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Beverages
Produce
Shellfish from contaminated water
Undercooked ground beef
Sore Throat
Jaundice
Coughing
Stomach cramps
Sneezing on food
Touching dirty food-contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
Cooking food to minimum internal temperature
Excluding staff with vomiting from the operation
Cooling food rapidly
Encouraging staff to get flue shots
High acidity
Low levels of moisture
Food held between 70 degrees and 125 degrees F
Food with a pH that is highly alkaline
Mushrooms
Wild game
Whole wheat
Dairy products
Cooking food to correct internal temperatures
Handwashing throughout the day
Purchasing food from approved, reputable suppliers
Microwaving fish to be served raw for 15 seconds
Above food
Away from prep areas
In food storage areas
With kitchenware
Listen
Leave
Limit
Look
Cooking different food types in the same oil
Telling customers how an item is prepared
Using parchment paper when baking cookies
Providing home delivery service
Wheezing or shortness of breath
Left arm pain
Appetite Loss
Coughing blood
Three-compartment sink
Utility sink
Designated sink for handwashing
Food prep sink
When the customers served are primarily a high-risk population
When the food handler's fever is over 100 degrees F
After the food handler has a sore throat that has lasted for After the food handler has a sore throat that has lasted for more than 5 days
Before the regulatory authority is notified
Do not work with food
Go home
Clean the restroom after each use
Only bus tables
Sprinkle flour in the gloves
Blow into gloves
Select the correct size gloves
Roll the gloves up
After 1 week
When his or her skin returns to a natural color
Seven days after the last symptom is observed
When approved by the regulatory authority
Sanitizer
Jewelry
Sweat
Hand sanitizer
Eliminate the need for handwashing
Increase the use of sanitizing solutions
Lower the number of pathogens on the skin
Eliminate the need for use of gloves
The food handler has a latex sensitivity
Prepping ready-to-eat food
Washing produce
Handling cooked food
Put on gloves
Remove their apron
Wash hands
Apply hand antiseptic