| A | B |
|---|
| Excluded employee | can't work in food establishment, must stay home |
| Highly susceptible population | People more likely than other people in the general population to experience foodborne disease (YOPI) |
| Reinstated employee | Approved to return to work |
| Restricted employee | Can’t work with or around food |
| Hair that _____________ ____________ should be put up or pulled up off clothing. | touches shoulders |
| Bathe daily, apply deodorant and wear a ____________ _____________ every day. | clean uniform |
| Remove ____________ when leaving prep area, especially when going to bathroom. | apron |
| Only a __________ ______________ ____________ is allowed for jewelry. | plain band ring |
| Don't ___________ over food or reuse a _____________ _______________. | taste tasting spoon |
| These activities are banned in food prep and service areas | eating, using tobacco, chewing gum |
| Drinks are allowed only if they are in a container that ___________ ______________ | prevents contamination |
| The biggest vehicle for contamination of food is the ... | hands |
| Workers with _________ or __________ on hands and arms should cover them and wear gloves | cuts wounds |
| Workers with diarrhea, vomiting or jaundice must be ___________ from a foodservice establishment | excluded |
| Workers with sore throat and fever, infected cuts or wounds must be _______________ from working with food. | restricted |
| Workers diagnosed with these illnesses must be excluded from work and reported to health department. | Hepatitis A, E. Coli, Norovirus, Salmonella, Shigella |
