9.
Select the time when employees are NOT required to wash their hands.
a.
Before leaving work.
b.
After smoking.
c.
After a visit to the toilet.
d.
Before preparing food.
e.
Before beginning work.
f.
After handling soiled equipment or utensils.
10. Which of the following best describes how personnel should handle food?
a.
Personnel must wear sterilized plastic gloves when handling any food item.
b. Provided that they have washed their hands, personnel can handle food as
much as they want.
c. Generally, food service personnel should not touch food and should use
utensils whenever possible.
11. During an inspection of a full-service food facility, you observe a food service
specialist smoking while cutting up vegetables. The employee smokes, lays the
cigarette down on the edge of the counter, and then cuts up more vegetables before
smoking again. You rate this as unsatisfactory and discuss the problem with the
supervisor. The supervisor states that he has told employees about the dangers of
smoking while preparing food, but that there is no convenient place where employees
can smoke.
a. There are two reasons that make smoking a possible cause of foodborne
illness. These reasons are:
(1)
_______________________________________________________
(2)
_______________________________________________________
MD0181
4-10
Previous Page
