food safety personal practices hfa 4mi. food handling and illness food handling practices can cause...
Post on 19-Dec-2015
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Food Handling and Illness
• Food handling practices• Can cause contamination• Can allow microorganisms to grow• Can fail to control growth when intended to do
so• All of these practices can cause foodborne illness
Personal Cleanliness:
• Wash hands before food preparation, after sneezing, coughing, using the rest room, and touching face or hair• Keep hair away from face• Wear clean clothes/apron (dirty clothing has
bacteria)• Don’t handle food with open cut or sore – STAPH• Avoid cooking and tasting with same spoon;
licking of fingers is prohibited.• Wash hands after handling raw meat/eggs
Handwashing
Purpose?• Remove soil• Remove pathogens• Reduce microbial load
How it actually works . . . • Soap lather pulls dirt and oily soils from the skin• Lather suspends soils and pathogens which are washed
away in running water
Hands also . . .
• Contact many other things:• Door knobs, stair rails, controls, money, telephones• Pick things up from the floor• Touch the face, hair• Remove soiled clothing• Place things in the garbage
Personal Behaviour• Avoid:• Sneezing, coughing or
blowing the nose• Can distribute millions
of pathogens
• Spitting• Contaminates surfaces
and distributes pathogens
• A sneeze can move at a rate of 150 km per hour!
• Hazardous practices while handling food:• Eating or drinking• Chewing gum• Smoking
• Droplets of saliva can contain thousands of pathogen cells
Cross-Contamination• Passing of
microorganisms or other harmful substances indirectly from one source to another• Examples:• Cutting board used for
raw meat, then salad vegetables
• Handling money or using phone then handling food without handwashing
Practices that cause contamination• Handling food when ill• Not washing hands correctly• Not wearing clean clothing• Not cleaning and sanitizing food contact surfaces
after use• Not protecting food when construction or
maintenance are being carried out
Avoid cross-contamination
• Keep meat and meat juice from vegetables• Keep work areas clean• Use clean spoon for tasting food• Two towels - drying dishes (tea towel)/
wiping hands (paper towel)• Use clean dishcloth each day
Using heat to control bacteria• Keep hot foods hot• Thoroughly cool hot foods and reheat
thoroughly• Bring sauces, soups, etc. to a boil when
reheating• Foods should not be in the danger
temperature zone for more than two hours• Use a clean thermometer to measure internal
temperature • Divide large amounts of leftovers in small,
shallow containers for quick cooking
Using cold to control bacteria• Keep cold food cold (below 40°F)• Check temperature in refrigerator and freezer
periodically; freezer should be at zero degrees or below• Clean refrigerator often• Leftovers stored with tight cover• Thaw frozen foods in refrigerator• Do not leave on countertop to cool
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