Food handlers who scrub their hands and arms

5 A food handler who has just used their cell phone must do what before handling food? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms with soap for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds.

5 A food handler who has just used their cell phone must do what before handling food? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms with soap for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. Food handlers must make sure to wash their hands before starting work or after completing any of the following activities: USING THE RESTROOM LEAVING AND RETURNING TO THE KITCHEN/PREP AREAS TAKING OUT THE GARBAGE HANDLING CHEMICALS THAT MIGHT AFFECT FOOD SAFETY CLEARING TABLES OR BUSING DIRTY DISHES HANDLING RAW MEAT, POULTRY OR SEAFOOD Why is handwashing important for food handlers? Handwashing reduces the spread of bad germs that are transmitted through food. The hands of food handlers can get …A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this? Chemical. A food handler transfers pathogens from hands to food. How could it have been precented? Practicing good personal hygiene. About us. About Quizlet; How Quizlet works; Careers; Advertise with us; Get the app; For …Study with Quizlet and memorize flashcards containing terms like After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D Applying hand antiseptic, When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B 10 seconds C 20 seconds D 40 seconds, What should food handlers do after prepping food and before ...Food safety is a critical aspect of any food-related business. Whether you’re a restaurant owner, a food handler, or a manager responsible for ensuring the safety of your establishment, it is essential to stay up-to-date with the latest reg...

As part of handwashing, food handlers must scrub their hands and arms for at least . 3 seconds. 5 seconds. 10 seconds. 20 seconds. Multiple Choice. Edit. Please save your changes before editing any questions. 30 seconds. 5 pts. To work with food, a food handler with an infected hand wound must .Wet hands with warm water. Use liquid or bar soap. To be effective, the soap does not have to be antibacterial, but it can be. Rub your hands together for at least 20 seconds, cleaning between your fingers and beneath your fingernails. Wash the backs of your hands, wrists, and forearms as well. Rinse well, keeping hands and fingers pointed ...What is the minimum length of time that hands and arms should be scrubbed while handwashing? 10-15 seconds. What is the final step in the handwashing process? Drying hands and arms using a single-use paper towel or hand dryer. What must food handlers do before they start to work their shift?A. Sliced pineapple stored below raw steaks. B. Macaroni salad stored above raw salmon. C. Raw ground pork stored below raw poultry. D. Raw poultry stored above raw pork roast. B. Macaroni salad stored above raw salmon. Ready-to-eat TCS food must be date marked if it will be stored for longer than. 24 hours. A recall has been issued for a ... A. Sliced pineapple stored below raw steaks. B. Macaroni salad stored above raw salmon. C. Raw ground pork stored below raw poultry. D. Raw poultry stored above raw pork roast. B. Macaroni salad stored above raw salmon. Ready-to-eat TCS food must be date marked if it will be stored for longer than. 24 hours. A recall has been issued for a ... ServSafe Coursebook4The Safe Foodhandler Inside this chapter: \u0002 \u0002How Foodhandlers Can Contaminate Food Diseases N...!1 What must food handlers do after touching their body or clothing? A Wash their hands B Rinse their gloves C Change their aprons D Use a hand antiseptic!2 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? A 5 seconds B 8 seconds C 10 seconds D 18 seconds

Apply soap to wet hands. Scrub hands, wrists, and lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath fingernails—these are common hiding places for dirt and pathogens. Once you are done scrubbing, you should rinse hands thoroughly under running water. And finally, dry your hands and arms with ...Apply soap to wet hands. Scrub hands, wrists, and lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath fingernails—these are common hiding places for dirt and pathogens. Once you are done scrubbing, you should rinse hands thoroughly under running water. And finally, dry your hands and arms with ...How should food handlers keep their fingernails? Short and unpolished. Long and unpolished. Long and painted with nail polish. ... As part of handwashing, food handlers must scrub their hands and arms for at least. 3 seconds. 5 seconds. 10 seconds. 20 seconds. Answer : 10 seconds. Wheezing and hives are symptoms of. food …Wet hands and arms. To wash hands correctly, a food handler must first. Control flies inside and outside operation. ... What task requires food handlers to wash their hands before and after doing this.. The food handler is wearing gloves that have been torn. Which action requires a food handler to change gloves. Place the thermometer stem into an …Study free flashcards about Ser Safe chapter 3 created by Anddy+Amaya to improve your grades. Matching game, word search puzzle, and hangman also available.

Bww learning hub.

