FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Clearing tables.
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Putting on gloves.
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Serving customers.
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Applying hand antiseptic.
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Detailed explanation-1: -Foodhandlers must wash their hands before they start work. They must also do it after the following activities. Using the restroom. Foodhandlers with foodborne illnesses such as Norovirus gastroenteritis can transfer the pathogen to food if they don’t wash their hands after using the restroom.
Detailed explanation-2: -The following are specific times when restaurant employees should wash their hands: After handling or taking out trash. After clearing tables or busing dirty dishes. After touching soiled aprons or clothing.
Detailed explanation-3: -Hands should be washed as often as necessary and always: Before starting work. Before handling cooked or ready-to-eat food. After handling or preparing raw food.
Detailed explanation-4: -Your workplace should have handwashing sinks in or near the areas where food is prepared or served and dishes are washed. You should also have handwashing sinks in or just outside of the bathroom.