Food handlers who scrub their hands and arms

Study with Quizlet and memorize flashcards containing terms like Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture, Three components of active managerial control include A identifying risks, creating specifications, and ...

of their arms exposed directly to food . Hand Washing Steps: 3) Scrub backs of hands, wrists, between fingers and under fingernails . 1) Wet hands with warm water 2) Lather hands with soap for at least 20 seconds. 6)rn off faucet with Tu paper towel . 4) Rinse hands with warm water 5) Dry hands with single use paper towels or by use of a forced ...Aug 26, 2019 · Wash their hands B. Rinse their gloves C. Change their aprons D. Use a hand antiseptic A. Wash their hands 3 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? Mar 4, 2022 · Apply soap and rub hands together to build up a lather. Scrub hands and arms for 20 seconds (include fingertips, between fingers, and under fingernails) Rinse thoroughly with warm water. Dry hands and arms with a clean paper towel or hand dryer. After washing, use a paper towel to turn off the faucet. 5 A food handler who has just used their cell phone must do what before handling food? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms with soap for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. Have you been eyeing those stylish and comfortable fig scrubs for a while now? Well, there’s no better time to get your hands on them than during a fig scrubs sale. With the right strategy, you can maximize your savings and stock up on your...Sep 17, 2013 · C) Metal shaving in a can of peaches. D) Tomato juice served in a pewter pitcher. B) Ciguatoxin in a red snapper. Jaundice is a symptom of which foodborne illness? Hepatitis A. As part of handwashing, food handlers must scrub their hands and arms for how long? Warm What should the temperature of the water be when washing hands? Dried hands on a side towel A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds, rinsed them in warm water, and dried them on a cloth side towel. what did he do wrong? 20 secondsTo work with food, a food handler with an infected hand wound must. A. Cover the wound with an impermeable cover and wear a single-use glove. B. Cover the wound with an impermeable cover and limit contact with food. C. Wash hands and bandage the wound with an impermeable cover. D. Apply ointment and bandage the wound with an …

Study with Quizlet and memorize flashcards containing terms like During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds. True or False, Gloves should be changed before beginning a different task. True or False, Foodhandlers must wash their hands after smoking. True or False and more. As part of hand washing, food handlers must scrub their hands and arms for at least A) 3 secondsScrub hands and arms vigorously. Scrub them for 10 to 15 seconds.Clean under fingernails and between fingers. 4. Rinse hands and arms thoroughly. ... You must train your food handlers to wash their hands, and then you must monitor them. Hands need to be washed in a sink designated for handwashing. Do not wash hands in sinks for food prep ...Good hand hygiene is essential to food safety and one of the best ways to prevent foodborne illness. Handwashing helps prevent the spread of bacteria and viruses. It also helps prevent cross-contamination, cross-contact, and other contamination. Handwashing takes about 20 seconds. Fifteen seconds should be spent scrubbing (as long as it takes ...Study with Quizlet and memorize flashcards containing terms like After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D Applying hand antiseptic, When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B 10 seconds C 20 seconds D 40 seconds, What …Wash their hands B. Rinse their gloves C. Change their aprons D. Use a hand antiseptic A. Wash their hands 3 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

During handwashing food handlers should scrub their hands and arms, and thoroughly clean underneath ... This means that food handlers should scrub their hands and arms thoroughly, and clean underneath their nails. It’s also important to use soap and water that is hot enough to remove any dirt or bacteria. If you’re handling raw …4. Before washing dishes in a dishwasher, a food handler should ensure that. a. towels for drying are nearby and clean. b. detergent and sanitizer dispensers are filled. c. spray nozzles are soaking in a bucket of delimer. d. water temperature is at least 100 degrees F. b. detergent and sanitizer dispensers are filled. 5.Apply soap to wet hands. Scrub hands, wrists, and lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath fingernails—these are common hiding places for dirt and pathogens. Once you are done scrubbing, you should rinse hands thoroughly under running water. And finally, dry your hands and arms with ...1. rinse, scrap, soak items before washing. 2. clean with detergent in first sink (110 degrees) 3. rinse in second sink. 4. sanitize in third sink. 5. air dry. What must a food handler with a hand wound do to safely work with food? A) Apply iodine solution and a permeable bandage. B) Bandage the wound and avoid contact with food for the rest of ...5 A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. After cleaning animal feces or baby's diapers. After handling hazardous chemicals. Hand washing procedure: 1. Wet hands and exposed portions of arms. 2. Apply liquid soap. 3. Rub hands together vigorously for 10 to 15 seconds.

