Food Worker Health & Hygiene Flashcards

Which action by a food worker is considered an improper hygiene practice that can lead to foodborne illness?

Answer: Tasting food with a clean spoon and then placing the spoon back into the food

Using a tasting spoon and returning it to the food introduces oral bacteria directly into the food product, which is an unsafe practice.

Which of the following is an acceptable practice for a food worker with a mild respiratory illness like a common cold?

Answer: Sneezing into the bend of the elbow, then washing hands before resuming food contact

Sneezing into the elbow and immediately washing hands is an acceptable practice for mild respiratory illness that does not require exclusion.

A food worker eats a snack in the kitchen during a slow period. Why is this a hygiene violation?

Answer: Eating in food prep areas can transfer oral bacteria and pathogens to food and surfaces

Eating in food preparation areas introduces oral bacteria and creates the potential for food and surface contamination from hands and mouth contact.

A food worker who is an asymptomatic carrier of Salmonella Typhi (typhoid fever) applies for a food handling position. What should the employer do?

Answer: Exclude them from working as a food employee until they have documentation of non-infectivity

Asymptomatic carriers of Salmonella Typhi must be excluded from working as food employees until medical documentation confirms they are no longer infectious.

During which of the following activities must a food worker always wash hands?

Answer: After touching their face, hair, or body while working

Touching the face, hair, or body during food preparation contaminates hands with skin flora and must be followed immediately by handwashing.

Which statement about hand sanitizers in food service is correct?

Answer: Hand sanitizers should be used in addition to handwashing, not as a substitute

Hand sanitizers are a supplement to handwashing, not a replacement, especially since they are ineffective against some pathogens and do not remove soils.

A food establishment serves a highly susceptible population (HSP). How does this affect the health policy for food workers?

Answer: Stricter exclusion criteria apply, including restricting workers with sore throat and fever even if not diagnosed

When serving highly susceptible populations such as elderly, immunocompromised, or young children, the FDA Food Code requires stricter exclusion criteria including sore throat with fever.