SafeFood Lesson 1 Page 1

Introduction Lesson 1
What's
bugging
you?
Lesson 2
What are
Consumer
Control
Points?
Lesson 3
Where is the
DANGER
ZONE?
Lesson 4
Who is
FAT TOM?

Contact
Glossary
References

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Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team

Lesson One: What's bugging you?
(continued)


Wash your hands often!
Your hands can be the most potentially dangerous serving equipment you use. Scratching your scalp, running your fingers through your hair, or touching a pimple can cause the transmission of pathogenic microorganisms into food.

Follow these steps to wash your hands:

 
Step 1


Wet hands thoroughly
with warm water.

Step 2


Apply soap generously.

 
Step 3


Scrub under nails
with a clean nail brush.

Step 4


Rub hands and wrists vigorously for
at least 15 seconds.

 
Step 5


Rinse hands thoroughly with warm water.

Step 6


Dry hands using blow dryer or single-use towel.


Lesson One test Lesson One page nine

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Copyright 1997-2007 Food Safety and Quality Project, Iowa State University Extension