12.
a.
Satisfactory. Clean, well-groomed hair and the use of hair restraints
minimize the chance of contamination from hair. (para 4-7)
b.
Unsatisfactory. The employee should not wash his hands in the same basin
used to clean food as this may contaminate the food. The cloth towel is also
a source of contamination. Only single-service cloth or paper towels,
continuous roll towels, or a mechanical hand dryer should be used.
c.
Unsatisfactory. Dirt may easily get under long fingernails. This worker could
d.
Satisfactory. Employees picked up and handled both the clean and dirty
dishes in a way that reduced the possibility of contamination. (para 4-11)
e.
Satisfactory. Hand contact with food was minimized. This minimizes
contamination from bacteria present on hands. (para 4-10)
13.
b.
14.
a.
The employee may transfer disease organisms to the food through coughing
and sneezing.
b.
The supervisor could have assigned the worker duties that did not require
contact with food or utensils. The supervisor could also have sent the
End of Lesson 4
MD0181
4-14