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1. What is the most important hygienic practice for food-handlers in breaking the cycle of transmission? Washing hands properly
2. How does clothing contribute to the transmission of disease? Clothing can become contaminated by the food handler, the food and other parts of the environment, and then contaminate the food.
3. Why is hair control important?
 Hair is routinely contaminated with microbes; the presence of hair in food is also unattractive
4. Are hands sterile after washing? Why or why not? No; bacteria are hidden in the pores, folds and crevices in the skin and are difficult to remove by normal hand washing
5. Describe the proper procedure for hand washing. 1. Lather up beyond the wrist
2. Use a rotary method for at least 30 sec.
3. Pay particular attention to areas between
the fingers and fingernails & up the wrist
4. Wash up to your elbows
6. Name some of the times a food handler's hands should be washed. 1. After toilet use
2. After smoking
3. After handling raw foods
4. After clearing and wiping tables
5. After contact with soiled objects
6. After sneezing and coughing
7. Before setting tables, processing food or serving food
7. Explain the food handler's role in the prevention of food borne illnesses. Food handlers are the most important link in the transmission of food borne illnesses. They have many opportunities to contaminate food in performing their jobs - they control the environment - they have a major responsibility to prevent its contamination.
8. Why is personal hygiene so important? Human beings are the single most important source of food contamination. Therefore, good hygiene contributes a lot to breaking the cycle of disease transmission.
9. What should you do if you are ill or have an infection? Report it to your manager/boss. You should NOT work with food, as you present a high risk to co-workers and customers.
10. Is it okay to use a plate if it just has a small chip out of it? No
11. What is a styrofoam coffee cup an example of? Single service item.
12. Why are single service items only to be used once? They can not be sanitized properly.
13. Where should dishes be stored? Above the floor & away from contamination.
14. Why should plates not be stacked on top of one another? Plate bottoms are easily contaminated. If stacked, the contamination can spread to the surface of another plate.
15. What should be done with leftover food? It should be thrown away.