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During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds. False. Scrub hands and arms vigorously for ten to fifteen seconds. True or False. Gloves should be changed before beginning a different task. True. True or False. Foodhandlers must wash their hands after smoking. True. True or False.Dried hands on a side towel. A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds, rinsed them in warm water, and dried them on a cloth side towel. what did he do wrong? 20 seconds. Approximately how long should the whole handwashing process take? Designated sink for handwashing. Wet hands with warm water. Use liquid or bar soap. To be effective, the soap does not have to be antibacterial, but it can be. Rub your hands together for at least 20 seconds, cleaning between your fingers and beneath your fingernails. Wash the backs of your hands, wrists, and forearms as well. Rinse well, keeping hands and fingers pointed ...The Centers for Disease Control and Prevention recommends scrubbing the hands with soap for at least 20 seconds, then rinsing them thoroughly. Assuming it takes about five seconds to rinse the hands, and the faucet being used is new, it tak...Study with Quizlet and memorize flashcards containing terms like Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture, Three components of active managerial control include A identifying risks, creating specifications, and ...

Erratic access to food, crammed quarantine centers, and no end in sight to harsh measures has Shanghai up in arms. Guo Ziwei, who lives in Shanghai’s normally bustling Jingan district, is waking up at the crack of dawn to order food. But si...To wash hands the right way, follow the steps shown below. The whole process should take about 20 seconds. 1 Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100˚F (38˚C). 2 Apply soap. Apply enough to build up a good lather. 3 Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds.May 16, 2022 · Use every option. Turn on the faucet and adjust the water pressure and temperature. Hands and wrists should be wet. Soap it up. For at least 20 seconds, wash the palms and backs of the hands. Using a paper towel, pat the hands dry. Using a paper towel, turn off the faucet. Sets having words that are similar. Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry. Which empty, cleaned, and sanitized container may not be used for storing food? 5 gallon bucket of powdered sanitizer. It is important to cook food to high enough temperatures so that. Pathogens are reduced and illness is prevented. easiest steps! Food handlers must make sure to wash their hands before starting work or after completing any of the following activities: To effectively wash your hands, simply follow this 5-step process (which should take at least 20 seconds): 1. Wet hands and arms 2. Apply soap 3. Scrub hands and arms vigorously for 10 -15 seconds 4. Rinse ... Apply soap and rub hands together to build up a lather. Scrub hands and arms for 20 seconds (include fingertips, between fingers, and under fingernails) Rinse thoroughly with warm water. Dry hands and arms with a clean paper towel or hand dryer. After washing, use a paper towel to turn off the faucet.Hand Washing. Most likely, the first thing that comes to mind when you think of personal hygiene for food handlers is hand washing. Hand washing is essential for serving contaminant-free food. When you're washing your hands, use soap and warm water—and don't stop at your hands! Make sure to clean the back of your hands, wrists, …Whether you love to cook or you just love to eat, odds are you have a collection of dishes and recipes you'd like to try. Maybe you have a bunch handed down from a loved one. In either case, you probably need a better method to keep them or...Biology questions and answers. Circle the best answer to each question. 1 After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D) Applying hand antiseptic 2. When washing hands, what is the minimum time you should scrub with soap? A 5 seconds B 10 seconds C 20 seconds D 40 seconds 3.When should food handlers wash their hands? A. After drinking. B. After applying hand antiseptics. C. After putting on single-use gloves. D. After handling ready-to-eat food. ... When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? 10 seconds. 300. After handling dirty dishes, a dish washer …Study with Quizlet and memorize flashcards containing terms like Which agency enforces food safety in a restaurant or foodservice operation?, Three components of active managerial control include., A broken water main has caused the water in an operation to appear brown. What should the manager do? and more.after chewing gum, touching hair and smoking. Food handlers should not be restricted if they are only.. coughing. Under which circumstances should food handlers wash their hands? before/after handling raw meat, and after handling unsanitized wash cloths. An employee wore disposable gloves, made beef patties and then slices buns.

1) Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C) 2) Apply soap 3) Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers 4) Rinse thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off …

Food handlers should wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: . . (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms;Aug 26, 2019 · Wash their hands B. Rinse their gloves C. Change their aprons D. Use a hand antiseptic A. Wash their hands 3 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? Food handlers who have had jaundice for less than seven days must be excluded from the operation. True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work. ... During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds. False. Scrub hands and …5 A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry. Which empty, cleaned, and sanitized container may not be used for storing food? 5 gallon bucket of powdered sanitizer. It is important to cook food to high enough temperatures so that. Pathogens are reduced and illness is prevented. 5 A food handler who has just used their cell phone must do what before handling food? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms with soap for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds.1. Wet hands and arms. Use running warm water. 2. Apply soap. Apply enough to build up a good lather. Follow the manufacturer's recommendations. 3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms.

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As part of handwashing, foodhandlers must scrub their hands and arms for: 10 to 15 seconds. ... To work with food, a foodhandler with a hand wound must: bandage the wound and wear a single-use glvoe. Which peice of jewlery is a foodhandler allowed to wear? Plain-band ring. Foodhandlers should wash their hands before and after: handling raw meat, …Option B. As part of handwashing, food handlers are generally recommended to scrub their hands and arms for at least 20 seconds.. This duration allows for thorough cleaning and helps to effectively remove dirt, bacteria, and other potential contaminants from the skin's surface.Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100°F(38°C). 2. Apply soap. Apply enough to build up a good lather. 3. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers. 4. Rinse hands and arms thoroughly. Use running warm water. 5 ... As part of handwashing, food handlers must scrub their hands and arms for at least Cover the wound with an impermeable cover and wear single use gloves. To work with …Study with Quizlet and memorize flashcards containing terms like 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent, 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed ...A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. ... apply soap, scrub hands and arms, rinse hands and arms, and dry ...A food handler who has just bused tables must do what before handling food? Wash hands. As part of hand washing, food handlers must scrub their hands and arms for …During handwashing food handlers should scrub their hands and arms, and thoroughly clean underneath. When it comes to food safety, one of the most important things you can do is wash your hands properly. This means scrubbing your hands and arms, and making sure you clean underneath your nails and in between your fingers.Food handlers should scrub their hands and arms with soap for at least 20 seconds to ensure they have washed their hands correctly. Washing hands properly is an essential practice in food safety to prevent the spread of bacteria and other contaminants.after chewing gum, touching hair and smoking. Food handlers should not be restricted if they are only.. coughing. Under which circumstances should food handlers wash their hands? before/after handling raw meat, and after handling unsanitized wash cloths. An employee wore disposable gloves, made beef patties and then slices buns. ….

