sanitation

foodborne illness

most foodborne illnesses are caused by

one of the largest concerns in food safety because once bacteria begins to grow on food there is a rapid chain reaction

food that allow the growth of microorganism are called

4 factors that directly cause food to become unsafe:

a. time temperature abuse

b. cross contamination

c. hygiene

d. sanitation

ensuring proper hygiene:

showering / bathing daily

trimming + cleaning your fingernails
not wearing nail polish / false nails

removing jewelry

wearing clean clothes

reporting any type of sickness to the manager

not caughing, sneezing, or scratching while preparing / serving food

wash hands regularly and before starting any work involving food

what is the proper process of hand washing:

1. wet your hands with running water as HOT as you can comfortably stand

2. apply soap

3. vigorously scrub hands and arms for at least 15 seconds

4. clean under your fingernails and between fingers

5. rinse thouroughly under running water

6. dry your hands + arms with a single-use paper towel or warm-air hand dryer

wash hands after:

using the restroom

before + after handling raw meat, seafood, or poultry

touching your hair, face, or body

sneezing, coughing, or using a tissue

eating, drinking, smoking, or chewing gum / tobacco

handling money

removing garbage cans

clearing tables and dirty dishes

touching clothing or aprons

before putting on gloves

gloves should be changed:

as soon as they become dirty or torn

before starting a new task

after handling raw meat, seafood, or poultry;
and before handling ready to eat foods