Who should store and throw out all pesticides used in your facility?
  • 20 foot candles or 215 lux
  • Your Pest Control Operator (PCO)
  • UL EPH
  • wax, aged or dried dirt & baked on grease
The FDA code is issued by the Food and Drug Administration (FDA) this code outlines the federal government reccommendations for food safety regulations. Is this an actual law?
  • so staff can pick them up without touching food-contact surfaces which help protect the transfer of pathogens such as norovirus
  • no - although the FDA recommends adoption by the states it cannot require it.
  • - personal hygiene- safe food preparation- cleaning and sanitizing- safe chemical handling
  • - garbage removal- cleaning of containers- indoor containers- liners for containers- outdoor containers
A good workflow should keep food out of the ____________ as much as possible and limit the number of times food is handled.
  • Temperature Danger Zone
  • demonstration
  • - steam tables- dishwashers
  • 171 degrees for 30 seconds
The space that seperates a water supply outlet from a potentially contaminated source is?
  • ventilation
  • air gap
  • wax, aged or dried dirt & baked on grease
  • role play
When water is safe to drink it is called?
  • potable water
  • air gap
  • food and other dirt
  • 180 degrees F
Minimum lighting intensity requirements for dining rooms (for cleaning purposes)
  • - steam tables- dishwashers
  • 20 foot candles or 215 lux
  • 10 foot candles or 108 lux
  • - NSF- UL classified- UL EPH
Tabletop equipment put on legs at least ____ inches high or seal it to the countertop
  • 4 inches
  • 16 mesh
  • back flow
  • air gap
Concentration - sanitizer solution is a mix of chemical sanitzer and water. Too much water may make the solution weak and useless, too much sanitzer may make the solution too strong and unsafe. How is the concentration measured?
  • guided discussion
  • on the job training
  • parts per million (PPM)
  • 10 foot candles or 108 lux
Store recycleables in clean, pest-proof containers, Where should you put the recyclealbe container?
  • as far away from the building as local regulations allow
  • - smooth- nonabsorbent- easy to clean- durable- have coving
  • back flow
  • wax, aged or dried dirt & baked on grease
Critical food safety knowledge your staff should learn about the importance of food safety and receive training in the critical areas as?
  • - personal hygiene- safe food preparation- cleaning and sanitizing- safe chemical handling
  • - gnaw marks- droppings and urine stains- fresh droppings are shiny and black older droppings are grey. Rodent urine will glow when exposed to black light.- tracks- nests- holes
  • - nonabsorbent, smooth & corrosion resistant- easy to clean & maintain- free of unnecessary ledges, projections and crevices
  • - approved public water mains- private water sources that are regularly tested & maintained- closed portable water containers- water transport vehicles
What 3 organizations help with choosing equipment?
  • training video & DVDs
  • 20 foot candles or 215 lux
  • - steam tables- dishwashers
  • - NSF- UL classified- UL EPH
Do not attach a hose to a faucet unless a backflow prevention devise, such as a _______ is attached
  • jigsaw design
  • vacuum breaker
  • 6 inches
  • back flow
For good workflow storage areas should be near the ___________ to prevent delays in storing food.
  • Receiving area
  • creating a cross-connection
  • air gap
  • 4 inches
Garbage can attract pests and contaminate food, equipment and utensils if not handled the right way. To control hazards from garbage, consider the following?
  • - garbage removal- cleaning of containers- indoor containers- liners for containers- outdoor containers
  • - nonabsorbent, smooth & corrosion resistant- easy to clean & maintain- free of unnecessary ledges, projections and crevices
  • - personal hygiene- safe food preparation- cleaning and sanitizing- safe chemical handling
  • - attach a temperature-sensitive label or tape to an item and run it through the dishwasher- Place a high-temp thermometer in a dish rack and run it through the dishwasher
If your operation uses a private water supply, such as a well, you must make sure the water is safe to use. How often should you test private water systems?
  • - stable- noncorrosive- safe to use
  • - grill backsplashes- oven doors- range hoods
  • at least once a year - keep these test reports on file
  • - nonabsorbent, smooth & corrosion resistant- easy to clean & maintain- free of unnecessary ledges, projections and crevices
This organization also certifies items that meet its own standards for environment and public health (EPH). Equipment that meets ______ standards is also acceptable for food service use.
