Clean Sweep!
What is cleaning?
The removal of visible soil, dirt, grease, or stain
What is the most common way by which food becomes contaminated?
By the dirty hands of food handlers
Washing & Sanitizing.... which do you do first?
Washing
What percentage of bleach is recommended for use when sanitizing?
5% or 5.25%
What illness can you get from rodents (rats)?
Leptospirosis
What does sanitizing do?
Why does a butcher wear aprons, hairnets and other protective clothing?
To protect the meat from contamination
What should you do if you have any open cut, boils or sores?
Seek medical attention and do not report to work to handle food/meat.
Can we see bacteria with our naked eyes?
No
What is Form 3 in the Butchers regulations?
The Butchers' Book
What is the correct procedure for cleaning and sanitizing equipment?
Scrape, wash rinse, sanitize then air dry
List any 4 protective clothing that must be worn by a butcher.
Hair restraint, aprons, waterboots, coverall
What is the most common way in which meat (food) becomes contaminated?
From the dirty hands of food handlers.
What is the correct temperature for storing chilled meat?
4.4 degrees Celcius
What is meat tested for at the slaughterhouse?
AMR, Bacteria
What is the active ingredient in bleach?
Chlorine
Name two regulations the butchers are regulated by?
How should you rinse your utensils?
Under running water
What is the correct temperature for storing frozen meats?
-18 degrees Celcius
What disease causes abortions in cattle?
Brucellosis
What two ways are best for preventing pests from infesting your facility?
Vector proofing and good sanitation
What does the acronymn DISC implies?
Need for Durable, Impervious, Smooth and Cleanable surfaces.
What 4 things do you need at a handwash station?
liquid soap, paper towel, treated running water and handsfree garbage receptacle
In what year was the Public Health Butchers Regulations, 1989?
1989
What is a zoonotic disease?
A disease that can be spread from humans to animals and vice versa.