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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wash hands
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take off their hats
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changed their gloves
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take off their aprons
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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: -All employees involved with food preparation must wash their hands and exposed portions of their arms with soap and water. Thorough hand washing is done by vigorously rubbing together the surfaces of lathered hands and arms for at least 20 seconds followed by a thorough rinse with clean water.
Detailed explanation-3: -Staff should change aprons after working with raw food e.g. meat, poultry, eggs or unwashed vegetables. Aprons help to stop dirt and bacteria from getting onto work clothes and they can be removed easily for washing, or thrown away if disposable.