  • UL EPH
  • - between the faucet and the flood rim of the sink- between the drainpipe of the sink and the floor drain of the operation
  • - Good workflow- Reduction of cross-contamination- Accessibility for cleaning
  • Underwriters Laboratories (UL) classified
Cleaners are chemicals that remove food dirt, rust, stains, minerals, and other deposits. Cleaners must be
  • - grill backsplashes- oven doors- range hoods
  • How easy the surfaces are to clean and maintain
  • - stable- noncorrosive- safe to use
  • as far away from the building as local regulations allow
Accessibilty for cleaning: hard to reach areas are ______ likely to be cleaned. A well-planned _____ makes it _____ for staff to clean the facility and equipment
  • lesslayouteasier
  • - clean - dirty
  • technology based training
  • shatter-resistant
How should you dry dishes, utensils, tableware, etc?
  • store chemicals in their original containers away from food and prep areas. If chemicals are transferred to a new continer, label using the common name of the chemical
  • creating a cross-connection
  • air dry
  • sanitized
Minimum lighting intensity requirement for restrooms
  • cross-connections
  • food and other dirt
  • creating a cross-connection
  • 20 foot candles or 215 lux
How should you store flatware and utensils?
  • with the handles up
  • food and other dirt
  • air dry
  • 20 foot candles or 215 lux
Miniumum lighting intensity requirements for dry storage areas
  • 10 foot candles or 108 lux
  • 20 foot candles or 215 lux
  • food and other dirt
  • training video & DVDs
The only way to prevent a backflow is to create an
  • pathogens
  • air dry
  • air gap
  • 16 mesh
what is the timeline to act on all deficiencies?
  • - chlorine- iodine- quaternary ammonium compounds (quats)
  • - safe for contact with food- nonabsorbent, smooth, & corrosion resistant- easy to clean & maintain- durable stands up to heavy use and repeated cleaning- resistant to damage
  • observing performance on the job- testing food safety knowledge- identifying areas of weakness
  • make corrections within the timeline given by the inspector
The detergent you use will depend on your task. Heavy duty detergents remove?
  • - water temperature- conveyor speed- water pressure
  • rinse, swab, or spray them with sanitizing solution
  • - very hot water (180 degrees)- chemical solution
  • wax, aged or dried dirt & baked on grease
Once you have put the cleaning program in place, keep an eye on things to make sure it is working - what should you be doing?
  • - personal hygiene- safe food preparation- cleaning and sanitizing- safe chemical handling
  • - use approved, reputable suppliers- check all deliveries before they enter your operation- refuse shipments in which you find pests or signs of pests. Including cases and body parts (legs, wings, etc)
  • - supervise daily cleaning routines- check all cleaning tasks against the master schedule ever day- change the master schedule as needed for any change in menu, procedures or equipement- ask staff during meetings, for input on the program
  • - keep pesticides in their original containers- store pesticides in a secure location away from areas where food, utensils and food equipment are stored- check local regulations before throwing out pesticides - may be considered hazardous waste- keep a copy of the pesticides MSDS on the premises
All lights should have ___________ lightbulb or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces
  • shatter-resistant
  • baked on foods
  • on the job training
  • demonstration
A well designed facility has what features
  • - Good workflow- Reduction of cross-contamination- Accessibility for cleaning
  • no - although the FDA recommends adoption by the states it cannot require it.
  • 1. brought inside with deliveries2. enter through openings in the building
  • - chlorine- iodine- quaternary ammonium compounds (quats)
Ventilation must be designed so that grease and condensation from hoods, fans, and ductwork don't ?
  • drip onto food or equipment
  • guided discussion
  • How easy the surfaces are to clean and maintain
  • - it ensures that the design meets regulatory requirements- It ensures a safe flow of food- It may save time and money- additionally, they provide information on what is necessary for good sanitation
Prep tables should be near _____ & _____
  • 10 foot candles or 108 lux
  • lesslayouteasier
  • coolers and freezers
  • 20 foot candles or 215 lux
Guidelines for cleaners to use cleaners correctly follow these guidelines
  • 1. create a master cleaning schedule2. training your employees to follow it3. monitoring the program to make sure it works
  • - asking for identification- cooperating with the inspector- taking notes- keeping the relationship professional- being preparred to provide records requested by the inspector- discuss violations and timeframes for correction with inspectors - acting on all deficiencies noted in the report
  • - follow manufactures instructions carefully, if it is not used the right way, cleaners may not work and can even be dangerous- never combine cleaners. - do NOT use one type of detergent in place of another unless intended use is the same
  • - safe for contact with food- nonabsorbent, smooth, & corrosion resistant- easy to clean & maintain- durable stands up to heavy use and repeated cleaning- resistant to damage
why do you store glasses and utensils upside down/handles up?
