食品安全讲义个人卫生

1、n diagnosed with a foodborne illnessn show symptoms of gastrointestinal illnessn have infected lesionsn exposed to an ill personn touch anything that may contaminate their hands how foodhandlers contaminate foodproper handwashing procedure1. wet your hands with hot running water2. apply soap3. rub h

2、ands together for at least twenty seconds4. clean under fingernails and between fingers5. rinse hands thoroughly under running water6. dry handsn using the restroomn handling raw foodsn touching hair or bodyn sneezing, coughing, using handkerchiefn smoking, eating, drinking, chewing tobacco or gumwa

3、sh hands aftern using chemicalsn handling garbagen clearing tables or busing dirty dishesn touching aprons or clothingn touching other unsanitized surfaceswhen to change glovesn as soon as they become soiledn before beginning a different taskn at least every four hours during continual usen after ha

4、ndling raw meat and before handling cooked or ready-to-eat foodshair restrainedclean, short fingernails, no jewelry or nail polishapron cleanhair not restrainedlong fingernails, jewelry, nail polishapron dirty and stained improper propern bandage and cover cuts, burns, sores, and skin infectionsn ex

5、clude foodhandlers diagnosed with a foodborne illness from the establishmentn exclude foodhandlers from working with or around food if they have the following symptoms:handling illness and injuryn fevern diarrhean vomitingn sore throatn jaundicen model proper behaviorn establish proper policiesn tra

6、in foodhandlersn continue supervision and monitoringn remind and retrainn describe a task assignment for a foodhandler who must prepare protein salads and salad bar greens as part of her duties. n for the foodhandlers task assignment, write a plan for proper foodhandling and the prevention of cross-contamination.n play the symptom game. quiz participants on what questions to ask when an employee calls in ill.n challenge participants to describe or demonstrate the proper method for food tast