Which Item Must Be Applied Over A Bandage On A Food Handlers Finger. Chemical physical and biological. Nails should be kept short and unpolished.
When switching between handling raw and ready-to-eat foods. It is acceptable to hold cold peel-and-eat shrimp in storage at a. Nails should be kept short and unpolished.
The three types of hazards that make food unsafe are.
Cuts or wounds on hands of food handlers should be completely covered by suitable waterproof dressings or gloves. 1 A food business must ensure that persons undertaking or supervising food handling operations have. Never cough or sneeze over food or where food is being prepared or stored. If they become contaminated.