  • - significant lack of refrigeration- backup of sewage into the facility or its water supply- emergency such as fire or flood- significant infestation of insects or rodents- long interruption of electircal or water service- clear evidence of a foodborne illness outbreak
  • observing performance on the job- testing food safety knowledge- identifying areas of weakness
  • so staff can pick them up without touching food-contact surfaces which help protect the transfer of pathogens such as norovirus
  • 1. clean the surface2. rinse the surface3. sanitize the surface4. allow the surface to air dry
What is your 1st task in training staff?
  • identify the training needs in your operation. A training need is a gap between what staff needs to know to perform their jobs and what they actually know.
  • 1. clean the surface2. rinse the surface3. sanitize the surface4. allow the surface to air dry
  • - after they are used- before food handlers start working with a different type of food- any time food handlers are interrupted during a task and the items being used may have been contaminated- after four hours if items are in constant use
  • - approved public water mains- private water sources that are regularly tested & maintained- closed portable water containers- water transport vehicles
How to clean and sanitize in a 3 compartment sink
  • 1. Rinse, scrape or soak items before washing them2. Clean items in the 1st sink, wash them in a detergent solution at least 110 degrees F. Use a brush, cloth, or nylon scrubpad to loosen dirt3. Rinse items in the 2nd sink. Spray them with water or dip them in it4. Sanitize items in the 3rd sink, never rinse after sanitizing5. Air dry items - place items upside down so they will drain
  • creating a cross-connection
  • - after they are used- before food handlers start working with a different type of food- any time food handlers are interrupted during a task and the items being used may have been contaminated- after four hours if items are in constant use
  • 1. clean the surface2. rinse the surface3. sanitize the surface4. allow the surface to air dry
Poor maintenance can cause food safety problems in your operation. To prevent them, do the following:
  • vacuum breaker
  • - grill backsplashes- oven doors- range hoods
  • - clean the operation on a regular basis- make sure all building systems work and are checked regularly- make sure the building is sound. there should be no leaks, holes, or cracks in the floor, foundation, ceilings or windows- controlling pests- maintain the outside of the building and property including patios and parking lots
  • - keep pesticides in their original containers- store pesticides in a secure location away from areas where food, utensils and food equipment are stored- check local regulations before throwing out pesticides - may be considered hazardous waste- keep a copy of the pesticides MSDS on the premises
The best way to prevent backflow is to avoid?
  • creating a cross-connection
  • air gap
  • cross-connections
  • training video & DVDs
Tableware, utensils, and equipment can be sanitized by soaking them in sanitizing solution, or you can
  • at least once a year - keep these test reports on file
  • How easy the surfaces are to clean and maintain
  • rinse, swab, or spray them with sanitizing solution
  • - water temperature- conveyor speed- water pressure
This training method uses both sight and hearing ?
  • training video & DVDs
  • coolers and freezers
  • information search
  • guided discussion
Cleaning removes what from a surface?
  • potable water
  • 20 foot candles or 215 lux
  • on the job training
  • food and other dirt
How should you store glasses and cups?
  • - chlorine- iodine- quaternary ammonium compounds (quats)
  • 1. brought inside with deliveries2. enter through openings in the building
  • observing performance on the job- testing food safety knowledge- identifying areas of weakness
  • upside down on a clean and sanitized shelf rack
this training method is best used when learners are located in different places and you want to collect information about their learning progress
  • local regulatory authority
  • information search
  • technology based training
  • training video & DVDs
whare are some training delivery methods?
  • - hot and cold running water (100 degrees)- soap - can be liquid, bar, or powder- A way to dry hands, - do not use common cloth towels- Garbage container - required if paper towels are used- Signage - that tells employees to wash hands before returning to work.
