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Kitchen Safety: Handwashing & Attire Guide

The document outlines essential handwashing practices and hygiene protocols for food handlers, including when and where to wash hands, the five steps of handwashing, and the appropriate use of hand sanitizer. It also discusses guidelines for handling open wounds, wearing gloves, proper work attire, and the exceptions to eating or drinking in the kitchen. Additionally, it clarifies the concepts of restricting and excluding employees based on health conditions.

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nikil124196
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106 views2 pages

Kitchen Safety: Handwashing & Attire Guide

The document outlines essential handwashing practices and hygiene protocols for food handlers, including when and where to wash hands, the five steps of handwashing, and the appropriate use of hand sanitizer. It also discusses guidelines for handling open wounds, wearing gloves, proper work attire, and the exceptions to eating or drinking in the kitchen. Additionally, it clarifies the concepts of restricting and excluding employees based on health conditions.

Uploaded by

nikil124196
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

ServSafe Guided Notes

Chapter 3

1) Where should you wash your hands? Where should you not wash your hands?

2) List the 5 steps to handwashing

3) When must food handlers wash their hands?

4) Should you ever use hand sanitizer in place of washing your hands? What is the
proper use for hand sanitizer?

5) Explain what you should do if you have an open wound while working in a
kitchen.

6) When should you wear gloves? When should you change your gloves?
7) When are you allowed to not wear gloves when preparing food?

8) Describe proper work attire when working in a kitchen.

9) Employees should never eat or drink while working in the kitchen. What is the
one exception to this rule?

10) What is the difference between restrict and exclude. When should you restrict an
employee? When should you exclude an employee?

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