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Food Safety

Food Safety . The US has the safest food supply in the world due to a high level of regulation: laws which govern businesses and workers. Why prevent foodborne illness?. Of the 76 million cases of food poisoning in the US each year, 350,000 hospitalizations and 5000 deaths result.

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Food Safety

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  1. Food Safety The US has the safest food supply in the world due to a high level of regulation: laws which govern businesses and workers.

  2. Why prevent foodborne illness? Of the 76 million cases of food poisoning in the US each year, 350,000 hospitalizations and 5000 deaths result.

  3. Costs of poor food sanitation: In terms of: • Pain and suffering • Reduced productivity • Medical expenses Estimated annual cost of over $60 million

  4. Benefits of Effective food sanitation: • Satisfied customers • A good reputation • Less food waste • Compliance with food safety laws • Which all lead to ……. JOB SECURITY

  5. Food workers’ part in food safety: • Keep yourself clean • Keep your work place clean • Protect food from anything which could cause harm • Follow good work habits (such as hand washing) • Stay alert to food safety hazards • Follow the rules and regulations and make sure others do the same

  6. Preventing Foodborne IllnessPart 1: Personal Hygiene • People are the most common source of pathogenic bacteria in the kitchen. • It is essential that workers have the highest possible standards of personal hygiene. • Workers MUST start work with a clean, neat appearance. • Showers are a must every day to remove bacteria which are naturally found on hair and skin, including those that live on stale perspiration and cause body odor.

  7. Jewelry • Bacteria can live under watch straps and the bands of rings • Gemstones can fall out of settings and become a physical hazard in food • The law says food workers are not allowed to wear any jewelry but the employer may allow some items such as plain wedding bands

  8. Appropriate clothing • Work clothing should be clean and suitable for the task • Protective clothing (aprons) should never be worn outside the establishment. This prevents them from being contaminated and then returning to work to spread bacteria. • Light colored is best

  9. Head coverings • A hat or other covering must cover the majority of your hair • Hairnet may also need to be worn • If hair is long it must be tied or clipped so it does not hang loose outside of the head covering • Beards or mustaches may also need to be covered • Never brush or comb hair in a food preparation area

  10. Hand washing • Even if you avoid touching food with your hands you will touch equipment throughout the day • Wash your hands frequently during your shift as well as at these specific times: • BEFORE: • Starting work • Touching raw food • Touching potentially hazardous food • Touching ready to eatfood

  11. Hand washing cont… • Wash your hands BETWEEN: • Handling raw and cooked food • Handling raw and ready to eat food • Wash Hands AFTER: • Handling raw food • visiting the restroom • Handling raw eggs in the shell • Coughing, sneezing or blowing nose • Touching hair, face or other body parts • Cleaning including using cleaners or touching their containers • Dealing with trash • Taking a break • Eating, drinking or smoking • Handling money • Removing gloves

  12. Proper hand washing • Done at separate hand-washing sink • Warm to hot water • Lather for at least 20 seconds • Use a nail brush • Dry with disposable towels • Never dry with service or dishwashing towels or on your clothing • Hand sanitizers can be used in addition to proper hand washing but never in place of it

  13. Cuts • Cover cuts and any other wounds with a water proof bandage, ideally one that is brightly colored • Cuts on fingers should be bandaged and then covered with a finger cot • If you have an infected cut or boil you should inform your employer before starting work • Remember people are the main source of staphylococcus aureus ( the bacteria which causes the majority of food poisonings)

  14. Sick employees • Any person who is experiencing: • Vomiting • Diarrhea • Fever • Jaundice • Any other visible signs of infection • Should not work in a food establishment until they are well.

  15. Eliminating Food Poisonings: • Begins with reducing microbe numbers to safe levels • Keeping clean food from being infected • Controlling the remaining germs from growing anymore

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