Contamination
We learned 6 ways Food Handlers can contaminate food. Name one way
1. foodborne illness
2.wounds or boils that contain pathogens
3.When they have contact with a person who is ill
4. fecal oral route (bathroom without washing)
5. sneezing or coughing
6. Symptoms like diarrhea, vomiting, jaundice
To keep food handlers from contaminating food, your operation needs a good personal hygiene_____________.
what is a Program
Where should you wash your hands?
Designated handwashing sinks. They should NEVER was their hands in sinks designated for food prep or dishwashing or sinks used for discarding wastewater
How many times can you wear single-use gloves?
One task, after which they must be discarded
Yellowing of the skin is called what
Jaundice
People who carry pathogens and infect others, yet never get sick themselves is called a ?
What is a Carrier
As a manager you have an important role in the personal hygiene program. NAme one way you can support a personal hygiene program?
training
modeling
supervising
revising policies
What is the minimum time that food handlers should scrub hands and arms with soap?
How long should the whole handwashing process take?
Answer one or both
10-15 seconds is min time to scrub
entire process should take 20 seconds
When using single-use gloves in an operation, a food handler should
a.wash and reuse them
b.purchase only latex gloves
c. provide a one-size-fits all glove
d.provide gloves made from non-latex materials
d. provide gloves made from non-latex materials
Name at least 2 of the big nine allergens
milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts, sesame
WATCH what you do with your hands! Simple everyday acts that we do can contaminate food. Name one thing we do with our hands that contaminate food
touching a nose, rubbing an ear, scratching the scalp, spitting in operation, coughing or sneezing into your hand, touching a pimple or wound/boil that is infected
What should you have your employee do if they have an open wound or boil that contains pus?
Cover it.
What should the temperature of water be when washing your hands?
Warm
Single use gloves should always be worn when handling __________foods.
Ready-to-eat
name at least 2 ways we can prevent chemical contamination from occurring?
Purchasing chemicals from approved, reputable suppliers
• Storing chemicals away from prep areas, food-storage areas, and service areas. Chemicals must be separated from food and food-contact surfaces by spacing and partitioning. Chemicals must NEVER be stored above food or food-contact surfaces
• Using chemicals for their intended use and follow the manufacturers’ directions
• Only handling food with equipment and utensils approved for foodservice use • Making sure the manufacturers’ labels on original chemical containers are readable
• Following the manufacturers’ directions and local regulatory requirements when throwing out chemicals
Name one disease that is NOT transmitted thru food
AIDS, HIV, Hepatitis B or C, Tuberculosis
Name one good personal hygiene practice you can use while working in a restaurant?
Clean work attire
bath or shower before work
eating, drinking, smoking, chewing gum or tobacco should only be in designated areas. Neverwhen prepping or serving food, working in prep area, working in areas used to clean utensils & equipment.
always use a lid and straw for beverage
hair restraints, clean aprons, remove jewelry
Name one of two ways to dry your hands
hand dryer
single-use paper towel
Which food can be handled with bare hands?
a. baked potatoes
b. cheese for a pizza
c. croutons for a salad
d. salt to season an already cooked dish
b, cheese for a pizza
Name one way to keep food safe from physical contaminants?
There are several ways to keep food safe from physical contaminants:
-purchase food from approved, reputable suppliers
-closely inspect the food you receive
-take steps to make sure no physical contaminants can get into food in your operation. This includes making sure that food handlers practice good personal hygiene.
There are two laws we need to be aware of for staff members who have been tested positive for HIV & hepatitis B. Describe one of them
1. The american with disabilities act (ADA) provides civil rights protection and prohibits employers from firing people or transferring them out of the food-handling duties simply because they have these diseases
2. Employers must maintain their confidentiality of any staff member who have and illness that is not foodborne
What is the most important part of personal hygiene?
HANDWASHING
We have to wash our hands ALOT in the food industry, name at least 3 different situations of when we have to wash our hands
Food handlers must wash their hands before preparing food or working with clean equipment and utensils. They must also wash their hands before putting on single-use gloves.
Food handlers must wash their hands after the following activities:
• Using the restroom.
• Touching the body or clothing
• Coughing, sneezing, blowing their nose, or using a handker-
chief or tissue.
•
Eating. drinking, smoking, or chewing gum or tobacco. b r
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• Handling soiled items.
• Handling raw meat. poultry. and seafood.
• Taking out garbage
•
Handling service animals or aquatic animals.
• Handling chemicals that might affect food safety.
• Changing tasks (before beginning a new task).
• Leaving and returning to the kitchen/prep area.
Always wash hands before
unloading clean and
sanitized dishes.
• Handling money
• Using electronic devices
• Touching anything else that may contaminate hands, such as
dirty equipment, work surfaces, or cloths
When should a food handler change their gloves?
• As soon as the gloves become dirty or torn
• Before beginning a different task
• After an interruption. such as taking a phone call
• After handling raw meat. seafood, or poultry and before handling ready-to-
eat food
• After four hours of continuous use
The best way to protect food is to make it very difficult to tamper with. What is the name of the program that should be in place. It addresses the points in your operation where food is at risk
Food defense program