5 Employee health, hygrine, training Flashcards
Employees can be vehicles of contamination. What are Bio Contaminatoin concerns?
-pass viruse to food from mouth, nose, cuts
-cross contaminate -unwashed hands, or tools used
Employees can be vehicles of contamination, What physical concers?
hair, jewlery, paint chips that end up in foods
Employees can be vehicles of contamination. What chemical concerns?
perfume, cleaning supliess that get into food
when is handwasing required?
-before food prep
-before putting on gloves
-between preparing differnt types of food
-after handeling trash
-after using the restroom
-after touhing body hair, sneezing, coughing, eating, drinking, smoking, service pets
requirments of handwasing?
-dispense water 100F
rule for food employees and service pets?
Food employees may not care for or handle pets or service animals that may be present such as specified in the food code (6-501.115(B)(2)-(5))
Unless if the wash their hands as specified in the food code.
food employees with nail polish or artifical fingers nails when workig with exposed food should?
required to ware gloves
how to succssfully wash hands?
-wet your hands with warm water then apply soap
-rub soap in vigorously for 10 – 15 seconds
-get between fingers and above the wrists
-rinse well
-dry off with clean towel
-process should take at least 20 seconds.
When do you wear gloves?
when to change gloves?
-should wear gloves when handling food
-change when need to wash hands
-change when contaminated, ripped or torn
if gloves become contaminated the worker should do the following steps:
remove
throw away
wash hands
put new gloves on
Cocern with skin infection- any person that has ____ should be excluded from frood prep
-cuts, boils, septic pimples that can spread bacteria
-infection- dermatits or psoriasis
Bandages should be:
-waterproof
-brighly colored- easily found
-well supplied first aid kit easy accessable
an employee with a skin infection or open wound
-covered with an impermable cover like a bandaid, finger cot
-also be gloved
concern over employee hair in the food prep area?
-hair, beards, mustaches
-contain pathogens or microorganism
contain physical & chemical contaminants
-food saftey way or dealing with emplyee hair?
-comb or fix hair outside of food prep area
-had or netting
-beard covered with beard net
Staphlococcus aureus is a ____ found ____ and symptoms of _____
Bacteria
skin
vomiting and diarrhea, what most people call food poisoning
What is proper attire in the workplace? (clothing)
clean, washable, light in color
-no loose button or buckles
what is proper attire in the workplace? (Perfume, soaps, aftershave)
use lightly as strong scents can affect food products
-also may have chemical or additives that would affect allergens
What is proper attire in the workplace? (Jewelry)
-should be kept to a minimum
-harbor dirt, germs,
may fall into food or get caught in equipment causing injury
Food handeling techniques, make reasonable sure not to have contact with food by doing ____
Avoid unnecessary contact
-use clean tongs or scoops
-use barriers- deli tissue
-use uncontaminated single use gloves
-no bare hands to touch cooked food
To avoid contamining glassware and dishes, employees must ___
hold dishes so that they do not touch the lip or food contact surface
The prohibition of bare hands contact with ready to eat foods does not apply to
the handling of ready to eat foods as they are being added to food that is to be cooked in the establishment to a minum tempature
Emplyee who have AIDS/ HIV
-no reported cases of tranmission through working with food
-considered disabled, not able to discriminate or stop them from working
Food personal must demonstate knowledge of CCP with reguard to sanitation
-dispaly handwasing, and when done
-how to clean and sanitize food contact surface
Food personal must demonstate knowledge of CCP with reguard to food
-how to cook meast (hamburgers, chicken, turken, fish) to end temp and time
-how to cool food safely
-how to make safe salad
-how to handle left overs
Food personnel training: Managers are responsible for (concerning employees)
identify the required competencies
-provide training
-alert employees as to how job preformance affect food safety
Food personal must demonstate knowledge of CCP with reguard how food flows through establishment
-list hazard controls related to job
-illustrate how to monitor hazard
-list criteria for acquiring, handeling, serving food safely
-demonstrate how to transport, hold, serve hot or cold food
employees should be able to define foodborne illness
-define foodborne illness outbreak
-outline how investigated
-distinguish between illness infection, intoxication, and toxin-mediated infection
-identify the 3 categories that make food unsafe, bio, chem, phy
Foodborne illness- with reguard to knowlege of illness statistics
-know the current estimated number of cases, hospitalization and death annually
-understand difference between reported and estmated number of cases
-population groups high at risk are elderly, children, and weekened immune people
