A Food Handler Cleans Up A Spill What Should The Food Handler Do Next

This should be pretty obvious.

A food handler cleans up a spill what should the food handler do next. Upper arms c. This is an example of poor cleaning and sanitizing. A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. Wash hands correctly is what the handler do next.

What should the food handler do next. Using the proper tools to handle hazardous waste materials will help ensure the security and well being of customers and employees. Tell the manager. The correct answer is wash his hands.

This is an example of poor cleaning and sanitizing a food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. A food handler cleans up a spill. The same applies to a foodservice environment. Someone who handles food must be a 100 hygienic person it is not only important to keep the work area clean but also the hands.

A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. A food handler cleans up a spill. The top 10 things you should never do as a food handler 1. If they re using the spill pads all the time you can reinforce your health policy every time there is a spill.

Wash your hands afterwards using the. A food handler cleans up a spill. The food handler should wash hands correctly. The hands are in direct contact with food and are one of the places in the body that accumulates the most bacteria although sometimes we do not realize it therefore when someone handles food they must.

Don t cough or sneeze into food or your hands. Help maintain a safe sanitary workplace by adhering to health department regulations with our designated spill clean up tools. A food handler noticed that the temperature of the cooler is 55 degrees f 13 degrees c. As a staff member cleans up a spill that s the time to train and make it an education piece on how to also contain bodily fluids that can contaminate food.

Move the food to another cooler d. What should the food handler do next. That said formal training should be done first and then regularly based on changes in menu prep and procedures. Put all the food in the freezer b.

Turn the thermostat down c.