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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

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Food Safety and Sanitation Part 3: Personal Hygeine

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  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

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