| A | B |
|---|
| Symptoms | A physical reaction in illness that can be observed, described or felt. Examples: vomiting, diarrhea, fever, nausea, jaundice |
| Jaundice | Yellowing of skin and eyes - can be an indication of Hepatitis |
| Handwashing | The most important part of personal hygiene. Good It iis the single most effective prevention of foodborne illness. |
| Hand Antiseptics | Liquids or gels that are used to lower the number of pathogens on skin. Also called hand sanitizer. |
| Impermeable cover | A bandage or other cover that does not let liquids (like blood) pass through it. |
| Finger cot | Like a glove, but only for a single finger. |
| Single Use Glove | A glove that is used only once and thrown away. They are more sanitary than reusable gloves |
| Restrict | To place limits on or control where or how a person interacts with food |
| Exclude | To keep a person out. A person who has nausea, diarrhea or vomiting should be excluded from the operation or made to say home. |
| Hair restraints | Hair ties, hair bows, hats, hair nets. Keep hair from falling into food. |
| Bare-hand contact | Touching food with hands that are not covered. This is a special risk when it is done to ready-to-eat food. |
| Hygiene | Cleanliness. Keeping the body, surroundings, equipment and tools clean so they are safe. |
| Contamination | Something in food that doesn't belong, can be physical, biological or chemical |
| Fingernails | should be short and clean - not fake or polished |
| Infected wounds or cuts | Contain pus and must be covered to prevent pathogens from contaminating food and surfaces |
