Food Handlers and Contamination Quiz

Study Notes

Food handlers are key in food contamination due to the presence of microorganisms on their bodies.
Humans are covered in microbes, both resident and transient.
Resident bacteria are part of the skin's natural flora, while transient bacteria exist temporarily after contact with contaminated surfaces.
Humans can spread both resident and transient germs to food and food preparation equipment.
The human gastrointestinal tract contains over 1kg of gut bacteria, which are excreted through feces, including potentially pathogenic bacteria.

People shed pathogenic bacteria and viruses, even before showing major illness symptoms.
Food workers can become permanent carriers of pathogens, exhibiting no signs of illness.
Salmonella carriers are a known example.
Ill people and permanent carriers pose a significant threat to food safety.
Open wounds can shed high amounts of bacteria until healed, making it essential for individuals with open wounds to avoid handling food.

Practices like picking the nose, ears, or coughing inside a food handling facility are prohibited.
Wearing dirty work wear can transfer microorganisms onto food.
Cuts, sores, or infected skin should be covered with blue waterproof plasters.
Keeping fingernails short improves hand cleanliness.
Providing clean work clothes through laundry facilities is crucial.
Removing protective clothing before entering the toilet is essential.

Correct hand washing requires running water, soap, and a drying method.
Thorough washing includes scrubbing palms, the back of hands, between fingers, and under nails.
Proper hand washing takes time.
Hands should be washed regularly, especially before food handling, after using the toilet, handling waste, smoking, coughing, sneezing, using tissues, eating, drinking, or touching hair or mouth.
Sanitizers are not a replacement for hand washing and are not effective on unclean hands.

Food handlers can act as carriers of contaminants during food handling.
Protective clothing helps to reduce contamination through contact.
This includes work suits or coats, head covers, footwear, beard covers, gloves, and face masks.

Providing adequate protective clothing, such as hairnets and coats, at entrances is crucial to ensure compliance.

No sneezing into food.
No eating, spitting, smoking, chewing gum, or tobacco near open food.
Personal items like jewels, watches, radios, and telephones are contamination sources and should not be in high-hygiene areas.

Clear guidance for expected personnel hygiene behavior is essential, including addressing sickness, absence due to sickness, disregard of hygiene rules, responsibilities, etc.
Establishing a hygiene culture through commitment to GHP, visible support of Quality Systems personnel, and the requirement to adhere to hygiene rules for all hierarchy levels is vital.

Documents outlining personal hygiene directives must be concise, instructive, and contain clear control measures and responsibilities.
These documents should be distributed to all personnel, including management, administration, contractors, and visitors (in a shortened version).
Documentation should cover daily challenges (e.g., protective clothing compliance) and emergencies like illness and accidents.

Controlled entry into food production sites, instructions, and visible signalling throughout the premises support compliance with hygiene requirements.

Employee health status should be assessed during the hiring process, including inquiries about recent illness, skin conditions, discharges, digestion issues, and medical history related to typhoid or paratyphoid.
First hygiene training should be provided before starting work.

Regular training sessions are required to create a stable level of personal hygiene.
Ongoing control mechanisms are needed to monitor compliance with regulations.

Frequent training leads to high levels of personal hygiene, while infrequent training results in low levels.
Praising personnel for correct hygiene practices is essential.

Humans shed microorganisms and can contaminate food through unhygienic behavior.
Food handlers need to be aware of indirect contamination paths.
Hand washing effectively stops the spread of microorganisms.
Hygienic behavior involves wearing clean protective clothing and avoiding activities like eating near vulnerable food products.
Ill individuals must be prevented from handling food.
Personal hygiene is a management responsibility, and directives must be documented in a GMP program.
Hygienic behavior requires proper facilities, teaching, and ongoing control.