what virus is frequently transmitted by food handlers who are careless about hygiene? This is a topic that many people are looking for. amritsang.org is a channel providing useful information about learning, life, digital marketing and online courses …. it will help you have an overview and solid multi-faceted knowledge . Today, amritsang.org would like to introduce to you Basic Food Safety: Chapter 2 . Following along are instructions in the video below:
To part two health and hygeine. What is biological contamination. How does food worker health health affect safety.
What should you do when you are sick. What does good personal mean find the answers to these and other important food safety questions. Including proper handwashing and when its important how to avoid barehand contact with ready to eat foods glove use and how personal habits can affect food safety of all the types hazards that can arise from unsafe food handling practices.
Biological contamination is the most common our world is filled with germs and some can make us sick. Its those harmful pathogens that cause foodborne illness food worker health is one of the most important factors to preventing foodborne illness. Its simple when you are sick do not work with food germs can easily be spread if you are experiencing flu like symptoms jaundice or other illness.
If you are sick stay home remember. The 24 hour rule. Vomiting diarrhea fever with sore throat or jaundice stay home for 24 hours after the last symptom.
If my employees are sick. I tell them to go home and comeback when they are feeling better. Its not worth the risk.
Besides being aware of your own health and knowing that when you are sick that you pose a risk to the public being aware of your personal hygiene is another aspect of avoiding contaminants in the food. You serve in fact food workers with good personal hygiene. Save lives following proper hand washing protocol by washing your hands the right way and at the right times.
Keeping fingernails trimmed for easier cleaning. Wearing hair restraints and proper work clothing and covering cuts and burns with bandages and gloves. In addition to not working.
While sick are all ways that hygiene prevents the spread of germs in the kitchen handwashing is something that we all learned at a very young age. But if you want to work as a food handler. It is important to re learn this task in the proper way that complies with the health department guidelines.
But first lets review the times that it is necessary to wash up wash your hands throughout the day even when hands look clean to keep germs out of your body and the food you prepare always wash before you begin food preparation and when you have been contaminated by exposure to potential germs contamination can be caused by using the bathroom. Touching ones face or nose handling raw meat. Fish.
Or poultry. Sneezing coughing or blowing ones nose handling garbage or dirty dishes handling animals or using chemicals or after taking a break eating or smoking. If you arent sure if a wash is necessary wash.
Anyway just to be safe proper handwashing is a six step process that requires a handwashing sink with hot and cold running water soap. And paper towels or other single use drying method step. 1 get hands wet to help the soap work step.
2 apply soap and scrub remember to pay attention to your entire hand when washing step. 3. Rub your hands for a full 20 seconds this is how long it takes for soap to kill germs step.
4 scrub. The backs of your hands and between your fingers a common breeding ground for bacteria. Scrub your forearms.
They frequently touch food food prep surfaces and utensils step. 5. Rinse hands to send the soap suds and germs down the drain rinse for about 5 seconds to fully remove the soap step.
6. After rinsing dry hands and forearms with disposable paper towels or an air blower dont use cloth towels or dishrags. Which can stay damp and recontaminate your hands its important to know that hand sanitizers may be helpful on clean hands.
But are not substitutes for handwashing in fact in some cases double hand washing may be required always remember that hand washing is the most important food safety tool to get rid of the germs that make people ill when in doubt wash. But germs can remain on your hands. Even after washing.
Thats why it is important to prevent bare hand contact with ready to eat food by using utensils. Such as tongs scoops deli papers or single use gloves focus on minimizing bare hand contact utensils tongs tissue paper these are all acceptable when handling ready to eat foods so you dont need to glove up as often as you would think remember when you do use gloves. It is required to wash before and sometimes after glove use ready to eat foods are those served without additional washing or cooking to remove germs and they include washed produce that is eaten raw such as sliced fruit salads and garnishes foods.
That will not be cooked such as sandwiches. Sushi and deli salads. Bakery or bread items.
Such as breads. Cakes pies. And tortilla chips ice that may be used in drinks or foods.
That have already been cooked gloves can be tricky. Because if a food handler thinks they are using gloves correctly. And they arent they can put the public at an increased risk by contamination gloves are there to protect food from germs.
Not your hands from the food. So remember to change them often and never wash or reuse them. Especially if between working with raw and ready to eat food.
When youre done with them be sure they go in the trash and wash your hands afterwards. When it comes to health and hygiene as a defense against food borne illness. Its important to realize that personal habits.
Affect food safety you may not eat drink or use any type of tobacco in food prep areas. This is to prevent spills and reduce contamination use hair restraints. That are intended to keep hands out of hair and hair out of food hair.
Must always be restrained. When working around food or in food prep areas hair restraints. Include hairnets barrettes ponytail holders.
And tight braids long. Beards must also be restrained fingernails must be trimmed for easier cleaning if nail polish or artificial nails are worn you must wear gloves when preparing all foods not just ready to eat foods jewelry including rings watches bracelets and all other jewelry on arms or hands must be removed during food preparation wedding rings may be worn if they are covered with a glove. When the food worker is preparing food personal items like medicine coats and purses must be stored away from food dishes and linens.
Lets review part two health and hygeine. We learned that biological contamination is caused by germs on our bodies and in our environment. And that if you are sick dont come to work follow the 24 hour rule and check in with your person in charge about your symptoms.
Follow proper handwashing steps at the correct times to avoid biological contamination. Avoid barehand contact with ready to eat foods use gloves to protect food. Not your hands and wash before and after glove use be aware of your own personal habits and hygiene as a defense against food borne illness.
.
Thank you for watching all the articles on the topic Basic Food Safety: Chapter 2 . All shares of amritsang.org are very good. We hope you are satisfied with the article. For any questions, please leave a comment below. Hopefully you guys support our website even more.
By 
