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:
Wet hands thoroughly
with warm water.
Apply soap generously.
Scrub under nails
with a clean nail brush.
Rub hands and wrists
vigorously for
at least 15 seconds.
Rinse hands thoroughly
with warm water.
Dry hands using blow
dryer or single-use towel.