  • - smooth- nonabsorbent- durable- easy to clean- light colors are recommended for walls & ceilings- walls should be able to withstand repeated washings
  • - after they are used- before food handlers start working with a different type of food- any time food handlers are interrupted during a task and the items being used may have been contaminated- after four hours if items are in constant use
  • - on the job training- classroom training- information search- guided discussion- demonstration- role play- jigsaw design- games- training videos and DVDs- technology based training
All food contact surfaces need to be cleaned and sanitized at these times
  • - asking for identification- cooperating with the inspector- taking notes- keeping the relationship professional- being preparred to provide records requested by the inspector- discuss violations and timeframes for correction with inspectors - acting on all deficiencies noted in the report
  • - keep pesticides in their original containers- store pesticides in a secure location away from areas where food, utensils and food equipment are stored- check local regulations before throwing out pesticides - may be considered hazardous waste- keep a copy of the pesticides MSDS on the premises
  • - after they are used- before food handlers start working with a different type of food- any time food handlers are interrupted during a task and the items being used may have been contaminated- after four hours if items are in constant use
  • 1. clean the surface2. rinse the surface3. sanitize the surface4. allow the surface to air dry
Miniumum lighting intensity requirements for inside walk-in coolers and freezer units
  • - NSF- UL classified- UL EPH
  • 10 foot candles or 108 lux
  • games
  • 20 foot candles or 215 lux
this training method allows learners to explore a topic on their own by using materials suppled by the instructor. Then they answer questions in a set amount of time and report their answers to the group
  • jigsaw design
  • lesslayouteasier
  • guided discussion
  • information search
This improves the air inside an operation. It removes odors, gases, grease, dirt and mold?
  • ventilation
  • 6 inches
  • 10 foot candles or 108 lux
  • guided discussion
Cockroaches often carry pathogens such as salmonella spp, fungi, parasite eggs, and viruses. Most live and breed in dark, warm, moist and hard to clean places. If you think you have a roach problem what signs should you look for?
  • - use approved, reputable suppliers- check all deliveries before they enter your operation- refuse shipments in which you find pests or signs of pests. Including cases and body parts (legs, wings, etc)
  • - strong, oily odor- droppings that look like grains of black pepper- capsule-shaped egg cases that are brown, dark red, or black and may appear leathery, smooth, or shiny
  • - gnaw marks- droppings and urine stains- fresh droppings are shiny and black older droppings are grey. Rodent urine will glow when exposed to black light.- tracks- nests- holes
  • - personal hygiene- safe food preparation- cleaning and sanitizing- safe chemical handling
Nonfood contact surfaces, these surfaces aren't designed for direct contact with food, but food may splash or spill onto them, they must have these traits:
  • - what should be cleaned - list all cleaning jobs in one area, or list in the order they should be performed- who should clean it - assign each task to a specific individual- when should it be cleaned - as needed, major cleaning should be after closing- how it should be cleaned - list step by step with cleaning tools and chemical names
  • - strong, oily odor- droppings that look like grains of black pepper- capsule-shaped egg cases that are brown, dark red, or black and may appear leathery, smooth, or shiny
  • - nonabsorbent, smooth & corrosion resistant- easy to clean & maintain- free of unnecessary ledges, projections and crevices
  • - approved public water mains- private water sources that are regularly tested & maintained- closed portable water containers- water transport vehicles
Minimum lighting intensity requirements for inside some equipement (reach in cooler)
  • 20 foot candles or 215 lux
  • - NSF- UL classified- UL EPH
  • ventilation
  • 10 foot candles or 108 lux
Sanitizing reduces what on a surface to safe levels?
  • air dry
  • 6 inches
  • air gap
  • pathogens
screen all windows and vents with at least ______ per square inch screening
  • sanitized
  • 16 mesh
  • True
  • vacuum breaker
The material for facility's walls, ceilings, and doors must be:
  • - attach a temperature-sensitive label or tape to an item and run it through the dishwasher- Place a high-temp thermometer in a dish rack and run it through the dishwasher
  • - smooth- nonabsorbent- durable- easy to clean- light colors are recommended for walls & ceilings- walls should be able to withstand repeated washings
  • so staff can pick them up without touching food-contact surfaces which help protect the transfer of pathogens such as norovirus
  • - significant lack of refrigeration- backup of sewage into the facility or its water supply- emergency such as fire or flood- significant infestation of insects or rodents- long interruption of electircal or water service- clear evidence of a foodborne illness outbreak
Rodents can burrow into buildings. They can dig into decaying masonry or cracks in building foundations. Mice can squeeze through holes the size of a _____. Rats can pass through holes the size of a ______.
