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