Use hand antiseptic before washing hands. false - after. Steps for hand washing. - wet hands and arms with warm running water. - apply enough soap to build up a good lather. - scrub hands and arms for at least 10-15 seconds. - rinse your hands and arms thoroughly under warm running water. - dry hands and arms with a paper towel or hand dryer.As part of handwashing, food handlers must scrub their hands and arms for at least . 3 seconds. 5 seconds. 10 seconds. 20 seconds. Multiple Choice. Edit. ... What is the proper procedure for handling employee wounds on hands and arms? ... What procedure must food handlers follow when using gloves? ... What employees health problems pose a possible threat to food safety? What are the appropriate actions that should be taken. ... What must foodhandlers do after touching their hair, face, or body?Scrub hands and arms vigorously. 4. Rinse hands and arms thoroughly. 5. Dry hands and arms. What is the minimal temperature for water used for hand washing? At least 100 degrees F. How long should you scrub hands and …

As part of handwashing, food handlers must scrub their hands and arms for at least . 3 seconds. 5 seconds. 10 seconds. 20 seconds. Multiple Choice. Edit. How long should you scrub your hands and arms with washing soap. ... When must food handlers wash their hands. After smoking after eating drinking touching money before and after handling meat clothing body parts coughing or sneezing. What are hand antiseptics. Sanitizing. Should any subjects be used in replace of washing your hands. Never. Can …Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean ... Ryan washed his hands before handling food. Write an X next to each error that.1. Wet hands and arms. Use running warm water. 2. Apply soap. Apply enough to build up a good lather. Follow the manufacturer's recommendations. 3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms.13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their a. elbows b. upper arms c. fingernails d. shoulders. c. fingernails. 14. Which food needs time and temperature control for safety? a. dried pasta b. baked potato c. sliced bread d. uncooked rice. b. baked potato. 15. Study with Quizlet and memorize flashcards containing terms like After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D Applying hand antiseptic, When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B 10 seconds C 20 seconds D 40 seconds, What should food handlers do after prepping food and before ... Scrub your fingernails, hands, and lower arms with soap and warm water for at least 15 seconds. To reach the full 15 seconds, you could sing “Twinkle, Twinkle, Little Star” in your head. Dry your hands with a disposable paper towel (avoid touching the dispenser). Use a paper towel to turn off the running water and grab the door handle, or ...4-5. f Hygienic Hand Practices: Handwashing. The whole process should take 20 seconds. 1 2 3. Wet hands with running water Apply soap Vigorously scrub hands and. as hot as you can comfortably arms for ten to fifteen seconds. stand (at least 100 F/38 C) Clean under fingernails and. between fingers. 4 5.Option B. As part of handwashing, food handlers are generally recommended to scrub their hands and arms for at least 20 seconds.. This duration allows for thorough cleaning and helps to effectively remove dirt, bacteria, and other potential contaminants from the skin's surface.A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. ... scrub hands and arms, rinse hands and arms, and dry. Apply soap, scrub hands and arms, rinse hands and arms, and dry ... Food containing an allergen comes into contact with another food item and their proteins mix this is called: Cross ...Study with Quizlet and memorize flashcards containing terms like Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture, Three components of active managerial control include A identifying risks, creating specifications, and ... Study with Quizlet and memorize flashcards containing terms like Food handlers must their hands before which activity?, Food handlers must tell their managers when they have which symptom ?, Removing an apron before using the restroom is an example of …

Food handlers must make sure to wash their hands before starting work or after completing any of the following activities: USING THE RESTROOM LEAVING AND RETURNING TO THE KITCHEN/PREP AREAS TAKING OUT THE GARBAGE HANDLING CHEMICALS THAT MIGHT AFFECT FOOD SAFETY CLEARING TABLES OR BUSING DIRTY DISHES HANDLING RAW MEAT, POULTRY OR SEAFOOD

As part of handwashing, food handlers must scrub their hands and arms for at least ... To work with food, a food handler with an infected hand wound must. cover ...5 A food handler who has just used their cell phone must do what before handling food? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms with soap for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds.Answer. 1 person found it helpful. wecaweca2. report flag outlined. Vigorously scrub hands and arms for at least 10 to 15 seconds. Dry hands and arms with a single-use paper towel or hand dryer. Rinse your hands and arms thoroughly under running water. Advertisement.T F 1. Hands can be washed with cold water. T F 2. If you are taking a break to smoke, you should wash your hands before handling food. T F 3. When washing your hands, you should scrub them with soap and a hand towel. MULTIPLE CHOICE 1. You should wash your hands before a. sneezing. b. touching your hair. 1. As part of hand washing, food handlers must scrub their hands and arms for at least a. 3 seconds b. 5 seconds 10 seconds d. 20 seconds 2. The following are different situations where people can pick up "germs", except a. Visiting or caring for sick people c. After touching raw meat poultry or fish b. Rinsing hands under running water d.What task requires food handlers to wash their hands before and after doing it? A) Using chemicals that might affect food safety B) Handling raw meat, poultry, or seafood C) Taking out garbage D) Touching clothing or aprons. B) Handling raw meat, poultry, or seafood. If a food-contact surface is in constant use, how often should it be cleaned and sanitized A) …ready-to-eat food with bare hands and not washing their hands thoroughly after ... spreading from hands or arms to food, work surfaces, utensils, equipment, etc ...

Main stage sacramento.

Oreshura season 2.

What should food handlers who spend an entire shift forming hamburger patties change their gloves. when the gloves are dirty or torn. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation. place the thermometer stem into the opened container. When should a shipment of fresh chicken be rejected. All employees involved with food preparation must wash their hands and exposed portions of their arms with soap and water. Thorough hand washing is done by vigorously rubbing together the surfaces of lathered hands and arms for at least 20 seconds (Take 20!) followed by a thorough rinse with clean water. Use a single-service towel or hot air ...May 16, 2022 · Use every option. Turn on the faucet and adjust the water pressure and temperature. Hands and wrists should be wet. Soap it up. For at least 20 seconds, wash the palms and backs of the hands. Using a paper towel, pat the hands dry. Using a paper towel, turn off the faucet. Sets having words that are similar. Study with Quizlet and memorize flashcards containing terms like Carriers, Hand Aniseptices, After which activity must food handlers wash their hands? A. putting on gloves B. serving customers C. apply hand antiseptic D. clearing tables and more.When should food handlers who wear gloves wash their hands. Before putting on the gloves. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? ... Scrub hands and arms for 10-15 seconds Rinse hands and arms in warm running water Dry …If the food handlers has jaundice (yellowing of the skin or eyes) Must be reported to the regulatory authority. Food handlers who have jaundice for less than seven days must be . EXCLUDED. from the operation. Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.• Wet hands and arms with running water at least 100˚F (38˚C) • Apply enough soap to build up a good lather • Scrub hands and arms for 10 to 15 seconds • Rinse hands and arms thoroughly under warm running water • Dry hands and arms with a single-use paper towel or hand dryer 300 What must a food handler do before putting on After the food is cooked, the food handlers can plate the food or add ingredients to the food with bare hands.. Food handlers are not allowed to handle food with bare hands.. A food handler wets their hands and arms, adds liquid soap, scrubs them for six seconds, then rinses and dries them with a hand drier. A food handler is …Wet, Apply soap, Scrub, Rinse, Dry. During the hand washing process you should scrub for. 10 – 15 seconds (Washing hands for a total of 20 seconds) Hands should be dried with. a single-use paper towel. When should hand antiseptics be used. After Handwashing. Food handlers should wash their hands before.13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their a. elbows b. upper arms c. fingernails d. shoulders. c. fingernails. 14. Which food needs time and temperature control for safety? a. dried pasta b. baked potato c. sliced bread d. uncooked rice. b. baked potato. 15. 1 / 50 Flashcards Learn Test Match Q-Chat Created by AbrilGarcia3 Terms in this set (50) Food handlers must their hands before which activity? Putting on gloves Food handlers must tell their managers when they have which symptom ? Diarrhea Removing an apron before using the restroom is an example of Practicing good personal hygiene ….

