Safe food handler
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| An employee must be excluded from a food service establishment that serves a high risk populations if they have | show 🗑
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| show | he must be excluded from the restaurant
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| show | she must be excluded from the restaurant
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| show | sanitizing the table
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| show | botulism
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| Hand maintenance for food handlers requires all of the following EXCEPT | show 🗑
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| Harry, a dishwasher, has a cold | show 🗑
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| show | reporting illness to your supervisor/instructor
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| show | 5 - 10 seconds
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| Jaundice is a symptom of which foodborne illness | show 🗑
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| show | use a clean cloth hand towel
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| show | taking a break during the work day
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| show | when they are symptom free for 24 hours
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| show | 10 - 15 second
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| Hand antiseptics that are used in the kitchen | show 🗑
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| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | show 🗑
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| show | she must be excluded from the restaurant
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| Gloves should be changed in all of these situations EXCEPT | show 🗑
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| show | sectioning oranges and then grapefruit
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| show | to wear gloves
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Created by:
ViriEscamilla
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