Personal Hygiene & Facility Sanitation Flashcards
9 cards from real ICFSM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 9 Personal Hygiene & Facility Sanitation flashcards as text
What is the minimum recommended duration for proper handwashing in food service?
Answer: 20 seconds
The minimum recommended duration for proper handwashing in food service is 20 seconds. This timeframe, advocated by health organizations like the CDC and FDA, allows sufficient time for soap and friction to effectively dislodge and rinse away transient microorganisms from the hands. Shorter durations may not adequately remove pathogens, increasing the risk of cross-contamination.
When must food handlers wash their hands?
Answer: After using the restroom, before handling food, and after touching raw meat
Food handlers must wash their hands at critical points to prevent the spread of pathogens. This includes after using the restroom (to remove fecal bacteria), before handling food (to ensure clean hands for preparation), and after touching raw meat (to prevent cross-contamination of pathogens like Salmonella or E. coli to ready-to-eat foods). Adhering to these practices significantly reduces foodborne illness risks.
What is the proper way to clean and sanitize food contact surfaces?
Answer: Clean with detergent, rinse, then apply sanitizer
The proper way to clean and sanitize food contact surfaces involves a three-step process: first, clean with detergent to remove visible food particles and grease; second, rinse with clean water to remove detergent and loosened debris; and third, apply an approved sanitizer to kill remaining microorganisms. This sequence ensures both cleanliness and pathogen reduction to safe levels.
Which jewelry is permitted for food handlers while working?
Answer: Plain wedding band
A plain wedding band is generally the only jewelry permitted for food handlers while working. Other jewelry, such as multiple rings, bracelets, or watches, can harbor bacteria, become physical contaminants if they fall into food, or snag on equipment. A plain band minimizes these risks due to its simple design and secure fit.
What is the correct procedure for cleaning a three-compartment sink?
Answer: Wash in first sink, rinse in second, sanitize in third
The correct procedure for cleaning a three-compartment sink is to wash in the first sink, rinse in the second, and sanitize in the third. The first sink uses detergent and hot water to remove food debris, the second uses clean water to rinse away detergent and particles, and the third uses an approved sanitizer solution to kill pathogens, ensuring items are safe for food contact.
How often should food contact surfaces be cleaned and sanitized?
Answer: After each use, when changing tasks, and every 4 hours during constant use
Food contact surfaces must be cleaned and sanitized frequently to prevent pathogen buildup and cross-contamination. This includes after each use, when changing tasks (e.g., from raw meat to vegetables), and every four hours during constant use. This rigorous schedule ensures that surfaces remain safe and do not contribute to foodborne illness.
What is the proper hair restraint for food handlers?
Answer: Clean hat or hairnet that fully contains hair
The proper hair restraint for food handlers is a clean hat or hairnet that fully contains all hair. This is essential to prevent hair, which can carry microorganisms, from falling into food and becoming a physical contaminant. Effective hair restraint ensures food safety and hygiene in the kitchen.
What is the minimum required sanitizer concentration for chlorine solutions?
Answer: 50-100 ppm
For chlorine solutions used as sanitizers, the minimum required concentration is typically 50-100 ppm (parts per million). This range is effective for killing most pathogens on food contact surfaces without being excessively corrosive or leaving harmful residues. Proper concentration ensures effective sanitation and food safety.
When should food handlers change gloves?
Answer: When dirty, torn, when changing tasks, and after handling raw meat
Food handlers should change gloves frequently to prevent cross-contamination. This includes when gloves become dirty or torn, when changing tasks (especially from raw to ready-to-eat foods), and specifically after handling raw meat. Gloves are a barrier, not a substitute for handwashing, and must be replaced to maintain hygiene.