconds

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons

a food handler will be wearing single use gloves to assemble box lunches. When must the food handlers hands be washed?

• After four hours

• After the first hour

• After putting on the gloves

• Before putting on the gloves

a cookware single use gloves while forming raw ground beef into patties. The Cook continue to wear them while slicing hamburger buns. What mistake was made

• the Cook did not wear reusable gloves while handling the raw ground beef and hamburger buns

• The cook did not clean and sanitize the gloves before handling the hamburger buns

• The cook did not wash hands before putting on the same gloves to slice the hamburger buns

• the cook did not wash hands and put on new gloves before slicing the hamburger buns

Who is most at risk of contaminating food?

• a food handler, whose spouse works primarily with high risk populations

• a food handler, whose young daughter has diarrhea

• A food handler who gets a lot of aches and pains

• a food handler who eats a lot of rare meat

a food handler has diarrhea and has been diagnosed with illness from Shigella spp.. What should the manager tell this food handler to do?

• Wear gloves while handling food

• Work in a non-food handling position

• Stay home until approved to return to work

• Wash hands frequently while handling food