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Definition of Terms
Important Facts in Brief for Part One
B Transmission of Pathogens through Food
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air dry animals bacteria bacterium blade botulism bowl carrier cells chemical sanitizer chilled clean cloth Clean damp cloth Clean dry cloth Clean hot water cleaner cold contam cooked cool danger defrosted Dis.rd Dise-e disease drain dry Clean eggs employees equipment and utensils fish floor food handler food poisoning food preparation foodborne illness foodservice foodservice establishment freezer frialator frozen garbage gravy handler plays hands heat Hot machine detergent hot-holding inspection Keep killed kitchen leftovers machine detergent solu meat and poultry menu items microorganisms milk mold multiply OSHA outbreaks pasteurized pathogens perfringens person potentially hazardous potentially hazardous foods pots and pans poultry Procedure putty knife refrigerator Remove Rinse Clean hot roasts rodents safe Safety salmonellae Salmonellosis Scrub seafood sewage shellfish soiled solution spores staph staphylococci storage stored surfaces Table temperatures tion toilet toxin Transmission tray trichinosis warm wash wholesome Wipe dry Clean