Fsm 160 chapter 4 review - Study guides, Class notes & Summaries

A carrier is someone who transmits a pathogen to others without ever getting sick themselves. What symptom indicates a possible risk of contamination if the person is working around food? Sore throat with fever What is the minimum length of time that hands and arms should be scrubbed while handwashing? 10-15 seconds What is the final step in the handwashing process? Drying hands and arms using a single-use paper towel or hand dryer What must food handlers do befor...