Academy. Brainscape's Knowledge Genome. Browse over 1 million classes created by top students, professors, publishers, and experts. Entrance Exams. Professional Certifications. Foreign Languages. Medical & Nursing.When washing hands, the minimum time that food handlers should scrub hands and arms with soap is 10 seconds.. What is handwashing? Warm flowing water should be used to fully wet hands and arms.After vigorously scrubbing for at least 10-15 seconds, hands and arms should be thoroughly rinsed under warm running water.. …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. Use a single-service towel or hot air dryer to dry ...Academy. Brainscape's Knowledge Genome. Browse over 1 million classes created by top students, professors, publishers, and experts. Entrance Exams. Professional Certifications. Foreign Languages. Medical & Nursing. How should food handlers keep their fingernails? A) short and unpolished. B) long and unpolished. C) long and painted with nail polish. D) short and painted with nail polish. A) short and unpolished. As part of hand washing, food handlers must scrub their hands and arms for at least. A) 3 seconds. B) 5 seconds.A food handler who has just bus tables must do what before handling food. Wash hands. As part of handwashing, foodhandlers must scrub their hands and arms for at least. 10 seconds. To work with food a foodhandler with an infection hand wound must.No. Food handlers are not allowed to wear bracelets. This is a strict rule because food handlers cannot wash their hands effectively if they are wearing jewelry on their hands and wrists. There have been reports that wedding band bracelets (whatever those are) are sometimes OK to be worn. It is best to check with your employer …Apply soap. Soap helps remove the dirt, oils, and germs from your hands. Scrub your hands for 10 to 15 seconds. Make sure to scrub between your fingers and under your fingernails. According to the FDA Food Code, most germs try to hide around and under your fingernails. If your workplace provides a nailbrush at handwashing stations, use it!Boiled eggs are a versatile and nutritious food that can be enjoyed in a variety of ways. Whether you’re making deviled eggs, egg salad, or simply enjoying a boiled egg on its own, there’s nothing worse than struggling to peel off the shell...If the food handlers has jaundice (yellowing of the skin or eyes) Must be reported to the regulatory authority. Food handlers who have jaundice for less than seven days must be . EXCLUDED. from the operation. Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work. Food handlers who scrub their hands and arms, Wet your hands, wrists, and arms; Apply your soap; Scrub hands, wrists, fingernails and arms vigorously for 10 – 15 seconds; Rinse the soap off of your hands, wrists, and arms thoroughly; Dry off with a single use paper towel or a hand dryer; Washing your hands is as simple as that. Should a food handler just wear gloves?, Study with Quizlet and memorize flashcards containing terms like After which activity must food handlers was their hands? a. Clearing tables b. Putting on gloves c. Serving customers d. Applying hand antiseptic, When washing hands, what is the minimum time you should scrub with soap? a. 5 seconds b. 10 seconds c. 20 seconds d. 40 seconds, What should food handlers do after prepping food and ... , 19 de ago. de 2023 ... Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds ... When to Wash Hands Food handlers must wash their hands before they ..., A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. To prevent cross-contamination, what should the food handler do? chemical, physical, and biological ... For thermometers to read temperatures correctly, they must be. Allow customers to reuse their plates only once. How can an operation prevent cross-contamination in self-service …, easiest steps! Food handlers must make sure to wash their hands before starting work or after completing any of the following activities: To effectively wash your hands, simply follow this 5-step process (which should take at least 20 seconds): 1. Wet hands and arms 2. Apply soap 3. Scrub hands and arms vigorously for 10 -15 seconds 4. Rinse ..., When washing hands with water and soap, people tend to scrub their hands more thoroughly than when just rinsing with water. Because the steps of the recommended washing method (washing, scrubbing, rinsing, drying) take time (15–20 s), ... Nunes I.L. Knowledge, attitudes and practices in food safety and the presence of …, Food handlers have to wash their hands in warm water in order to help prevent cross contamination and germ spreading. The bacteria and pathogens on the hands can be neutralized through hot enough ..., Study with Quizlet and memorize flashcards containing terms like Food handlers must their hands before which activity?, Food handlers must tell their managers when they have which symptom ?, Removing an apron before using the restroom is an example of …, What task requires food handlers to wash their hands before and after doing it? A) Using chemicals that might affect food safety B) Handling raw meat, poultry, or seafood C) Taking out garbage D) Touching clothing or aprons. B) Handling raw meat, poultry, or seafood. If a food-contact surface is in constant use, how often should it be cleaned and sanitized A) …, 1. As part of hand washing, food handlers must scrub their hands and arms for at least a. 3 seconds b. 5 seconds 10 seconds d. 20 seconds 2. The following are different situations where people can pick up "germs", except a. Visiting or caring for sick people c. After touching raw meat poultry or fish b. Rinsing hands under running water d., Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms. ... When to Wash Hands. Food handlers must wash their hands before they start work and after: Using the restroom Handling raw meat, …, Apr 15, 2021 · During hand washing food handlers should scrub their hands and arms thoroughly and clean their. Home Food Handlers Handwashing 101. Food Service Rules and Regulations 511-6-1 Effective 1112015 Revised 91620 to reflect changes to the definition of Food Service Establishment from SB 345 91718 to add a provision for pop-up restaurants and 102118 ... , First apply water in your hands. Take soap and apply it generously in your hands. Rub until forms comes out. Use the form to scrub your hands well, in between fingers and underneath your nail up ..., Scrub hands and arms vigorously. 