food safety and personal hygiene
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Food Safety and Personal Hygiene. Learning objectives:. After completing this session, the participant will be able to: *Identify foods most likely to become contaminated *Explain the difference between clean and sanitized *Verbalize and demonstrate proper hand washing techniques - PowerPoint PPT PresentationTRANSCRIPT
Learning objectives:
After completing this session, the participant will be able to:
*Identify foods most likely to become contaminated *Explain the difference between clean and sanitized *Verbalize and demonstrate proper hand washing
techniques *Explain the importance of controlling time and
temperature *State how food becomes contaminated *Name 1 factor needed for bacteria to grow
Food Safety:
Importance of food safety:
*Serving safe food is important for health as well as financial reasons
*Food safety directly affects you, your co-workers, your customers, and the food service operation itself
*Although serving safe food takes a little extra time and effort, it is part of being a professional
Food Safety:
Foodborne Illness:
*Foodborne illness is a disease that is carried or transmitted to human beings by food
*Foodborne illness may be caused by microorganisms, which are tiny, single-celled organisms, such as bacteria
*Under the proper conditions, bacteria can grow, divide, and multiply enough to make people sick. This means that the food is contaminated
*Allowing food to remain in the temperature danger zone, 40 degrees F-140 degrees F (4.4 degrees C-60 degrees C) for 4 hours or more provides conditions favorable for growth of bacteria and cause illness.
Food most likely to become contaminated:*Moist, high protein foods on which bacteria can
grow most easily are classified as Potentially Hazardous Foods
*The four categories of potentially hazardous foods are: fresh meat, such as beef or pork; poultry, such as chicken or turkey; seafood or fish; and dairy products, such as milk and cheese
How food becomes unsafe:
*Contamination is the unintended presence of harmful substances or microorganisms in food. There are three main types of hazards
Biological Hazards: Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest threat to food safety.
Chemical Hazards: Pesticides, food additives, cleaning supplies
Physical Hazards: Foreign matter such as dirt, broken glass and crockery, and other objects that accidentally get into food.
Cross-contamination is the transfer of harmful substances or micro-organisms to food.
Cross-contamination occurs when: 1. Hands touch raw foods and then
touch cooked or ready-to-eat foods 2. Food-contact surfaces touch raw foods,
are not cleaned and sanitized, and the touch food that is ready-to-eat
3. Cleaning clothes and sponges touch raw food, equipment, or utensils; are not cleaned and santizized; and are then used on surfaces, equipment, and utensils, for ready- to-eat foods
4. Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods
.
Clean vs. Sanitary
*Clean means free of visible soil *Sanitary means free of harmful levels of
disease causing micro-organisms and other harmful contaminants
*Sanitation is the creation and maintenance of healthful or hygienic conditions
*Sanitization is the use of heat or chemicals to destroy 99.999% of the disease causing micro-organisms on a food contact surface
Potentially Hazardous foods:
Factors most often named in Foodborne Outbreaks: * Failure to properly cool food. This is the leading cause of
foodborne outbreaks *Failure to thoroughly heat or cook food to a temperature which kills
bacteria *Infected employees who practice poor personal hygiene at home
and at work *Preparing food a day or more in advance of being served *Raw food is mixed with food that has already been cooked *Allowing foods to stay for too long at temperatures that favor
bacterial growth * Failure to reheat cooked foods to temperatures that kill bacteria *Cross-contamination of cooked food by raw food *Inadequate cleaning of equipment
Types of Foodborne Illness:
Salmonella:Symptoms- Abdominal pain, headache, nausea,
vomiting, fever, and diarrheaSource- Domestic and wild animals, also human
beings Food involved- Poultry and poultry salads, meat
and meat products, milk, shell eggs, and other protein foods
Types of Foodborne Illness:
Shigella: Symptoms- Fever, chills, diarrhea, and dehydration
Source- Human beings (intestinal tract), fliesFood Involved- Potatoes, tuna, shrimp, turkey, and
macaroni salad, lettuceStaphylococcus:
Symptoms- Nausea, vomiting, dehyrdrationSource- Human beings (skin, nose, throat, infected
sores), also animals
Types of Foodborne Illness:
E. coli:Symptoms- Diarrhea, severe abdominal pain,
nausea, vomiting occasional feverSource- Animals, particularly cattle, human beings
(intestinal tract)Food involved- Raw and undercooked ground beef
and other red meats, imported cheese, unpasteurized milk
Hepatitis A is a contagious viral disease, which causes inflammation of the liver. These microorganisms contaminate food through poor personal hygiene by food handlers, contaminated water supplies, or shellfish taken from sewage-contaminated water.
The best defense against foodborne viruses is to use good personal hygiene
Personal Hygiene:
*Personal hygiene is the way a person maintains their health, appearance, and cleanliness
*Good personal hygiene can help prevent the spread of infectious diseases and foodborne illness
*Frequent and thorough hand washing is the most critical aspect of personal cleanliness. Dirty hands and fingernails can contaminate food products
ALWAYS WASH YOUR HANDS BEFORE: *beginning work *Putting on a new pair of gloves
ALWAYS WASH YOUR HANDS AFTER: *Using the restroom *Handling raw foods *Touching your hair, face, or body *Eating or drinking *Sneezing or coughing *Cleaning *Taking out the garbage *Touching anything that may contaminate
your hands
GOOD PERSONAL HYGIENE ALSO INCLUDES THE FOLLOWING:
*Keep nails short and clean *Cover all cuts and sores with bandages and plastic
gloves *Wash your hands before putting on gloves and
changing gloves *Wash your hair and bathe daily *Wear a clean uniform and apron. Work clothes
should be worn only on the job, not for personal use *Wear hair restraints *Do not wear excessive jewelry to work. It is hard to
clean. It can also fall off and get lost in food.
Personal hygiene and food safety quiz:
1. True or False: Foodborne illness is a disease that is carried or transmitted to human beings by food
2. True or False: Clean and sanitary mean the same thing
3. True or False: Raw food should never be mixed with food that has already been cooked
CIRCLE THE CORRECT ANSWER
4. Sanitary means:A. Free of visible soilB. Coated with disinfectantC. Washed by a chemical solutionD. Free of harmful levels of contamination
5. Personal hygiene isA. The spread of bacteriaB. Reporting an illness to your supervisorC. The way a person maintains their health, appearance, and cleanlinessD. Using a hand sanitizer
TRUE OR FALSE:
6. You do have to wash your hands before putting on a pair of gloves
7. The temperature danger zone for potentially hazardous foods is 40 degrees F-120 degrees F
CIRCLE THE CORRECT ANSWER 8. When a person washes their hands they should also wash their:
• A. Gloves• B. Elbows• C. Face• D Lower arms up to the elbows
9. Name 2 illnesses employees MUST report to their supervisors
10. List 3 examples of when an employee should wash their hands