  • technology based training
  • - gnaw marks- droppings and urine stains- fresh droppings are shiny and black older droppings are grey. Rodent urine will glow when exposed to black light.- tracks- nests- holes
  • - nickel- half dollar
  • local regulatory authority
Creating a master cleaning schedule first evalute your cleaning needs, next make a master cleaning schedule, the schedule should have what information on it?
  • - clean the operation on a regular basis- make sure all building systems work and are checked regularly- make sure the building is sound. there should be no leaks, holes, or cracks in the floor, foundation, ceilings or windows- controlling pests- maintain the outside of the building and property including patios and parking lots
  • at least once a year - keep these test reports on file
  • baked on foods
  • - what should be cleaned - list all cleaning jobs in one area, or list in the order they should be performed- who should clean it - assign each task to a specific individual- when should it be cleaned - as needed, major cleaning should be after closing- how it should be cleaned - list step by step with cleaning tools and chemical names
When choosing flooring, wall and ceiling materials and doors what is the most important factor?
  • - very hot water (180 degrees)- chemical solution
  • How easy the surfaces are to clean and maintain
  • wax, aged or dried dirt & baked on grease
  • at least once a year - keep these test reports on file
Rodents are a serious health hazard. They eat and ruin food, damage property and spread disease. What signs should you look for to identify a rodent problem?
  • - steam tables- dishwashers
  • - gnaw marks- droppings and urine stains- fresh droppings are shiny and black older droppings are grey. Rodent urine will glow when exposed to black light.- tracks- nests- holes
  • - nonabsorbent, smooth & corrosion resistant- easy to clean & maintain- free of unnecessary ledges, projections and crevices
  • - grill backsplashes- oven doors- range hoods
Which organization creates standards for foodservice equipment. It also certifies equipment. The NSF mark means an item has been evaluated, tested and certified by _____ as meeting its food-equipment standards
  • NSF
  • UL EPH
  • drip onto food or equipment
  • Your Pest Control Operator (PCO)
Abrasive cleaners have a scouring agent that helps scrub hard-to-remove dirt. Be aware that they can scratch surfaces. What are they used to clean?
  • ventilation
  • 171 degrees for 30 seconds
  • baked on foods
  • air gap
This training method has people prepareing a script, acting out the script and the groups can decide what they did right or wrong
  • information search
  • ventilation
  • role play
  • air gap
This organization provides classification listings for equipment that meets ANSI/NSF standards
  • Your Pest Control Operator (PCO)
  • - it ensures that the design meets regulatory requirements- It ensures a safe flow of food- It may save time and money- additionally, they provide information on what is necessary for good sanitation
  • drip onto food or equipment
  • Underwriters Laboratories (UL) classified
Type of cleaners. Cleaners are divided into the following 4 groups
  • - water temperature- conveyor speed- water pressure
  • - after they are used- before food handlers start working with a different type of food- any time food handlers are interrupted during a task and the items being used may have been contaminated- after four hours if items are in constant use
  • 180 degrees F
  • - detergents- degreasers- delimers- abrasive cleaners
this training method allows learners to research a topic in a group and then teach the topic to a different group
  • on the job training
  • jigsaw design
  • - clean - dirty
  • games
Food contact surfaces must have these traits?
  • sanitized
  • - significant lack of refrigeration- backup of sewage into the facility or its water supply- emergency such as fire or flood- significant infestation of insects or rodents- long interruption of electircal or water service- clear evidence of a foodborne illness outbreak
  • - safe for contact with food- nonabsorbent, smooth, & corrosion resistant- easy to clean & maintain- durable stands up to heavy use and repeated cleaning- resistant to damage
  • - on the job training- classroom training- information search- guided discussion- demonstration- role play- jigsaw design- games- training videos and DVDs- technology based training
Food contact surfaces must be _______ after they have been cleaned and rinsed
  • pathogens
  • air gap
  • sanitized
  • 6 inches
Minimum lighting intensity requirements for utensil-storage areas
  • coolers and freezers
  • 20 foot candles or 215 lux
  • with the handles up
  • food and other dirt
Minimum lighting intensity requirement for wait stations
  • 10 foot candles or 108 lux
  • 20 foot candles or 215 lux
  • food and other dirt
  • - steam tables- dishwashers
How can you identify your staff's training needs?
