Chapter 3

2. Never handle ready-to-eat food with ________ hands if you primarily serve high-risk-populations.
6. Good personal _____________ is critical in preventing contamination.
8. Single-use ___________ must be worn when handling ready to eat food.

1. Food handlers should only ________ smoke, or chew gum in designated areas.
3. Food handlers must be __________ from work if they are vomiting or have diarrhea and have been diagnosed with a foodborne illness from certain pathogens, such as nontyphoidal Salmonella.
4. Hands must be cared for and ___________correctly.
5. To keep food handlers from contaminating food, your operation needs a good _______ hygiene program.
7. Hands must be washed at a __________________ handwashing sink.