1 The Safe Food Handler Chapter Number 4 Learning

Transcript:1 The Safe Food Handler Chapter Number 4 Learning:
1 The Safe Food Handler Chapter Number 4 Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 4.0 2 4.1 4.2 4.3 4.4 4.5 How food handlers can contaminate food Correct handwashing procedure When and where hands should be washed Hand antiseptics and when to use them Hand-maintenance requirements Correct way to cover infected wounds 4.6 The importance of avoiding bare-hand contact with ready-to-eat food 4.7 Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 4.0 3 4.8 4.9 4.10 4.11 4.12 How to use single-use gloves and when to change them Requirements for staff work attire Jewelry that poses a hazard to food safety Policies regarding eating, drinking, and smoking Criteria for excluding staff from the operation Illnesses that need to be reported to the regulatory authority 4.13 • Carriers: People who carry pathogens and infect others, yet never get sick themselves. • Hand antiseptics: Liquids or gels used to lower the number of microorganisms on the skin’s surface. Hand antiseptics should only be used after correct handwashing, not in place of it. Only those hand antiseptics that are compliant with the Food and Drug Administration (FDA) should be used. KEY TERMS 4.0 • Finger cots: Protective coverings used to cover a correctly bandaged cut or wound on the finger. • Hair restraint: Device used to keep a food handler’s hair away from food and to keep the individual from touching it. 4.1 5 How food handlers can Contaminate food PERSONAL HYGIENE AND CONTAMINATION As a manager, you can minimize the risk of foodborne illness by carrying out the following responsibilities: Establishing specific personal hygiene policies Training food handlers on those policies and retraining them regularly Modeling correct behavior for food handlers at all times Supervising food safety practices at all times Revising policies according to changes in law and food safety science It is important for staff to not only have the correct knowledge, skills, and attitudes toward personal hygiene; but also to know how they can contaminate food if they are not careful. 4.1 6 How food handlers can Contaminate food PERSONAL HYGIENE AND CONTAMINATION Food handlers can contaminate food when they have any of the following: A foodborne illness Symptoms, such as diarrhea, vomiting, or jaundice (a yellowing of the eyes or skin) Wounds that contain a pathogen Sneezing or coughing Contact with a