ServSafe Chapter 4
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| name one thing a food service manager should do? | establish personal hygiene policies
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| name two ways a food handler can contaminate food? | sneezeing and coughing
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| how many steps are there in washing hands? | 5
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| what is the 3rd step in washing your hands? | scrubing hands and arms vigorously
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| when should you wash your hands before and after? | when preping raw meat
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| how should sanitizer be dried on equipment and utensils? | air dried
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| how should a food handler nails be kept? | short and clean
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| how should a wound or cut be handle? | cover with an impenetrable cover and a single use glove
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| name one time you can have bare hand contact with ready to eat food? | when the dish will be cook to at least 145 F
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| name one time single use gloves must be worn? | when handling RTE food
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| what can single uses gloves not replace? | washing hands
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| name two things you should not do when puting on single uses gloves? | blow into or roll
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| name one time should change your gloves? | after an interruption
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| what should you take when leaving a prep area? | aprons
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| you should send home a worker that has ___________________. | a sore throat and a fever
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