>>>> Poor personal hygiene Food from unsafe sources
Imporper cooking and handling
methods Improper holding, time,
and temperature Food
contamination
2.What are the three types of food hazards
>>>> Biological Chemical
Physical
3.what is the minimum temperature required to wash your hands
>>>> 100 de- grees farenheit
1/
6
, 4.What should you wear when going into contact with ready-to-eat foods
>>>> -
Gloves!
5.What is the proper uniform
>>>> Hair restraint Neat and clean
clothes
Covered
wounds No
wrist jewelery
Plain rings
Short and clean nails
6.What symptoms should you NOT have when going to work
>>>> Vomitting Diarrhea
Sore throat and fever
Infected wounds
Jaundice
2/
6
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