Transcript What You Need To Know About…..

Because we work in food service, it is important that we follow
safe food handling practices as well as work place safety.
Please review the following presentation carefully which will
cover basic sanitation and safety issues. Please feel free to ask
your supervisor questions at any time as this information will be a
part of your final test.
Hazards that You Can’t See




In food service areas there are hazards that no human
eye can detect.
They exist in the form of microorganisms (bacteria,
viruses, etc.) which cause disease.
People contract these diseases by way of consuming or
being in contact with food
The name for these diseases is…
FOODBORNE ILLNESS
What Happens When They Spread?




Foodborne illnesses are the greatest danger to food
safety. It is a disease transmitted to people by food.
The most common cause of foodborne illnesses are:
failure to cook and hold food at the proper
temperature, and poor personal hygiene.
The disease can spread by sharing or being in contact
with infected food.
This leads to what is known as an..
OUTBREAK!
Who Has The Highest Risk of Catching
These Diseases?




Senior citizens
Young children (Babies and children up to the age of 5
years of age)
People taking medications
People who are already ill:


Colds
Pre-existing medical conditions
Which Foods May Pose A Hazard?

Meat/Fish Dishes


Dairy Products

Beans/Soy Products
Particular Fruits and
Vegetables (Potatoes,
Melon Slices, etc.)
Conditions for Bacteria Growth:






Food
Acidity
Temperature
Time
Oxygen
Moisture
Personal Behaviors That Can
Contaminate Food








Scratching the scalp
Running fingers through hair
Touching the nose
Rubbing an ear
Touching a pimple/sore
Wearing a dirty uniform
Coughing/sneezing into the hand
Spitting
Maintain Good Personal Hygiene by:







Maintaining personal cleanliness
Wearing proper CLEAN work attire
Wearing hair net or a cap
Following hygienic hand practices
Avoiding unsanitary habits and actions (such as eating
or drinking in a food service areas)
Maintaining good health
Reporting illnesses
Proper Hand Washing Procedure
Wash Your Hands After





Using the restroom
Handling raw food (before and after)
Touching the hair, face, or body
Sneezing, coughing, or using a handkerchief or tissue
Smoking, eating, drinking, chewing gum or tobacco
Wash Your Hands After cont.





Handling chemicals that might affect the safety
of food
Taking out garbage or trash
Clearing tables or busing dirty dishes
Touching clothing or aprons
Touching anything else that may contaminate hands,
such as unsanitized equipment, work surfaces, or wash
cloths
You should change
gloves when:
Gloves





Must never replace
hand washing
Are for single-use only
Must be safe,
durable, and clean
Must fit properly
Must be used
properly




When they become
soiled or torn
Before beginning a
different task
At least every four hours
during
continual use
After handling raw
meat and before
handling cooked or
ready-to-eat food
When Working with
Food
Make Sure to Remove:






Rings
Bracelets
Watches
Earrings
Necklaces
Facial jewelry
You MUST NOT:
§



Smoke, chew gum, eat, or
drink when:
Preparing or serving food
In food-preparation areas
In areas used to clean
utensils and equipment
What Happens If I Contract/Suspect I
May Have A Disease?

INFORM your supervisor

VISIT Medical Professional
You may be asked to take time off from work.
This is for… the SAFETY OF YOU, YOUR COWORKERS AND
CUSTOMERS
This has been a:
SNC Dining Services Production
Any questions or comments?
Contact us at [email protected]
Phone: (920) 403-4030
Fax: (920) 403-4022