Food Worker Health & Hygiene Flashcards

A food worker has been exposed to Salmonella Typhi but shows no symptoms. What should the manager do?

Answer: Exclude the worker from the food establishment until cleared by health authorities

Exposure to Salmonella Typhi (typhoid fever) requires exclusion from the food establishment because infected individuals can be carriers even without symptoms.

Which practice helps prevent bare-hand contact contamination when a glove is removed during food preparation?

Answer: Wash hands thoroughly before putting on new gloves

Hands must be washed thoroughly before putting on new gloves because pathogens can transfer to glove surfaces during the donning process.

What is the correct order for a food worker's handwashing procedure?

Answer: Wet, apply soap, scrub 20 seconds, rinse, dry

Correct handwashing requires wetting hands first, applying soap, scrubbing for at least 20 seconds, rinsing thoroughly, and drying with a single-use towel.

A manager notices a worker applying hand lotion after washing their hands before food prep. Is this acceptable?

Answer: Yes, lotion keeps skin healthy and reduces cracking that harbors bacteria

Using hand lotion is acceptable and encouraged because healthy, uncracked skin is less likely to harbor pathogens than dry, cracked skin.

A food worker wearing nail polish has a chip in the polish while preparing salad. What is the risk?

Answer: Physical contamination of food with nail polish flakes

Chipped nail polish poses a physical contamination risk as fragments can fall into food, which is why the FDA Food Code discourages nail polish without gloves.

When must a food worker wash their hands between tasks?

Answer: After handling money and before returning to food prep

Food workers must wash their hands after handling money because currency carries pathogens and must not cross-contaminate food preparation activities.

Which of the following jewelry is generally permitted for food workers in most jurisdictions?

Answer: Plain wedding band

A plain wedding band is typically the only jewelry permitted for food workers, as it does not harbor bacteria as easily as jewelry with stones or crevices.