Food Safety Hazards Overview

Food Safety Hazards

• Food safety hazards can be transferred through poor personal hygiene, time-temperature abuse, cross-contamination, and poor cleaning and sanitizing
• Poor personal hygiene is a leading cause of foodborne illnesses in restaurants and food service operations

Time and Temperature Abuse.

• Pathogens thrive in specific temperature ranges
• Food must be kept at temperatures that hinder pathogen growth and multiplication

Cross-Contamination

• Pathogens can easily transfer from one surface or food to another
• It's crucial to prevent cross-contamination to keep food safe

Cleaning and Sanitizing Surfaces

• All surfaces that touch food must be thoroughly cleaned and sanitized
• Proper cleaning and sanitizing eliminates pathogens from surfaces

Good Personal Hygiene

• Wash hands frequently, especially after using the restroom, handling raw meat, poultry, or seafood, taking out garbage, touching hair, face, or body, touching clothing or aprons, sneezing, coughing, or using a tissue
• Use a paper towel to turn off the faucet and open the restroom door after washing hands
• Never use hand sanitizer instead of washing hands

Handwashing Essentials

• Use running water at a temperature of at least 85°F (29°C)
• Use soap to create a good lather
• Scrub hands for at least 20 seconds
• Rinse hands thoroughly under running water
• Dry hands with single-use paper towels or a hand dryer

Stocked Handwashing Station

• Must include running water at a temperature of at least 85°F (29°C)
• Soap, single-use paper towels or a hand dryer, and a garbage container
• Keep handwashing sinks accessible and clear of obstructions

Hand and Nail Hygiene

• Keep fingernails short and clean, as long fingernails are difficult to keep clean and can hold pathogens
• File fingernails to prevent ragged edges that can also hold pathogens and break off into food
• Avoid wearing nail polish, as it can hide dirt under nails and flake off into food
• Don't wear false fingernails, as they can be hard to keep clean and difficult to maintain
• Use single-use gloves if a local regulatory authority allows polished or false nails

Wounds and Food Safety

• Cover wounds on the hand, finger, or wrist with a bandage or finger cot that prevents fluid leakage; then, wear a single-use glove overtop
• Cover wounds on the arm with a bandage that prevents fluid leakage; the wound must be completely covered
• Cover wounds on other parts of the body with a dry, durable, tight-fitting bandage

Glove Use

• Put on clean gloves before starting a new task
• Remove gloves immediately after completing a task
• Wash hands after removing used gloves before starting a new task
• Avoid putting on the same gloves after completing a task and starting a new one
• Use gloves to prevent cross-contamination
• Replace torn or dirty gloves with clean, dry gloves

Food Handling Precautions

• Avoid using tobacco products, as they contain harmful chemicals that can contaminate food
• Handle money with caution as it carries germs
• Avoid chewing gum, as it can transfer germs
• Avoid handling service or aquatic animals, as they may carry germs

Working with Food-Contact Surfaces

• Clean and sanitize all surfaces that touch food to prevent cross-contamination
• Thoroughly clean and sanitize cutting boards, knives, and other utensils
• Ensure sufficient space for food preparation
• Avoid storing food, equipment, or supplies in or in front of the sinks
• Clean and sanitize food prep tables regularly

Hepatitis A Outbreak

• Hepatitis A can be transmitted through contaminated food and drinks
• A food handler who tested positive for Hepatitis A can expose customers to the virus
• Exclusion from work until cleared by a physician and the regulatory authority minimizes further spread

Food Safety Training

• Emphasize food safety practices with staff
• Ensure proper procedures are in place to protect customers and staff
• Train staff on proper handwashing procedures and food handling practices

Reporting Illness

• Food handlers must report any signs of illness to their manager promptly to prevent further contamination
• Prompt reporting allows for proper action to be taken to minimize the spread of pathogens