1. SANITATION

2. What’s Your Knowledge? (T or F) 1. Foodborne illnesses are mostly caused by physical hazards, such as fingernails, glass, etc. getting into food. 2. Young children are more susceptible to foodborne illnesses than adults. 3. Improperly cooled foods can lead to foodborne illnesses.

3. What’s Your Knowledge? (T or F) 4. Time and temperature controls are the best methods to prevent microorganisms from growing in food. 5. The best way to prevent hazards from causing foodborne illness is to have good sanitation and personal hygiene programs.

4. FOOD SAFETY THE PRACTICAL CERTAINTY THAT INJURY OR DAMAGE WILL NOT RESULT FROM A FOOD OR INGREDIENT USED IN A REASONABLE MANNER OR QUANTITY

5. Personal hygiene -  Keeping yourself clean so you do not introduce harmful microorganisms into food as you handle it.

6. Personal cleanliness involves the following:  Wash hands before food preparation, after sneezing, coughing, using rest room, and touching face or hair.  Keep hair away from face.

7.  Wear clean clothes/apron (dirty clothing has bacteria)  Don’t handle food with open cut or sore - STAPH

8.  Avoid cooking and tasting with same spoon; licking of fingers is prohibited.  Wash hands after handling raw meat/eggs

9. Glo-Germ Hand-washing activity