  • - safe for contact with food- nonabsorbent, smooth, & corrosion resistant- easy to clean & maintain- durable stands up to heavy use and repeated cleaning- resistant to damage
  • - asking for identification- cooperating with the inspector- taking notes- keeping the relationship professional- being preparred to provide records requested by the inspector- discuss violations and timeframes for correction with inspectors - acting on all deficiencies noted in the report
  • - implement a integrated pest management (IPM) program- work with a pest control operator (PCO)
  • observing performance on the job- testing food safety knowledge- identifying areas of weakness
Minimum lighting intensity requirements for buffets and salad bars?
  • 10 foot candles or 108 lux
  • - NSF- UL classified- UL EPH
  • 20 foot candles or 215 lux
  • with the handles up
Water is used for dishwashing, cleaning, cooking and drinking in an operation. Having safe water is critical. It may come from these sources?
  • - approved public water mains- private water sources that are regularly tested & maintained- closed portable water containers- water transport vehicles
  • - use approved, reputable suppliers- check all deliveries before they enter your operation- refuse shipments in which you find pests or signs of pests. Including cases and body parts (legs, wings, etc)
  • - supervise daily cleaning routines- check all cleaning tasks against the master schedule ever day- change the master schedule as needed for any change in menu, procedures or equipement- ask staff during meetings, for input on the program
  • - attach a temperature-sensitive label or tape to an item and run it through the dishwasher- Place a high-temp thermometer in a dish rack and run it through the dishwasher
Dishwashers should have settings posted on the machine, what info should be posted?
  • rinse, swab, or spray them with sanitizing solution
  • - water temperature- conveyor speed- water pressure
  • - grill backsplashes- oven doors- range hoods
  • - stable- noncorrosive- safe to use
this training method requires learners to explain how a food safety task should be performed before actually performing the task
  • information search
  • on the job training
  • jigsaw design
  • demonstration
The greatest challenge to water safety comes from?
  • - NSF- UL classified- UL EPH
  • cross-connections
  • potable water
  • 180 degrees F
Your operation can be closed for any of the following health hazards
  • - after they are used- before food handlers start working with a different type of food- any time food handlers are interrupted during a task and the items being used may have been contaminated- after four hours if items are in constant use
  • - hot and cold running water (100 degrees)- soap - can be liquid, bar, or powder- A way to dry hands, - do not use common cloth towels- Garbage container - required if paper towels are used- Signage - that tells employees to wash hands before returning to work.
  • - asking for identification- cooperating with the inspector- taking notes- keeping the relationship professional- being preparred to provide records requested by the inspector- discuss violations and timeframes for correction with inspectors - acting on all deficiencies noted in the report
  • - significant lack of refrigeration- backup of sewage into the facility or its water supply- emergency such as fire or flood- significant infestation of insects or rodents- long interruption of electircal or water service- clear evidence of a foodborne illness outbreak
Floor mounted equipment on legs at least ____ inches high. Another option is to seal it to a masonary base
  • guided discussion
  • sanitized
  • Receiving area
  • 6 inches
to prevent a pest infestation you should?
  • - implement a integrated pest management (IPM) program- work with a pest control operator (PCO)
  • store chemicals in their original containers away from food and prep areas. If chemicals are transferred to a new continer, label using the common name of the chemical
  • 1. create a master cleaning schedule2. training your employees to follow it3. monitoring the program to make sure it works
  • observing performance on the job- testing food safety knowledge- identifying areas of weakness
Minimum lighting intensity requirements for handwashing or dishwashing areas?
  • local regulatory authority
  • 50 foot candles or 540 lux
  • 10 foot candles or 108 lux
  • 20 foot candles or 215 lux
A handwashing station should have the following items:
  • - keep pesticides in their original containers- store pesticides in a secure location away from areas where food, utensils and food equipment are stored- check local regulations before throwing out pesticides - may be considered hazardous waste- keep a copy of the pesticides MSDS on the premises
  • - on the job training- classroom training- information search- guided discussion- demonstration- role play- jigsaw design- games- training videos and DVDs- technology based training
  • - hot and cold running water (100 degrees)- soap - can be liquid, bar, or powder- A way to dry hands, - do not use common cloth towels- Garbage container - required if paper towels are used- Signage - that tells employees to wash hands before returning to work.
  • - smooth- nonabsorbent- durable- easy to clean- light colors are recommended for walls & ceilings- walls should be able to withstand repeated washings
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