The manager is responsible for training you about food safety in your job duties, which includes: showing you how to count back money change to customers
preparing the food on one ticket to be ready at the same time
keeping workers motivated to ensure high food production
showing you when and how to wash your hands properly

The correct answer is : Showing you when and how to wash your hands properly.

All the others are not related to food safety. Washing your hands is important when dealing with food preparation as it prevents the spreading of bacteria found on certain types of food, also prevents the risk of spreading any other germs that may be present in the kitchens and amongst staff.

Showing you when and how to wash your hands properly.  

Explanation:

Food safety is a scientific discipline which involves the process of handling, storage and preparation of the food stuff in a way so as to restrict the entry of contaminants and food borne illnesses. A food-borne outbreak may occur when the contaminated food is consumed by many people.  

According to the given situation, the manager must train the workers how to wash their hands properly. Mere use of water for washing hands cannot solve the purpose of maintaining hygiene at the work place where food is required to be handled. Thus proper sanitation practice is required that is washing with soap or using sanitizer to ensure the cleanliness of hands.  

Further explanation:

The following are the guidelines for food safety:  

1. Wash the raw materials thoroughly with water: All the raw materials such as meat, vegetables and fruits must be washed so as to remove the microbes, dust and dirt present over it.

2. Maintain personal hygiene: The cook or supplier of food must wash hands thoroughly before cooking the food and the workstation of kitchen must be clean.  

3. Separate raw food with cooked food: Raw vegetables, meat and fruits must be kept away from the cooked food so as to avoid contamination.

4. Keep the cooked food and raw materials in refrigerator: Food kept in refrigeration facilitates the delay of growth of microbes hence prevent the contamination of food and retains it’s taste.  

5. Use potable water for cooking: Potable drinking water must be used to clean and wash the raw materials for cooking and also used as an ingredient in cooking.

6. Ensure cleanliness of utensils and equipment: Ensure the cleanliness of utensils and equipment to prevent contamination of food.

7. Cover food items: The cooked food must be covered with a lid to protect the entry of dust, microbes and insects. Also when the food is kept in refrigeration it must be covered and wrapped so as to prevent the direct interaction of refrigerator air with the food which may also contain microbes.  

Learn more:  

1. Food safety: link: Diatonic254

2. Basic food safety principles: link: Taskmasters

Keyword:  

Contaminants, food safety, sanitation, food borne, refrigerator

answer: b. complete secondary assessment (detailed physical exam).

after you finished the primary assessment, you must proceed with the assessment by performing a complete detailed physical examination.

this secondary assessment includes a focused on patient’s history, vital signs and a specific and rapid examination of the entire body especially on the injuries acquired from the motor vehicle accident and the patient’s medical complaint.