Preparing for Coronavirus: Steps for Foodservice and Restaurant ReadinessOn-Demand Webinar Handwashing video, poster and infographic Cleaning and sanitizing poster Effects of COVID-19 on restaurants, hospitality, and foodservice FAQs Visitwww.restaurant.org/COVID19Opens in a new windowfor these free ...
Explain that gloves must never replace handwashing. Remind participants that gloves do not protect food if they are not replaced when necessary. * Talking Points: Have participants look at the pictures portraying an employee in improper attire. Ask them to explain the potential hazard that each ...
Stay home if you’re sick.If you’re sneezing, coughing or have a fever, do not go into work. Larry Lynch, the Association’s senior vice president of Certifications & Operations, tells operators they must always reinforce the importance of good personal hygiene, especially hand washing. “Re...
5 steps for proper hand washing - wet hands & arms (at least 100 F) - apply soap - scrub hands & arms vigorously for about 10-15 seconds - rinse hands & arms - dry hands & arms with single use paper towel or hand dryer food handlers must wash their hands after ...
Hand washing 20 seconds total, 100F water, turn off faucet hand towel Infected wound on hand must be covered with impermeable bandage and single-use glove Single-use gloves are required to be used at all times washing produce, handling RTE ingredients will be added to a dish to be cooked ...
Preparing for Coronavirus: Steps for Foodservice and Restaurant Readiness On-Demand Webinar Handwashing video, poster and infographic Cleaning and sanitizing poster Effects of COVID-19 on restaurants, hospitality, and foodservice FAQs Visit www.restaurant.org/COVID19 Opens in a new window f...
Handwashing steps Wet hands and arms with water at least 100 degrees Fahrenheit (38 degrees Celsius), Apply enough soap to build up a good lather, Scrub hands and arms for 10-15 seconds, Rinse hands and arms in warm, running water, and Dry hands and arms with a single-use paper towel...
What are the requirements for a handwashing station? Hot and cold running water, soap, a way to dry hands, garbage container, and signage. What is potable water? Water that is drinkable. Water used for food service must be potable. ...
A. Staff handwashing practicesB. Inspection of manufacturers' facilitiesC. Actions of the regulatory agencyD. Creation of national standards for safety procedures A. Staff handwashing practices TCS food is food thatA. must be frozen for safety.B. requires time and temperature control for ...
Use hand antiseptic before washing hands. FALSE Put the handwashing steps in the correct order. A Vigorously scrub hands and arms for at least 10 to 15 seconds. B Apply enough soap to build up a good lather. C Dry hands and arms with a single-use paper towel or a hand dryer. ...