'Illustrates the importance of when to wash your hands and use barriers such as gloves, tongs, paper wraps, etc. when handling ready-to-eat foods to prevent from spreading foodborne diseases.'
Tags: vegetables , Food , Cook , Disease , stomach , MEAT , red , RESTAURANT , botulism , barrier , Blue , Danger Zone , gloves , fever , workers , inspection , Germs , thermometer , violations , diarrhea , Waitress , Inspector , poisoning , Vomiting , temperature , e. coli , norovirus , Hepatitis , salmonella , handwashing , bse , tongs , Waiter , caterer , Permit , closure , typhoid , establishment , clostridium , bovine , campylobacteriosis , cyclosporidiasis , shigellosis , vibriosis , yersiniosis
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