Food handlers who scrub their hands and arms with soap for how many seconds. Answers: 2 Show answers Another question on Health. Health, 22.06.2019 04:30. List all these first to last . will markbr /> Answers: 2. Answer. Health, 22.06.2019 23:30 ...Good hand hygiene is essential to food safety and one of the best ways to prevent foodborne illness. Handwashing helps prevent the spread of bacteria and viruses. It also helps prevent cross-contamination, cross-contact, and other contamination. Handwashing takes about 20 seconds. Fifteen seconds should be spent scrubbing (as long as it takes ...B. To kill all pathogens on the hands. C. To reduce pathogens to safe levels. D. To reduce the conditions for pathogen growth. C. To reduce pathogens to safe levels. After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board.Study with Quizlet and memorize flashcards containing terms like 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent, 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed ...Arrange the hand washing steps in the correct order. Dry hands and arms. Scrub hands and arms vigorously. Wet hands and arms. Rinse hands and arms thoroughly. Apply soap. 10 to 15. Hands and arms should be scrubbed for ____ to _____ seconds. A single use paper towel or a hand dryer.Apply soap and rub hands together to build up a lather. Scrub hands and arms for 20 seconds (include fingertips, between fingers, and under fingernails) Rinse thoroughly with warm water. Dry hands and arms with a clean paper towel or hand dryer. After washing, use a paper towel to turn off the faucet.Food handlers can contaminate food when they: Have a foodborne illness; Have wounds that contain a pathogen; Sneeze or cough; Have contact with a person who is ...Apply soap and rub hands together to build up a lather. Scrub hands and arms for 20 seconds (include fingertips, between fingers, and under fingernails) Rinse thoroughly with warm water. Dry hands and arms with a clean paper towel or hand dryer. After washing, use a paper towel to turn off the faucet.Option B. As part of handwashing, food handlers are generally recommended to scrub their hands and arms for at least 20 seconds.. This duration allows for thorough cleaning and helps to effectively remove dirt, bacteria, and other potential contaminants from the skin's surface.Biology questions and answers. Circle the best answer to each question. 1 After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D) Applying hand antiseptic 2. When washing hands, what is the minimum time you should scrub with soap? A 5 seconds B 10 seconds C 20 seconds D 40 seconds 3. Food handlers who scrub their hands and arms, Academy. Brainscape's Knowledge Genome. Browse over 1 million classes created by top students, professors, publishers, and experts. Entrance Exams. Professional Certifications. Foreign Languages. Medical & Nursing. , Dec 10, 2022 · As part of handwashing, food handlers must scrub their hands and arms for at least. 3 seconds. 5 seconds. 10 seconds. 20 seconds. Answer : 10 seconds. , Food handler#1 is drinking from an open can of soda. He also has an unrestrained beard, and is scratching a sore on his arm. Food handler#2 is sneezing directly onto the food he is prepping. Food handler#3 is eating while prepping food. Food handler#4 is wiping his gloved hands onto his apron. He also appears to be going to help food handler#1., 10 seconds. After which activity must food handlers wash their hands? Clearing tables. What is the main reason for food handlers to avoid scratching their scalps? Spreading pathogens to the food. When may food handlers wear plain-band rings? At any time. Study with Quizlet and memorize flashcards containing terms like What must food handlers do ... , To wash hands the right way, follow the steps shown below. The whole process should take about 20 seconds. 1 Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100˚F (38˚C). 2 Apply soap. Apply enough to build up a good lather. 3 Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds., Safe Food Handler 5. How to Wash Your Hands • Wet hands and arms. – UithtUse running water as hot as you can comfortably stand. •Apppp y ply Soap. – Apply enough to build up a good lather. Safe Food Handler 6. Con’t How to Wash Your HandsHow to Wash Your Hands • Scrub hands and arms vigorously. – Scrub them for 10 to 15 seconds. …, Name four times when food handlers should wash their hands (other than at the start of a shift). 100 Hands should be washed before putting on gloves when starting a new task. Hands should be washed after: • Using the restroom • Touching the hair, face, body, clothing, or aprons • Sneezing, coughing, or using a tissue •, Name four times when food handlers should wash their hands (other than at the start of a shift). 100 Hands should be washed before putting on gloves when starting a new task. Hands should be washed after: • Using the restroom • Touching the hair, face, body, clothing, or aprons • Sneezing, coughing, or using a tissue •, Study with Quizlet and memorize flashcards containing terms like 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent, 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed ..., Use hand antiseptic before washing hands. false - after. Steps for hand washing. - wet hands and arms with warm running water. - apply enough soap to build up a good lather. - scrub hands and arms for at least 10-15 seconds. - rinse your hands and arms thoroughly under warm running water. - dry hands and arms with a paper towel or hand dryer., Babies flap their arms as a way to improve their motor skills. At first, babies do not have good control over where their arms and hands go. However, with practice, babies perfect their ability to move their arms around., Answer. 