Chapter 4_Comp_Studenttt

Chapter 4_Comp_Studenttt - The Safe Food Handler Chapter 4...

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The Safe Food Handler Chapter 4
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Contamination Have foodborne illness will travel Symptoms of GI illness Infected cuts/wounds Exposed to ill person Touch a contaminant with your hands
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Carriers 30%-50% of healthy adults carry Staph in their  noses and about 20%-35% carry Staph on their  skin Running hands through hair Touching the nose Rubbing ear Touching mouth Scratching scalp
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Diseases on transmitted through food AIDS, Hepatitis B and C Americans with Disabilities Act (ADA) Cannot fire someone positive for HIV or  Hepatitis B Must maintain confidentiality of employees who  have nonfoodborne illness. 
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Hand Washing Running hot water at min of 100 ° F Apply Soap Scrub hands and arms vigorously 10-15 seconds Rinse through running water Dry hands with single-use paper towel or air- dryer Procedures to decrease hand contamination
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Washing Hands Before/after work
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Chapter 4_Comp_Studenttt - The Safe Food Handler Chapter 4...

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