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E N D Presentation Transcript SERVSAFE/Chapter 4 The Safe Foodhandler Foodhandlers can contaminate food in any of the following situations: When they have a foodborne illness When they have wounds that contain a pathogen When they have contact with a person who is ill When they touch anything that may contaminate their hands and then dont wash them When they have symptoms such as diarrhea, vomiting, or jaundice a yellowing of the eyes or skin ACTIONS that contaminate food Scratching the scalp Running fingers through the hair Wiping or touching the nose Rubbing an ear Touching a pimple or an infected wound Wearing a dirty uniform Coughing or sneezing into the hand Spitting in the operation Good Personal Hygiene Program should include: Hand practices (handwashing, hand care, glove use, bare-hand contact with ready-to-eat food) Personal cleanliness Clothing including hair restraints and jewelry HANDWASHINGis the most important part of personal hygiene

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Thus, the expression "M is a metal ion selected from the group consisting of Fe 2+ , Fe 3+ , Zn 2+ , Ti 3+ , Ti 4+ , Zr 2+ , Zr 4+ Ca 2+ , Cu 2+

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