clean and have the perfect temperature how should packaged food be hair nets what do you wear in a kitchen every 4 hours when must you change gloves jewelry what do you remove when cooking. sick you don't cook if moisture what grows bacteria faster diarrhea, vomiting, fever three food- borne symptoms every use when do you wash thermometers gloves what do you wear on your hands in the kitchen time and control for safety what does TCS mean biological, chemical, physical hazard. three types of hazards the middle of the food where do you insert the thermometer dishes what do you not wash near food by room temperature how do you not thaw food cross contamination what must you avoid in the kitchen chemicals what do you not use near food the refrigerator where do you not put hot foods directions what do you do when using chemicals scrape, wash, rinse, sanitize, air dry the order of washing hands approved sources where do you purchase food from inspect closely what do you do before serving food food- poisoning what does food-borne illness mean ready to eat foods what foods do you use gloves on away from food where should you store chemicals clean and have the perfect temperature how should packaged food be hair nets what do you wear in a kitchen every 4 hours when must you change gloves jewelry what do you remove when cooking. sick you don't cook if moisture what grows bacteria faster diarrhea, vomiting, fever three food- borne symptoms every use when do you wash thermometers gloves what do you wear on your hands in the kitchen time and control for safety what does TCS mean biological, chemical, physical hazard. three types of hazards the middle of the food where do you insert the thermometer dishes what do you not wash near food by room temperature how do you not thaw food cross contamination what must you avoid in the kitchen chemicals what do you not use near food the refrigerator where do you not put hot foods directions what do you do when using chemicals scrape, wash, rinse, sanitize, air dry the order of washing hands approved sources where do you purchase food from inspect closely what do you do before serving food food- poisoning what does food-borne illness mean ready to eat foods what foods do you use gloves on away from food where should you store chemicals
(Print)
N-how should packaged food be
G-what do you wear in a kitchen
I-when must you change gloves
O-what do you remove when cooking.
B-you don't cook if
B-what grows bacteria faster
B-three food-borne symptoms
N-when do you wash thermometers
G-what do you wear on your hands in the kitchen
I-what does TCS mean
I-three types of hazards
G-where do you insert the thermometer
O-what do you not wash near food
N-how do you not thaw food
I-what must you avoid in the kitchen
N-what do you not use near food
O-where do you not put hot foods
O-what do you do when using chemicals
G-the order of washing hands
B-where do you purchase food from
G-what do you do before serving food
B-what does food-borne illness mean
I-what foods do you use gloves on
O-where should you store chemicals
