Transcript 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
 *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 microorganisms 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 readyto-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 microorganisms 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 diarrhea
Source- 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), flies
Food Involved- Potatoes, tuna, shrimp, turkey, and
macaroni salad, lettuce
Staphylococcus:
Symptoms- Nausea, vomiting, dehyrdration
Source- Human beings (skin, nose, throat, infected
sores), also animals
Types of Foodborne Illness:
E. coli:
Symptoms- Diarrhea, severe abdominal pain,
nausea, vomiting occasional fever
Source- 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 soil
B. Coated with disinfectant
C. Washed by a chemical solution
D. Free of harmful levels of contamination
5. Personal hygiene is
A. The spread of bacteria
B. Reporting an illness to your supervisor
C. The way a person maintains their health,
appearance, and cleanliness
D. 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