Protozoa-
Cholera
Malaria
Amebic Dysentery
Fungi-
Ringworm
Athlete's foot
Histoplasmosis
Rickettsiae-
Typhus Fever
Rocky Mountain Spotted Fever
African Tick Bite Fever
We need more background information to help.
Answer:
In order to prevent cross-contact, the food worker should wash plates, small equipments, and utensils with hot soapy water after washing his hands and changing his gloves.
• When the food allergen or gluten is transferred to a food meant to be gluten or allergen free cross contact takes place.
• Cross contact with a gluten or allergen via condiments is general.
• There is a need to wash and sterilize everything coming into contact with the gluten-free or allergen free food being prepared.
• After that one should wash hands with soapy water and change gloves and aprons.
• After changing gloves one should wash the plates, utensils, and small equipments with hot and soapy water or rinse off residue and put in the dishwasher.
Thus, after changing gloves one should wash the plates and utensils completely with hot and soapy water.
Explanation:
Answer:
clean the equipment/dishes being used
Answer:
I think c but I’m not sure
Explanation:
I believe it C- the activity and your fitness level
