The following staff are required to complete this quiz as they work with
food items as part of their work:
•    Activity Convenors
•    Food Service Assistants
•    Health Care Aides (Nursing Attendants, Resident Assistants, Community Care Assistants)
•    Recreation Therapy (Therapy Aides and Recreation Therapists)
This is important information that will help you provide our residents and clients
with quality care in safe, comfortable and supportive environments.

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* 1. Please enter your first Name as it appears on your employment application

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* 2. Please enter your last name as it appears on your employment application

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* 3. Which Carewest site are you working at

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Overview of Safe Food Handling

Overview of Safe Food Handling
PERSONAL HYGIENE

Hair:

Food services staff must wear hair restraints which cover all hair and facial hair to prevent hair from falling into the food
Wearing a hairnet will also discourage food handler from touching his/her hair
Care staff serving food must have
hair tied back

Hands and fingernails:
Wash hands between 15 and 30 seconds with soap & water
Change gloves between tasks and wash hands after removing gloves and before putting on the next pair
Cover all cuts and abrasions with a waterproof bandage
Avoid wearing rings or other jewellery, nail polish or gel nails when preparing food
Trim fingernails regularly
 
Clothing:
Food Service Assistants (FSA) should wear clean aprons
 

ILLNESS:

Stay home if you are sick! Particularly if you have nausea, vomiting and/or diarrhea
Employees with symptoms of vomiting, diarrhea, fever, respiratory infection, or sore throat should not work as a food handler
Contact Employee Health and Safety before returning to work


TEMPERATURE CONTROL
Germs grow best between 4°C and 60°C (danger zone).
Keep food out of danger zone!
Whether at work or home:

Keep hot foods hot at 60°C or more
Keep cold foods cold at 4°C or less
Cool hot food down quickly (less than 30 minutes)
Cook food to the correct temperature
Check food temperature with a food thermometer
Thaw frozen foods in refrigerator using established processes
 

USING A THERMOMETER:
Before using, wipe the probe with an alcohol wipe
For liquids: stir the food to ensure even distribution of heat. Insert the probe in the center of the produce. Take the Temperature
For roast meats:  place thermometer in the thickest part (centre). Take the temperature

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DISINFECTING

Steps for disinfecting food surfaces in Carewest kitchens, dining rooms and kitchenettes/serveries


1.      Wash hands and put on gloves.

2.      Remove all visible food spills with soap and water.

3.      Spray or wipe disinfectant onto the surface and leave for the correct amount of time as per instructions on the product.

4.      Rinsing may be required depending on the type disinfectant used.

5.      Remove gloves and wash hands.

 
OUTBREAK PRECAUTIONS
During an Outbreak:

1.        Wash hands and put on gloves.

2.        Spray approved Outbreak disinfectant onto the surface and remove all visible food spills from tables in dining rooms.

3.        Re-spray the surface with the approved Outbreak disinfectant again and leave on surface for a 5- minute contact time.

4.        Rinse thoroughly with clean water. These products are NOT food safe.

Please complete the questions below.


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* 4. Food service staff need to wear hair restraints (hair nets and/or beard nets) because:

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* 5. Before eating an apple, what should you do to prevent food borne illness?

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* 6. Three people vomited after a potluck. What is the most likely reason why they became sick?

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* 7. Cross contamination of food happens because

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* 8. How should tables be disinfected during an outbreak?

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* 9. Temperatures between 4°C and 60°C are considered the Danger Zone because

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* 10. What is the best way to thaw frozen foods?

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* 11. After cutting up raw chicken and before serving food, what should a Food Services Assistant do?

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* 12. When serving food to clients how should a Health Care Aide with long hair wear their hair?

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* 13. Disinfection happens when chemicals or heat are used to kill germs. TRUE or FALSE

Avoid Cross- Contamination
Cross contamination is the spread of bacteria, viruses or parasites from one food to another, by hands, utensils or equipment.

An example of cross contamination is when juice or blood from red meat or poultry gets onto ready to eat food.

Another kind of cross contamination is when foods that clients are allergic to touch other foods that they will eat.

 
To avoid cross contamination:
·      Change gloves and wash hands between working with different foods

·      Always use appropriate utensils

·      When using gloves:

         o    First wash your hands and put on clean gloves

         o    If moving to a new task, remove gloves, wash your hands and put on a new pair of clean gloves

         o    If the gloves have a tear/hole, discard them, wash your hands and put on a new pair

·      Clean and disinfect the countertops, cutting boards and thermometers between working with different foods

·      Wash all fruits and vegetables before cutting or serving

·      Store meat, prepared products, fruits and vegetables in separate areas of the refrigerator.

·       Store raw meats on the lowest shelf to avoid liquids dripping on other foods
 


DISINFECTING FOOD SURFACES
 Steps for disinfecting food surfaces in Carewest kitchens, dining rooms and kitchenettes/serveries

1.      Wash hands and put on gloves.

2.      Remove all visible food spills with soap and water.

3.      Spray or wipe disinfectant onto the surface and leave for the correct amount of time as per instructions on the product.

4.      Rinsing may be required depending on the type disinfectant used.

5.      Remove gloves and wash hands.

 

During an Outbreak:

1.        Wash hands and put on gloves.

2.        Spray approved Outbreak disinfectant onto the surface and remove all visible food spills from tables in dining rooms.

3.        Re-spray the surface with the approved Outbreak disinfectant again and leave on surface for a 5- minute contact time.

4.        Rinse thoroughly with clean water. These products are NOT food safe.
 
 Please complete the following questions
You have completed the quiz. When you click "done", your score will show. If you scored less than 80%, you need to redo the quiz to get a passing score.  Thank you. 

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* 14. What is your job role (only certain roles need to complete this quiz)?

0 of 14 answered
 

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