food handlers can contaminate food when they answer

Get answers from Weegy and a team of really smart live experts. They can also contaminate food by sneezing or coughing over it or not wearing a hair net in some cases.

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Food handlers can contaminate food when they.

. Food surfaces and equipment are not fully cleaned and sanitized until they have been allowed to air dry completely. A food handlers test consists of food. Raw seed sprouts and soy products.

Including cleaning chemicals or foods with naturally occurring toxins such as green potatoes. 3 What are 3 ways food can be contaminated. What should the temperature of the water be when washing hands.

When washing hands what is the minimum time that food handlers should scrub hands and arms with soap. The only possible option for food contamination is option C where the person handling the food can contaminate the food depending on the disease that is present and how it is exposed to food. When food handlers can contaminate food.

Have been diagnosed with a foodborne illness. California eFoodHandlers Test Answers. Salmonsushi2001 Serv-Safe Food Handler 124 terms.

Ask Get Any Answer. Have contact with a person who is sick. Coli Staphylococcus aureus Enterococcus and Salmonella and can lead to severe foodborne illnesses especially in young children older adults and individuals.

Food handlers can contaminate food when they. When they have a foodborne illness or wounds are sneezing or coughing have had contact with an illness dont wash hands are sick have hepatitis or norovirus staphyloccoccus aureus bacteria. Have infected wounds or injuries.

There are three ways that food can be contaminated. Touch anything that may contaminate their hands and dont wash them. They must be covered to prevent pathogens from contaminatming food and food-contact surfaces with bandages or finger cots if necessary.

5 dry hands and arms -- use paper towel to turn off faucet. Asked 2 days ago6242022 85753 PM. Temperature control Teaches safe temperature zones for the storage of uncooked foods to avoid bacterial.

Ground turkey must be cooked to an internal temperature of 165 degrees because the bacteria that are introduced into the meat mixture are shown to harbor E. To ensure these rules are being followed managers must supervise food handlers in. Have symptoms such as diarrhea vomiting or jaundicea yellowing of the eyes or skin.

Food handlers can contaminate food when they. Do not handle ready-to-eat food with bare hands as it can contaminate food especially in a high-risk population. Frozen foods need to be frozen.

Where in the refrigerator should you store raw meat. This answer has been confirmed as correct and helpful. Updated 2 days ago6242022 91118 PM.

Have a foodborne illness. You should store chemicals separate and away from foods. It is the managers responsibility to know the food sanitation rules.

Food handlers can contaminate food when they have infected wounds or injuries. Eggs and most dishes made with them. Food handlers can contaminate food when they.

Ground turkey must be cooked to an internal temperature of 165 degrees because the bacteria that are introduced into the meat mixture are shown to harbor E. Food handlers can contaminate food if they havent washed their hands or arent wearing gloves. 3 scrub hands and arms vigorously 10-15 seconds clean under fingernails and between fingers.

A food handlers test is an evaluation tool for food handlers to gauge their aptitude in handling food and food safety. Have wounds that contain a pathogen. Dried hands on a side towel.

Cooked vegetables and pasta. 4 rinse hands and arms thoroughly. 2 How can a food handler contaminate the food during the food preparation stages of food handling.

Coli Staphylococcus aureus Enterococcus and Salmonella and can lead to severe foodborne illnesses especially in young children older adults and individuals. Have been diagnosed with a foodborne illness Explanation. Ideally the author states the main thesis for a chapter.

All of the following are timetemperature control for safety food except. Which disease is transmitted through food. Contamination and cross-contamination Defines and helps food handlers identify signs of contamination and cross-contamination of food.

As for the other options they are. 1 wet hands and arms -- water should be 100 degrees F or 38 degrees C. Yellowing of the skin.

This type of test aims to determine how well a food handler understands the principles and categories of food safety when preparing processing activities packaging and storing foods. What are the 3 major causes of food contamination. Biological hazards microorganisms including bacteria fungi yeasts mould and viruses.

Single-use gloves can create a barrier between hands and food. Final temperature Teaches temperatures for cooked foods before they can be safely eaten.

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