PPT-What Do You Think? Can a person contaminate food by coughing or sneezing on it?

A Yes B No 35 Food handlers can contaminate food when they are coughing or sneezing have a foodborne illness have wounds or boils have contact with an ill person use the restroom without washing hands or have diarrhea vomiting or jaundice. Anyone with signs and symptoms of a respiratory infection regardless of the cause should be instructed to cover their nosemouth when coughing or sneezing use tissues to contain respiratory secretions dispose of tissues in the nearest waste receptacl Sneezing and coughing can spread cold and flu germs in the air but most illnesses are spread through germs on hands The Centers for Disease Control and P revention CDC recommends hand washing to reduce infection transmission Effective hand washing c Food handlers . can contaminate food when they:. Have a foodborne illness. . Have wounds that contain a pathogen. Sneeze or cough. Have contact with a person who is . sick. Touch anything that may contaminate their hands and . Functionalism. Functionalism. Functionalism. Something is a . functional kind. . iff. it. . can be analyzed in terms of a causal role (e.g., something is an F . iff. it . plays . the F-role).. F is . Handler. Objectives:. Avoiding personal behaviors that can contaminate food. Washing and caring for hands. Dressing for work and handling wok clothes. Limiting where staff can eat, drink, smoke, and chew gum or tobacco. Food handlers . can contaminate food when they:. Have a foodborne illness. . Have wounds that contain a . pathogen. _____________________________________. Have contact with a person who is . sick. Touch anything that may contaminate their hands and . Wash your hands After coughing, sneezing or blowing your nose, wash your hands with soap and water Use alcohol-based hand cleansers if you do not ave accessto soap and water Cough etiquette h Rememb Handler. Objectives:. Avoiding personal behaviors that can contaminate food. Washing and caring for hands. Dressing for work and handling . work . clothes. Limiting where staff can eat, drink, smoke, and chew gum or tobacco. Chapter Two. Part Two – Good Personal Hygiene. How . foodhandlers. can contaminate food. Good . personal hygiene. is a key factor in the prevention of . foodborne. illnesses. Successful managers make personal hygiene a priority. . FOR PANTRIES . Presented by: Kareemah Thomas. Agency Relations Coordinator/HR Manager. According to the Center For Disease Control, each year 76 million individuals get sick from food-borne illnesses; 325,000 individuals are hospitalized; 5,000 individuals die. . Presented by: Kareemah Thomas. Agency Relations Coordinator/HR Manager. According to the Center For Disease Control, each year 76 million individuals get sick from food-borne illnesses; 325,000 individuals are hospitalized; 5,000 individuals die. . Classroom, restaurant worker, chef, personal chef, nutritionist, hospitals . Lifetime Nutrition & Wellness . Taking this class will better prepare you for . Becoming a chef. Nutritionist. A restaurant owner/ worker . Purpose To identify active cases of Tuberculosis TB before it can spread in homeless shelter detoxification facilities and other congregate group settingsBackgroundCongregate settings such as homeless Race/Ethnicity:. (Circle all that apply). White African-American/Black . Asian American Indian . Pacific Islander Hispanic Ethnicity.  .  .  .  . Grade: _______ Age: ________.