1 / 11

Food Safety and Sanitation Part 3: Personal Hygeine

Food Safety and Sanitation Part 3: Personal Hygeine. Roosevelt High School Culinary Arts M. Marren. Abbreviations!. FBI: Food Born Illness TTA: Time and Temperature Abuse CTT: Control Time and Temperature XCONT: Cross-Contamination

stacy
Download Presentation

Food Safety and Sanitation Part 3: Personal Hygeine

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Safety and SanitationPart 3:Personal Hygeine Roosevelt High School Culinary Arts M. Marren

  2. Abbreviations! • FBI: Food Born Illness • TTA: Time and Temperature Abuse • CTT: Control Time and Temperature • XCONT: Cross-Contamination • TCS Food: Food that must be Temperature Controlled for Safety • PHF: Potentially Hazardous Food (TCS now) • RTE: Ready to Eat

  3. http://www.youtube.com/watch?v=YaKZwCOhAcs&feature=relmfu Top 5 Causes of Food Born Illness • Improper Holding Time and Temperature • Poor personal hygiene • Inadequate cooking. • Contaminated equipment • Food from unsafe source #2 Cause: Poor Personal Hygiene

  4. Diseases associated with poor hygeine: • Hepatitis A (Virus) • Salmonella Typhi (Typhoid Fever) • Shiga Toxin producing E. Coli • Shigella

  5. Personal Hygiene • Proper Handwashing and • Report Illness (don’t work when sick) • Bathe daily • Wear clean clothes.

  6. Proper Handwashing • Water as hot as you can stand • Plenty of soap • Scrub hands 10-15 seconds • Get under nails and between fingers • No nail brush • Rinse with clean water • Dry with single use towel or air dryer • Do not re-infect hands with faucet handles • Total washing should take at least 20 seconds

  7. When to wash hands • After restroom • After touching face or body • After sneezing/coughing/blowing nose • After smoking or chewing tobacco, or gum • After taking out garbage • After handling dirty dishes • After handling raw foods • Before handling RTE foods • Before putting on gloves****

  8. When to wear gloves • After handwashing • Before handling RTE foods When to replace gloves • Between food prep tasks (different food) • When soiled • When falling apart • After 4 hours

  9. Employees restricted from working if they have: • Fever • Vomiting • Diarrhea • Sore throat with fever • Jaundice • Restricted means cannot work with food or food equipment but can work in other areas (clean parking lot, HOST !?!) • Must exclude from operation if working with high risk population.

  10. Exclude workers from operation • Hepatitis A • Salmonella • Shigella • E.Coli • Cannot come in the building. • Stay at home until Local Health Dept says can return.

  11. Now let’s talk HYGIENE! • http://www.youtube.com/watch?v=mGuAQS5eFs8&feature=related

More Related