food safety and snitation

2. what does not take the place of handwashing
5. what laws protect workers from job hazards.
10. sickness caused by eating food that contains a harmful substance
13. A from FATTOM stands for?
14. who is potentially at risk for food-borne illness
15. Raw or undercooked poultry, eggs, meat and seafood; unpasteurized
16. entire process of washing hands takes how many seconds?
17. whats step one to four c's to food safety?
18. what should be always pulled up and stay out of your face?
22. something you should never wear outside of the classroom
24. keep hot foods ____
25. keeping food safe to eat by following proper food handling and cooking practices.
26. you should always wear _____shoes in the kitchen
27. you should____cooked and ready to eat foods from raw foods
29. if you have a cut on your hand, wear a single use pair of______if handling food
31. doing what will keep raw meat,poultry, seafood, and eggs to a safe internal temperature which can kill harmful bacteria.

1. who should you tell right away when your injured at work?
3. The best way to prevent a workplace injury or illness is to_____ the hazard.
4. are gases, vapors, liquids, or dust that can harm your body
6. information sheets that manufacturers must send to companies along with their chemical products
7. what do you need to grow bacteria?
8. cross-contamination occurs when harmful________ spread from one food to another
9. If you get hurt on the job, your employer must pay for your medical care
10. true or false: you can wash meat
11. _____ knife is safer to use than dull knife
12. if you feel sick, you should stay ______
19. acronym for personal protective equipment
20. anything at work that that hurt you either physically or mentally
21. can cause immediate injuries
23. do not let food sit out longer than how many hours?
28. Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk
30. keep cold foods_____