Allergens
A protein in food or an ingredient that some people are sensitive to.
What is a food allergen?
These must comply with the Code of Federal Regulations and FDA standards and do not replace handwashing.
What are hand antiseptics?
The only acceptable place to drink, smoke, eat, and chew gum.
What is designated area?
The two most common symptoms of foodborne illness.
What are vomiting and diarrhea?
Nausea, wheezing, swelling, hives, abdominal pain, vomiting, itchy throat.
What are allergy symptoms?
The proper way to cover wounds or boils on the hands and wrists.
What is use a bandaid or fingercot and a glove?
Only drinks that meet this requirement are allowed in food preparation areas.
What is properly covered?
An employee must tell you they are living with someone who is diagnosed with any foodborne illness except this one.
What is nontyphoidal Salmonella?
A servers primary responsibility when serving guests with food allergies?
What is know the allergens in menu items?
Do this before putting on gloves or starting a new task.
What is wash hands?
False eyelashes or fingernails can become this type of hazard.
What is physical contamination?
Typically these symptoms require a worker to be restricted unless working with high risk populations in which case they must be excluded.
What are sore throat and fever?
Transferring allergens from food or food contact surfaces to food served to a customer.
What is cross contact?
You must wear gloves or use a utensil when serving these foods.
What are ready to eat foods?
This should be removed before taking out the trash or going to the bathroom.
What is an apron?
What is 24 hours?
The kitchen staff should do this to all utensils, tools, and surfaces to avoid cross contact.
What is clean and sanitize?
You must change these after four hours of continuous use.
What are gloves?
Throwing away food that has been sneezed or coughed on.
What is corrective action?
The conditions which must be met before an employee who is vomiting and has diarrhea and/or has been diagnosed with a foodborne illness can return to work.
What is work with the regulatory authority to determine when the employee may return to work?