HAND, DISH AND SINK WASHING
Wet hands and arms with
Warm/hot water
Remove jewelry from hands and arms including
rings, bracelets and watches
Foodborne Illness is a result from
eating contaminated foods containing poisonous toxins
Keep all work surfaces
clean
BOTULISM
Most Common Source:
Improperly Canned Foods/Bulging Cans
20 seconds
Scrub hands and arms vigorously for at least
Tie back
hair
FATTOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
Disinfect work surfaces to prevent
cross-contamination
E. Coli
Most Common Source:
Undercooked Ground Beef
Dry hands and arms with
a paper towel
Wear clean
clothing and aprons
How illness is spread
Inadequate cooking
Contaminated equipment
Poor personal hygiene (not washing hands)
Sickness
Clean crumbs and spills, store staples in airtight containers and dispose of garbage properly to reduce
pests/insects
Hepatitis A
Most Common Source:
Feces (Human Waste) from Improper Hand Washing
After everyone in your lab has washed their hands, the dishwasher is responsible for
scrubbing and sanitizing the sink
Wear gloves if you have
open sores or cuts on hands
When in doubt…
throw it out
If taste testing foods, always use a clean utensil and
use it only once
Salmonella
Most Common Source:
Raw Poultry and Eggs
Dishes must be completely dry before
placing in cabinets and/or drawers
A bandage must cover the wound completely and
a glove must be worn over the bandage
Keep hot foods hot and
cold foods cold
To Sanitize:
Clean the surface.
Rinse the surface.
Sanitize the surface.
Allow the surface to air dry
Staphylococci (Staph)
Most Common Source:
Human Mucous (Coughing/Sneezing)