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Chapter 3-The Safe Food Handler

Across
The only symptom that requires a written release from a medical practitioner before returning to work.
Is used specifically for the use of foods
Should not be worn because it may flake off into the food.
Situation in which food handlers can contaminate food.
Use 100 degree F water with soap and wash for a minimal of 15 seconds and dry with a paper towel or air dryer.
Should be used for the cleaning and sanitizing of equipment.
A sink used to wash hands only.
One type of jewelry that can be worn while prepping food.
These should be kept short and clean to prevent the spreading of pathogens.
Sink should be used for mops only.
Down
Should be removed when using the restroom
Wearing and touching a dirty uniform can cause __________.
It is important to create and monitor staff with their _______ __________habits.
Should only be used after proper hand washing and never in place of it.
These can help keep food safe by creating a barrier between hands and food.