1 person found it helpful. wecaweca2. report flag outlined. Vigorously scrub hands and arms for at least 10 to 15 seconds. Dry hands and arms with a single-use paper towel or hand dryer. Rinse your hands and arms thoroughly under running water. Advertisement., Food handlers must make sure to wash their hands before starting work or after completing any of the following activities: USING THE RESTROOM LEAVING AND RETURNING TO THE KITCHEN/PREP AREAS TAKING OUT THE GARBAGE HANDLING CHEMICALS THAT MIGHT AFFECT FOOD SAFETY CLEARING TABLES OR BUSING DIRTY DISHES HANDLING RAW MEAT, POULTRY OR SEAFOOD, ___ 2. When washing your hands, you should scrub them for at least a. 5 to 10 seconds. c. 15 to 20 seconds. b. 10 to 15 seconds. d. 20 to 25 seconds. EXERCISE Place the following handwashing steps in the proper order by putting a number in front of each step? ___ Apply soap. ___ Vigorously scrub hands and arms for at least 10 to 15 seconds ..., Food handlers who have had jaundice for less than seven days must be excluded from the operation. True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work. ... During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds. False. Scrub hands and …, May 27, 2010 · 4. Rinse hands & arms under running water. 5. Dry hands with a single-use paper towel or warm-air hand dryer. Foodhandlers must wash their hands before they start work and after: Using the restroom. Handling raw meat, poultry, & seafood (before & after) Touching hair, face, body. Sneezing, coughing, or using a tissue. , Apply soap and rub hands together to build up a lather. Scrub hands and arms for 20 seconds (include fingertips, between fingers, and under fingernails) Rinse thoroughly with warm water. Dry hands and arms with a clean paper towel or hand dryer. After washing, use a paper towel to turn off the faucet., As part of hand washing, food handlers must scrub their hands and arms for at least. 10 seconds. To work with food, a food handler with an infected hand wound must., As part of handwashing, food handlers must scrub their hands and arms for at least ... To work with food, a food handler with an infected hand wound must. cover ..., Scrub hands and arms vigorously. 4. Rinse hands and arms thoroughly. 5. Dry hands and arms. What is the minimal temperature for water used for hand washing? At least 100 degrees F. How long should you scrub hands and arms while hand washing? 10-15 seconds., What should food handlers who spend an entire shift forming hamburger patties change their gloves. when the gloves are dirty or torn. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation. place the thermometer stem into the opened container. When should a shipment of fresh chicken be rejected., Scrub your fingernails, hands, and lower arms with soap and warm water for at least 15 seconds. To reach the full 15 seconds, you could sing “Twinkle, Twinkle, Little Star” in your head. Dry your hands with a disposable paper towel (avoid touching the dispenser). Use a paper towel to turn off the running water and grab the door handle, or ..., Question: 1. It is important to cover food when storing it in order toa. seal in the flavorb. decrease discolorationc. prevent cross-contaminationd. keep temperature consistent Answer: c. prevent cross contamination Question: 2. A food handler has finished slicing raw pork. Before chopping lettuce, ready-to-eat food with bare hands and not washing their hands thoroughly after ... spreading from hands or arms to food, work surfaces, utensils, equipment, etc ..., As part of handwashing, food handlers must scrub their hands and arms for at least . 3 seconds. 5 seconds. 10 seconds. 20 seconds. Multiple Choice. Edit., Published Date: 03/15/2022 Review: 4.73 (253 vote) Summary: Food handlers should wash their hands and exposed portions of their arms immediately …, Food safety is a critical aspect of any food-related business. Whether you’re a restaurant owner, a food handler, or a manager responsible for ensuring the safety of your establishment, it is essential to stay up-to-date with the latest reg..., During handwashing food handlers should scrub their hands and arms and thoroughly clean their. The hands of food employees can be colonized with microorganisms such as Staphylococcus aureus or contaminated with organisms from human fecal material such as norovirus Shigella spp hepatitis A virus E. Detergent and …, Wet your hands & arms with running water as hot as you can comfortably stand (at least 100°F) 2. Apply & lather soap. 3. Scrub hands & arms for at least 10-15 seconds. 4. Rinse hands & arms under running water. 5. Dry hands with a single-use paper towel or warm-air hand dryer., Aug 26, 2019 · Wash their hands B. Rinse their gloves C. Change their aprons D. Use a hand antiseptic A. Wash their hands 3 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? , When food handlers can contaminate food: when they have a foodborne illness, or wounds, are sneezing or coughing, have had contact with an illness, don't wash hands, are sick, have hepatitis or norovirus, staphyloccoccus aureus bacteria. ... wet hands and arms/apply soap/scrub hands and arms vigorously for 10-15 seconds clean under nails …, Study with Quizlet and memorize flashcards containing terms like Which storage practice could cause cross contamination, During handwashing,food handlers should scrub their hands and arms and thoroughly clean underneath, some bacteria, viruses, parasites, and fungi can cause illness. These are know as and more., Study with Quizlet and memorize flashcards containing terms like Food handlers must their hands before which activity?, Food handlers must tell their managers when they have which symptom ?, Removing an apron before using the restroom is an example of …