10 terms

ServSafe Flashcards: Chapter 4

A set of flashcards for every chapter of the ServSafe Foodhandlers coursebook, 6th edition
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Components of a Good Personal Hygiene Program
-Following hygienic hand practices.

-Maintaining personal cleanliness.

-Wearing clean and appropriate uniforms and following dress codes.

-Avoiding certain habits and actions.

-Maintaining good health

-Reporting illness.
Proper Hand-washing Procedure
-Wet your hands and arms with running water as hot as you can comfortably stand (at least 100 F).

-Apply soap.

-Scrub hands and arms vigorously for 10-15 seconds.

-Rinse hands and arms thoroughly under running water.

-Dry hands and arms with a single-use paper towel or hand dryer.
Hand Care for Foodhandlers
-Keep fingernails short and clean.

-Do not wear false nails or nail polish.

-Bandage wounds and cover bandages.
Situations when foodhandlers must wash their hands:
Foodhandlers must wash their hands before they start work and after...

-Using the restroom.

-Touching the hair, face, or body.

-Sneezing, coughing, or using a tissue.

-Smoking, eating, drinking, or chewing gum or tobacco.

-Handling chemicals that might affect the safety of food.

-Taking out the garbage.

-Clearing tables or busing dirty dishes.

-Touching clothing or aprons.

-Touching anything else that may contaminate hands, such as dirty equipment, work surfaces, or wiping towels.

-Handling money.

-Before and after handling raw meat, poultry, and seafood.
Proper Work Attire for Foodhandlers
Clean hat or hair restraint.

Clean aprons, chef coats, and uniforms.

No jewelry other than a plain wedding band.
Method of properly tasting food during preparation:
Place in a separate dish and taste with a clean utensil which should then be removed from the prep area and cleaned.
Activities not allowed in food prep areas:
Eating
Drinking (Unless using a straw and covered container)
Chewing gum
Chewing tobacco
Smoking
Spitting
When foodhandlers should be RESTRICTED from working around food:
Foodhandler has a sore throat and fever.
Situations when a foodhandler should be EXCLUDED from working around food:
Foodhandler has a sore throat and fever and the establishment serves high risk populations.

Foodhandler has one or more of these symptoms:
Vomiting
Diarrhea
Jaundice

Foodhandler has been diagnosed with a foodborne illness caused by one of these pathogens:
Salmonella Typhi
Shigella spp.
Shiga toxin-producing E. coli
Hepatitis A
Norovirus
Role of management in a Personal Hygiene Program
-Establishing proper personal hygiene policies.

-Training foodhanders on personal hygiene policies and retraining them when necessary.

-Modeling proper behavior for foodhandlers at all times.

-Supervising food safety practices continuously and retraining foodhandlers as necessary.

-Revising policies when laws and regulations change and when changes are recognized in the science of food safety.