Safe food handling

Amanda Radford

When to wash our hands:

  • Before starting to work with food, utensils, or equipment.
  • During food preparation, as needed.
  • When switching between raw foods and ready-to-eat foods.
  • After handling soiled utensils and equipment.
  • After coughing, sneezing, using a tissue, or using tobacco products.
  • After eating and drinking.
  • After touching bare human body parts.
  • After handling animals.
  • After using the toilet, wash hands at a hand sink in the bathroom and again when returning to work

There are many ways your food can become contaminated..

  • Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses. Biological hazards are the biggest threat to food safety.
  • Chemical hazards include toxins and contaminants. Chemical contamination can occur when products such as cleaners and sanitizers are not used correctly.
    • Food allergens are also a hazard. authorities have identified 8 food allergens that cause 90% of the allergic reactions. These are milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts.
  • Physical hazards include metal shavings from cans, bandages, and plastic or glass.

Good personal hygiene

  • do whatever is reasonable to prevent their body, anything from their body or anything they are wearing, coming into contact with food or food contact surfaces;
    stop unnecessary contact with ready-to-eat food;
  • wear clean outer clothing, depending on the type of work they do;
  • make sure bandages or dressings on any exposed parts of the body are covered with a waterproof covering;
  • do not eat over unprotected food or surfaces likely to come in contact with food;
  • don't sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food;
  • don't spit, smoke or use tobacco or similar preparations where food is handled
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