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foodborne illness
disease that is transmitted to people by food
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most foodborne illnesses are caused by
microorganisms which include bacteria, virusses, parasites, + fungi
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one of the largest concerns in food safety because once bacteria begins to grow on food there is a rapid chain reaction
foodborne-illness outbreak
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food that allow the growth of microorganism are called
parasites
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4 factors that directly cause food to become unsafe:
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a. time temperature abuse
food allowed to remain in the temperature danger zone 41-135 deg F
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b. cross contamination
occurs when microorganisms are transferred from one food or surface to another
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c. hygiene
not washing hands, covering cuts / burns / sores, touching body parts, wearing jewelry
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d. sanitation
equipment not being cleaned and sanitized
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showering / bathing daily
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trimming + cleaning your fingernails
not wearing nail polish / false nails
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reporting any type of sickness to the manager
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not caughing, sneezing, or scratching while preparing / serving food
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wash hands regularly and before starting any work involving food
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what is the proper process of hand washing:
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1. wet your hands with running water as HOT as you can comfortably stand
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3. vigorously scrub hands and arms for at least 15 seconds
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4. clean under your fingernails and between fingers
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5. rinse thouroughly under running water
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6. dry your hands + arms with a single-use paper towel or warm-air hand dryer
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before + after handling raw meat, seafood, or poultry
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touching your hair, face, or body
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sneezing, coughing, or using a tissue
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eating, drinking, smoking, or chewing gum / tobacco
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clearing tables and dirty dishes
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touching clothing or aprons
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gloves should be changed:
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as soon as they become dirty or torn
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before starting a new task
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after handling raw meat, seafood, or poultry;
and before handling ready to eat foods
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