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An employee with vomiting or diarrhea can return to work when when they are symptom free for 24 hours
During handwashing, foodhandlers must vigorously scrub their hands and arms for 10 - 15 seconds
Bill, a line cook at a Chinese restaurant, has a sore throat with a fever he must be restricted from working with or around food
Joe, a prep cook, has diarrhea he must be excluded from the restaurant
A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT botulism
Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever she must be excluded from the restaurant
Ready-to-eat foods require the employees to wear gloves
During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is 5 - 10 seconds
Created by: EpiicPL
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