text lesson 5.txt

Handwashing, Hygiene and Sanitation Safety Lesson 5 PERSONAL HYGIENE Food service workers have direct contact with food and as a result are often the cause of contamination and foodborne illnesses. These occurrences can be reduced if the worker practices good grooming habits. This Photo by Unknown A...

Handwashing, Hygiene and Sanitation Safety Lesson 5 PERSONAL HYGIENE Food service workers have direct contact with food and as a result are often the cause of contamination and foodborne illnesses. These occurrences can be reduced if the worker practices good grooming habits. This Photo by Unknown Author is licensed under CC BY-SA-NC Hand washing is the number one way to stop the spread of pathogenic disease causing bacteria. Be aware of your own personal hygiene habits and wash your hands whenever they are potentially contaminated Before starting work. After any work breaks, including those to eat, smoke, drink or chew gum. Before and after handling raw foods such as meat, fish or poultry. After touching your face, hair or body. After sneezing, coughing or using a tissue. After using the restroom. After using any cleaning or sanitizing product. After taking out the garbage. After cleaning dirty dishes and tables. When to Wash Your Hands Hand- washing and effective hand sanitation are extremely important methods of preventing the transmission of dangerous bacteria. A food service worker’s hands should be washed regularly using the following procedure: Wet forearms and hands with hot water. Apply enough soap to build up a good lather. Rub hands and arms for at least 20 seconds. Clean fingernails with a brush. Rinse off soap thoroughly under running hot water. Turn off water faucet using a paper towel. Dry hands and arms using a separate paper towel. HAND WASHING PERSONAL HYGIENE Fingernails should be clean, trimmed neatly, and relatively short. Remove jewelry. Microorganisms can hide under rings, bracelets, watches, etc. Jewelry can also be a safety hazard for the food handler – caught in equipment. Sneeze or cough into your sleeve and avoid direct contamination. Always wear clean clothes to work. Always restrain your hair with a hairnet or hat. Always wear a clean apron. Shoes should be appropriate to the workplace: closed toe with non-slip soles. Do not work with food if you are ill. GENERAL HOUSEKEEPING Everything has a proper storage location. If you don’t know where it is, please ask. If you do know, put it back.  If it is broken, report it. If it doesn’t work, report it. If it’s broken or doesn’t work, don’t use it. Dirt, dust, debris are harmful to your safety and health. Even if you didn’t put it there, pick it up, clean it up, or move it aside. If you spill or drop any fluid on the floor, clean it, or use absorbent materials. You are responsible for prevention of injuries. Never block fire exits, fire pull alarms, doorways, aisles, and electrical breakers of machine switches for any reason at any time.  All surfaces that come into contact with food must be sanitized. Any item that comes in contact with food must be sanitized. This includes counters, refrigerators, ovens, and any other surface that might come in contact with food during storage, food prep, cooking, serving, and holding. Items such as dishes, cutlery, and equipment must be cleaned often to keep food residue from building and accumulating. Cleaning and Sanitizing our Kitchen Workspace At the end of the Food Lab, the following must be completed, and logged. Tasks may include: All unused ingredients put away All prepared food disposed, or stored appropriately All garbage, food scraps, containers, etc thrown out in appropriate receptacle Counters and stove top cleaned of debris Counters and stove top sanitized All dishes washed, rinsed, and ran through dishwasher All dry dishes put away in correct drawer or cupboard Floors swept (and any spills cleaned.) Dirty aprons and dish towels in the laundry bin Clean aprons and hairnets put away in designated area Dishwashing Scrape or rinse off any leftover food. Apply friction and use warm water and detergent to scrub leftover food/grease. Rinse with hot water to remove soap and bits of food. Submerge dishes in sanitizer for at least 45 seconds* *if no dishwasher is available Let items air dry on corrosion resistant racks