ServSafe Chapter 3 The Safe Food Handler
Across
- 3. The number of hours you must change single use gloves after continuous use
- 5. Yellow skin or eyes.
- 7. An open wound must be _____ .
- 9. Once gloves are on check for ____ ____ _____
- 12. You should ______ a food handler that is vomiting or has diarrhea.
- 13. You should ______ the situation if a food handler has been diagnosed with norovirus.
- 15. The amount of time you should wash your hands for is _____ seconds.
- 16. You may need to _____ of contaminated food if a food handler touch food with contaminated hands.
- 17. Liquids or gels that are used to lower the number of pathogens on skin
Down
- 1. A barrier between hands and food for a single use and should always be used with RTE food
- 2. This must be removed when leaving food prep areas.
- 4. Food may be tasted during prep with a utensil that is used only ______.
- 5. This should be removed before prepping food or working around prep areas.
- 6. You should never _____ gloves.
- 8. You can wear a hair restraint or a clean _____ when in food prep areas.
- 10. Change uniforms and aprons when they are ________.
- 11. You should _______ a food handler from working with food that has a cough or runny nose.
- 14. Use this to open the door and shut off the light after washing hands.