servsafe manager chapter 4

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Across
  1. 3. provide gloves of varying sizes
  2. 5. dispose of the contaminant
  3. 7. liquid from the wound cannot pass through the cover
  4. 8. buy only single use gloves for handling food, never wash and re-use
  5. 12. creating personal hygiene policies
  6. 13. fingernail nail length chip
  7. 14. yellowing of the skin
  8. 15. rings
  9. 16. washing sink
Down
  1. 1. vomiting
  2. 2. if food handlers do not shower before work
  3. 4. wear clean clothing daily
  4. 6. so it wont get on your clothes
  5. 9. can keep hair from falling into food and onto food contact surfaces
  6. 10. infect others without getting sick themselves
  7. 11. gloves purchase only gloves approved for foodservice