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