The Safe Foodhandler
Foods Two Project
Introduction to Safe FoodHandler
How FoodHandlers can contaminate food
Ways foods can be contaminated is
- When they have a foodborne illness
- If they have recent wounds that contain pathogens
- They can also contaminate food if they have had contact with a person who is ill.
- If they didn't wash their hands before the food operation.
For example a person could spread hepatitis A for weeks before having any symptoms.
Sometimes people can carry pathogens and infect others people without getting sick them selfs.
Actions that can contaminate food
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound
- Wearing a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
When washing hands you should wash them at a designated sink for handwashing.
How to wash hands:
1.Wet hands and arms- using running water as hot as you can comfortably stand. It should be at least 100 degrees F. (38 degrees C)
2. Apply soap- Apply enough to build up a good lather.
3. Scrub hands and arms vigorously- Scrub them for 10-15 seconds, CLean under fingernails and between fingers.
4. Rinse hands and arms thoroughly- Use running warm water
5. Dry hands and arms- Use a single use paper towel or a hand dryer
Note: If your not careful, you could contaminate your hands after washing them.
When to wash hands
Foodhandlers must wash their hands before they start work. They must also do this after the following activities:
-Handling raw, meat, poultry, and seafood
- Touching the hair, face, or body
- Sneezing , coughing, or using a tissue
- Eating drinking, smoking, or chewing gum or tabacco
- Handling chemicals that might affect food saftey
- Taking out garbage
- clearing tables or busing dirty dishes
Work Attire Guidelines-
Hair restraints- Wear a clean hat or other hair restraints when in a food prep area. Do not wear hair accessories that could become physical contaminants.
Clean clothing- Wear clean clothing daily. If possiable change into work clothes at work.
Aprons- Remove aprons when leaving prep areas.
Jewelry- Remove jewelry from hands and arms before prepping food or when working around prep areas.
Restrictions in food operations
- When prepping or serving food
- When working in prep areas
- When working in areas used to clean utensils and equipment
Only eat drink, smoke, and chew gum or tobacco in designated areas.
Some regulatory authorities allow food handlers to drink from a covered container while in prep and dishwashing areas.
Reporting Health issues
- Present signed statements in which your staff has agreed to report illness
- Providing paper work showing staff have completed training which includes information on the importance of reporting their sickness
Staff should always report illnesses before they come to work. If they get sick while working it is important they tell you before they operate in the kitchen. In the end, all this is done to keep everything in order to prevent anything from happening in the food establishment or kitchen
Good hygiene system
- Hand washing, Hand care, glove use, preventing bare-hand contact with ready to eat food
- Personal cleanliness
- Food handlers show always avoid certain habits or actions that may hurt the food operation. You should never underestimate your in a personal hygine program.
- Creating personal hygiene policies.
- Training food handlers on those policies and retraining them regularly
- Modeling the correct behavior at all times. Supervising food safety practice at all times