PEOPLE not washing their hands before touching food, dishes or utensils and working when sick or with skin infections or cuts.
FOOD served from unsafe sources; left unprotected from dust, sneezing, rodents or insects; left at room temperature or improper temperatures; and not cooked or reheated long enough to reach the correct temperature.
FACILITIES using dirty equipment, not sanitizing utensils, and maintaining conditions that attract pests and/or allow for pest harborage.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau