| Identify where hazards can be eliminated | |
| Reduce hazards to safe levels | |
| Avoid serving undercooked food to high-risk customers | |
| Identify potential hazards |
| Microwave the item | |
| Cook the item | |
| Place the item on a prep counter | |
| Place the item in a cooler |
| Bandage the wound and avoid contact with food for the rest of the shift | |
| Apply iodine solution and a permeable bandage | |
| Wash the wound and wear a single-use glove | |
| Bandage the wound with an impermeable cover and wear a single-use glove |