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Good Personal Hygiene

Horizontales
measure the temperatures of food and equipment surfaces.
Tools also have to be adjusted regularly, to keep them accurate.
Food has been time-temperature abused any time it remains at 41°F to 135°F.
To prevent food handlers from contaminating food, managers must create ___________ ____________ policies.
A person either handle food directly or work with the surfaces that food will touch.
Verticales
Most foodborne illnesses happen because TCS food has been__________.
They measure temperatures through a metal probe and display them digitally.
the most important part of personal hygiene.
The spread of pathogens from one surface or food to another.