b'Basic Food Safety Course IndexSalmonella 15, 24- When To Wash 17Sandwiches 19 Water 11, 30-33, 37 - Cold29Sanitize, Sanitizers 9, 13, 18, 24, 30-33, 37, 39 - Hot31, 32, 33, 35Shellfish 34, 36, 41 - Running 18, 27Wiping Cloths 31Sick, Sickness 3, 5, 6, 11, 15, 16, 22, 34Sinks 18, 29, 31, 32, 37, 38YOPI 6, 16, 36 Smoking 17, 18, 20 Young 6, 16Soap 9, 18, 30, 31, 32, 33 Virus 5, 8, 11Spoil, Spoiled 11, 34 Vomiting5, 11, 13, 15, 16Sprouts 7, 12, 36Steps 5, 18, 22, 27-29, 31, 33, 34, 37, 39 Stirring 25, 26, 29Surfaces 9, 10, 15, 18, 20, 30-32, 37 Sushi 11, 19Symptoms 5, 16, 34 Tags For Shellfish 34Temperature Control14-29, 37, 38Temperature, Proper For Meats 26 Thawing 27Thermometers 14, 22, 23 -25, 29Tofu12Toilet11, 13, 17, 18Toxins - See PoisonsTouching Things 17, 19, 24, 28, 31Unpasteurized 7Unsafe 5, 9, 27, 34Utensils 9, 11, 13, 15, 18, 19, 30, 33, 35, 37-39 Veal 26Vegetables 9, 12, 19Waitstaff 38Washing: - Hands 16, 18, 37, 38- Dishes 9, 33, 374 eFoodhHaannddlleerrssccoomm466'