Review

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Review
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Five Steps To Safer Food

• Preventing Cross-Contamination
• FoodBorne Illness
• Components of a Good Personal Hygiene Program
• Hygienic Hand Practices
• General Personal Cleanliness

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1st Step

• What is cross- contamination?
• The transfer of microorangisms from one surface
  or food to another.
• Clean-free of visible soil
• Sanitary-number of microorganisms on the surface
  has been reduced to safe levels.

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Preventing Cross-Contamination

• Make sure to wash your hands FREQUENTLY!!!!!
• Do not allow raw food to touch or drip fluids
  onto cooked or ready-to-eat food.
• Clean and sanitize food-contact surfaces.
• Clean and sanitize cloths between each use.

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Preventing Cross-Contamination

• Assign specific equipment to each type of food
  product.
• One set of cutting boards, or utensils for
  poultry, another set for meat, and then another
  set for produce.
• Color-Code all cutting boards

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Cutting Boards

• Red
• Use this for All
• meat products.

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Cutting Boards

• Green
• Use this for vegetables

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Cutting Boards

• White
• Use for everything else

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2nd Step

• What is a foodborne illness?
• A disease carried or transmitted to people by
  food.
• Involves two or more people experiencing the same
  illness after eating the same food.
• Some segments of the population are more
  susceptible to foodborne illnesses then others.

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Potentially Hazardous Food

• Has a history of involvement in foodborne-illness
  outbreaks.
• Natural potential for contamination due to
  production and processing methods.
• High in protein
• Neutral or slightly acidic pH.

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Restrictions

• Restrict foodhandlers from working with or around
  food if they have the following symptoms
• - Fever
• - Diarrhea
• - Vomitting
• - Sore Threat
• - Jaundice

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3rd Step

• Good personal hygiene is key to prevention of
  foodborne illness.
• Good personal hygiene includes
• Hygienic hand practices
• Maintaining personal cleanliness
• Wearing clean and appropriate uniforms and
  following dress codes.
• Avoiding unsanitary habits and actions.
• Maintaining good health
• Reporting Illnesses

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4th StepFollow these to ensure proper
handwashing.

• Step 1 Wet your hands with running water as hot
  as you can comfortably stand (at least 100 F)
• Step 2 Apply Soap. Apply enough to build up a
  good lather.
• Step 3 Vigorously scrub hands and arms for at
  least twenty seconds. Lather well beyond the
  writs, including the exposed portions of the
  arms.

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4th StepFollow these to ensure proper
handwashing.

• Step 4- Clean under fingernails and between
  fingers. A nail brush might be helpful.
• Step 5- Rinse thoroughly under running water.
  Turn off faucet using a single-use paper towel if
  available.
• Step 6- Dry hands and arms. Use single-use paper
  towels or a warm-air hand dryer. Never use aprons
  or wiping cloths to dry hands after washing.

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MUST WASH HANDSAfter the following activities
you must wash your hands!!!!!

• Using the restroom
• Handling raw food (before and after)
• Touching the hair, face, or body
• Sneezing, coughing, or using a handkerchief or
  tissue.
• Handling chemicals that might affect the safety
  of food.

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MUST WASH HANDSAfter the following activities
you must wash your hands!!!!!

• Taking out garbage or trash.
• Clearing tables or busing dirty dishes.
• Touching clothing or aprons
• Touching anything else that may contaminate
  hands, such as unsanitized equipment, work
  surfaces, or wash cloths.

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Is she washing her hands correctly?
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And Your Answer?

• No- She is not washing her hands correctly.
• Anyone know why?
• Only one hand under the water.
• She is wearing jewelry on.

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5th StepGeneral Personal Cleanliness

• Foodhandlers should bathe or shower before work.
• Must keep their hair clean.
• Oily, dirty hair can harbor pathogens, and
  dandruff may fall into food or onto food-contact
  surfaces.

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Dress Standards

• Wear a clean hat or other hair restraint.
• Wear clean clothing daily.
• Remove aprons when leaving food-preparation
  areas.
• Wear appropriate shoes. Wear clean, closed-toed
  shoes with a sensible, nonslip sole.
• Remove jewelry prior to preparing or serving food
  or while around food-preparation areas.

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Is her hair pulled back correctly?
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And your answer?

• Anyone know?
• No- she does not have her hair pulled back
  correctly. When you pull back your hair make sure
  it is properly restrained.

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Test Time

• The review session has now come to an end, now it
  is time to take the test.
• Please take out your pencil, and paper which has
  been provided for you in the folder.
• You will have 10 minutes to complete the test.
• When you are done raise your hand, and one of the
  trainers will be over to collect your test.