The Safe Foodhandler

Foods Two Project

Introduction to Safe FoodHandler

Today we are going to explain the safety of being a foodhandler. There's a lot of responsibilities to being a foodhandler in the kitchen. By the end of this you should be able to understand the importance of being a safe foodhandler.

How FoodHandlers can contaminate food

It's important to understand how foodhandlers can potentially contaminate food during food operations.
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

- Scratching the scalp
- 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

Handwashing

The most important part of a foodhandler's personal hygiene is handwashing. Even though it's an obvious thing to do, many foodhandler's do not wash their hands correctly or as often as they should. Everyday at work we touch surfaces that are covered in organisms that we cannot see but this is why foodhandler's are trained to wash their hands properly.

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

Big image

Work Attire

Wearing dirty clothes may give a bad impression of your operation. More importantly dirty clothes may carry pathogens that could cause a foodborne illness. Pathogens can transferred from the clothing to the hands and finally to the food.


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.

Big image

Restrictions in food operations

Do not drink, smoke, or chew gum or tobacco at these items.
- 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

It is very important to let your staff know that when they are sick. Why you should do this is very simple, not telling you could put your or your employees job and the foods operation in stake. Making sure you have the proof that you have done this is very important.

  • 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

Every food operation needs a good personal hygiene program. This helps everyone feel confident in the cleanliness of the business. This is very important to make sure the program succeeds.
  • 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