Personal Hygiene
Wet hands and arms, apply soap, scrub hands and arms vigorously for 10 to 15 seconds, and dry hands are?
What is steps to washing hands
Illness caused by food contaminated with bacteria, viruses, parasites, or toxins
what is foodborne illness
illness have occurred when unlabeled chemicals were mistaken for food such as flour, sugar, and baking powder
what is labeling?
a group of practices and procedures intended to prevent foodborne illness
what is food safety management system
wet hands
apply soap
scrub hands
rinse hands and arms
dry hands and arms
what are the steps for hand washing
yellowness in the skin and eyes
what is jaundice
What is First-in First-out
system based on identifying biological and chemical hazards
what is HACCP
what do you do with a dirty apron
what is put it in laundry
Diarrhea
vomiting
fever
nausea
what is symptoms of foodborne illness
suppliers must deliver when staff has enough time to do inspections is.......
What is deliveries
the manager's responsibility to actively control these and other risk factors for foodborne illness
what is pest control
can be hard to clean. And can disguise dirt under nails and may flake off into food.
What is false fingernails and nail polish
Salmonella Typhi, Nontyphoidal Salmonella (NTS), Shigella spp., and Shig toxin-producing E.coli (STEC) are?
What is bacteria that causes FBI
you insert this tool into the food
what is thermometer
periodically assess the system to make sure it is working correctly and effectively
what is re-evaluation
before the preparing food or working with clean equipment
when to wash hands
limbs and only humans
what is Salmonella typhi
before you accept any deliveries you must make sure that the food you get is safe
what is purchasing
ensure employees are trained to follow procedures and retrained when necessary
what is training