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.

In terms of:Pain and sufferingReduced productivityMedical expensesEstimated annual cost of over $60 million

Costs of poor food sanitation:

Satisfied customersA good reputationLess food wasteCompliance with food safety lawsWhich all lead to ……. JOB SECURITY

Benefits of Effective food sanitation:

Keep yourself cleanKeep your work place cleanProtect food from anything which could

cause harmFollow good work habits (such as hand

washing)Stay alert to food safety hazardsFollow the rules and regulations and make

sure others do the same

Food workers’ part in food safety:

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.

Preventing Foodborne IllnessPart 1: Personal Hygiene

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

Jewelry

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

Appropriate clothing

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

Head coverings

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 workTouching raw foodTouching potentially hazardous foodTouching ready to eat food

Hand washing

Wash your hands BETWEEN:Handling raw and cooked foodHandling raw and ready to eat food

Wash Hands AFTER:Handling raw foodvisiting the restroomHandling raw eggs in the shellCoughing, sneezing or blowing noseTouching hair, face or other body partsCleaning including using cleaners or touching their containersDealing with trashTaking a breakEating, drinking or smokingHandling moneyRemoving gloves

Hand washing cont…

Done at separate hand-washing sinkWarm to hot waterLather for at least 20 secondsUse a nail brushDry with disposable towelsNever dry with service or dishwashing

towels or on your clothingHand sanitizers can be used in addition to

proper hand washing but never in place of it

Proper hand washing

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)

Cuts

Any person who is experiencing:VomitingDiarrheaFeverJaundiceAny other visible signs of infection

Should not work in a food establishment until they are well.

Sick employees

Begins with reducing microbe numbers to safe levels

Keeping clean food from being infectedControlling the remaining germs from

growing anymore

Eliminating Food Poisonings: