Food Handler Training PDF

THC2 SEMI-FINAL REVIEWER Food handler - refers to anyone who works in a food business and who handles food or surface that are likely to be in contact with food and also a food handler to be considered healthy, he/she must be free from: -Hepatitis; -Tuberculosis; -Skin infections; and - lesions...

THC2 SEMI-FINAL REVIEWER Food handler - refers to anyone who works in a food business and who handles food or surface that are likely to be in contact with food and also a food handler to be considered healthy, he/she must be free from: -Hepatitis; -Tuberculosis; -Skin infections; and - lesions Lesions refers to any abnormal or damaged tissue caused by injury, infection, or disease. Personal hygiene - the application of principles in maintaining health and personal cleanliness. Hands - Part of the body that is the most common way that harmful microorganisms can get into foods as they can be soiled with variety of contaminants. Soiled in food handling means to stain or to get dirty. Sanitized Clean Surface - a surface that is substantially free from pathogenic microorganisms and undesirable number of spoilage microorganisms. Carrier - a person who may appear healthy but still harbor bacteria that can contaminate food. Hepatitis A - is an acute infectious disease that is communicable and transmitted through contaminated food. E. coli 0157:H7 - is spread via poor hygiene and is transmitted through the fecal-oral route. Salmonella Typhi - s shed in the urine and stool of an infected person and can be contracted by eating or drinking contaminated food. Shigella spp - is transmitted through contact with an infected individuals through contaminated food HEALTHY FOOD HANDLER In the realm of food safety, the role of a healthy food handler is crucial in ensuring that food is prepared and served in a manner that protects public health. Recognizing the connection between personal health and food safety, food handlers must also maintain healthy habits, such as managing illnesses, staying up to date with vaccinations, and understanding the importance of reporting any health concerns that could impact food quality. Important guidelines for Food Handlers: -Wear clean and appropriate clothing -Do not sneeze, blow, or cough over unprotected food or surfaces -Do whatever is reasonable to stop unnecessary contact with ready-to-eat (RTE) foods Prohibited Actions In Food Handling: - Blowing air into a plastic - Spitting in the food handling area - Spit and smoke where food is handled - Opening packages using one’s teeth PPEs Apron - it is used to protect from spills and stains on your clothes Facial Mask - used to prevent airborne microorganisms from nose to mouth Gloves - It is used to protect the food from contaminants that can inadvertently permeate the food from skin, hand, and fingernails Eyeglasses - act as a physical barrier against hot oil or sauces that can splash into your eyes. 100 °F – the right temperature of the water in removing dirt and microorganisms from hands. WORKPLACE HYGIENE Maintaining a high standard of workplace hygiene is essential in any food establishment, as it directly impacts food safety, employee health, and overall operational efficiency. A clean surface is defined as being free from soil such as food residue, free from bad odors, non-greasy to the touch, and having no visible oxidation like rust. Oxidation is the process in which a chemical substance changes because of oxygen. Cleaning agent - a chemical compound formulated to remove soil and dirt. Stainless steel is the preferred surface for food equipment and is specified in many regulatory design and construction standards in the kitchen. Phosphoric acid - an acid cleaner that provides the bulk of the acidity in most acid cleaners Potassium Hydroxide - alkaline compound provides the largest portion of alkalinity and effectively saponify fats and peptize proteins for removal CIP cleaning - a method of cleaning that is utilized to clean interior surfaces of tanks and pipelines of liquid process equipment COP cleaning - a method of cleaning that is utilized to clean tear-down parts of fillers and parts of other equipment that require disassembly A mechanical cleaning method normally involves using a brush either by hand or a machine such as a floor scrubber. Fat-based - a kind of soil that is present as an emulsion and can be generally rinsed away with hot water above the melting point Biofilms - refer to the microorganisms that can form invisible film on surfaces and contribute to soil buildup. Anionic - these are negatively charged surfactants in water solutions which are also called ionic surfactants. The two types of cleaning compounds are alkaline and acid. Water - the primary component of cleaning materials used in food establishments Surfactants - used to emulsify the residue to make it suspendable in water Laundry detergents - Contain enzymes to break down protein-based stains, surfactants to remove grease and dirt, and sometimes fabric softeners or stain removers. Heat and chemicals are the two types of sanitizers most commonly used in food establishments. Hydroxides provide the largest portion of alkalinity and effectively saponify fats and peptize proteins for removal. Detergent-cleaning compounds are usually composed of mixtures of ingredients that interact with soils in several ways. PESTS The key element of a successful pest control program is prevention. Rats - pests that are carriers of serious diseases transmittable to people such as Weil’s disease, salmonella, and toxoplasmosis Cockroach - a major public pest, responsible for economic loss in food production and are usually found in areas of high temperature House fly - also referred to as “ubiquitous insects” Mouse - considered to be the most widespread terrestrial mammal in the world Ants - They forage widely for food and water following scent-marked trails. Moths - Their larvae can cause considerable damage to stored goods. Heath Risks Heart attack - also known as “myocardial infarction”. It occurs when blood flow of blood to the heart is severely reduced or blocked. Dehydration - a medical risk is caused by excessive heat in areas like hot grills Stroke - occurs when blood flow to the brain is blocked or there is sudden bleeding in the brain.