Safe food handling
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