After you have washed your hands, a single-use paper towel is an acceptable item to dry your hands with. While a cloth item might sound acceptable, cloth items should never be used to dry your hands.
Washing your hands is the most important personal hygiene practice. While the other answers are important aspects of personal hygiene, by far the most important step you can take to prevent food borne illness is to wash your hands.
If an employee arrives at work with untidy hair, unclean fingernails, or the stench of body odor, you should send them home. Any employee who appears unclean should be sent home to clean up before coming back to work.
Kitchen staff and other food handlers must wash their hands before performing any of the aforementioned solutions. Employees should make sure to wash their hands to avoid cross-contamination because all of the responses have the potential to be chemical or biological dangers.
Washing hands often is the best action a cook can take to control food borne diseases. While there are many required actions on the part the kitchen staff, washing hands is perhaps the most important tool in a food handler’s safety arsenal.
The worker should change gloves every hour. Since food pathogens can grow on gloves during the course of the patty making process, it is important to change gloves every hour to avoid bacterial growth.
Chewing gum while working is considered unsafe for the kitchen staff. While gum limits a cook’s ability to taste, the gum can also become lost in a food meant for customers. This makes gum an unsafe employee practice.
It is said to be dangerous for the kitchen workers to chew gum while working. Gum impairs a cook's ability to taste, but it can also get lost in cuisine that is intended for consumers. The use of gum by employees is therefore dangerous.
Employees should always wash their hands directly after all actions listed except washing dishes. While it is important for employees to wash hands regularly, there is no direct reason to wash your hands after washing dishes.
You should send the employee home if they come into work with dirty fingernails, unkempt hair, and smell of body odor. Any unsanitary employee should be sent home to correct their appearance, at which time they may return to work.
A single-use paper towel is appropriate to use to dry your hands after washing them. Although using a fabric object to dry your hands might seem okay, you should never do so.
The best preventative measure a cook can take to prevent food-borne illnesses is frequent hand washing. Even though the kitchen crew is expected to do a number of tasks, washing hands is probably the most crucial weapon in a food handler's safety armory.
The correct action for the non-smoking employee to take is to wash his or her hands then return to work. No employee can return to work after taking a break without washing his or her hands.
If an employee comes to work with severe diarrhea and chills, the most appropriate action for the manager to take is to send the employee home. Since these two factors are a good indicator of a food borne illness, it is best to send the employee home until they are feeling better.
There isn't a choice for the answer because the worker failed to wash their hands. Although the employee used hand sanitizer, they did not properly sanitize their hands. Nothing can replace properly washing your hands, so keep that in mind.
A kitchen employee may wear eyeglasses while performing any of the aforementioned tasks. Before starting work, non-essential items should be removed, but attire that the employee is compelled to wear is allowed.
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ServSafe Personal Hygiene Test 3
