Bacteria, Viruses, Parasites, and Fungi

Step One of washing your hands

Using the restroom, Touching your hair, face, or body, Eating or Drinking, and Handling chemicals that can make food unsafe

Milk and Dairy Products, Fish, Poultry, meat, Heat-treated foods (rice, beans, and veggies), Sliced melons, cut tomatoes, and cut leafy greens.

Storing food only in designated food storage areas, wrap or cover food before storing it, and store raw and ready-to-eat food separately from one another

Cleaners, Sanitizers, and Polishers

Step Two of washing your hands

Some managers and business owners require food handlers to use _________ to reduce pathogens on hands.

Pathogens grow well in the temperature range from 41*F to 135*F (5*C - 57*C)

Make sure workstations, cutting boards, equipment, and utensils are cleaned and sanitized, Prep raw meat, seafood, and poultry at a different time than ready-to-eat foods

Bones in food, and Fruit Pits

Step Three of washing your hands

Never ____ in prep areas, in areas used to clean utensils and equipment, and never in service areas

Sticking a clean sanitized thermometer into the thickest part of the food. After use then clean and sanitize the thermometer

Making sure that food is labeled in self-service areas and provide separate utensils for each item

Transferring pathogens from one surface or food to another

Step Four of washing your hands

Vomiting, Diarrhea, Jaundice, Sore throat with a fever

Receive cold TCS foods at 41*F or lower, Recieve hot TCS foods at 135*F or higher, reject food if it has passed the use-by or expiration date

Not touch parts of the plate where your hands can come in contact with the food, and do not stack glasses when carrying them.

Letting food stay too long at temperatures that are good for pathogen growth

Step Five of washing your hands

Hair coverings, proper and clean clothing, aprons, and not wearing jewelry

Storing Cold TCS foods at an internal temperature of 41*F or lower, Food stored not in the original container must be labeled, rotating food in storage

Store utensils and equipment that touches food at least six inches off the floor, and store glasses and cups upside down on a clean and sanitized surface