ABELLANA, FEDERICEE G.

BSN 2-A18
NUR 102 (LABORATORY)
SESSION 23

LESSON PREVIEW
1. Imitation
2. Attitudes
3. Modeling
4. Contemplation

CHECK FOR UNDERSTANDING

1. ANSWER: C
RATIO: Wet hands under warm, flowing water for at least 20 seconds to wash your hands. Put down
enough soap to create a thick lather. Wash your hands thoroughly with soap and water.

2. ANSWER: A
RATIO: Food service personnel should not touch any food that is being provided to the general public
or handle any eating or drinking utensils if they have recently had symptoms like vomiting, diarrhea,
fever, sore throat with fever, jaundice, or infected wounds. Due to the significant threat that these
employees offer to others by contaminating food or utensils with pathogenic germs and viruses, this
limitation has been put in place.

3. ANSWER: D
RATIO: One of the main factors contributing to outbreaks of food-borne disease is cross-contamination.
It happens when dangerous microorganisms spread from one thing to another without being cleaned,
cooked, or heated again. Processing raw animal foods on a surface separate from other foods and
storing raw animal foods below and away from other foods are the best techniques to prevent cross-
contamination.

5. ANSWER: D
RATIO: Food service employees are required to wash their hands after any action that contaminates
them. Using the restroom, coughing, sneezing, itching, wiping the nose, cleaning, touching vulnerable
body parts, handling raw animal food, handling money, and before donning disposable gloves are some
examples of such actions.

6. ANSWER: 48 HOURS
RATIO: In the majority of infections, germs and viruses may still be detected in a person's feces long after
their symptoms have subsided. Therefore, it is crucial that managers keep food handlers out of the
workplace for a while following this. The optimum duration is 48 hours.
7. ANSWER: D
RATIO: Taste, price, convenience, and the nutritional content of meals are the main factors influencing
each person's diet.

8. ANSWER: D
RATIO: Everyone working on the food premises, including the owner, chef, waiter, and dishwasher, is
accountable for ensuring that the food is safe.

9. ANSWER: E
RATIO: Look, smell, or taste alone cannot indicate if a meal is tainted with dangerous microorganisms.
The food must be thrown out if the person handling it has any doubts since it is likely that they are
correct. Whenever possible, provide fresh meals.

10. ANSWER: B
RATIO: When drying hands, using single-use towels is the sanitary approach to minimize the danger of
viral transmission.