Importance of Personal Hygiene in Food Service.

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Expensive and dangerous food inspection violations can result when handsinks are not _______, _______ __ _______ _______.

To reduce foodborne illnesses employees should _______

Can an employee eat and cook for customers at the same time?

Employee hands must be scrubbed thoroughly for _______ seconds when handwashing.

Research has shown that a common cause of foodborne illness is ______ ______ ______.

Cuts, burns or sores on fingers should be covered with a clean and dry ________ and protective moisture-proof barrier, such as a finger cot.

Employees should wash hands in the nearest ________sink.

Never wipe or dry ______ ______ on your pants or apron