Food Safety: Personal Hygiene and Hand Washing PDF
Document Details
2010
Tags
Summary
This document provides training on food safety, covering personal hygiene and handwashing procedures. It outlines best practices for food handlers, including when to wash hands, proper handwashing techniques, the importance of personal hygiene, and the role of gloves and sanitizers. It also touches upon food handling practices to avoid contamination.
Full Transcript
# Food Safety: Personal Hygiene and Hand Washing ## Cover Page This training module covers Personal Hygiene and Hand Washing. - **Company**: Gordon Food Service - **Updated**: December 2010 ## Purpose and Objectives - **Purpose**: To provide information needed to practice good personal hygien...
# Food Safety: Personal Hygiene and Hand Washing ## Cover Page This training module covers Personal Hygiene and Hand Washing. - **Company**: Gordon Food Service - **Updated**: December 2010 ## Purpose and Objectives - **Purpose**: To provide information needed to practice good personal hygiene in the workplace to help prevent foodborne illness outbreaks. - **Objectives**: By the end of this training module, you will be able to: - Identify the importance of personal hygiene - Identify proper hand washing procedures - Identify general personal hygiene guidelines pertaining to glove use, personal appearance, health and food handling. ## Why is Good Hygiene Important - A person can host dangerous pathogens that when transferred to food can cause foodborne illness. - Good hygiene helps protect the people eating the food you make from becoming sick. ## Hand Washing - A person's hands can be the most contaminated things in the kitchen! - Be aware of what you are touching and wash hands accordingly. ## When to Wash Hands - When entering a food prep area - Before putting on gloves and in between glove changes - Before handling clean equipment and serving utensils - Before handling or serving food - After handling raw foods and working with RTE (ready-to-eat) foods - After handling soiled dishes, equipment, or utensils - After returning to a food prep area from any other area (includes restroom) - After taking a break, eating, drinking, or smoking - After sneezing, blowing your nose, or coughing - After touching your face, hair, or exposed parts of arms ## Wash Hands Correctly - Use a hand washing sink, NOT a food prep sink. - Bacteria washed off of your hands may contaminate food. - Wet hands and wrists with warm water. - The water should be as hot as your hands can comfortably stand. - Apply soap; Rub hands together vigorously. - Wash between fingers, back of hands, palms, fingernails, under rings, wrists, and forearms. - Total time washing should be at least 20 seconds. ## Hand Washing - Rinse hands and arms thoroughly under warm water. - Repeat until hands are clean. - Dry hands with an individual paper towel or air-dry machine. - Turn off the water faucet with a paper towel and, if exiting a restroom, use a paper towel to touch the handle of the door. ## Sanitizer Use - Sanitizer is NOT a substitute for washing your hands. - Sanitizers are NOT effective unless you wash your hands first! - Sanitizers only work on clean hands. ## Glove Use - Gloves are to protect the food, not to keep the hands of the employee clean. - Change gloves between each activity - Do not wash or reuse gloves. - It is very important to wash your hands after taking gloves off and before putting gloves on. - Gloves are NOT a substitute for washing your hands! ## Personal Hygiene is Important - Bathe or shower daily. - Avoid unsanitary habits and actions. ## Hair and Nail Care - **Hair** - Keep hair completely restrained. - Wear a hair net or cap covering all hair (including facial hair) - Keep hair off of your collar and neck. - **Nails** - No fingernail polish - No artificial nails - Keep nails short and clean ## Clothing - Wear clean clothes free from stains or spots. - Clothes should be free of rips or tears. - Wear clean aprons. Change apron if the one you are wearing is soiled. - Shoes must have closed toes and have a clean appearance. ## Jewelry - Avoid wearing jewelry such as dangling earrings, necklaces, and bracelets. - These items can get caught in equipment and cause injury to the employee or fall into the food and cause harm to the person eating. - Rings and wristwatches are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide. ## Food Handling - When picking up foods or ice, use tongs, plastic gloves, or other appropriate utensils. - Avoid coughing and sneezing around food areas. - Avoid touching face or hair. - Do not use your mouth to temporarily hold objects such as ID tags, etc. - Avoid smoking in food prep and storage areas. - Avoid leaning or sitting on food prep or food storage areas. - If you are ill, you should not handle foods! ## Illness or Injury - Report any illness to your direct supervisor immediately. - Report any cuts, sores, or infections to your direct supervisor immediately. ## Conclusion Personal Hygiene Depends ON YOU! ## Contact Information - **Gordon Food Service Nutrition Resource Center**: [email protected] or 1.800.968.4426 - **Gordon Food Service Food Safety Awareness**: www.gfs.com
