What is tying your hair back, and/or wearing a cap?
100
scrubbing with sanitizing spray before food and after food prep
What is disinfecting counters and work surfaces?
100
Rest and Fluids
What is most common treatment of food borne illness
100
Keep in original containers, don't store under sink, keep away from children, and always read the label.
What is preventions for chemical poisonings?
100
is an illness caused by eating spoiled or contaminated food.
What is food borne illness
200
Covers your cloths and keeps food of you and your clothing out of food.
What is wearing an apron or chefs coat?
200
A single or noncellular microorganism that may be harmful or helpful.
What is Bacteria?
200
Make sure the utensil is sharp, and don't submerge under water. If glass breaks use rubber gloves, sweep, and then use a damp paper towel.
What is how to prevent cuts?
200
The discomfort or sickness caused by eating contaminated food.
What is food poisoning?
300
keeps your toes safe.
What is closed toed shoes?
300
use hot soapy water, cleaning knives first or last, then cups, silverware, plates and then pots and pans as soon as they are cool enough to touch.
What is proper way to wash dishes?
300
a microorganism that needs another organism, called a “host” to live.
What is a parasite?
300
With grease never use water. Lift pot lids away from you. Make sure to use dry and clean pot holders, and keep handle turned to the side.
What is how to prevent burns and fires?
300
A substance that may be harmful that has accidentally gotten into food.
What is a contaminant?
400
using as hot of water you can stand and soap while singing happy birthday, scrubbing under nails, between fingers and writsts and then drying with paper towels.
What is the proper way to wash hands?
400
using separate knives and cutting boards and cooking utensils for raw meats and ready to eat foods. Or washing them between use.
What is how to prevent cross contamination?
400
is the smallest and simplest known type of microorganism that often causes disease, but isn't that common in food borne illness, is heat resistant.
What is a virus?
400
Chew food slowly and completely. Use abdominal thrust on yourself or other person.
What is how to prevent chocking?
400
A living substance so small it can be seen only under a microscope.
What is a microorganism?
500
scrub hands, use a bandaid and use a plastic glove.
What is the proper way to prepare food with a cut?
500
to prevent food borne illness or contamination of dish ware
What is use a clean dish cloth and towels daily?
500
Infants, pregnant women, older adults and those with chronic illnesses.
What is who is more likely to get food borne illnesses?
500
clean up spills right away and make sure floor is clean and clear, keep drawers and cabinets closed.