4. Rinse hands and arms thoroughly. 5. Dry hands and arms. What is the minimal temperature for water used for hand washing? At least 100 degrees F. How long should you scrub hands and arms while hand washing? 10-15 seconds. , Food handler#1 is drinking from an open can of soda. He also has an unrestrained beard, and is scratching a sore on his arm. Food handler#2 is sneezing directly onto the food he is prepping. Food handler#3 is eating while prepping food. Food handler#4 is wiping his gloved hands onto his apron. He also appears to be going to help food handler#1., • Wet hands and arms with running water at least 100˚F (38˚C) • Apply enough soap to build up a good lather • Scrub hands and arms for 10 to 15 seconds • Rinse hands and arms thoroughly under warm running water • Dry hands and arms with a single-use paper towel or hand dryer 300 What must a food handler do before putting on, Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean ... Ryan washed his hands before handling food. Write an X next to each error that., Food handlers should wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: . . (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms;, Wet hands and arms. To wash hands correctly, a food handler must first. Control flies inside and outside operation. ... What task requires food handlers to wash their hands before and after doing this.. The food handler is wearing gloves that have been torn. Which action requires a food handler to change gloves. Place the thermometer stem into an …, Sore throat with fever. What is the minimum length of time that hands and arms should be scrubbed while handwashing? 10-15 seconds. What is the final step in the handwashing process? Drying hands and arms using a single-use paper towel or hand dryer. , a pan of raw poultry stored above sliced raw carrots in a cooler. Which storage practice could cause cross contamination. a pan of raw poultry stored above sliced raw carrots in a cooler. During handwashing,food handlers should scrub their hands and arms and thoroughly clean underneath. some bacteria, viruses, parasites, and fungi can cause ..., When food handlers can contaminate food: when they have a foodborne illness, or wounds, are sneezing or coughing, have had contact with an illness, don't wash hands, are sick, have hepatitis or norovirus, staphyloccoccus aureus bacteria. ... wet hands and arms/apply soap/scrub hands and arms vigorously for 10-15 seconds clean under nails …, Study free Culinary Arts flashcards about safe food handler created by jpbituin03 to improve your grades. Matching game, word search puzzle, and hangman also available., Safe Food Handler 5. How to Wash Your Hands • Wet hands and arms. – UithtUse running water as hot as you can comfortably stand. •Apppp y ply Soap. – Apply enough to build up a good lather. Safe Food Handler 6. Con’t How to Wash Your HandsHow to Wash Your Hands • Scrub hands and arms vigorously. – Scrub them for 10 to 15 seconds. …, Feb 25, 2019 · Wet your hands, wrists, and arms; Apply your soap; Scrub hands, wrists, fingernails and arms vigorously for 10 – 15 seconds; Rinse the soap off of your hands, wrists, and arms thoroughly; Dry off with a single use paper towel or a hand dryer; Washing your hands is as simple as that. Should a food handler just wear gloves? , As part of hand washing, food handlers must scrub their hands and arms for at least A) 3 seconds, what must a food handler do to a thermometer before using it. wash it, rinse, sanitize it, and allow it to dry. when washing tableware in a 3 compartment sink, the water temperature should be at least. 110 F. how can food handlers reduce bacteria to safe levels when preparing vegetables for hot holding. cook the vegetables to the correct ... , Food handler#1 is drinking from an open can of soda. He also has an unrestrained beard, and is scratching a sore on his arm. Food handler#2 is sneezing directly onto the food he is prepping. Food handler#3 is eating while prepping food. Food handler#4 is wiping his gloved hands onto his apron. He also appears to be going to help food handler#1., Apply soap and rub hands together to build up a lather. Scrub hands and arms for 20 seconds (include fingertips, between fingers, and under fingernails) Rinse thoroughly with warm water. Dry hands and arms with a clean paper towel or hand dryer. After washing, use a paper towel to turn off the faucet., During hand washing food handlers should scrub their hands and arms thoroughly and clean their. Home Food Handlers Handwashing 101. Food Service Rules and Regulations 511-6-1 Effective 1112015 Revised 91620 to reflect changes to the definition of Food Service Establishment from SB 345 91718 to add a provision for pop-up restaurants and 102118 ..., after chewing gum, touching hair and smoking. Food handlers should not be restricted if they are only.. coughing. Under which circumstances should food handlers wash their hands? before/after handling raw meat, and after handling unsanitized wash cloths. An employee wore disposable gloves, made beef patties and then slices buns., Workers were more likely to wash their hands. When they were not busy. In restaurants that provided food-safety training. In restaurants with more than one hand sink and with a hand sink where the worker can see it. Workers did about nine activities an hour where they should have washed their hands. But they only washed their hands about 2-3 ..., • Moisten your hands and arms, apply soap. Wash and scrub for 40-60 seconds or more. • Rub hands briskly- wash between fingers, the backs of your hands, your palms, around your fingernails, up to the wrists and forearms, and under rings. (only wedding rings should be worn). • Rinse your hands and arms thoroughly.